PhD

Coconut palm forms an important component in the socio-economic and cultural life of every Keralite. Lack of modern technologies within the country for large scale manufacture of value added products is one of the major lacunae that leads to retarded growth of coconut industry. Therefore, the need of the hour is to accomplish product diversification in coconut applying modern and indigenous technologies and to popularise the technologies developed so that the coconut based products and by products flourish in the domestic as well as export markets.

In this context, the present investigation entitled ‘Developing value added and diversified food products from coconut (Cocos nucifera L.)’ was undertaken to develop innovative products utilising coconut constituents and to study the chemical, nutritrional, organoleptic and shelf life qualities and consumer acceptance of the products. Products developed under the present investigation are beverages, bioprocessed products, simulated dairy milk products, protein enriched products and bakery & confectionary products.

In depth investigation was carried out with respect to standardisation procedure, chemical, nutritional and organoleptic features of the developed products using standard techniques. Shelf stability of the product in different storage containers and with different storage periods was studied in detail.

Consumer acceptance and consumer preference of the products along with cost effectiveness and product yield were the other criteria ascertained in the study.

Three types of coconut beverages standardised using tender coconut water in combination with acidulants, lemon and pineapple juices were found to be consumer acceptable when stored in both retort pouches as well as in glass bottles for a period up to 60 days. Lemon juice blended beverage was found nutritionally sound whereas pineapple blended RTS was organolepticlly superior. Chemical and organoleptic characteristics were found to change with storage but remained acceptable till two months of storage.
Bioprocessed products viz., ‘nata’ could be successfully standardised with three different base materials such as plain coconut water, blends of coconut water with pineapple juice and blends of coconut water and soya milk. Since the product is formulated from the matured coconut water, which is at present being wasted, needs special mention. Nata products remain most stable in glass containers for a period of six months. Nata de soya contains more protein while fibre content of the three products is similar. Nata de pine is adjudged to be the best organoleptically.
Simulated milk products viz., coco curd and coco yoghurt were standardised from coconut milk, are found to be comparatively low in acceptance on the whole. Coco curd and coco yoghurt prepared with coconut milk and not fat dry milk (NFDM) were more appealing organoleptically, but nutritionally soya based curd and yoghurt were better. Storability was better in steel containers and the products are of short shelf life (two days) at ambient condition.
Protein enriched coconut supplements viz., supplementary base mix and two health drinks could be standardised successfully from coconut constituents. All the three products were found to be nutritionally adequate and easy to formulate. With storage changes were noted in moisture, free fatty acid and peroxide. Health drinks were more shelf stable than supplementary base mix in laminated containers for a period of five months.
Biscuits and cookies standardised from coconut were found to have good consumer appeal with shelf life of five months.
Confectionery products developed were found to have very good consumer appeal. Preserves viz., ‘crystallised and glazed candy’ were standardised from tender coconut kernel stayed stable for a month in laminated pouches under ambient temperature.
Preserved products developed namely, coconut honey standardised under present investigation also found to be nutritionally rich and organoleptically sound with superior consumer appeal. The product was stable in glass containers for a period of two months.
Majority of the products were acceptable to the consumers and the most preferred products were pineapple blended RTS from tender coconut water, coconut cookies, crystallized candy, coconut honey and nata de pine. Less acceptance were shown towards simulated milk products from coconut.
Products developed with coconut were compared with the available standards prescribed and found in accordance with standards
Cost of production and product yield was worked out and found that costs of products are reasonable, except for health drinks. Product yield indicated that products could be made and marketed profitably.