Effect of storage study on the quality attributes of the coconut based snack food
Dr. M Sivasakthi, Dr. Narayanasamy Sangeetha
Locally available chief sources of functional ingredients such as roots and spices such as beet root, carrot, ginger and mint have been chosen for the current study for their variable concentrations and compositions in phenolic compounds and other functional characteristics as osmotic infusions in the form of filtrates. Sliced samples (0.8±0.1mm) of matured coconuts (10-12 months old) were subjected to osmotic dehydration for a period from 0 min to 720 min at room temperature. Then the slices were dried in a hot-air oven (HAOD ) at temperature 45-60°C for about 6-7 hours and freeze drying (FD) at temperature (-40 to 30°C) for a duration of 14-16 hours. Osmotic medium without the infusion of filtrates of functional ingredients serves as the control. The dehydrated samples were packed in Aluminium foil laminated LDPE pouches with infusion of 100% nitrogen gas composition and stored at ambient temperature till analyzing the shelf life characteristics. The development of ready-to eat coconut based snack food utilizing the functional filtrates dehydrated under the two drying methods exposed favorable results in shelf life characteristics and sensory properties.