Storage study and quality evaluation of fresh coconut grating.

This work is aimed at preservation of fresh coconut grating. Experiments were conducted to study
effect of different storage temperatures (2.5, 213.5 and 220 8C) and salt concentrations (0, 0.5, 1
and 2% w/w) on microbial, sensory, physico-chemical and structural characteristics of coconut grating,
over one month storage. The relative extent of increase in total plate count, and yeast and
mold count of grating significantly decreased with an increase in salt concentration at 213.5 and
220 8C. Coconut grating, with 2% salt, stored at 213.5 8C indicated least increase in microbial
count (2.69 to 4.20 log cfu/mL). Scanning electron microscopic images of samples indicated retention
of microstructure during storage. Sensory analysis after one month at 213.5 and 220 8C,
indicated higher overall acceptability, than at 2.5 8C. These samples were used for preparation of
coconut chutney (eaten as an adjunct), which was found to be acceptable.
Practical application
Fresh coconut kernel grating is not shelf-stable under ambient conditions due to high moisture
and fat contents. This study gives an insight into the methods to improve the storage stability and
quality of coconut grating under different conditions, using sensory evaluation, instrumental and
microbial analysis. Fresh coconut grating with extended shelf life can meet the increasing demand
as it finds application in various coconut based preparations.