Evaluation of yield and quality of virgin coconut oil produced using repeated batch fermentation with baker’s yeast

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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The influence of steaming and a ratio of grated coconut to water on the yield and quality of virgin coconut oil

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/131/1/012012 ◽

2018 ◽

Vol 131 ◽

pp. 012012

Author(s):

N L Rahmah ◽

R Istikoma ◽

S Kumalaningsih

Keyword(s):

Coconut Oil ◽

Virgin Coconut Oil ◽

Yield And Quality

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Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Czech Journal of Food Sciences ◽

10.17221/478/2011-cjfs ◽

2012 ◽

Vol 30 (No. 6) ◽

pp. 557-566 ◽

Cited By ~ 8

Author(s):

V. Sadineni ◽

N. Kondapalli ◽

V.S.R. Obulam

Keyword(s):

Batch Fermentation ◽

Mangifera Indica ◽

Temperature Dependent ◽

Free Cells ◽

Repeated Batch Fermentation ◽

Mango Peel ◽

Immobilised Cells ◽

Repeated Batch ◽

New Yeast

The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0–96.0 g/l) and productivities (1.53–3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48–146.83 and 239.74–184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

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