EFFECT OF PRETREATMENT ON COCONUT MILK PRODUCTION AND USE OF SOLID RESIDUE FOR TOFFEE PREPARATION

Abstract

The study was conducted to evaluate the effect of pretreatment on the production of coconut milk and value added product development. The immature and matured coconuts were analyzed for their composition. The immature coconuts contained 50.16% moisture, 6.58% protein, 26.67% fat, 3.14% ash, 13.45% CHO and the matured coconut contained 45.26% moisture, 4.23 % protein, 30.84% fat, 2.76% ash and CHO 16.91%. The pretreatment of six prepared coconut milk (S; = Coconut milk without hardshell, S2. = Coconut milk with hard shell, S3= Coconut milk without hardshell (blanching), S, = Coconut milk without hardshell (blanching + freezing), Ss= Coconut milk with hardshell (after blanching), Ss= Coconut milk with hardshell (blanching + freezing + coconut water) were also analyzed for their chemical composition. Blanching and freezing together had a beneficial affect over the maintaining of a uniform percentage extraction of coconut milk. The statistical analysis showed that color, flavor, taste and overall acceptability of coconut milks of sample S, without hardshell (blanching+ Freezing) was more acceptable than other samples. Prepared coconut milks were stored at refrigeration temperature and their proximate composition also analyzed in storage period. Proximate compositions were slightly changed during storage period but sample S4 without hardshell (blanching+ Freezing) showed more stable. Shelf life observation of coconut milk was carried out that the color of the coconut milks were good and looking creamy. The flavors were also pleasant and microbial load was in acceptable level in S3 and S4 during 25 days of storage. From sensory evaluation the sample S, i.e. blanchingt+ Freezing of coconut milk could be selected for commercial processing of coconut milk. The proximate composition of solid coconut meat is moisture 60.78%, ash 0.62%, protein 2.98%, Calcium 2.01mg/100gm and mg 1.26 mg/100gm. In order to best utilization of these nutrients, this study was conducted to develop toffees mixing with sugar, glucose, skim milk, hydrogenated fat. From sensory evaluation the statistical data showed that the sample B (Coconut solid+ 8% sugar) is the best toffee.