THERAPEUTIC BENEFITS OF VALUE ADDED TENDER COCONUT

239 Pages·2013·4.79 MB·English

THERAPEUTIC BENEFITS OF VALUE ADDED
TENDER COCONUT (Cocos nucifera)
PRODUCTS

GGEEEETTAA DDAANNDDIINN
PAL OO43

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU-560065
2013
THERAPEUTIC BENEFITS OF VALUE ADDED
TENDER COCONUT (Cocos nucifera)
PRODUCTS

GEETA DANDIN
PAL 0043

Thesis submitted to the
University of Agricultural Sciences, Bengaluru
in partial fulfillment of the requirements
for the award of the degree of

Doctor of Philosophy
in
FOOD SCIENCE AND NUTRITION

BENGALURU JULY, 2013
Dedicated to
My loving

Grandparents,
Parents,
Teachers,
Hubby
Brothers,
Brother-in-law & Sister

THESIS ABSTRACT
Tender coconut water and kernel were analyzed for nutrients and
found that, Sodium (105 mg), Potassium (250 mg), Chlorine (180 mg),
Calcium (54 mg), Copper (0.04 mg), Iron (0.29 mg), Magnesium (25 mg),
phosphorus (33 mg). Chemical parameters like pH, TSS (°Brix), Acidity (%),
Reducing Sugars (%) and Total Sugars (%) were measured which were 4.50,
5.20, 1.80, 3.20, 0.60 and 4.00 respectively and kernel contained Moisture
(93.28 g), Protein (1.2g), Fat (1.40g), Crude fibre (0.9 g), Carbohydrate (3.22
g) and Sodium, Potassium, Calcium, copper, iron and magnesium were
found to be 96 mg, 278 mg, 11 mg, 3.8 mg, iron 1.2 mg and 30 mg
respectively. Value added products from tender coconut water and kernel
were developed viz., Bun, Doughnut, Ice cream, Pudding, Tuty-Fruity,
Nectar and Fermented beverage from tender coconut water. These products
were subjected for sensory evaluation and storage study. For the therapeutic
study, subjects having Hypertension, Hyper cholestrolemia, Diabetic and
subjects with general health problems were randomly selected with the help
of medical officers UAS dispensary, GKVK Bangalore. Tender coconut water
(60 ml) was given to thirty subjects after breakfast for three months and
Tender coconut pudding (100g) was given to ten women subjects for the
period of 45 days. Anthropometric and biochemical parameters were
recorded for subjects before and after the therapeutic study. Results
revealed that, non-significant decrease in Glycosylated haemoglobin level
after three months (initial-7.25 and final-7.21) in diabetic subjects. Mean
value of total cholesterol and total triglyceride significantly decreased
from 225.7mg/dl to 203.7mg/dl and from 189.1mg/dl to 165.0mg/dl
respectively. Subjects with general health problems, observed
improvement in their health status. It can be concluded that the tender
coconut can be used for preparation of value added products and can be
consumed as a natural drink, which is having therapeutic benefit.

Signature of the student Signature of the major adviser
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CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-30
III MATERIAL AND METHODS 31-49
IV EXPERIMENTAL RESULTS 50-119
V DISCUSSION 120-143
VI SUMMARY AND CONCLUSION 144-149
VII REFERENCES 150-163
ANNEXURES 164-194
LIST OF TABLES
Table Page
Title
No. No.
Socio-economic profile of Tender coconut consumers
1 53
(n=100)
2 Information on Tender coconut consumption (n=100) 55-56
(a) Nutritive value of Tender Coconut water (Cocus
3 58
nucifera) per 100 ml
(b) Nutritive value of Tender Coconut kernel (Cocus
58
nucifera) per 100 g
4 Mean sensory scores for Bun 59
5 Mean sensory scores for Doughnut 61
6 Mean sensory scores for Tender Coconut Ice Cream 62
7 Mean sensory scores for Tender Coconut Pudding 64
8 Mean sensory scores for Tender Coconut Tuty Fruity 65
9 Mean sensory scores for Tender Coconut Nectar 66
Mean sensory scores for Tender coconut water blended
10 68
with Beetroot juice before fermentation
Mean sensory scores for Fermented Tender coconut
11 69
water blended with Beetroot juice
pH and Titrable acidity (%) of fermented tender coconut
12 71
water blended with Beetroot juice
TSS (º Brix) and Alcohol (%) content of fermented Tender
13 72
coconut water blended with Beetroot juice
(a) Macro nutrient Composition of developed products
14 74
(/100g)
(b) Micro nutrient composition of developed products
74
(/100g)
Table Page
Title
No. No.
15 Mean sensory score of Bun on storage 77
16 Mean sensory score of Dough nut on storage 79
17 Mean sensory score of Ice Cream on storage 81
18 Mean sensory scores of Pudding on storage 83
19 Mean sensory scores of Tuty-Fruity on storage 85
20 Mean sensory score of Nectar on storage 87
21 Microbial load of Ice Cream on storage 88
22 Microbial load of Pudding on storage 90
Socio- economic profile of subjects selected for
23 91
therapeutic study of Tender Coconut Water (n=30)
Health history of subjects in the therapeutic study of
24 93
Tender Coconut Water (n=30)
Food and life style of selected subjects in the
25 95
Therapeutic study of Tender Coconut Water (n=30)
Mean anthropometric measurements of selected
26 97
subjects (n=30)
Classification of selected subjects (n=30) based on Body
27 99
Mass Index and Waist to Hip ratio
Classification of selected subjects (n=30) based on per
28 99
cent body fat
Mean intake of major nutrients and their per cent
29 100
adequacy for subjects (n=30)
Effect of Tender Coconut on anthropometric
30 101
measurements of NIDDM Subjects (n=8)
Effect of Tender Coconut Water on Blood glucose level of
31 103
NIDDM Subjects (n=8)
Table Page
Title
No. No.
Effect of Tender Coconut Water on blood pressure of
32 104
NIDDM subjects (n=8)
Effect of Tender Coconut Water on Lipid Profile of
33 106
NIDDM Subjects (n=8)
Effect of Tender Coconut Water on anthropometric
34 measurements of Hypertensive and Hyper 107
cholestrolemic Subjects (n=22)
Effect of Tender coconut on blood pressure of
35 109
Hypertensive Subjects (n=22)
Effect of Tender Coconut Water on Lipid Profile of
36 110
Hypertensive Subjects (n=22)
Socio- economic profile of subjects selected for
37 112
therapeutic study of Tender Coconut Pudding (n=8)
Food and lifestyle pattern of selected subjects
38 participating in the Therapeutic study of Tender 113
Coconut Pudding (n=8)
Mean intake of nutrients and their adequacy for
39 115
subjects with general health problems (n=8)
Anthropometric measurements of subjects with General
40 116
Health Problems (n=8)
Effect of Tender Coconut Pudding on Haemoglobin,
41 118
Electrolytes and Minerals (n=8)
Effect of Tender coconut Pudding on general health
42 119
(n=8)