Knowledge Based Information on Coconut Coconut Processing.Coconut water is a refreshing drinks which also hygienic and nutritive.The white flesh is a calories rich extensively used for cookery in South India.From grated wet coconut kernel good quality oil as well as protein and carbohydrate can be extracted to prepare coconut honey.Undesirable flavour changes in desiccated coconut is due to oxidative rancidity of the oil.The residual cake after the oil has been extracted is used as cattle food.The dried coconut meat is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery.An important product used in the chocolate and confectionery industry is desiccated coconut.The nut is removed from the hard shell and the thin brown rind pared off.This must be very thorough or the finished coconut will be contaminated by flecks of brown.The pared nuts are then washed free of milk and skin residues and put through shredding machines, which give a milled product of varying degree of fineness.After shredding, the ground meat is subjected to a steam or hot water treatment to destroy salmonella and lipases and to reduce bacteria counts to low levels.The pasteurized meat is then dried on wire mesh belts by means of hot air, which reduces the moisture content to less than 4.The critical moisture level of desiccated coconut is 5 and the product should be well below this to ensure good shelf life.Oriental Journal of Chemistry is a peer reviewed quarterly research journal of pure and applied chemistry.It publishes standard research papers in almost all thrust.Search Testing Calibration Laboratories Across India For 100,000 Products, Labgo Provide Labs That Include Testing Of Food, Water, Textile, Building Material.HTB1uDn1JVXXXXaBXFXXq6xXFXXXz/Rice-husk-ash.jpg' alt='Rice Husk Ash Activated Carbon' title='Rice Husk Ash Activated Carbon' />The world of independent media, all in one place.The adsorption behavior of rice husk for cadmium ions from aqueous solutions has been investigated as a function of appropriate equilibrium time, adsorbent dose.After drying, the desiccated coconut is put through a multiple sieving operation to produce the four main grades.Extra fine, macaroon fine, medium and coarse.A variety of other coconut products is available to the chocolate and confectionery trade such as, moist white sweetened coconut, toasted coconut, creamed coconut and tenderized coconut.Top quality desiccated coconut should be white in colour, free from foreign matter, and uniform in granulation against standard, and the expressed oil should have a free fatty acid content of less than 0.The coconut is the most extensively grown and used nut in the world.About 1. 0 million people in India and several million of people in other tropical regions depend on the coconut plant for their livelihood.India is the third largest coconut producing country of the world with an area of about 1.India produces about 6.A whole coconut consists of 5.The coconut shells contain 3.Lignin, 2. 9 pentosans and 1 Ash.Traditional method The coconut oil is traditionally extracted from copra.The copra can be obtained by separating the coconut meat from the whole coconut shell followed by sundrying and smoke drying for about 6 to 8 days.The copra is then chopped to small sizes and cooked by heating the small pieces of copra in a cooker for about 3.The oil is squeezed out from cooked copra by an expeller and then filtered by a filter press.The processes and operations involved in modern mechanical expression of coconut is given below Coconut has been used as staple part of the diets of almost all Polynesian and many Asian people for centuries.It is used as food, as flavouring and made into beverages.Todays young consumers depend heavily on conventional food.It is in this sector that coconut has a good chance to increase its use.The important products of coconut in our country are whole coconut tender and mature, copra, toddy, neera, gur, coconut palm candy, sugar, vinegar etc.Coconut is a tasty food adjunct is well recognized.To use coconut in preparations, the consumer has to break the nut transversely into two, shred into gratings and then process further.On the other hand, if coconut gratings, its rich milk and even prepared foods are available as such on the shelves of the market, surely consumers, especially the younger generation will be generated to encouraged to use them in preparations much more.Coconut honey Coconut honey is a product from coconut water