• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 3 (2020)

Storage stability of osmotic dehydrated coconut

Author(s):

Arokiamary S, Senthil Kumar R and Vennila P

Abstract:
Acidified salt solution and sugar solution were used as osmotic agents for the processing of osmotic dehydrated coconut. The free fatty acid content of control sample was 0.410 per cent (% of oleic acid) and increased to 1.186 per cent (% of oleic acid) between 0 and 180 days. The oleic acid content of T1 and T2 were ranged between 0.401 to 0.581 and 0.381 to 0.483 per cent of oleic acid, respectively. The rancid flavour was felt in the control sample and a drastic changes in the taste was also found, which reduced its score value from 4.0 to 2.0 during the storage. The microbial load of bacteria, fungi and actinomycetes present in the dehydrated coconut were between the ranges of 3.0 to 7.0 CFU/g x 106, 1.0 to 4.0 CFU/g x 102 and 1.0 to 6.0 CFU/g x 103, respectively.

Pages: 1335-1339  |  681 Views  321 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Arokiamary S, Senthil Kumar R and Vennila P. Storage stability of osmotic dehydrated coconut. J Pharmacogn Phytochem 2020;9(3):1335-1339. DOI: 10.22271/phyto.2020.v9.i3v.11495

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter