Development of Osmotically Dehydrated Chips using Coconut Haustorium (Pelapi)
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Coconut palm (Cocosnucifera L.) is the most important crop in Sri Lanka. Coconut is
germinated when it develops into the so-called 'apple' or haustorium. In most of the coconut
kernel industries, a considerable amount of coconut haustoriums go waste. Osmotic dehydration
(OD) is one of most important complementary pre treatment. This research was conducted to
develop osmotically dehydrated chips using coconut haustorium and to find the most suitable
packaging material. Experiments were carried out at the Coconut Research Institute, Lunuwila,
Sri Lanka. Four types of osmotic solutions were used as, 45°, 55° and 65° Brix sugar solution
and coconut treacle. Preliminary trials were carried out to find effect of osmotic agent and
weight ratio on solid gain and water loss. Best geometry of haustorium chips was selected by
visually. Size of 1 x 2 x 4 cm was selected. 45°, 55° and 65° Brix sugar solution were carried
out for develop final products. Proximate composition and shelf life of the coconut haustorium
chips with nylon LLDPE and TLAL packaging material were evaluated. Changes in sensory
properties were determined by conducting the sensory evaluation. Developed product has low
moisture content and high carbohydrate content. At the same time developed products were
compared with others and 55° Brix –ODCHC was selected as the best product according to
sensory evaluation. According to the shelf life studies, developed products can be stored in
TLAl pouches under ambient temperature for more than 8 weeks. ODCHC can be used as a
ready to eat snack food with good calorie value. Parametric data were analysed using Minitab
14 and SAS version 8 at p< 0.05 probability level and Microsoft Excel office package, 2010.
Non-parametric data on sensory evaluation were analysed using Kruskal-Wallis Test.
Description
Keywords
Agriculture, Export Agriculture, Coconut Production, Crop Production, Food Science, Food Technology