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Coconut Product
Coconut Product
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Abstract for their culinary and religious purpose, 35% used as copra,
2% for manufacturing of value added products, 11% for
Coconut is one of the most important commercial
tender uses and 2% for seed purpose.
crop in tropical areas and usually referred as ‘tree of
heaven’ or ‘tree of abundance’. India is the third largest Coconut tree can grow up to 30m long with pinnate
producer of coconut in the world with 10.56 million leaves of 4-6m long and pinnae 60–90 cm long.
tonnes of coconut per year. The aim of this review is to Coconut fruit has three layers like the exocarp, mesocarp
give a broad spectrum of different food and non-food and endocarp (Fig.1). The exocarp and mesocarp is husk
products that can be derived from coconut. Apart from of the coconut which has many commercial and
the edible by-products, coconut palm also provides a series traditional uses. The endocarp is the hard shell which has
of non-food by-products such as activated carbon, shell three germination pores or eyes that are clearly visible on
powder, fibre, charcoal, handicrafts, furniture, and its outer surface. Lining the shell is a white albuminous
roofing. It can also be as a source of fuel for the rural endosperm or ‘coconut meat’ and the inner cavity is filled
areas and industries. There is an urgent need for intense with a clear sweet refreshing liquid called ‘coconut water’.
research and commercialization of the technology so as A full sized coconut weighs about 1.44 kg. Coconut has
to provide an additional source of income and to improve the greatest importance in the national economy as a
the economic status of the farmers and the country. potential source of employment and income generation
among the plantation crops. The demand for coconut is
Keywords: Coconut; industrial crop; value added products;
high because of its usage and the adaptability of coconut
coconut milk; coconut water
palm to grow under various climatic and soil conditions.
Introduction Value addition of coconut has a vital role to develop new
products for increasing the income of the people. Coconut
Coconut (Cocos nucifera) is one of the most products and by-products can be commercially exploited
important crops in tropical areas. It is usually referred as for multiple purposes.
‘tree of heaven’ or ‘kalpavriksha’ because it provides more
useful and diverse product to the people. Coconut is grown
in more than 93 countries in the world in an area of 12
million hectares, with an annual production of 59.98
million tonnes of nuts. According to Food and Agricultural
Organization, Indonesia is one of the largest coconuts
producing country with a production of 18 million tones
of coconuts followed by Philippines with an annual
production of 15.86 million tones of coconuts. India
occupies third position in the world level with an annual
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temperature of water during extraction does not have yield about 2500 kg of coconut cream and 500 kg of
positive effect but the repeated extractions increase the residual grating. Addition of food additives like emulsifiers
quantity of milk by 11.01% (Anjaya et al. 1996). Coconut and stabilizers to the coconut milk are involved during
milk is considered as a substitute for cow milk and can the production of cream. This mixture was mixed well to
be used by lactose intolerant people. The fresh coconut get the desired consistency then it is moved to the plate
milk serves as a valuable food for children suffering from heat exchangers for pasteurization (80°C) and hot filled
nutritional deficiency. It has more vitamin A content than into the container. It had a shelf life of nearly 6 month
the coconut itself and has adequate minerals. It was found once if opened. It can be used directly or diluted with
that the coconut milk extracted with water at 80°C and water to make various preparations such as fish and meat
having pH of 8 was yielded milk with highest total solids. dishes, curries, sweets, deserts, puddings, cakes, cookies,
Addition of 15% skim milk powder to coconut-natural jam, ice creams etc. Addition of coconut cream to the
milk blend improved the sensory and nutritional qualities soy milk, increased the yield of tofu (Escueta et al. 1985).
of the product (Saleem et al. 2004). Coconut milk can An earlier study also shows that the gamma irradiated
be consumed raw or used as a milk substitute in coffee, coconut cream powder (0-15KGy) had no significant
tea and can also be mixed with fruits to make a yoghurt changes in sensory properties after prolonged storage (Yusof
substitute. et al. 2007). Coconut fat does not contain trans-fatty acids
but contains monoglycerides, which is readily absorbed
The presence of different components in coconut
by the body and converted into energy shortly after it is
milk holds numerous health benefits. Lauric acid in
consumed. Because the fat is easily metabolized and not
coconut milk acts as antiviral and antibacterial agent,
stored in the body, it doesn’t transform into bad
magnesium controls the blood sugar level, phosphorus
cholesterols that may clog up the arteries. Thus it lowers
strengthens the bones, selenium reduces the joint
the risk of heart disease.
