Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

Srivastava, Yashi; Semwal, Anil Dutt; Sharma, Gunjan; Bawa, A. S.

doi:10.4236/fns.2011.23029

Cited by 7 publications

(3 citation statements)

References 9 publications

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“…As SCM and SCF are rich in insoluble dietary fibre, they are not palatable when consumed directly and are always combined with other ingredients to make them more palatable. Srivastava 55 prepared ladoo, a traditional Indian sweet meat, from SCM and examined the product's shelf life under various circumstances at room temperature, which ranged from 15 to 35 °C. The author came up with the idea of development of tablets with four cold-pressed cakes—coconut (SCM), flax, sunflower, and pumpkin and observed enhanced hardness and resistance to cutting.…”

Section: Application Of Scm and Scf In Food Formulationmentioning

confidence: 99%

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Shakeela,

Mohan,

2024

Sustainable Food Technol.

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Section: Application Of Scm and Scf In Food Formulationmentioning

confidence: 99%

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Shakeela,

Mohan,

2024

Sustainable Food Technol.

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“…As a source of dietary fibre VCM provides a number of health benefits in relation to coronary heart diseases, colon cancer and diabetics [2]. It has also been reported that consumption of high fibre coconut meal products increased fecal bulk and lowered the serum cholesterol [3][4][5]. Usually, meal obtained after extraction of oil, found use in cattle, poultry and fish feed.…”

Section: Introductionmentioning

confidence: 99%

“…However, oil extracted meal possess good nutritional properties which could be utilized for value addition in various processed foods. Yashi et al [5] reported the process for the preparation of ready-to-eat Indian traditional sweet meal ladoo using VCM. Some workers [6][7][8] have also tried to extend the shelf-life of desiccated coconut powder based traditional Indian sweet products viz, Holige, Modaka, Burfi, but no data is available on the composition, method of preparation and packaging requirements of VCM based halwa mix.…”

Section: Introductionmentioning

confidence: 99%

Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix

Khan¹,

Chitrashekarchar²,

Semwal³

et al. 2012

FNS

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Virgin Coconut Meal (VCM) was used for the development of instant wheat sooji (semolina) halwa mix with better nutritional attributes. Central composite rotatable design (CCRD) with 2 independent variables (sugar and VCM) and 4 responses (lightness, redness, taste and overall acceptability) was used for the optimisation. VCM incorporated instant halwa mix prepared using optimised levels of ingredients contained moisture 0.95%; fat 26.2%; protein 7.65%; total ash 0.86%; fibre 1.02% and received overall acceptability score of 8.5 on a 9 point hedonic scale providing 523.86 Kcal/ 100g. The changes in quality of stored VCM incorporated instant halwa mix packed in polypropylene (PP, 75 µ) and laminates of metallised polyester (MP, 90 µ) were monitored in order to assess the shelf-life. Instant halwa mix remained stable and acceptable for one year in both the packaging materials under ambient temperature conditions (15˚C -34˚C). However, the rate of lipid peroxidation was found to be slightly higher in PP packed samples as compared to MP packed ones. Fatty acid composition of VCM incorporated instant halwa mix remained practically unchanged during storage. Oleic acid was the major fatty acid present in fat extracted from halwa mix followed by palmitic and lauric acids.

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Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

Srivastava¹,

Semwal

2015

J Food Sci Technol

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Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

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Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

Abstract: Virgin coconut meal (VCM) was used for the development of ready-to-eat Indian traditional sweet meat commonly known as "ladoo" both with and without sorbic acid (0.3%).

Cited by 7 publications

References 9 publications

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

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