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- Influence of Sulfltlng, Vitamin E, Defatting, and Type and Method of...
Influence of Sulfltlng, Vitamin E, Defatting, and Type and Method of Packaging on the Stability of Dehydrated 'Buko' (Cocos nuclfera L.)
Thesis Abstract:
A preliminary study on defatting of buko resulted in the following: 1) isopropyl alcohol was a better solvent because it did not leave any bitter taste in the product; 2) defatting at I :3 solvent to buko meat ratio at 70°C for 15 minutes did not affect the acceptability of the product; 3) drying temperature should be from 55 to 60°C to prevent browning; and 4) defatting reduced drying time by 30 percent.
Higher moisture uptake, pH change, faster formation of free fatty acids and peroxides, lower sulphur dioxide (S02) and vitamin E content, faster decrease in soluble solids and total sugars, and higher and faster microbial and mold growth were exhibited by defatted samples packed in laminated bags. Packing the dehydrated buko sample in aluminum pouches flushed with nitrogen gave the product longer shelf life and better quality. Vitamin E-treated samples were more acceptable than S02-treated samples since the latter imparted a metallic aftertaste.
However, S02 proved to be a better browning inhibitor and anti-microbial agent while vitamin E was a more effective anti-oxidant, especially when combined with S02.
Packing was the major factor that influenced changes in moisture content, pH, free fatty acid, peroxide value, SO, content, and microbial and mold growth. Aluminum pouch was the better packaging material because it was more impermeable to water and gas entry. Residual solvent was detected in samples packed in aluminum pouches and it slightly affected the aftertaste evaluation. Total sugars, total soluble solids, and vitamin E content were primarily affected by levels of S02 retained.
Changes in color, strength of coconut flavor, and development of rancidity were all primarily influenced by packaging, while aftertaste evaluation was greatly influenced by levels of SO2 retained during storage. The textural changes, on the other hand, was affected by defatting. Defatting made the product softer even at the start of storage period. Also, defatted samples tended to absorb more moisture due to the volatilization of residual alcohol during storage.
Development of rancidity and aftertaste were the two main factors considered in the evaluation of the acceptability of the products.
Results showed that vitamin E-treated undefatted sweetened dehydrated buko packed in aluminum pouch and flushed with nitrogen was the better product reckoned from overall product quality and stability as compared with the defatted product.
