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Yalegama, Loku Liyana Waduge Chandi
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Agriculture, Biological Sciences & Forestry Library & Information Science

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Quality Evaluation of Deep Frozen Scraped Coconut Samarakone, H. S. M. D. S. M.; Yalegama, Loku Liyana Waduge Chandi
International Coconut Community Journal Vol 30 No 1 (2014): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.165 KB) | DOI: 10.37833/cord.v30i1.81

Abstract

Fresh scraped coconut is highly susceptible to rancidity and microbial spoilage. Consumer acceptability of frozen scraped coconut in terms of chemical, microbiological and sensorial quality for three months of storage period was aimed in this study. Scraped coconut was taken and steam blanched for 5, 10 and 15 minutes using steamer. Half of blanched coconut was mixed with Vitamin E at 500 ppm. Then it was packed in LLDPE/PET/Al pouches (200 g/pouch) and sealed and stored under frozen condition at -18°C using a domestic freezer for 3 months. Control treatment was carried out by keeping the untreated grated coconut at frozen condition. Total plate count (TPC), free fatty acid (FFA) and peroxide values (PV) were measured in two week intervals for 3 months. Sensory properties of frozen coconut samples were tested in monthly intervals. Results revealed that significantly low FFA values in all the treated samples compared to control. The concentrations were below the detectable levels of rancidity (1% as lauric acid). There was no peroxide value detected throughout the study period in both the control and treated samples. It was evident that an inverse relationship occurred between TPC values and blanching time. No differences were seen in sensory attributes in all frozen coconut and were within acceptable range. Application of steam blanching for 15 minutes with/without addition of vitamin E on fresh scraped coconut has the best advantages to extend the shelf life for minimum of three months to preserve the organoleptic properties at domestic frozen conditions.
A Study on Acid Hydrolysis and Composition of Polysaccharides Concentrated from Coconut Kernel Yalegama, Loku Liyana Waduge Chandi; Karunaratne, Desiree Nedra; Sivakanesan, Ramaiah
International Coconut Community Journal Vol 38 (2022): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v38i.436

Abstract

Defatted dehydrated coconut kernel powder (DDCP) is the by-product obtained from virgin coconut oil production through dry process. The aim of the study was to concentrate polysaccharides from DDCP and to investigate their acid hydrolysis capacity and the monosaccharides composition. Residual fat, protein and soluble sugars of DDCP were removed to concentrate coconut kernel Insoluble polysaccharides (CKIP) while water extract of DDCP was used to concentrate coconut kernel soluble polysaccharides (CKSP). Neutral detergent solution (NDS) was used to concentrate neutral detergent soluble polysaccharides (NDSP) and neutral detergent insoluble polysaccharides (NDIP) from CKIP. The acid detergent solution (ADS) was used to concentrate acid detergent soluble polysaccharides (ADSP) and acid detergent insoluble polysaccharides (ADIP) from CKIP. Results indicated fresh coconut kernel contained 7.2±1.5% carbohydrates and the content increased to 78.1±1.3% with the removal of residual fat, protein and sugars. The yields of the polysaccharide fractions were 46.0±3.1% (CKIP) and 9.2± 0.1% (CKSP), 10.2±0.3% (NDSP) and 78.3±4.2% (NDIP), 25.1±0.3% (ADSP) and 45.2±2.9% (ADIP). Trifluoracetic acid had a higher hydrolyzing capacity than sulphuric acid except for hydrolyzing of ADIP. The monosaccharides composition of the polysaccharides was significantly different (p<0.05) among the polysaccharide concentrates. The main monosaccharides in NDSP were glucose (73.86%) and xylose (19.7%) and, in ADSP were rhamnose (33.45%) and glucose (46.91%). Rhamnose (29.95%) arabinose (26.38%), xylose (21.56%) and mannose (12.87%) were present in CKSP while mannose (68.46%), galactose (20.59%) and xylose (10.59%) were present in CKIP. Results indicated that soluble polysaccharides of coconut kernel were hydrolyzed into monosaccharides readily compared to the insoluble polysaccharides.
Partial Characterization of Polysaccharides Isolated from Defatted Desiccated Coconut Kernel Yalegama, Loku Liyana Waduge Chandi; Karunaratne, Desiree Nedra; Sivakanesan, Ramaiah
International Coconut Community Journal Vol 39 (2023): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v39i.471

Abstract

Industrial processing of coconut oil generates considerable biomass of dehydrated defatted coconut kernel (DDCK) which is composed of food-grade fiber. The objective of this study was to separate and isolate polysaccharides and oligosaccharides in defatted coconut kernel, and to determine the partial structure using sugar profile. Coconut cell wall polysaccharides (CCWP) obtained from DDCK were used to sequentially extract pectin (with 5% ammonium oxalate-oxalic acid), HCI (with 4% NaOH), HCII (with 10% NaOH), HCIII (with 17.5% NaOH) and the remaining fraction as non-extractible matter referred as NaOH non-extractive. Results indicated that CCWP composed of 19% pectin, 29.6% HCI, 12% HCII, no detectable HCIII and NaOH non-extractive of 15%. The sugar profile of pectin, was 6.14% rhamnose, 3.31% arabinose, 61.72% mannose and 18.71% galactose. HCI composed of rhamnose 13.29%, arabinose 4.49%, xylose 22.84%, mannose 50.98%, galactose 5.9% and glucose 3.39%. HCII contained rhamnose 37.12%, arabinose 3.35%, Mannose 27.15% and galactose 5.76%, while NaOH non-extractive contained rhamnose 22.5%, mannose 23.95%, galactose 16.35% and glucose 37.05%. Partial hydrolysis followed by concentration with Sephadex G15 size exclusion chromatography was able to separate oligosaccharide having rhamnose 15.3%, mannose 52.5% and galactose 32.2% from pectin while xylose 0.6%, mannose 95.6%, galactose 1.1% and glucose 2.7% from HCII. Results indicated the presence of rhamnogalactomannan and xylogalactoglucomanan in coconut kernel.
Co-Authors Karunaratne, Desiree Nedra Samarakone, H. S. M. D. S. M. Sivakanesan, Ramaiah