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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (255) Last page : (261)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8095

Processing and Quality Evaluation of Osmotic Dehydrated Coconut

Arokiamary S.¹, Senthilkumar R.^2* and Vennila P.^3
1Krishi Vigyan Kendra, Agricultural college and research Institute, Madurai - 625 104
²Department of Food Science and Nutrition, Community Science College and Research Institute
Tamil Nadu Agricultural University, Madurai - 625 104
³Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore-641 003
*Corresponding Author E-mail: senthilnanoscience07@gmail.com 
Received: 8.04.2020  |  Revised: 11.05.2020   |  Accepted: 14.05.2020 

 ABSTRACT

Osmotic dehydrated coconut is the edible, dried-out shredded coconut meat prepared from fresh kernel of fully matured coconut.  Acidified salt solution and sugar solution were used as osmotic agents for the preparation of dehydrated coconut. The free fatty acid content  and  peroxide value of osmotic dehydrated coconut ranged from 0.38 to 0.41 per cent of oleic acid and 4.22 to 4.52 (mEq/kg), respectively. The osmotic dehydrated coconut with sugar solution had highest pH value (8.05) and lowest value (5.20) found in acidified salt dehydrated coconut.  Reducing sugar content ranged from 4.40 to 7.88 per cent and total sugar content was between the ranges of 8.00 to 11.93 per cent. The organoleptic characteristics such as appearance, colour, texture, flavour, taste and overall acceptability were analysed for each sample.  The rancid flavour was felt in the control sample and a drastic change in the taste was found in the control sample, which had reduced its score value from 4.0 to 2.0. The changes noted in each quality attribute had influenced the overall acceptability score of the stored sample.  The microbial load of bacteria, fungi and actinomycetes present in the dehydrated coconut were between the ranges of 3.0 to 7.0 CFU/g x 106, 1.0 to 4.0 CFU/g x 102 and 1.0 to 6.0 CFU/g x 103, respectively. The control sample contains highest microbial population than the osmotic dehydrated samples.

Keywords: Coconut, Osmotic agent, Peroxide value, Organoleptic, Storage 

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Arokiamary, S., Senthilkumar, R., & Vennila, P. (2020). Processing and Quality Evaluation of Osmotic Dehydrated Coconut, Ind. J. Pure App. Biosci. 8(3), 255-261. doi: http://dx.doi.org/10.18782/2582-2845.8095