developing value added and diversified products from coconut

339 Pages·2009·6 MB·English

DEVELOPING VALUE ADDED AND DIVERSIFIED
PRODUCTS FROM COCONUT (COCOS NUCIFFRA L.)
BY
NEELOF AR ILLIASKUTTY
THESIS
SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT
FOR THE DEGREE OF
DOCTOR OF PHILOSOPHY
IN FOOD SCIENCE AND NUTRITION
FACULTY OF AGRICULTURE
KERALA AGRICULTURAL UNIVERSITY
2004
Department of Home Science
COLLEGE OF AGRICULTURE,
VELLA YANI, THIRUV ANANTHAPURAM
DECLARAT ION
I hereby declare that this thesis entitled "Developing value added
and diversified products from coconut (Cocos nucifera L.)" is a
bonafide record of research work done by me during the course of
research and that the thesis had not previously formed the basis for the
award to me of any degree, diploma, associateship, fellowship or other
similar title of any other university or society.
Vellayani
Date: 20- 3- 2004- NEELOFAR ILLIAS KUTTY
CERTIFICATE
Certified that this thesis entitled "Developing value added
and diversified products from coconut (Cocos nucifera L.)". is a record
of research work done independently by Neelofar IlIiasKutty under my
guidance and supervision and that it has not previously formed the basis
for the award of any degree, fellowship or associateship to her.
Dr. (Mrs.) Mary Ukkuru. P.
Vellayani Chairman,
Date: 20-3- 2004 Advisory Committee,
Associate Professor,
Department of Home Science
College of Agriculture, Vellayani.
Approved by
Chairperson
Dr. MARY UKKURU. P.
Associate Professor,
Department of Home Science,
College of Agriculture, Vellayani,
Thiruvananthapuram - 695522.
Co-Chairperson
Dr. GEORGE. V. THOMAS
Head of Crop Production,
CPCRI, Kasaragod.
Members
Prof. N.K VIMALA KUMAR!
Associate Professor and Head;
Department of Home Science,
CoUe~e of Agriculture, Vellayani,
Thiruvananthapuram - 695522.
-Dr. P. SARASWATI-IY
Associate Director,
NARP (Southern Region),
College of Agriculture, Vellayani,
Thiruvananthapuram - 695522.
Dr. S.K. NAIR ~
Professor, Microbiology, '.d---
Dept. of Plant Pathology, //' /I cJ f
College of Agriculture, Vellayani,
Thiruvananthapuram - 695522.
External Examiner
flck_nowCediJement
I t is my prowi privifege to Iiave wor~d under the guidance of (/)r. 'Mary
Vk,k,uru P, Jlssociate Professor, ([Jept. of J{ome Science, Coffege of Jlgricufture,
o/effayani and Cliairman of my Jldvisory Committee. I feer dated to express my
immense preasure and deep sense of gratituae for her affectionate guiaance,
unending 6enevofence and constant encouragement to compfete this research wor{
J{er /{Jen interest ana invafua6fe suggestions auring framing and eaiting of tfiis
thesis was of inestima6fe vafue. I wisfi to express my heart fert tfianlij to fier.
I feef great p(easure anti privi(ege in ex.pressiTl{j my sincere and deep feu sense of
gratitude to <Dr. george 0/ %omas, Uead, (])ivision of Crop Proauction, OPC!J(_I ana Co
Cfiainnan, Jldvisory committee for fiis ~en interest timeEy liefps and encouragement for tlie
proper conduct of tfie researcfi wo~
lowe my gratituae to tfie former Professor ana Ueaa, <Department of J{ome
Science, for Iier invafua6fe advises especiafEy at tfie initiar stage of wort(
..
I pface it on record my speciaf tfianlij to Prof '}If. '1( 1)imafa 1(umari, and
Uead, <Department of Uome Science for fier va{ua6fe suggestions, encouragement ana
co-operation during tlie course of study.
I am too mucli inde6tecf to <Dr. P. Saraswatfiy, Jlssociate <Director, '}(jl1(P
(Soutfiern ~gion), Coffege of Jlgricu{ture, o/e{{ayani for {ur ,[)afua6fe nefp in tfie
statisticaf anafysis, interpretation of resu[ts and correction of tlie manuscript.
