Storage study and quality evaluation of fresh coconut grating

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 applicationFresh 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.

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

“…The protein content was not influenced by the freeze drying process, maturity stages, and variety. Protein amounts in coconut drinks in this study were higher than those in fresh coconut milk, coconut meat, and coconut grating by 6.10%, 2.71-4.49%, and 5.59%, respectively [27,28,31]. However, it was lower than the protein content in coconut meat (16.0%) according to [32].…”

The use of coconut in rituals and food preparations in India: a review

“…The cleared liquid is evaporated to sugar content of 75%, and the resulting syrup is concentrated in vacuum pans until crystallization starts. The syrup is then discharged into crystallizers, and the crystalline sugar is separated by centrifugation [46]. Based on a study by Food and Nutrition Research Institute (FNRI), the glycemic index (GI) of coconut sap sugar is 35, and therefore, it is considered a low glycemic index food that will not raise the blood sugar levels (Fig.…”

“…Fermentation produces an aromatic wine with up to 4% alcohol content that is pleasantly intoxicating and sweet in less than two hours. For the formation of vinegar, the wine can be fermented for up to a day to yield a stronger, sourer, and acidic flavor [46] (Fig. 9).…”

Caracterización fisicoquímica y compuestos bioactivos en el coco (Cocos nucifera L.) y su aceite: Efecto del cultivar y región de cultivo

“…Se considera al endospermo sólido representado por la pulpa blanca, carnosa y aceitosa de la semilla (Lamdande et al, 2018). Los valores que se obtuvieron a partir de las mediciones de color en el endospermo, se presentan en la Tabla 2; para el valor L* o luminosidad, los cultivares se encuentran en un rango de 69 a 76.…”