Development of an Edible Spread Base Using Coconut (Cocos nucifera L.) Kernel Derivatives
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Date
2013
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Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Coconut (Cocos nucifera L.) kernel has been used for culinary purposes in various forms.
Coconut oil has many health benefits due to its lower cholesterol content and rapid digestibility
due to being made up of mainly medium chain fatty acids. An edible spread developed using a
coconut kernel derivative as a base can be a better option for butter and margarine. The present
study was focused on identifying a suitable raw material, optimum processing techniques and
suitable additives to produce an edible spread base using creamed coconut. Selection of suitable
raw material to produce creamed coconut was done using coconuts in different stages of
seasoning and creamed coconut produced from blends of commercially available DC. To
improve oil separation stability six different additives were used. Moisture content, total plate
count and pH were measured to confirm the specified levels met in accordance with SLSI (SLS
1365 Part 2: 2009) standards. Most suitable raw material and additives to produce creamed
coconut were selected according to the physicochemical properties and storage stability of
creamed coconut. The most preferable raw material to produce creamed coconut is three weeks
seasoned coconuts due to its good processability, lower oil content and good storage stability.
The shelf life was optimum one month at room temperature in the absence of preservatives. If
using commercially available DC to produce creamed coconut, the best quality creamed coconut
can be produced by reducing the high-fat desiccated coconut to low-fat desiccated coconut ratio.
In the case of additives soy flour, guar gum and glyceryl monostearate can be recommended for
the reduction of oil separation in creamed coconut.
Description
Keywords
Agriculture, Export Agriculture, Coconut, Crop Production, Plantations