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Storage Study and Quality Evaluation of Coconut Protein Powder

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12190/
http://dx.doi.org/10.1111/1750-3841.12267
 
Title Storage Study and Quality Evaluation of Coconut
Protein Powder
 
Creator Aduja, Naik
Maya, Prakash
Ravi, R.
Raghavarao, K. S. M. S.
 
Subject 03 Proteins
01 Coconut
06 Preservation and Storage
 
Description Coconut skim milk and insoluble protein are 2 major byproducts in the production of virgin coconut oil.
Coconut skim milk was homogenized along with insoluble protein and spray dried to obtain a value-added product,
namely, coconut protein powder (CPP). This study deals with the storage study of CPP under different conditions
(refrigerated [control], ambient and accelerated). CPP samples were withdrawn periodically at designated intervals of 15
d for accelerated and control, and 30 d for ambient condition. CPP stored at different conditions exhibited marginal
moisture uptake (by 0.74 % w/w for control, 0.76 % w/w for ambient, and 1.26 % w/w for accelerated condition) and as
a result, had very little effect on the functional properties of the powder. Withdrawn CPP was tested for sensory quality
aspects and subjected to instrumental analysis as well. Withdrawn CPP was incorporated as a milk substitute in dessert
(Kheer). Quantitative descriptive analysis of the powder and product (Kheer) showed no significant difference in attributes
of CPP during the storage period of 2 mo. Electronic nose analysis revealed that CPP samples were not much different
with respect to aroma pattern matching, respectively.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12190/1/Journal_Of_Food_Science_2013_78_11_s1784.pdf
Aduja, Naik and Maya, Prakash and Ravi, R. and Raghavarao, K. S. M. S. (2013) Storage Study and Quality Evaluation of Coconut Protein Powder. Journal of Food Science, 78 (11). S1784-S1792.