TY  - BOOK
AU  - Shahanas E 
AU  - Seeja Thomachan Panjikkaran (Guide)
TI  - Standardisation and quality evaluation of blended tender coconut products 
U1  - 640 
PY  - 2014///
CY  - Vellanikkara 
PB  - Department of Home Science, College of Horticulture
KW  - Home Science
N1  - MSc
N2  - The present study was undertaken to standardise jam and spread using
tender coconut pulp with fruit pulp and fruit extract and to evaluate the quality
attributes and shelf life of the selected products.
The products were standardised by incorporating tender coconut pulp at
various levels with fruit pulp of pineapple, mango, grapes and papaya for jam and
with the fruit extracts of guava, jack fruit rind and plantain for spread. A total of
16 treatments were tried for jam varying the quantity of tender coconut pulp
(TCP) and fruit pulp at three different proportions. For spread a total of nine
treatments were tried varying the quantity of TCP and fruit extract.
On the basis of maximum organoleptic scores obtained, one product each
from different fruit pulp and fruit extract for jam and spread respectively were
selected for further studies. Thus, a total of six treatments for jam and three
treatments for spread including the control prepared with 100 per cent TCP were
selected for storage study. For jam, JT4 (25% TCP + 75 % pineapple Pulp), JT6
(50% TCP + 50 % mango pulp), JT10 (25% TCP + 75 % grape pulp), JT11 (75%
TCP + 25 % papaya pulp) and JT16 (25% TCP + 75 % blended fruit pulp) and
for spread ST3 (25% TCP + 75% guava extract), ST6 (25% TCP + 75 % jack fruit
rind extract) and ST8 (50% TCP + 50 % plantain extract) were selected for
storage study.
The selected products were stored for a period of six months and the
various quality attributes were evaluated during storage.
The highest gel strength for jam and spread were observed for JT16 (25%
TCP + 75 % blended fruit pulp) and ST3 (25% TCP + 75% guava extract)
respectively. The maximum adhesiveness was in the jam prepared using 100%
tender coconut pulp. An increase in adhesiveness was evident with increase in
tender coconut pulp in both the products. Acidity, moisture, TSS and reducing
sugar of the products slightly increased during storage. However, a decreasing
trend was observed in the case of total sugar content during storage. The highest
fat content was observed in jam prepared using 100% TCP. The fat content
increased with an increase in TCP content in both the products.
The mineral content gradually decreased with advancement of storage
period. A wide variation was noticed in the iron content of tender coconut
products on the basis of fruit pulp or extract used.
On the basis of nutritional qualities, jam prepared with 25% TCP and 75%
pineapple pulp (JT4) and the spread prepared with 25% TCP and 75% jack fruit
rind extract (ST6) were found to be the best.
Jam and spread prepared using different combinations of TCP and fruit
pulp/extracts were found to be organoleptically acceptable. Jam prepared with
25% TCP and 75% blended fruit pulp (JT16 ) was organoleptically the best. The
spread prepared with equal quantity of TCP and plantain extract (ST8 ) obtained
the maximum score for organoleptic qualities. However, all the organoleptic
qualities decreased during storage in both products.
No microbial contamination was noticed in both the products initially.
However, at the end of storage period microbial load was detected in both
products.
The cost of the products per 100 g varied from Rs.19.63 to Rs.29.63 for
jam and Rs. 14.63 to Rs.18.13 for spread.
The residual coconut pulp left in the tender coconuts after the
consumption of coconut water can be effectively utilized for the preparation of
jam and spread. Blending with fruit pulp and fruit extracts increased the
nutritional qualities and acceptability of the products
UR  - http://krishikosh.egranth.ac.in/handle/1/5810109597
ER  -