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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (532) Last page : (543)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7487

Studies on Pre-Processing Techniques of Coconut and Optimization to Separate Coconut Meat from the Testa

Ashokkumar, K. N., Tito Anand*, N. Venkatachalapathy and K. Suresh Kumar

INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY
Ministry of Food Processing Industries, Govt of India
Pudukkottai road, Thanjavur- 613005, Tamilnadu, India
*Corresponding Author E-mail: tito@iifpt.edu.in
Received: 15.03.2019 | Revised: 22.04.2019 | Accepted: 29.04.2019  

 ABSTRACT

The present research work was done on fresh and matured coconut to separate coconut meat from the testa (brown skin). Pre-processing treatments such as soaking in water, hot water, deep freezing and liquid nitrogen were done to separate coconut meat from its testa. The physical changes were observed for fresh and matured coconut meat with different treatments having assorted timings and constant temperature. The post-processing parameters such as moisture content (%), color (L, a, b), water activity and texture (bio yield; firmness) were studied. The optimization was done based on the isolation of meat with different treatments before and after paring. The results obtained in the post-processing parameters were employed to optimize the separation of coconut meat from the testa. Amongst the two treatments (i.e. deep freezing; liquid  nitrogen), four treatments shown desirable paring with constant temperature (0C) and time (hrs). But, the effect of paring was advantageous in the deep freezing (-18 0C/36 hrs per copra) and (-18 0C/12 hrs) liquid nitrogen for fresh coconut meat with constant time and temperature. The article finds application in the recent research quest for paring, extraction process of VCO (virgin coconut oil) that could be commercialized in economically conductible manner focusing on the consumer interests on functional value for fiber, fats and oils.

Key words: Fresh and matured coconut, Deep-freezing, Liquid nitrogen, Temperature, Time.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Ashokkumar, K.N., Anand, T., Venkatachalapathy, N. and Kumar, S.K., Studies on Pre-Processing Techniques of Coconut and Optimization to Separate Coconut Meat from the Testa, Int. J. Pure App. Biosci.7(2): 532-543 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7487