Development of Creamed Coconut Sauce (Cocos nucifera)
| dc.contributor.author | Premarathna, R.I.U. | |
| dc.contributor.author | Wijenayake, A.D. | |
| dc.contributor.author | Perera, G.A.A.R. | |
| dc.contributor.author | Dharmarathna, T.T.D. | |
| dc.date.accessioned | 2019-04-07T09:21:33Z | |
| dc.date.available | 2019-04-07T09:21:33Z | |
| dc.date.issued | 2019-02 | |
| dc.description.abstract | Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fibre, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce samples were prepared using different proportions of creamed coconut and chili powder in weight basis as the main ingredients (50:50, 60:40, 70:30, 80:20, 85:15, 90:10, 95:05). Other ingredients used were sugar, xanthan gum, cinnamon powder, water, salt, vinegar, pepper powder, onion and garlic. Based on the standard pH (4.9-6.2) and Brix value (higher than 22%) stipulated by the SLSI for coconut cream based products, samples containing creamed coconut and chili powder in proportions of 85:15, 90:10 and 95:05 were selected for sensory evaluation. These samples were evaluated for appearance, texture, taste, odor and overall acceptability by 30 untrained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected sample were measured and its proximate composition was analyzed using standard AOAC procedures. Its rancidity was measured as peroxide value over a period of 48 days. The sample containing 90% creamed coconut and 10% chili powder and received the highest overall acceptability. Therefore, it was selected as the best product. Brix and pH values of the selected sample were 35.7±0.1 and 4.93 ±0.01 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (percent by mass) were 20.8 ±0.1, 5.0 ±0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 respectively. Further it contained 417.3 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meq Kg-1) indicating its storage stability. Shelf stable coconut cream based sauce with high consume acceptance can be prepared by using 90% of coconut cream and 10% of chili powder as the main ingredients. | en_US |
| dc.identifier.isbn | 9789550481255 | |
| dc.identifier.uri | http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/162/124.pdf?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | Entrepreneurial Agriculture | en_US |
| dc.title | Development of Creamed Coconut Sauce (Cocos nucifera) | en_US |
| dc.title.alternative | International Research Conference 2019 | en_US |
| dc.type | Other | en_US |