Scholarlink

<p>Coconut gratings, derived from the mature coconut kernel, play a pivotal role in traditional and commercial food products. This study investigated the efficacy of various pretreatments in preserving fresh coconut gratings, aiming to enhance their storage stability and quality under ambient conditions (31 ± 3&#xa0;°C). Pretreatments included steaming, the addition of salt at varying concentrations (3%, 6%, and 9%), and a combination of salt, acidulant, and preservative (0.05% citric acid, 0.05% sodium citrate, and 0.05% sodium benzoate). The impact of these treatments on the physicochemical, microbial, and sensory attributes of the gratings was analyzed, with the results correlated using principal component analysis (PCA). Steaming combined with 9% salt was identified as the most effective preservation method, limiting microbial growth from an initial 1.90 log<sub>10</sub> cfu/g in the freshly prepared coconut gratings packages (day 0) to 6.28 log<sub>10</sub> cfu/g by day 10 of storage at ambient conditions. A combination of 3% salt, 0.05% citric acid, 0.05% sodium citrate, and 0.05% sodium benzoate also showed promising results. These samples exhibited minimal changes in the pH, titratable acidity, and free fatty acid content and maintained sensory acceptability for up to 14&#xa0;days. An economic analysis revealed a benefit-to-cost ratio of 1.31, indicating the potential profitability of this preservation approach. Future research on smart packaging for exending further shelf life is warranted.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Shelf life evaluation and quality characterization of preservation techniques for coconut gratings using principal component analysis

  • 期刊论文

  • 发表日期：

    2025年10月13日

查看全文
  • P. P. Shameena Beegum,
  • M. P. Akhila,
  • M. R. Manikantan,
  • R. Pandiselvam,
  • Alka Gupta,
  • Sandip Shil,
  • S. Jayasekhar,
  • Murali Gopal

摘要

Coconut gratings, derived from the mature coconut kernel, play a pivotal role in traditional and commercial food products. This study investigated the efficacy of various pretreatments in preserving fresh coconut gratings, aiming to enhance their storage stability and quality under ambient conditions (31 ± 3 °C). Pretreatments included steaming, the addition of salt at varying concentrations (3%, 6%, and 9%), and a combination of salt, acidulant, and preservative (0.05% citric acid, 0.05% sodium citrate, and 0.05% sodium benzoate). The impact of these treatments on the physicochemical, microbial, and sensory attributes of the gratings was analyzed, with the results correlated using principal component analysis (PCA). Steaming combined with 9% salt was identified as the most effective preservation method, limiting microbial growth from an initial 1.90 log10 cfu/g in the freshly prepared coconut gratings packages (day 0) to 6.28 log10 cfu/g by day 10 of storage at ambient conditions. A combination of 3% salt, 0.05% citric acid, 0.05% sodium citrate, and 0.05% sodium benzoate also showed promising results. These samples exhibited minimal changes in the pH, titratable acidity, and free fatty acid content and maintained sensory acceptability for up to 14 days. An economic analysis revealed a benefit-to-cost ratio of 1.31, indicating the potential profitability of this preservation approach. Future research on smart packaging for exending further shelf life is warranted.