inflammation, and manganese helps to prevent
osteoporosis. 10 to 20 grams of lauric acid per day is Coconut flour
considered an appropriate amount which can be obtained
Coconut flour is a unique product prepared from
from roughly 6 to 12 ounces of good quality coconut
coconut residue obtained after the extraction of coconut
milk. Coconut milk also reduces the risk of cardiovascular
milk. It is a rich healthy source of dietary fiber which can
diseases.
be used as bulking agents, filling agents and as a substitute
Coconut cream for wheat, rice and potato flour at certain levels and the
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fibre/kg in which 560 g insoluble and 40 g soluble fibre/ Tender Coconut Water is an eco friendly refreshing
kg. It was found that the glycemic index of coconut flour drink and also a natural isotonic beverage which balance
supplemented foods decreased with increasing levels of electrolyte in our blood. Delta lactone is responsible for
dietary fiber from coconut flour (Trinidad et al. 2003; the characteristic flavor of tender coconut water. The tender
Trinidad et al. 2006). It was found that the amount of coconut water has several functional activities such as
wheat flour used for noodles making in Asia accounts for hydrating electrolytic fluid, anti-carcinogenic, anti-
about 40% of the total flour consumed, hence coconut myocardial infarction, hepatoprotective, antioxidant, anti-
flour can be incorporated up to 20% into wheat flour ageing, and anti-thrombotic effects (Campbell-Falck et al.
noodles in order to improve its health benefits. 2000; Loki and Rajamohan 2003). Packed tender coconut
(Gunathilake and Abeyrathne 2008). The coconut flour is water involves collection of water, filtration, adjustment
loaded with numerous nutrients and it is free from gluten of pH, total soluble sugar and taste, pasteurization,
and phytic acid. The health benefits of coconut flour filtration and packaging. Ultra filtration system can also
includes protection against strokes, significant reduction be used to clarify the tender coconut water (Jayanti et al.
in blood pressure, enhanced energy production and it also 2010). It can either be packed in bottles or in cartons.
boosts thyroid function, balances blood sugar and insulin The bottled drink can be stored for three months at ambient
level, cleanses the body’s internal systems. temperature. (Reddy et al. 2007) developed a system for
non thermal preservation of tender coconut water using
Coconut yoghurt
low ash filter paper and cellulose nitrate membrane which
Yoghurt is a fermented product obtained by the reduced the microbial population and retained the
fermentation of cow milk using lactic acid bacteria such organoleptic properties. Coconut water is rich in dietary
as Streptococcus thermophiles and Lactobacillus fiber, enzymes, vitamin C, amino acids, minerals such as
delbrueckii spp. Bulgaricus. Yogurt from coconut milk can magnesium and potassium. But it is low in calories,
also be consumed by lactose intolerant. (Yaakob et al. chlorides and cholesterol. When coconut water is applied
2012) optimized the ingredients for coconut yoghurt on skin, it reduces acne, lowers the visible signs of ageing,
processing. One liter of coconut milk was preheated at a stretch marks and cures eczema. On drinking coconut
temperature of 90°C for 3 min. It was then cooled till water, it boosts the immune system and fights against
the temperature reduced to 40°C. 3% inoculum was common cold and flu; prevents muscle cramps, cures
mixed to the coconut milk and the cultured coconut milk heartburn, dengue fever and dysentery; aids the kidneys
was incubated at 37°C for 8 hours then it was stored at in filtering the toxins and thus reduces the risk of kidney
4°C. A combination of soymilk (50%) and coconut milk stones.
