Quality Improvement of Coconut Butter Spread

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dc.contributor.authorMarasinghe, U.S.S.
dc.date.accessioned2021-10-26T07:54:45Z
dc.date.available2021-10-26T07:54:45Z
dc.date.issued2014
dc.description.abstractCoconut butter spread is a delicious product from whole coconut meat and oil separation at top of the product has been identified as a major defect which can leads to consumer dissatisfaction. Thus, this study was conducted to evaluate the effect of stabilizers and homogenization speeds on the layer separation of coconut butter spread. Coconut butter spread was prepared with desiccated coconut, peanut, coco powder, sugar and salt by grinding method. Level of coco powder (1.5, 2 and 2.5% (w/w)) was changed to select the best product through a sensory evaluation of five-point hedonic scale with 30 numbers of human objects. Four combinations of stabilizers Soy Lecithin (SL), Sodium Caseinate (SC), Sodium Stearoyl Lactylate (SSL) and SC+SSL with two levels (0.25 and 0.5% (w/w)) and two levels of homogenization speeds (11000 and 19000 rpm) were evaluated as a three factor factorial design with three replicates. The height of separated oil layer was measured after two-week interval and best five treatments were subjected for quality analysis. Free fatty acid (FFA) content, peroxide value and moisture content were analyzed and best two treatments were selected for sensory evaluation with control (without stabilizers and homogenization). Proximate, shelf life and cost analysis were done for the selected best product. Data was analyzed by ANOVA (p<0.05) using Minitab software package. The sensory result revealed that, 2% (w/w) coco,powder was provided the highest consumer preference. The lowest level of oil separation (0.18 mm) was observed on 0.5% (w/w) of SC+SSL stabilizer with 19000 rpm and it contained significantly low level of FFA (0.1710.02%) and moisture content (0.8110.04%) and highest consumer preference. This product conations 1.4210.01% moisture content, 41.5312.8% fat, 1.810.002% ash, 8.6811.18% fibre and 16.9610.98% protein. SC+SSL with 0.5% (w/w) or more than that and 19000 rpm homogenization or more than that is preferred to overcome the oil layer separation in coconut butter spread. Key words: Coconut butter spread, Stabilizers, Homogenization, Layer separation, Free fatty aciden_US
dc.identifier.otherUWU/PLT/14/0019
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7382/PLT%2014%20019-24022021090813.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/14/0019
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleQuality Improvement of Coconut Butter Spreaden_US
dc.title.alternativeResearch Article – PLT 2014en_US
dc.typeThesisen_US
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