Production of Coconut Protein Powder from Coconut Wet Processing Waste and its Characterization

Naik, Aduja; Raghavendra, S. N.; Raghavarao, K.S.M.S.

doi:10.1007/s12010-012-9632-9

Cited by 71 publications

(37 citation statements)

References 20 publications

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“…Two interesting applications were found for byproducts of coconut food industry. Naik et al (2012) evaluated the byproducts of virgin coconut oil processing industry, such as coconut skim milk and insoluble protein, to obtain a value-added product, namely, coconut protein powder. This had shown to have good emulsifying properties and hence had potential to find applications in emulsified foods and could be a useful food ingredient.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

907

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

907

467

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“…The borojó pulp was obtained by removing the shell and seeds. The phases of borojó were obtained as reported by Naik et al (2012), with some modifications. First, borojó pulp (BPP) and water (1:3) were mixed at 38 • C under magnetic stirring (1200 rpm) for 40 min.…”

Section: Raw Materials and Phase Separationmentioning

confidence: 99%

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Rodríguez-Bernal

Flores-Andrade

Lizarazo-Morales

et al. 2015

Food and Bioproducts Processing

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“…After centrifugation, the coconut milk would be separated by the density of each parts to be three phases (Naik et al, 2012) including fat phase (coconut cream), aqueous phase (low-fat coconut milk) and solid phase (insoluble protein).…”

Section: Introductionmentioning

confidence: 99%

UHT Skim Coconut Milk Production and Its Quality

Khuenpet

Jittanit

Hongha

et al. 2016

SHS Web of Conferences

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The current study is based upon the potential value of low-fat coconut milk in market due to increasing health concerns in people nowadays. Skim coconut milk can be used as a food ingredient that requires coconut milk flavor but excluding fat. The fundamental objectives of this study were to examine the methods for skim coconut milk production and comparison of its quality with normal coconut milk. The results of this study indicated that the UHT skim coconut milk can be prepared by separating fat through a cream separator, adding CMC and Montanox 60 at 0.6 and 0.6 %w/v respectively, two-stage homogenizing at 1,500/500 psi, and then UHT sterilizing at 140 o C for 4 s (F o 5 min). It appeared that the remaining fat content in skim coconut milk was less than 1%. The addition of the CMC and Montanox 60 could obviously raise the stability of coconut milk emulsion and caused the increase of viscosity of the skim coconut milk specimen. The skim coconut milk had higher specific gravity and obviously darker than the higher-fat samples. The sensorial characteristic of skim coconut milk samples were different from the normal coconut milk.

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Production of Coconut Protein Powder from Coconut Wet Processing Waste and its Characterization

Cited by 71 publications

References 20 publications

Current options for the valorization of food manufacturing waste: a review

Current options for the valorization of food manufacturing waste: a review

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

UHT Skim Coconut Milk Production and Its Quality

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