scholarly journals Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

2021 ◽  
pp. 128-135
Author(s):  
P. P. Shameena Beegum ◽  
Monika Sharma ◽  
M. R. Manikantan ◽  
R. Pandiselvam ◽  
R. K. Gupta
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Fatty Acid Content ◽  
Milk Powder ◽  
Coconut Oil ◽  
Consumer Good ◽  
Coconut Milk ◽  
Cold Extrusion ◽  
Crude Fibre ◽  
Durum Wheat Semolina

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain.

scholarly journals EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE

2010 ◽  
Vol 2 (3) ◽  
pp. 167-172 ◽  
Author(s):  
Bambang Setiaji ◽  
Ani Setyopratiwi ◽  
Nahar Cahyandaru
Keyword(s):  
Sucrose Concentration ◽  
Coconut Oil ◽  
Optimum Concentration ◽  
Coconut Milk ◽  
Coconut Water ◽  
Fibre Content ◽  
Crude Fibre ◽  
Coconut Protein ◽  
Crude Fibre Content

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content.   Keyword: Coconut milk skim, substrate, nata de coco

scholarly journals Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2947
Author(s):  
Cristina Cecchini ◽  
Andrea Bresciani ◽  
Paolo Menesatti ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Wheat Quality ◽  
Functional Quality ◽  
Durum Wheat Semolina ◽  
Technological Quality ◽  
Wheat Lines ◽  
Reliable Methods ◽  
The Ideal

Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.

Rancang Bangun Alat Olahan Minyak Kelapa

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.

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

2021 ◽  
pp. 129993
Author(s):  
Daniel E. Garcia-Valle ◽  
Luis A. Bello-Pérez ◽  
Edith Agama-Acevedo ◽  
Jose Alvarez-Ramirez
Keyword(s):  
Durum Wheat ◽  
Chickpea Flour ◽  
Durum Wheat Semolina

scholarly journals Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

2016 ◽  
Vol 62 ◽  
pp. 02008 ◽  
Author(s):  
Phanida Saikhwan ◽  
Chanokchat Nuchnet ◽  
Wannakarn Wanakayont ◽  
Angkana Suksa-nga
Keyword(s):  
Coconut Oil ◽  
Coconut Milk

scholarly journals Teknologi Tepat Guna Pemurnian Minyak Kelapa Tradisional Di Desa Mengkalang Jambu Kabupaten Kubu Raya Kalimantan Barat

2020 ◽  
Vol 4 (3) ◽  
pp. 482-489
Author(s):  
Maherawati ◽  
Iman Suswanto
Keyword(s):  
Coconut Oil ◽  
Oil Production ◽  
Young Group ◽  
Coconut Milk ◽  
Oil Refining ◽  
Rancid Odor ◽  
Close Relationship ◽  
Respondent Group ◽  
Quality Technology ◽  
Manufacturing Techniques

Traditional coconut oil has the potential to be developed into commercial oil. These community service activities are a) coconut oil production practices, b) introduction of coconut oil refining technology and c) assessment of people's perceptions of coconut oil production. The variables used are the process of making oil, product quality, technology transfer and people's motivation to make oil. Questionnaire data were analyzed with contingencies to show the close relationship between variables and community groups. The results of the activity showed that there were two ways of making traditional coconut oil, using fresh coconut milk and fermented coconut milk. The resulting oil is crude coconut oil with a characteristic rancid odor, dark color and not durable. The process of oil production is a variable that shows real differences between young and old groups, while other variables are not significantly different. As many as 75% of young group respondents stated that the process of making coconut oil at a somewhat difficult to difficult level. The close relationship between the respondent group and the process of making coconut oil has high accuracy, which is 0.64. Improving coconut oil manufacturing techniques with the refining process can be one way to improve quality and efforts to support the commercialization of traditional coconut oil.

Sign in / Sign up

Export Citation Format

Share Document