containing many growth promoting trace elements besides glucose, fructose and levulose.Coconut water was filtered, evaporated and blended with a little golden syrup to produce coconut honey, a palatable nutty flavored breakfast food, soft drinks additive and a sweetener.Coco sauce A tangy sauce can be prepared from coconut water with red chilli, onion powder and little vinegar.Coconut lemonade.It was prepared by boiling coconut water, sugar and lemon juice.It is traditionally a popular drink in Kerala.Nata de coco Nata from fresh liquid endosperm of the matured coconut is collected and filtered by using cheese cloth.It is pasteurized after adding 8 per cent sucrose, 0.H to 4. 5 by adding acetic acid.The medium is developed by inoculating Acetobacter acetii at 1.After two weeks a gel like mass developed with a film like layer on the top.The film is then removed and the mass is cleaned and cut into cubes.The cubes nata are further processed to improve the colour, flavour and taste by soaking it in sugar syrup.The nata can be used to decorate desserts, ice cream, puddings and fruit salad.Coconut Kernel or White Meat.The preservation and pickling of coconut was done by soaking the coconut kernels in brine solution maintained their colour, flavour, texture and taste and resembled like fresh coconut for 9.The salt and acid penetration in pickle is directly proportional to the concentration in the soak solution.The steeped coconut kernel were kept for 9.The moisture content after storage ranged between 3.The fresh coconut kernel could be preserved as long as for 3 to 6 months in the from of pieces and scrapings by steeping in a solution containing 4 per cent salt, acetic acid, sulphur dioxide and antioxidant.The product required washing in water prior to use.Desiccated Coconut.Desiccated coconut, the edible dried out shredded coconut meat was prepared from fresh kernel of fully matured coconut and it is available in coarse, medium and fine grades and also in special grades such as threads, strips, granules etc.Good desiccated coconut is crisp, snow white in colour with a sweet, pleasant and fresh taste of coconut kernel.Desiccated coconut, a commercial product was manufactured from the white part of the meat after removing the brown parings.The meat is shredded or disintegrated and dried in hot air driers at 1.F to 2 per cent moisture content fat 6.Solids nonfat 3. 0 3.Desiccated coconut is the disintegrated, white kernel of coconut processed under strict hygienic conditions and dried to a moisture content of below 3.It is a food product which is ready and fit for direct human consumption. Baarish Full Video Song Download 3Gp Youtube . Products from desiccated coconut.The matured coconut kernels were steam blanched and soaked in sugar syrup of 3.The drained pieces were sulphited for 2.C for 8 h. Storage studies proved that sugar acts as an osmotic agent for the preservation of coconut.Osmotically dehydrated coconut was well suited for the preparation of products in the homes as well in commercial units.The desiccated coconut powder 2 or soy protein concentrate SCP 4.The total soluble solids of pulp was raised to 3.C for 1. 4h. Coconut powder was used in the preparation of ragi based convenience mixes viz., sweetened and spiced mix.The other ingredients for sweetened mix were puffed ragi flour, sugar, beaten rice flakes, cardamom, coconut powder and puffed ragi flour, sugar, dehydrated coriander leaves, hydrogenated fat, coconut powder and groundnut for spiced mix.In sweetened mix, addition of beaten rice improved the colour but increased the rate of lipid oxidation while incorporation of coconut powder lowered the lipid oxidation.The value added products from coconut, such as dehydrated coconut both savoury and sweet, ready to use coconut chutney mix, coconut kuruma mix, coconut rice mix and coconut burfi mix was developed.Acidified salt solution and sugar syrup were used as osmotic agents for the preparation of dehydrated coconut for savoury and sweet dishes.The dehydrated coconut savoury was prepared by soaking the blanched coconut scrapings in the soak solution containing 1.SO2 without antioxidant T1 and with antioxidant T2 for 2.C for 4 to 5 hr upto 4.The treated and dehydrated coconut samples were packed in 3.Coconut Chips Coconut chips, the thinly sliced crispy coconut meat which may be sweetened or salted and may come in handy as a ready to eat snack food.
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