Physicochemical Properties of Spray-Dried Young Coconut Juice

Rattanaburee, P.; Amnuaikit, Thanaporn; Puripattanavong, Jindaporn

doi:10.18178/ijpmbs.6.2.43-47

Cited by 3 publications

(6 citation statements)

References 12 publications

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“…Turbidity values in fresh and powdered coconut drinks in this study were slightly higher (99.66-99.97%) than those in spray-dried young coconut juice (96.58-97.89%) [10]. Nevertheless, they were within the range of the values in fresh and freeze-dried young coconut juice (97.72-101.61%) [9].…”

Section: Resultscontrasting

confidence: 65%

“…Maturity stages and the variety of coconut did not influenced the water activity. Total soluble solids in this study (5.0-6.0°Brix) were slightly lower than those in freeze-dried and spraydried young coconut juice reported by Rattanaeburee et al, which were in the ranges of 6.25-6.50°Brix and 7.23-7.98°Brix, respectively [9,10]. The results demonstrated one of the advantages of freeze drying [9].…”

Section: Resultscontrasting

confidence: 53%

“…The pH value in spray-dried and freeze-dried coconut juice was around 4.87-5.04 and 5.00-5.14, respectively [9,10]. In this study, pH was slightly higher, which could be due to the addition of coconut meat into the coconut water.…”

Section: Resultsmentioning

confidence: 48%

“…Coconut water is quickly damaged when exposed to the air and heat, so it can lose most of its nutritional and health benefits. In addition, the composition and physicochemical properties of coconut water, namely pH of 5 and water activity of 0.9, makes coconut water a highly preferred medium for microbial growth [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Azra¹,

Setiawan²,

Nasution³

et al. 2021

Foods and Raw Materials

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Introduction. Coconut water is rich in nutrients and biologically-active compounds. However, it has a short shelf life that can be prolonged by freeze drying. The purpose of this study was to analyze the physicochemical and sensory characteristics of fresh and powdered coconut drinks. Study objects and methods. The experiments included eight samples, namely fresh and powdered coconut drinks obtained from coconuts of different varieties (tall and hybrid) and maturity stages (4 and 6 m.o.). The samples were analyzed for nutrient content (ash, protein, fat, total carbohydrate, and fibre), physicochemical properties (titratable acidity, pH, viscosity, total soluble solids, turbidity, water activity, and browning index), and sensory characteristics (color, aroma, taste, texture, and overall acceptance). Results and discussion. The results obtained showed that there were significant differences among the coconut drinks of different varieties and maturity stages. They differed in nutrient content, pH value, titratable acidity, viscosity, and water activity. Meanwhile, the aroma, taste, and overall acceptance scores of all the samples were not significantly different. The powdered drink from 6 m.o. hybrid coconut was selected as the optimal sample due to its good sensory and physicochemical attributes. These attributes were similar to those of the fresh coconut drink. Conclusion. The powdered drink from 6 m.o. hybrid coconut obtained by freeze drying could be considered as an alternative healthy drink with good quality characteristics.

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Section: Resultscontrasting

confidence: 65%

Section: Resultscontrasting

confidence: 53%

Section: Resultsmentioning

confidence: 48%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Azra¹,

Setiawan²,

Nasution³

et al. 2021

Foods and Raw Materials

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“…The color (L, a, b) values of the milk powder were 79.60 ± 0.01, −0.05 ± 0.01 and 11.31 ± 0.01 respectively. Color values obtained for spray dried coconut milk powder containing 15% and 20% maltodextrin were 96.59, 0.04, 1.09 and 97.83, 0.05, 1.12, respectively (Rattanaburee et al, 2017). They indicated the reduction of lightness after the addition of maltodextrin.…”

Section: Resultsmentioning

confidence: 99%

Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis

Beegum

Manikantan

Anju

et al. 2022

Food Processing Preservation

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The study explores the potential of foam mat drying technique on coconut milk. Preliminary standardization showed the efficiency of sodium caseinate as a foaming agent and maltodextrin as a carrier material for drying coconut milk. A central composite design was used for optimization of sodium caseinate (4%–7.% w/v) and maltodextrin (15%–35% w/v) levels. Foaming properties, including foam expansion, foam stability and foam density, ranged from 95.34% to 152.33%, 79.00 to 79.50 and 0.40 g/cm3 to 0.41 g/cm3, for 4.0%, 5.5% and 7.0% sodium caseinate, respectively. The responses selected (powder properties including physical and sensory parameters) revealed that coconut milk with 4.0% sodium caseinate and 17.5% maltodextrin as the optimum levels with 82% desirability. It had 97.82% total solids and a Hausner ratio of 1.16, indicating a good flowable powder. The overall acceptability mean scores obtained for the milk powder and the rehydrated powder were 7.63 and 8.41, respectively. The production methodology was upscaled to confirm the recovery of powder, which was 33.0 ± 0.7% (w/v). Cost economics calculated for the upscaled production revealed that the venture is profitable (BCR: 1.13) with an internal rate of return (IRR) of 33% and a break even period of 206 days. Novelty impact statement Foam mat drying, an alternative to spray drying technique was applied for the production of coconut milk powder using sodium caseinate (4% w/v) and maltodextrin (17.5% w/v). The resultant powder falls in the category of excellent flowability as per Carr's index. Result of the economic analysis of the upscaled production suggests the venture is profitable with a benefit cost ratio of 1.13, IRR of 33% and a break even period of 206 days.

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