![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Application of Biotechnological Processing for Value Added Products from Fresh Coconuts
Raghavendra, S. N. (2010) Application of Biotechnological Processing for Value Added Products from Fresh Coconuts. PhD thesis, University of Mysore.
|
PDF
raghavendra_sn.pdf - Submitted Version Download (5MB) | Preview |
Abstract
Coconut oil and its products have a greater role to play in the fast developing functional foods sector particularly baby foods, nutraceutical, pharmaceuticals, etc. Coconut milk is an emulsion which is stabilized by naturally occurring proteins. The coconut milk was extracted, treated with enzyme (protease) of different concentrations and centrifuged, in order to separate into coconut cream and aqueous phases. Subsequently, coconut cream was subjected to chilling (different temperatures) and thawing to ambient temperature followed by centrifugation to obtain a clear virgin coconut oil (VCO). Combination of treatments of coconut milk emulsion has resulted in highest yield of 94.5%. Large scale trails were carried out for the production of VCO. This process was patented and technology has been transferred to over 12 industries till date. Differential partitioning of proteins and fat in coconut milk whey was studied using five different PEG (Mol Wt. 6000)/salt aqueous two phase systems. Coconut milk whey, which contains proteins (4-5%), is one of the major by-products during production of virgin coconut oil in aqueous extraction. These proteins were recovered in powder form by centrifugation followed by spray drying. The grinding characteristics of coconut fiber were evaluated by calculating work index as well as Bond’s, Kick’s and Rittinger’s constants. Enzymatic treatments and the effect of particle size (200-850 μm) on hydration properties and fat absorption capacity of coconut dietary fiber are studied. Process for the production of coconut spread (mature coconut water concentrate) and also for coconut beverage (solid and liquid endosperm) were developed.
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | Coconut oil, products, functional foods, value added products |
| Subjects: | 600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 May 2012 06:12 |
| Last Modified: | 15 May 2012 06:12 |
| URI: | http://ir.cftri.res.in/id/eprint/10750 |
Actions (login required)
 |
View Item |