Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.

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Rancang Bangun Alat Olahan Minyak Kelapa

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v10i1.1755 ◽

2016 ◽

Vol 10 (1) ◽

pp. 70-77

Author(s):

Jantri Sirait ◽

Sulharman Sulharman

Keyword(s):

Electric Motor ◽

Performance Test ◽

Production Capacity ◽

Coconut Oil ◽

Heating Time ◽

Design Tool ◽

Coconut Milk ◽

Heating Process ◽

And Performance ◽

Time Required

Has done design tool is a tool of refined coconut oil coconut grater, squeezer coconut milk and coconut oil heating, with the aim to streamline the time of making coconut oil and coconut oil increase production capacity. The research method consists of several stages, among others; image creation tool, procurement of materials research, cutting the material - the material framework of tools and performance test tools. The parameters observed during the performance test tools is time grated coconut, coconut milk bleeder capacity, the capacity of the boiler and the heating time of coconut oil. The design tool consists of three parts, namely a tool shaved coconut, coconut milk wringer and coconut milk heating devices. Materials used for the framework of such tools include iron UNP 6 meters long, 7.5 cm wide, 4 mm thick, while the motor uses an electric motor 0.25 HP 1430 rpm and to dampen the rotation electric motor rotation used gearbox with a ratio of round 1 : 60. the results of the design ie the time required for coconut menyerut average of 297 seconds, coconut milk wringer capacity of 5 kg of processes and using gauze pads to filter coconut pulp, as well as the heating process takes ± 2 hours with a capacity of 80 kg , The benefits of coconut oil refined tools are stripping time or split brief coconut average - average 7 seconds and coconut shell can be used as craft materials, processes extortion coconut milk quickly so the production capacity increased and the stirring process coconut oil mechanically.ABSTRAKTelah dilakukan rancang bangun alat olahan minyak kelapa yaitu alat pemarut kelapa, pemeras santan kelapa dan pemanas minyak kelapa, dengan tujuan untuk mengefisiensikan waktu pembuatan minyak kelapa serta meningkatkan kapasitas produksi minyak kelapa. Metode penelitian terdiri dari beberapa tahapan antara lain; pembuatan gambar alat, pengadaan bahan-bahan penelitian, pemotongan bahan - bahan rangka alat dan uji unjuk kerja alat. Parameter yang diamati pada saat uji unjuk kerja alat adalah waktu parut kelapa, kapasitas pemeras santan kelapa, kapasitas tungku pemanas serta waktu pemanasan minyak kelapa. Rancangan alat terdiri dari tiga bagian yaitu alat penyerut kelapa, alat pemeras santan kelapa dan alat pemanas santan kelapa. Bahan yang dipergunakan untuk rangka alat tersebut yaitu besi UNP panjang 6 meter, lebar 7,5 cm, tebal 4 mm, sedangkan untuk motor penggerak menggunakan motor listrik 0,25 HP 1430 rpm dan untuk meredam putaran putaran motor listrik dipergunakan gearbox dengan perbandingan putaran 1 : 60. Hasil dari rancangan tersebut yaitu waktu yang dibutuhkan untuk menyerut kelapa rata-rata 297 detik, kapasitas alat pemeras santan kelapa 5 kg sekali proses dan menggunakan kain kassa untuk menyaring ampas kelapa, serta Proses pemanasan membutuhkan waktu ± 2 jam dengan kapasitas 80 kg. Adapun keunggulan alat olahan minyak kelapa ini adalah waktu pengupasan atau belah kelapa singkat rata – rata 7 detik dan tempurung kelapa dapat digunakan sebagai bahan kerajinan, proses pemerasan santan kelapa cepat sehingga kapasitas produksi meningkat dan proses pengadukan minyak kelapa secara mekanis. Kata kunci : penyerut, pemeras, pemanas,minyak kelapa,olahan minyak kelapa.

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Callus Induction and Plant Regeneration in Rauvolfia Serpentina (L.) Benth Ex. Kurz.

