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Storage Study and Quality Evaluation of Coconut Protein Powder

Aduja, Naik and Maya, Prakash and Ravi, R. and Raghavarao, K. S. M. S. (2013) Storage Study and Quality Evaluation of Coconut Protein Powder. Journal of Food Science, 78 (11). S1784-S1792.

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Abstract

Coconut skim milk and insoluble protein are 2 major byproducts in the production of virgin coconut oil. Coconut skim milk was homogenized along with insoluble protein and spray dried to obtain a value-added product, namely, coconut protein powder (CPP). This study deals with the storage study of CPP under different conditions (refrigerated [control], ambient and accelerated). CPP samples were withdrawn periodically at designated intervals of 15 d for accelerated and control, and 30 d for ambient condition. CPP stored at different conditions exhibited marginal moisture uptake (by 0.74 % w/w for control, 0.76 % w/w for ambient, and 1.26 % w/w for accelerated condition) and as a result, had very little effect on the functional properties of the powder. Withdrawn CPP was tested for sensory quality aspects and subjected to instrumental analysis as well. Withdrawn CPP was incorporated as a milk substitute in dessert (Kheer). Quantitative descriptive analysis of the powder and product (Kheer) showed no significant difference in attributes of CPP during the storage period of 2 mo. Electronic nose analysis revealed that CPP samples were not much different with respect to aroma pattern matching, respectively.

Item Type: Article
Uncontrolled Keywords: coconut protein powder, electronic-nose, electronic-tongue, quantitative descriptive analysis, sensory evaluation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 May 2016 12:38
Last Modified: 19 May 2016 12:38
URI: http://ir.cftri.com/id/eprint/12190

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