Effect of packaging methods and storage conditions on quality characteristics of osmotic dehydrated coconut

Abstract

Objective of this study was to evaluate the effect of packaging methods and storage conditions on quality of osmotic dehydrated coconut. The samples T1 and T2 stored at room temperature had higher free fatty acid content than the samples stored at refrigerated condition. The free fatty acid content of T1 before storage was 0.404 which had increased to 0.564 (C1P1), 0.538 (C1P2), 0.496 (C2P1) and 0.489 (C2P2) per cent of oleic acid. The peroxide value of control sample was changed from 4.52 to 8.34 (C1P1), 7.46 (C1P2), 6.77 (C2P1) and 6.21 (C2P2) mEq/kg at the end of storage. The initial peroxide values of T1 and T2 were 4.45 and 4.38 mEq/kg. The corresponding values at the end of storage were 5.79 (C1P1), 5.32 (C1P2), 5.13 (C2P1) and 4.95 (C2P2) for T1, 5.19 (C1P1), 5.07 (C1P2), 4.92 (C2P1) and 4.89 (C2P2) mEq/kg for T2.