Journal of Natural History Museum ◽

10.3126/jnhm.v24i1.2245 ◽

2009 ◽

Vol 24 ◽

pp. 82-88 ◽

Cited By ~ 1

Author(s):

Saraswoti Aryal ◽

Sanu Devi Joshi

Keyword(s):

Acetic Acid ◽

Callus Induction ◽

Coconut Milk ◽

Ms Medium ◽

Rauvolfia Serpentina ◽

History Museum ◽

Short Period ◽

Murashige Skoog ◽

Callus Tissue Culture

Rauvolfia serpentina (L.) ex. Kurz is an important medicinal plant. Callus induction and regeneration was studied from stem explant of in-vitro grown plant of Rauvolfia serpentina(L.) Benth. ex Kurz (Apocynaceae) on Murashige Skoog (1962) medium supplemented with 1mg/l 2,4-Dichlorophenocy acetic acid (2,4-D) and 1mg/l Kinetin (Kn). Vigorous growth of callus occurs after 4 weeks of culture. Callus was sub-cultured on Murashige and Skoog (MS) medium supplemented with different concentration of 2, 4-D (0.5-3.0 mg/l) and 10% coconut milk. Regeneration of plantlets occurred on MS medium containing 3 mg/1 of 2, 4-D and 10% coconut milk. These plantlets were rooted on MS medium supplemented with 1 mg/l IAA .The regenerated plantlets were able to grow on soil after short period ofacclimatization. Key words: Explant; In-vitro culture; MS medium; 2, 4 Dichlorophenoxy acetic acid; Kinetin; Callus; Tissue culture; Coconut milk. Journal of Natural History Museum Vol. 24, 2009 Page: 82-88

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Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽

10.3390/nano11010010 ◽

2020 ◽

Vol 11 (1) ◽

pp. 10

Author(s):

Jawad Sarfraz ◽

Tina Gulin-Sarfraz ◽

Julie Nilsen-Nygaard ◽

Marit Kvalvåg Pettersen

Keyword(s):

Polymer Nanocomposites ◽

Circular Economy ◽

Food Packaging ◽

Antioxidant Properties ◽

Nanocomposite Materials ◽

Consumer Acceptability ◽

Special Focus ◽

Packaging Materials ◽

Mechanical And Thermal Properties ◽

Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

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Optimization of genetic algorithm parameter in hybrid genetic algorithm-neural network modelling: Application to spray drying of coconut milk

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/991/1/012139 ◽

2020 ◽

Vol 991 ◽

pp. 012139

Author(s):

J L K Ming ◽

F S Taip ◽

M S Anuar ◽

S B M Noor ◽

Z Abdullah

Keyword(s):

Neural Network ◽

Genetic Algorithm ◽

Spray Drying ◽

Hybrid Genetic Algorithm ◽

Coconut Milk ◽

Network Modelling ◽

Neural Network Modelling ◽

Modelling Application ◽

Genetic Algorithm Parameter

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Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

Foods ◽

10.3390/foods10071545 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1545

Author(s):

Valentina Maria Merlino ◽

Daniela Fracassetti ◽

Alessandra Di Canito ◽

Simona Pizzi ◽

Danielle Borra ◽

...

Keyword(s):

Choice Experiment ◽

Principal Component ◽

New Product ◽

Consumption Patterns ◽

Consumer Acceptability ◽

Social Dimensions ◽

Value For Money ◽

Potential Consumer ◽

Fruit Wine ◽

Natural Flavors

The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited. To assess the potential consumer acceptability and expectations towards this new product, an online choice experiment has been conducted involving a consumer group of young adults (18–35 years old; n = 373). After the data collection, participants were divided into two groups according to whether they had already tasted a fruit wine (neophiles) or had never tasted it (new entries). For each group, the individual’s responses (on wine consumption habits, expectations and willingness to consume and pay a fruit wine) were analyzed through Principal Component Analysis. Different consumption styles and expectation patterns were defined in the two groups. However, in general, neophiles showed consumption patterns based on the evaluation of fruit quality, sales format, alcoholic content and the presence or not of bubbles, not giving importance to the brand. In contrast, new entries’ responses identified consumption patterns driven by the willingness to pay for a new product, the product value for money and packaging features. Differences between the two groups in expectations about the product sensory characteristics also emerged. These findings should contribute to this area of study by integrating environmental, economic and social dimensions and addressing food innovation and sustainability in the fruit and wine chains.

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