Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

Shahanas, E.; Panjikkaran, Seeja Thomachan; Suman, K.T.; Suma, B.

doi:10.18805/ajdfr.dr-1427

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…The spread's nutritional and organoleptic appeal was improved by blending it with soft coconut pulp and fruit essence. Health benefits of tender coconut (Zulaikhah, 2019) [28] Table 4: Nutritional composition of tender coconut (Shahanas et al, 2015) [23] Carbohydrate Protein Fat Calorie Fibre 6.8g…”

Section: Bread Spread With Tender Coconut Pulpmentioning

confidence: 99%

A review on preparation of various fruit based spread

Sibi¹

2022

Pharma Innovation

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India is a developing country where wheat and rice are essential foods that offer calories and protein to a substantial population. Throughout history, grain has been a significant contribution to human nourishment. The majority of people are currently employed and have busy lives. As a result, they seek out convenient and time-saving products. Instant food is in high demand these days. Bread spread is an immediate meal item that fits people's busy lifestyles and is a simple way to provide nutrition. In this, various spread like peanut butter, Butter diary fat spread, Moringa leaves based spread, Jackfruit seedbased spread and the like. This paper analyses various such spreads for their nutritional benefits and easy usage.

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Section: Bread Spread With Tender Coconut Pulpmentioning

confidence: 99%

A review on preparation of various fruit based spread

Sibi¹

2022

Pharma Innovation

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“…Coconut uses as food include copra, edible cooking oil, coconut chips, coconut honey, coconut jam from tender coconut, coconut candy, coconut milk, vergin coconut oil, milk and coconut sweet, defatted coconut meat as animal feed etc. There are many industrial uses of coconut fruit like fibres of coconut husk are used in making ropes and many kinds of useful articles, coconut oil can be used in soaps, detergents, shampoos, cosmetics, pharmaceuticals and explosives, coconut-shell charcoal's activated carbon can be used in general water purification, crystalline sugar preparation and gold purification [2,4,5,6].…”

Section: Introductionmentioning

confidence: 99%

The Technological Developments in Power Operated Coconut (Cocos nucifera L.) Dehusking and Deshelling Machines: A Review

Naliapara

Gojiya

Dobariya

et al. 2022

CJAST

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The aim of this paper is to present recent developments related to power operated coconut dehusking and deshelling machines. Coconut is a fruit of great value as every part of the fruit is commercially viable. To utilize coconut fruit and its parts, it is necessary to remove the coconut husk and to break the coconut shell. Coconut husking and shell breaking are traditionally labour-intensive operations. Both the mentioned operations are tedious, require skills and prone to harm the worker. There are many attempts to reduce the human drudgery involved in coconut processing operations by making machines which can dehusk and deshell the coconuts. The paper simply explains working mechanisms, features and capacity of recently developed machineries in the field of coconut dehusking and deshelling. The different types of working mechanisms used for coconut dehusking and deshelling can be overviewed from this review, which can be helpful for further developments in this field.

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“…Large quantities of coconut water are produced in coconut industries, temples, which is unused; its nutritional value will just go waste and contribute to environmental pollution (Polemer and Ronie, 2017). This coconut water can be made use for the production of value added products like Nata-de-coco (Narayanaswamy 2010), tender coconut jam (Shahanas et al, 2019), coconut based chocolate (Divya and Baskaran, 2020), sweets (Singh et al, 2017), therapeutic drinks, refreshment drinks, vinegar, sparkling wine, coconut champagne, components for tissue culture media for plants (e.g., banana, orchids), fermentation media for enzyme production, growth regulator, biogas generation and fermented coconut water beverages (Chauhan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine

Jagadeesh

Mythra

Prathima

et al. 2022

AJDFR

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Background: Saccharomyces cerevisiae is one of the important yeast found to be superior in the fermentation technology. Methods: The present study was undertaken to study the periodical changes in TSS, pH, acidity and alcohol content during the fermentation process of wine preparation from coconut water. With different TSS levels (7, 9, 11 and 13°Brix) adjusted with sugar and 9°Brix was the optimized sugar level. Result: TSS in wine was constantly reduced until fermentation was complete. Though the TSS reduced significantly during the first stage of fermentation, it continued to decline at a considerably slower rate until the fermentation was complete. It was observed that the TSS level does not affect the pH of coconut wine, but pH decreased with the increase in fermentation period because of increase in titrable acidity and alcohol. It was also noticed that the titratable acidity was found least at 6th day and maximum at 12th day, titratable acidity increased as fermentation progressed which was consistent with the fall in pH. The higher the TSS levels yields high titratable acidity during fermentation. Immediately after inoculation, the yeast count rises sharply on the first day of fermentation. It then tends to rise drastically till the third day, after which the yeast count is found to have declined until the end of fermentation. The coconut wine was prepared from coconut water added with sucrose as a source of sugar. Saccharomyces cerevisiae (MTCC 171) was used as reference strain and yeast isolate BRYI-1 produced the best results of alcohol content and sensory characteristics when compared to reference yeast strain.

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Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

Cited by 3 publications

References 7 publications

A review on preparation of various fruit based spread

A review on preparation of various fruit based spread

The Technological Developments in Power Operated Coconut (Cocos nucifera L.) Dehusking and Deshelling Machines: A Review

Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine

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