I express my sincere tfian~ to (/)r 5.'1(. 'Nair, professor, 'Micr06iofogy,
<Department of P[ant Patfio[ogy, Co[[ege of Jlgricu[ture, 1)e[[ayani for fiis timefy
fiefp and inva[ua6{e suggestions.
I eJ(,tend my tfianR.i to tfie (J)ean, Co{{ege of jlgricu{ture', for provicfing tfie
faci[ities for tfie conduct of wort(
I am at [ass for wads to ex.press my gratituae to ([Jr. V. !J(_ajagopaf,
<Director, CPCCJU for granting me stuay (eave to undertaf(J pfi(/) programme as were
as for fiis constant support and permission given to carry out the anaCytica[ work, in
tfie institute.
I remem6er witn immense gratitwfe tne unstintea co-operation of C[)r. S. <Bitfaappa,
J{eaa (reta.), Crop Proauction, ([)r. 'lG V.1(:Nampootnin:fonner(])irector, CP0R..l, 1(asaraeoa
ana Sri. Po'lG 'ITiampan for tne motivation impartea to me.
I reco({[ my sincere gratefufness to ([)r. (j3. rr. (j(ayuau, Scientist in cnarge, 1(1!J(,
CPOO for nis constructive criticism ana fiefps 6y reauci1l{j my officiaf wor{Coatf auri1l{j tnis
project.
:No wora can truEy represent my aeep sense ofg ratituae to ([)r. 'lG :MuraCianaran, Sr.
Scientist, ([)ivision of Statistics, CPOO, 1(asaraeoa ana :Mr. )Ijitn 1(umar, Programmer,
([)ept. of) Igri. Statistics for rencferi1l{j tfzeir fiefp in tfie computer anaEysis of tfie aata.
of of
'I1ian~ are aue to tne teacners ana staff CJ)epartment J{ome Science, Co{{ege of
of
)lgricufture, o/effayani, for tfieir constant encouraeement ana suggestions. )Iff J{eaas
of
([)epartments CPOO for a[Cowi1l{j me to use tfie faciCities in tfie aepartments, a{{ staff
of
mem6ers 1('TIJ( ana CPCCRJ·
:My profouna tfzan~ to :Mr. <Biju. CPo for fiis sincere effort in type setti1llJ tnis
manuscript ..
'I1ia~ to my co{{egues 1?!eny :Mary, CDr.Pra6fzu, Sn06a, P,{iza6etn )lugustine,
1(avitfzaS, Srutni (]>anaay, Sfryamprasatf, :Manoj cP Samuef ana <B.:NarayanaSwamy.
:My speciaf tnan~ to C[)r. tf.1( Srinivasa qopa{, Scientist, Pooa Processing
([)ept., Clq:xr, 1(ocfii, Staff of Presto Pooa inaustries Pvt. Limitea, :Mangafore,
:Mr. J{. C]3oanaraj, )lsst. :Manager, CJ)a~nina 1(annaaa Co-operative :Miff( Proaucers
Vnion Limite£, C[)r. CR.gmacnanaran, Professor, :Mecnanicaf P.ngineering, Coffege of
I£ngineering, rtfiiruvanantfiapuram, :Mr. (j(amaf(risnnan, Pann Superintenaent, CCPCCJ?J,
for fiaving proviaea tneir faciCities for testing ana anafysis wor~ re[atea to my worf<,
Pinaffy, on a personaf feve{, I appreciate 'l(.)I :Navas, my fius6ana ana
(j(ajatfi, my son, parents, sister, 6rotner ana af[ of my re[atives anaf rienas for tfieir
support auring aifficu[t times.
)I60ve a[{, I 60w my neaa in front of tne )Ifmignty wfiose 6{essings were
witn me every moment for tfie successfuf compfetion of tfiis venture.
