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

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

Mechanical properties of tender coconut (Cocos nucifera L.): Implications for the design of processing machineries

Not AvailableThe mechanical properties such as punching force, cutting force, punching energy, and cutting energy of tender coconut at its different orientations are pertinent for the design and development of efficient and ergonomic tender coconut processing machineries viz., punch and cutter, trimming machine, and snowball machine. However, the mechanical properties of tender coconut have not been investigated scientifically yet. Hence, the mechanical properties of tender coconut at six different positions were determined. Four genotypes of tender coconut were used in this study, such as Andaman Giant Tall (AGT), Chowghat Orange Dwarf (COD), Kulasekaran Green Dwarf (KGD), and Ganga Bondam Green Dwarf (GBGD). A laboratory‐scale texture analyzer with a customized probe for cutting and punching was developed and used for the measurements. The highest punching and cutting force was observed at the bottom section (near fruit base) of the tender coconuts followed by the middle and top section. The maximum punching energy (2.23 J) in fruit top-loading position was recorded for GBGD, whereas the minimum punching energy (0.82 J) was observed for the genotype AGT. The highest cutting energy of 11.79, 15.53, and 16.59 J recorded for AGT at flat loading position (top, middle, and bottom, respectively). Statistical analysis indicates that genotypes and loading positions of tender coconut significantly (p  ≤ .01) affected the punching and cutting forc

Physical, Chemical and Functional Attributes of <i>Neera</i> Honey Infused Extrudates

Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture −20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean-to-bar” dark chocolate

The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35–50%, 15–30%, and 20–35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2°C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders