Development of Creamed Coconut Sauce (Cocos nucifera L. )
dc.contributor.author | Premarathna, R.I.U. | |
dc.date.accessioned | 2021-10-25T05:59:42Z | |
dc.date.available | 2021-10-25T05:59:42Z | |
dc.date.issued | 2014 | |
dc.description.abstract | Coconut kernel is a rich source of carbohydrate, protein, lipid, dietary fiber, minerals and it imparts numerous health benefits. The present study was conducted to develop a creamed coconut based sauce. Seven sauce sample 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 trained panelists. Sensory data were analyzed by Friedman non- parametric test (p<0.05). Brix and pH values of the selected samples 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. pH and Brix values of the selected sample were 4.93 ±0.01 and 35.7±0.1 respectively and its carbohydrate, protein, sugar, total fat and moisture contents (present by mass) were 20.8 ±0.1, 5.0 ± 0.2, 9.7 ±0.15, 34.9 ±0.3, and 26.29 ±0.02 . Further it contained 417 kcal/100 g of energy. Peroxide value of the selected sample after 48 days remained low (14.8 meg kg -1 ) indicating its storage stability. Shelf stable coconut cream based sauce with high consumer acceptance can be prepared by using 90 % of creamed coconut and 10 % of chili powder as the main ingredients. Keywords: Creamed coconut, Sauce, chili powder | en_US |
dc.identifier.other | UWU/EAG/14/0023 | |
dc.identifier.uri | http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7354/UWULD%20EAG%2014%20023-11022021133128.pdf?sequence=1&isAllowed=y | |
dc.language.iso | en | en_US |
dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
dc.relation.ispartofseries | ;UWU/EAG/14/0023 | |
dc.subject | Export Agriculture Degree Programme (EAG) | en_US |
dc.title | Development of Creamed Coconut Sauce (Cocos nucifera L. ) | en_US |
dc.title.alternative | Research Article – EAG 2014 | en_US |
dc.type | Thesis | en_US |
Files
Original bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- UWULD EAG 14 023-11022021133128.pdf
- Size:
- 2.57 MB
- Format:
- Adobe Portable Document Format
- Description:
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: