[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Storage study and quality evaluation of fresh coconut grating.

Archana, Gopalrao Lamdande and Maya, Prakash and Raghavarao, K. S. M. S. (2018) Storage study and quality evaluation of fresh coconut grating. Journal of Food Processing and Preservation, 42 (1). pp. 1-14.

[img] PDF
J Food Process Preserv. 2017;e13350.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy

Abstract

This work is aimed at preservation of fresh coconut grating. Experiments were conducted to study effect of different storage temperatures (2.5, 213.5 and 220 8C) and salt concentrations (0, 0.5, 1 and 2% w/w) on microbial, sensory, physico-chemical and structural characteristics of coconut grating, over one month storage. The relative extent of increase in total plate count, and yeast and mold count of grating significantly decreased with an increase in salt concentration at 213.5 and 220 8C. Coconut grating, with 2% salt, stored at 213.5 8C indicated least increase in microbial count (2.69 to 4.20 log cfu/mL). Scanning electron microscopic images of samples indicated retention of microstructure during storage. Sensory analysis after one month at 213.5 and 220 8C, indicated higher overall acceptability, than at 2.5 8C. These samples were used for preparation of coconut chutney (eaten as an adjunct), which was found to be acceptable. Practical application Fresh coconut kernel grating is not shelf-stable under ambient conditions due to high moisture and fat contents. This study gives an insight into the methods to improve the storage stability and quality of coconut grating under different conditions, using sensory evaluation, instrumental and microbial analysis. Fresh coconut grating with extended shelf life can meet the increasing demand as it finds application in various coconut based preparations.

Item Type: Article
Uncontrolled Keywords: preservation, fresh coconut grating, shelf life
Subjects: 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: 18 Jan 2018 06:41
Last Modified: 18 Jan 2018 06:41
URI: http://ir.cftri.com/id/eprint/13304

Actions (login required)

View Item View Item