Development of coconut [Cocos nucifera (L.)] inflorescence based dietary supplement (Record no. 290582)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04575nam a22001817a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 633.8 |
| Item number | KEE/DE PG |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Keerthy Chandran |
| 245 ## - TITLE STATEMENT | |
| Title | Development of coconut [Cocos nucifera (L.)] inflorescence based dietary supplement |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellayani |
| Name of publisher, distributor, etc | Department of Plantation Crops and Spices, College of Agriculture |
| Date of publication, distribution, etc | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 113p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 3# - SUMMARY, ETC. | |
| Abstract | The present investigation entitled “Development of coconut [Cocos nucifera (L.)] inflorescence based dietary supplement” was carried out in the Department of Plantation Crops and Spices, College of Agriculture, Vellayani during the period 2020-2022 with the objective to identify the ideal maturity stage of harvesting coconut inflorescence, development of good quality coconut inflorescence powder, protocol for development of coconut inflorescence based dietary supplement having superior nutritional and pharmacological properties along with shelf-life assessment of the developed dietary supplement. Coconut inflorescence at four different stages viz., 7 – 10 months before inflorescence opening (S1), 5 – 6 months before inflorescence opening (S2), 3 – 4 months before inflorescence opening (S3) and at inflorescence opening (S4) were dried, powdered, analysed for in vitro antioxidant activity (DPPH radical scavenging assay) and sensory quality was analysed by using a porridge out of it. S2 stage recorded the highest antioxidant activity, 88.77% DPPH free radical inhibition and sensory quality viz., colour (97.65), taste (100.20), flavour (103.00), consistency (95.22) and mouth feel (94.35). Hence, coconut inflorescence harvested at five to six months before inflorescence opening (S2) was identified as the ideal stage for the development of coconut inflorescence powder (CIP). CIP having superior nutritional and sensory quality could be prepared by soaking the chopped inflorescence in anti-browning agent combination: citric acid (1%) + sodium chloride (1%) for five minutes followed by drying in hot-air oven at 60°C. The nutritional composition of the developed CIP (100 g) is carbohydrate (4.67 g), protein (8.82 g), fat (1.96 g), calcium (195.25 mg), iron (0.84 mg), sodium (16.54 mg), vitamin A (973.50 µg), vitamin C (33.46 mg), crude fibre (57.14 g) and total ash (0.82 g). Mean rank value for the sensory attributes viz., colour, consistency, flavour, mouth feel and taste were 546.23, 527.35, 526.28, 541.35 and 525.15, respectively. Coconut inflorescence dietary supplement(CIDS) containingCIP,ragi, green gram and sesame in the proportion 70: 10: 10: 10 (DS3) recorded 81.14% DPPH radical scavenging inhibition (in vitro antioxidant activity), 84.97% alpha amylase inhibition (in vitro anti-diabetic activity) and superior sensory attributes (mean rank value- colour: 162.95, taste: 162.47, flavour: 162.00, consistency: 163.05, mouth feel: 162.07). The nutritional composition of the of the developed CIDS (100 g) is carbohydrate (18.40 g 100 g-1 ), protein (13.42 g 100 g -1 ), fat (2.01 g 100 g -1 ), calcium (202.40 mg 100 g -1 ), iron (1.82 mg 100 g-1 ), sodium (19.81 mg 100 g-1 ), vitamin A (963.70 µg 100 g-1 ), vitamin C (39.80 mg 100 g-1 ), crude fibre (43.68 g 100 g-1 ) and total ash (2.57 g 100 g-1 ). The CIDS was subjected to further storage study for shelf life assessment. Coconut inflorescence dietary supplement packaged using aluminium foil covers and stored under refrigerated condition (P4S2) recorded the lowest peroxide value (8.01 meq. O2 kg-1 ), bacterial count (1.00 cfu g-1 × 107 ), fungal count (1.67 cfu g-1 × 105 ) and yeast count (1.00 cfu g-1 × 103 ) after three months of storage. The study revealed that the ideal maturity stage for harvesting coconut inflorescence for the development of dietary supplement is five to six months before inflorescence opening. Coconut Inflorescence Powder (CIP) could be prepared by soaking the chopped inflorescence pieces (1cm3 ) in a combination of 1% citric acid and 1% sodium chloride for five minutes followed by drying in hot-air oven at 60°C. Coconut inflorescence dietary supplement (CIDS) could be prepared by compositing CIP, ragi, green gram and sesame in 70:10:10:10 ratio. CIDS could be packaged using aluminium foil covers and stored under refrigerated condition for an improved shelf life of three months. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Plantation crops and spices |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Coconut |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cocos nucifera (L.) |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sonia N S (Guide) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Thesis | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2023-09-18 | 633.8 KEE/DE PG | 175773 | 2023-09-18 | Theses |