Optimize the process parameters and study the characteristics of coconut spread

Abstract

Coconut (Cocos nucifera) is a type fruit which is widely cultivated globally. Coconut is having good nutritional qualities and health benefits Coconut milk, coconut cream and coconut oil are most important traditional commercial products traded in India. The demand for Ready to eat and Ready to serve products are increasing day by day hence the study has been conducted to optimise the parameters of coconut spread. The pre-treatment microwave heating is found to be an effective in inactivate the enzyme reaction and coconut milk extraction. It was found that at 80 oC at 90 power level for 10 min followed size reduction were used for coconut milk extraction. Three different hydrocolloids such as Gelatin, Guar gum, Xanthun gum, and Gum Acacia with different concentration such as 0.5, 0.75, and 1.0% selected to optimize the processing. The initial color ‘L’ value of 1.0% has guar gum added spread has highest value when compare to 0.5, 0.75% and recorded as 89.78. The ‘L’ value has found ranges from 79.89 to 81.2; the pH of coconut spread was found as 5.4. The Protein, fat, free fatty acids and peroxide value of coconut spread was varying from 2.4 to 3.4%; 25.83 to 34.9%; 0.12 to 1.07g, and 1.4 to 3 meq/gm respectively.