Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain

Entrepreneurship driven ICAR - CPCRI technology for healthy alternative non-field snack food

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Parameter identification in nonlinear systems using PD controllers as penalty functions

The identification of parameters in nonlinear systems using a partial set of experimental measurements is considered in this paper. The estimation of these parameters introduces an optimization problem. For parameter estimation, the use of gradient-based optimizers often converges to a local minimum rather than the global optimum. To overcome the local convergence of the parameters, a PD controller algorithm is implemented for estimation. The addition of a morphing parameter with a proportional-derivative controller (PD) to the system equation transforms the objective function into convex, and the optimization is performed using a gradient-based optimizer. To illustrate the nonlinear parameter estimation using the present approach, a numerical example of Van der Pol-Duffing oscillator is presented. A comparative analysis is then carried out with global optimization methods, such as genetic algorithm (GA) and particle swarm optimization (PSO) techniques. The numerical results confirm that the PD controller algorithm is superior in terms of computational effort and convergence efficiency. © 2020, IFAC (International Federation of Automatic Control) Hosting by Elsevier Ltd. All rights reserved

Cosmetics

Not AvailableCoconut and its products are important foods for thousands of years in India. Coconut oil is classified as a "superfood." Recently, virgin coconut oil (VCO) is gaining wide popularity among the public. It is believed that VCO is more beneficial than copra oil since the method of extraction retains more bio active components including polyphenols and vitamins. It is generally recognized that the coconut provides many items of great value to man, such as coconut meat, milk, water, oil, and sugar. Currently, there is a great deal of research and commercial interest in cosmetic production utilizing VCO. VCO infused beauty products such as moisturizer, shampoo, lip balm, mouth wash, sun screen cream, hair oil and massage oil are available worldwide. The aim of this article is to explore the potential utility of VCO for production of cosmeticsNot Availabl

Virgin coconut oil infused healthy cosmetics

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Physical properties of tender coconut

Not AvailableThe physical properties such as tender coconut size, weight, husk thickness, and husk moisture tender content play a vital role in the development of an efficient and ergonomic trimming machine. The important physical properties of tender coconuts of cultivars namely Kulasekaran Green Dwarf (KGD), Andaman Giant Tall (AGT), Ganga Bondam (GB), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD) were determined. The important properties including weight, diameter, height, husk thickness, husk moisture content, shell diameter, shell height, and shell thickness were high for nuts of AGT and low for COD nuts. The average bulk density, true density, and porosity of AGT were 332.47 kg m−3, 1,196.67 kg m−3, and 72.21%, respectively. The husk weight and volume of water of AGT were 87.77% and 12.39% high, respectively, compared with COD. In the correlation study, the coconut weight correlated positively (r = 0.791) with the diameter and vertical distance between the shell and the fruit base (r = 0.813). The principal component analysis suggested that the cultivars GB, KGD, and MOD have similar physical properties to COD and AGT. Thus, the present investigation documents crucial basic information to design an efficient and superior tender coconut trimming machine.ICA

Hot and fermentation process

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Preparation and properties of linear low density polyethylene based nanocomposite films for food packaging

54-66Packaging of foods in high barrier and strong materials is essential to attain food safety, and nanocomposite technology leads in search of the above kind of packaging material. The effect of compatibilizer, nanoclay and thickness of film on morphology, oxygen transmission rate (OTR), water vapor transmission rate (WVTR), tensile strength and percent elongation of linear low density polyethylene (LLDPE)-based nanocomposite films are studied using response surface methodology. The maximum reduction in OTR and WVTR over the control (0% compatibilizaer, 0% nanoclay and 100 µm film thickness) is 24.7% and 64.9%, respectively in the treatment having 5% compatibilizer, 2% nanoclay and 100 µm thickness. The regression models are developed for the prediction of OTR and WVTR. The maximum increase in the tensile strength and percent elongation over the control (0% compatibilizaer, 0% nanoclay and 100 µm film thickness) is 54% and 7.64%, respectively. Treatment having 5% compatibilizer, 2% nanoclay and 100 µm thickness of nanocomposite films showed better morphological, barrier and strength characteristics than other treatments. This paper helps to design the packaging films according to the requirement of foods to be stored using the developed regression models

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Not AvailableThis chapter enlists salient harvest and postharvest technologies of coconut. Various harvesting and postharvest gadgets, tools, machineries and equipments developed by different institutions are described. Technologies related to storage of nuts, processing of fresh coconut kernel and coconut water into different edible products, processing of dry kernel/copra, extraction and refining of coconut oil and processing of coconut sap (neera/sweet toddy) are explained in detail. The industrial and nonedible applications of coconut husk, coconut shell, coconut wood and coconut leaf are also described. Various sections that include harvesting and processing, technologies on food products as well as non-food products to future strategy in relation to harvest and postharvest technologies of coconut are concisely illustrated. A complete value chain information from harvesting to consumption and industrial utilisation from farm to fork is narrated. The need for refining some of the important equipments and technologies is indicated to make them more cost-effective and eco-friendly.Not Availabl