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Storage study and quality evaluation of fresh coconut grating
Author(s) -
Lamdande Archana Gopalrao,
Prakash Maya,
KSMS Raghavarao
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13350
Subject(s) - shelf life , food science , moisture , grating , plate count , chemistry , mathematics , biology , organic chemistry , bacteria , genetics , geometry
This work is aimed at preservation of fresh coconut grating. Experiments were conducted to study effect of different storage temperatures (2.5, −13.5 and −20 °C) 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 −13.5 and −20 °C. Coconut grating, with 2% salt, stored at −13.5 °C 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 −13.5 and −20 °C, indicated higher overall acceptability, than at 2.5 °C. 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.