:NeeCofar llIiask_utty
ABBREVIATIONS
APPC Asian Pacific Coconut Community
ARF Amylose Rich Food
BOD Biological Oxygen Demand
BIS Bureau of Indian Standard
°C Degree Celsius
CFTRI Central Food Technology Research Institute
Cfu/g Count forming unit per gram
CMC Carboxyl Methylcellulose
COD Chowghat Orange Dwarf (a variety of coconut)
CPCRI Central Plantation Crops Research Institute
CD Critical Difference
DMH Dimethylhydrozine
FAO Food and Agricultural Organisation
FPO Fruit Products Order
g Gram
GOP Gross Domestic Products
HDL High Density Lipoproteins
HTST High Temperature Short Time
lSI Indian Standard Institution
LDPE Low Density Polyethylene
MT . Million Tonne
mg Milligram
ml Millilitre
NCIM National Collection of Industrial Microorganisms
NFDM Not fat dry milk
PAG Protein Advisory Group
RTS Ready To Serve
SMP Skim Milk Powder
SNF Solid Not Fat
TSS Total soluble solids
viz. Namely
WPC Whey Protein Concentrate
% Percent
CONTENTS
Page No.
INTRODUCTION
REVIEW OF LITERATURE 4
MA TERIALS AND METHODS 34
RESULTS 74
DISCUSSION 170
SUMMARY 229
REFERENCES 240
APPENDICES
ABSTRACT
'LIST OF TABLES
Table
Title Page No.
No.
1 Composition ofRTS beverages standardized from 43
coconut water
2 Basic ingredients used for the preparation of nata. 48
3 Composition of curd and yoghurt from coconut milk. 55
4 Composition of base mix 57
5 Composition of health drink mix 60
6 Chemical and nutritional characteristics analysed in the 66
developed products
7 Type of the storage media, storage condition and 69
interval of analysis of the products standardised
8 Chemical and nutritional characteristics of R TS 76
standardised from the tender coconut water
9 Sensory attributes of RTS beverages from tender 78
coconut water
10 Changes in pH ofRTS and its interaction between 81
products, containers and storage periods
11 Changes in acidity of RTS and its interaction between 82
products, containers and storage periods
12 Changes in reducing sugar ofRTS and its interaction 84
between products, containers and storage periods
13 Changes in total soluble solids ofRTS and its 86
interaction between products, containers and storage
periods
14 Changes in total sugar of RT S and its interaction 88
between products, containers and storage periods
15 Effect of treatment, containers and duration of 89
storage on organoleptic quality of coconut based
blended RTS
16 Chemical and nutritional characteristics of 'nata' 94
standardised
17 Sensory attributes of preserved' nata' 95
18 Changes in the chemical and nutritional characteristics 96
and interaction wjth bioprocessed products, containers
and storage periods
19 Effect of containers and' storage periods on organoleptic 99
qualities of nata products
List of Tables Continued
Table
Title Page No.
No.
20 Chemical and nutritional characteristics of curds and 102
yoghurt prepared from coconut milk
21 Sensory attributes of curd and yoghurt 103
22 Changes in chemical and nutritional characteristics of 105
simulated products
23 Changes in organoleptic characteristics of simulated 109
products with containers on storage
24 Changes in overall acceptability of simulated products 111
with storage
25 Chemical and nutritional composition of supplementary 116
base mix developed from coconut
26 Changes in chemical and nutritional characteristic of 118
supplementary product and its interaction between
containers and storage period
27 Changes in organoleptic characteristics of 119
supplementary base mix and its interaction between
containers and storage periods
28 Chemical and nutritional characteristics of health 122
drinks mixes
29 Organoleptic features of health drinks mixes 123
30 Changes in chemical and nutritional characteristic of 125
health drink mixes and its interaction between products,
containers and storage periods
31 Sensory attributes of health drinks mixes from coconut 127
milk powder
32 Chemical and nutritional characteristics of bakery 131
products prepared from coconut
33 Organoleptic characteristics of bakery products 132
34 Changes in chemical and nutritional characteristics of 133
bakery products and its interaction between products,
containers and storage periods
35 Changes in organoleptic characteristic of bakery 136
products from coconut with storage