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Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product
Joint Authors
Source
International Journal of Food Science
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-02-25
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The present study is aimed at analyzing the antioxidant activity using the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the texture using the Brookfield texture analyzer for blanched-solar dried, blanched-cooled with dehumidification, unblanched-solar dried, and unblanched-cooled with dehumidification mesocarps of two varieties of tender coconut, such as King coconut and Young coconut.
Under the different treatments, there was a significant difference in the antioxidant activity and texture parameters such as “hardness” and “chewiness” at 5% level of significance.
The highest (421.8 ± 12.33 mg/L) and the lowest (856.67±6.72 mg/L) antioxidant activities were recorded for blanched-solar dried mesocarp of King coconut and unblanched-cooled with dehumidification mesocarp of Young coconut, respectively.
The texture analysis shows that there is a significant difference in the “hardness” and “chewiness” under different treatments at 5% level of significance.
Among the treated mesocarps highest “hardness” value (6619.7±147.1) and “chewiness” value (1079.3±54.90) were recorded for King coconut blanched-solar dried mesocarp and lowest “hardness” value (595.67±36.88) and “chewiness” value (12.634±0.836) were recorded for Young coconut blanched-cooled with dehumidification mesocarp.
Since the blanched-solar dried mesocarp of King Coconut has highest antioxidant activity and lowest “chewiness”, it is more suitable to develop a food product.
American Psychological Association (APA)
Kalina, S.& Navaratne, S. B.. 2019. Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165399
Modern Language Association (MLA)
Kalina, S.& Navaratne, S. B.. Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product. International Journal of Food Science No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1165399
American Medical Association (AMA)
Kalina, S.& Navaratne, S. B.. Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165399
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1165399