Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal CORD
J. M. N. Marikkar
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Library & Information Science

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits J. M. N. Marikkar; J. M. M. A. Jayasundara; A. P. D. Rupanjali; M. N. D. Fernandopulle
International Coconut Community Journal Vol 23 No 2 (2007): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v23i2.163

Abstract

Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified with defatted coconut flour in varying proportions (w/w, 0, 10, 20, 30, 40, 50, 60, and 70%) to prepare a series of blends for biscuit dough. Biscuits samples prepared according to a standard recipe were evaluated by a 36-member semi-trained panel using a 7-point hedonic scale to determine the critical limit of defatted coconut flour substitution in wheat flour for acceptable quality biscuits. Results showed that defatted coconut flour could be used to substitute wheat flour up to a level of 40% without affecting the overall quality. At this level, the dietary fiber content of the biscuit was found to increase by about 10 times. Although biscuit samples showed good acceptability at the beginning, their keeping quality decreased with the increasing level of defatted coconut flour in the biscuit formulation.
Fortification of coconut oil with sesame oil through micro expeller extraction process J. M. N. Marikkar; J. M. M. A. Jayasundara; W. S. R. Fernando; T. S. G. Peiris
International Coconut Community Journal Vol 22 No 2 (2006): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v22i2.171

Abstract

Value addition to coconut oil is highly desirable in order to increase the range of coconut products. A study was conducted to formulate palatable coconut oil (CNO) blends enriched with essential fatty acid (EFA) using sesame seed as the supplementary source of EFA. For this purpose, micro-expelling process was employed to extract oil blends out of the dried coconut grating mixed with varying proportion of sesame seed (w/w; 0, 1, 2, 3, 4, 5, 7 and 10%). A sensory evaluation by a 30-member semi-trained panel was conducted using a seven-point hedonic scale in order to determine the critical limit of CNO fortification with sesame. Similarly, changes in fatty acid composition were determined using Gas Liquid Chromatography (GLC). Statistical analysis of the sensory data showed that a mild odor of sesame started to appear in the oil blends at 4% level of sesame mixed with dried coconut gratings. According to fatty acid methyl ester (FAME) analysis, the relative increase in linoleic acid was only marginal although there was a substantial increase in unsaturated fatty acid component. At 5% level of fortification, the increment in linoleic acid was 9.2%.
A Predictive Model for Determination of the Iodine Value of Coconut Oil by GLC Analysis of the Component Fatty Acids J. M. N. Marikkar; J. M. M. A. Jayasundera; A. G. O. Kumari; K. P. Waidyarathna
International Coconut Community Journal Vol 24 No 2 (2008): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v24i2.550

Abstract

A study was conducted to develop a predictive model for determination of iodine value (IV) of coconut oil using gas liquid chromatographic (GLC) analysis of the component fatty acids (FA). Altogether twenty-six samples were selected to represent three sub-categories of coconut oil, namely ordinary coconut oil, virgin coconut oil, and coconut paring oil. Out of the twenty-six, fifteen samples were used as a calibration set while the remaining eleven samples were kept for validation purpose. All twenty-six samples were analyzed for iodine value using the AOCS method Cd Id–92 and for FA composition using GLC detection of fatty acid methyl esters (FAME). Pearson correlation analysis between IV and individual FA indicated that lauric (C12:0), myristic (C14:0), palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) were the five parameters having strong correlation with the iodine values. When these five parameters were used as independent variables in a stepwise regression procedure, a predictive model for iodine value was obtained with C16:0 and C18:1 as independent variables (coefficient of determination, R2 = 0.9611 and standard error, SE=0.93). When the model was validated with an independent set of eleven samples, the coefficient of determination was 0.946 with an overall SE of 0.95. The study concludes that the iodine value measured by the GLC method was comparable to that obtained by AOCS method Cd Id– 92.
Assessment of the stability of virgin coconut oil during deep-frying J. M. N. Marikkar; J. M. M. A. Jayasundara; S. A. H. Prasadika; C. V. L. Jayasinghe; G. A. S. Premakumara
International Coconut Community Journal Vol 23 No 1 (2007): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v23i1.563

Abstract

Virgin coconut oil (VCO) is a unique product out of coconut. Since there is a growing market for VCO in the international trade, information on the frying stability would be useful for producers, traders and end-users. A study was conducted to compare the frying stability of VCO with those of ordinary coconut oil (CNO) and refined corn oil (CO). Each oil sample was placed separately in an electrically operated open fat fryer and heated at 180°C for a period of 8 h. During frying, samples were withdrawn from the fryer at specified time intervals to monitor the changes in free fatty acid (FFA) content, peroxide value (PV), total polar compound (TPC) and anisidine value (AnV) using standard test methods. Experimental results showed that there was a tendency for the increase of FFA, PV, TPC, and AnV of all three oils. However, the values of these parameters corresponding to VCO were found to be lowest through out the 8 h frying operation. Since TPC is used as a reference parameter to determine the rejection point of frying oils, prediction models were developed for TPC using simple regression analysis. Based on the prediction models, the rejection points of VCO, CNO, and CO were found to be 13.45, 10.95, and 10.25, respectively.
Co-Authors A. G. O. Kumari A. P. D. Rupanjali C. V. L. Jayasinghe G. A. S. Premakumara J. M. M. A. Jayasundara J. M. M. A. Jayasundera K. P. Waidyarathna M. N. D. Fernandopulle S. A. H. Prasadika T. S. G. Peiris W. S. R. Fernando