Drying evaluation of green coconut pulp for obtaining a snack-like product

Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System

“…For CP texture a texture analyzer was used (TA-TA-XT2i, Stable Microsystems Ltd., UK) with a 5-mm stainless steel cylindrical probe, in a 25 kgf load cell. A puncture test was applied with a constant probe rate of 1.0 mm.s -1 and 3 mm of penetration, determining the maximum force as the mean of the fluctuating peaks on the plateau before reaching 3 mm of penetration (Prieto et al, 2011).…”

“…This could be attributed to diverse factors, like the greater presence of the fiber generates a lower reflection of light (Prieto et al, 2011) and loss of translucency of the emulsion, permitting the passage of light-although in a diffuse manner (Ng et al, 2014). Furthermore, higher fiber content increases the content of brown pigment of the endocarp (zone adjacent to the husk).…”

“…Under these conditions and bearing in mind the addition of dry fiber and increased temperature (20→35°C) and air content during the homogenizing process, the emulsions are perceived darker. This phenomenon, as a whole, is associated to the higher content of solids, lipid oxidation with the production of hydro-peroxides and free radicals (Ochoa-Velasco et al, 2014;Kuhn and Cunha, 2012), possible enzymatic browning due to the presence of peroxidase and polyphenol oxidase enzymes (Borda, 2011) and non-enzymatic (Prieto et al, 2011). In addition, the positive fiber percentage-TBHQ interaction enhances diminished L* at high fiber and TBHQ contents.…”

“…In addition, the positive fiber percentage-TBHQ interaction enhances diminished L* at high fiber and TBHQ contents. Some researchers, as described ahead, have evaluated the addition of dehydrated CP (60-80°C) in the final product, producing a decrease of L* between 66 and 68, attributing the biggest cause of darkening to the Maillard reaction, given the flavor and odor of the final product (Prieto et al, 2011). Other investigations report darkening of the pulp, emulsions and dry fiber due mainly to the process' increased temperature that favors the Maillard reaction, changing color from a pale target to brown and without registering an important loss of quality (Guarte et al, 1996;Chiewchan et al, 2006).…”

EVALUATION OF POSTHARVEST BEHAVIOR OF COCONUT (Cocos nucifera L.)

“…The fruit yield was determined as percentage ratios of the CP, CW, and the inner shell (endocarp). The CP and CW characterization was performed in terms of humidity (Xw): AOCW method 930.15/90; water activity (aw): spray point hygrometer (Aqualab series 3TE, Decagon, Devices, Pullman, WA, USA) (Cortés-Rodríguez et al, 2007); ºBrix: AOCW method 932.12/90; LO: the proportional mix (CP+CW) was evaluated by using the spectrophotometric method (Hornero-Méndez et al, 2001) and determining the extractable oil through the method described by Bae & Lee, (2008) modified; viscosity of the CW (µ): rheometer (Brookfield DV-III Ultra (Brookfield Engineering Laboratories, Inc., USA) a 25 °C, ULA spindle and velocity at 250 rpm (Mirhosseini et al, 2008); CP texture: determined the CP average firmness (FCP) through penetration tests in a texture analyzer (TA-TA-XT2i, Stable Microsystems Ltd., United Kingdom), 25-kgf load cell, stainless steel probe ( = 5 mm), rate of penetration: 1.0 mm s -1 and penetration distance of 3 mm (Prieto et al, 2011); acidity index (IA): AOCW method 942.05/90, expressed as malic acid for CW and as lauric acid for CP; pH: AOCW method 981.12/90; color: coordinates of the CIELAB (L*:Luminosity, a*: red-green chromaticity, b*: yellow-blue chromaticity), X-Rite spectrophotometer, D65 illuminant, and 10° observer (Cortés, 2004). In addition, bromatological characterization was carried out: fat (AOCW method 920.39/90), proteins (AOCW method 955.04/90), total dietary fiber (AOCW method 985.29/90), and ashes (AOCW method 942.05/90).…”