Storage stability of osmotic dehydrated coconut

Abstract

Acidified salt solution and sugar solution were used as osmotic agents for the processing of osmotic dehydrated coconut. The free fatty acid content of control sample was 0.410 per cent (% of oleic acid) and increased to 1.186 per cent (% of oleic acid) between 0 and 180 days. The oleic acid content of T1 and T2 were ranged between 0.401 to 0.581 and 0.381 to 0.483 per cent of oleic acid, respectively. The rancid flavour was felt in the control sample and a drastic changes in the taste was also found, which reduced its score value from 4.0 to 2.0 during the storage. The microbial load of bacteria, fungi and actinomycetes present in the dehydrated coconut were between the ranges of 3.0 to 7.0 CFU/g x 106, 1.0 to 4.0 CFU/g x 102 and 1.0 to 6.0 CFU/g x 103, respectively.