Effect of processing parameters on recovery of hot process virgin coconut oil and co-products utilization

Virgin coconut oil (VCO) is growing in popularity as functional food, cosmetic and pharmaceutical oil. The high cost of VCO is due to its low recovery. In order to improve the recovery, the effect of milk expelling methods (manual and mechanical) and pre- treatments (slicing, pulverizing and blanching) on coconut milk and hot process VCO recovery with respect to fresh coconut kernel weight was studied. The blanching and pulverizing yielded more milk and VCO recovery in both manual and mechanical expelling methods. The recovery of coconut milk and VCO ranged from 34.0 to 51.6 per cent and 14.2 to 22.4 per cent respectively. Among the different treatment combinations, pulverized, blanched and double screw pressed coconut kernel yielded the highest milk and VCO recovery. The per cent recovery of two important co-products namely coconut milk residue and VCO cake ranged from 38.5 to 55.6 and 6.3 to 8.8 respectively. An attempt was made to recover the oil from 8 per cent dried coconut milk residue and VCO cake in commercial oil expeller. The oil recovery from milk residue and VCO cake flour was 41.2±1.1 per cent and 25.8±1.0 per cent respectively. The dried coconut milk residue and VCO cake flour was utilized in the preparation of extrudates and sweet snacks along with the broken rice, maize grits and pearl millet grits

Development of textured defatted sunflower meal by extrusion using response surface methodology

Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunflower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fibre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96–90.49), WHC (1.95–2.12), WSI (3.22–3.36), WAI (2.84–3.08), bulk density (0.31–0.36), and foaming capacity (14.39–16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 °C barrel temperature. Textured sunflower defatted meal was prepared using the above optimized conditions

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Not AvailableThe present work was undertaken to study the effect of pearling duration, soaking time, steaming duration and drying temperature on the quality of sesame seeds and mechanically extracted partially defatted sesame cake. On the basis of quality attributes i.e. high protein, low crude fibre, low residual oil and low oxalic acid, the optimum process parameters were selected. The combination of 20 min of pearling duration, 15 min of soaking, 15 min of steaming at 100 kPa pressure and drying at 50 °C yielded high quality partially defatted protein rich sesame flour as compared to untreated defatted sesame flour. The developed high quality partially defatted protein rich sesame flour may be used in various food applications as a vital ingredient to increase the nutritional significance of the prepared foodstuffs.Not Availabl

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Not AvailableCoconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82o for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.Not Availabl

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Not AvailableThe dynamic flow properties of two important coproducts of virgin coconut oil (VCO) i. e. coconut milk residue flour (MRF) and VCO cake flour (CF) were studied. The basic flowability energy of CF was higher than MRF and increased with moisture content. The change in compressibility and shear stress, with applied normal stress and moisture content, indicated that these powders are highly cohesive. For both flours, the energy required to make the powder flow increased with moisture at all experimental air velocity. Moisture did not significantly influence the cohesion and unconfined yield strength of MRF, whereas for CF there was significant effect due to the presence of moisture. The wall friction angle of both the flours increased significantly with moisture and decreased with applied normal stress. The results from this study indicated that, both CF and MRF at around 4.00% moisture content had better flow characteristics than at higher moisture levels.Not Availabl

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Not AvailableThe coconut palm exerts a profound influence on the rural economy and provides sustenance to more than 10 million people in India. The problems of decline in the prices of coconut and its products due to local as well as international competition, acute shortage of skilled manpower necessitated the need for development of broad based entrepreneurship driven processing technologies for the sustainable growth of the industry. The processing and related activities can mitigate the seasonal price variation and generate income and employment opportunities for over two million people in India. Hence, there exists a huge scope for coconut based agri-business in India. At CPCRI, equipments such as copra dryer using different energy sources, coconut splitting device, coconut deshelling machine, snowball tendernut machine, coconut grating machine, tender coconut punch and cutter, power and pedal operated slicing machine (for coconut, potato, banana and tapioca), coconut testa remover, coconut pulverizer, blanching unit for coconut, coconut chips dryer (Electrical and agricultural waste fired), coconut flaking machine, manual and hydro-pneumatic coconut milk expellers, single and double screw milk expellers, virgin coconut oil cooker (LPG/steam/agricultural waste fired), fermentation tank and chamber for virgin coconut oil production have been developed for integrating various unit operations in coconut processing and thereby completing the value chain in coconut. The technologies for the production of copra, snowball tender nut, sweet and medicated coconut chips with different flavors, coconut grits and desiccated coconut for chutney and different food formulations, hot and fermentation process virgin coconut oil, virgin coconut oil meal based extrudates, confectionery and bakery products have also been developed. The device for collection of fresh hygienic coconut inflorescence sap has been developed and the technology for coconut sap concentrates and jaggery powder has been formulated. The processing equipments and value addition technologies developed by CPCRI have been transferred to several entrepreneurs, self help groups and NGOs. CPCRI has developed several models of technology transfer through producer/farmer/women groups so as to increase their access to necessary technical and management skills associated with specific enterprises, as well as to gain market access for coconut based high value processed products.Not Availabl