(50%) has also been used in the preparation of soy-
Nata-de-coco
coconut yoghurt. (Belewu et al. 2005). Studies also shows
that the there is no significant difference between the Nata-de-coco is a chewy, translucent, jelly like
yogurt produced from skimmed cow milk and coconut- food stuff prepared by fermentation of matured coconut
cow milk composites in all sensory attributes. Thus water. It is most frequently sweetened as a candy or
coconut milk can be used along with cow milk to dessert, and can accompany with various stuffs like
produce acceptable and affordable yoghurt (Sanful 2009). drinks, ice cream, puddings and fruit mixes. This dessert
can be prepared by culturing Acetobacter xylinum through
Coconut water concentrate and Packaged fermentation of coconut water which produces microbial
tender coconut water cellulose for gel formation (Cannon and Anderson 1991).
Coconut water concentrate can be produced using For the production of nata de coco with soft surface and
spray evaporation technique. Frozen coconut water is chewy texture, (Jagannath et al. 2008) reported that pH
prepared from fresh coconut water. Fresh coconut water 4, 10 % sucrose and 0.5% ammonium was the most
obtained from freshly opened shell under hygienic appropriate conditions. Culture solution was prepared by
conditions. The suspended solids and oils were removed addition of sugar to the mature coconut water which is
by centrifugation before concentration whereas minerals inoculated with Acetobacter xylinum, kept it for 2-3 weeks
were removed from the centrifuged coconut water by without any disturbance in a vessel. A jelly like substances
passing it through ionic resin packed column to get a was formed at the top of the vessel. This jelly was
sweet taste. The concentrate had a shelf life of 6 months separated and washed with water in order to remove the
to 24 months depending upon the degree of acids adhere on the surface of the jelly and then it was
concentration. Ten litres of coconut water would yield cut into pieces and packed.
about 800g of concentrate. The concentrate can also be Coconut Vinegar
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coconut milk with half part of refined sugar and half part of enzyme inactivation on flavor quality of green
of glucose, in which sodium alginate is added as a coconut water. Journal of Food Processing and
stabilizer. Coconut cream may also be added to improve Preservation 20:487-500
the flavor of the product. The mixture is heated for about
Cannon RE, Anderson SM (1991) Biogenesis of bacterial
15 minutes then homogenized and cooked in steam-
cellulose. Critical Reviews in Microbiology
jacketed kettle. TSS of coconut honey is 75%. The final
17:435-447
product is a golden coloured thick viscous liquid with
nutty flavor. This can be widely used as a base for soft Chauhan O, Archana B, Singh A, Raju P, Bawa A (2013)
drinks manufacturing. Utilization of Tender Coconut Pulp for Jam
Making and Its Quality Evaluation During Storage.
Conclusion Food and Bioprocess Technology:1-6
Coconut is considered as a healthy food and hence Escueta EE, Bourne MC, Hood LF (1985) Effect of
there is a high demand for shifting the market towards Coconut Cream Addition to Soymilk on the
value added products such as coconut milk, coconut Composition, Texture, and Sensory Properties of
cream, coconut vinegar, etc as mentioned above. Apart Tofu. Journal of Food Science 50:887-890.
from the above products, other uses includes that coconut doi:10.1111/j.1365-2621.1985.tb12973.x
shell, leaf, husk, etc is used as fuel in many rural areas
and in industries for boiler operations. Coconut leaf Gordon MH, Rahman IA (1991) Effect of processing on
thatches are used as roofing in many of houses in the composition and oxidative stability of coconut
developing countries. A variety of handicraft product can oil. Journal of the American Oil Chemists Society
be made from wood, shell, husk, etc which increase 68:574-576
revenue of small scale industries. Value addition also Gunathilake KDPP, Abeyrathne YMRK (2008)
minimizes the waste and reduces the environmental Incorporation of coconut flour into wheat flour
degradation. To achieve large-scale commercial use, the noodles and evaluation of its rheological,
products must be produced, packaged and delivered to nutritional and sensory characteristics. Journal of
market in a form that meets the consumer requirements. Food Processing and Preservation 32:133-142.
Coconut has great culinary, medicinal, cosmetic and doi:10.1046/j.1439-0361.2003.02062.x
industrial application; therefore, all the efforts should be
made to promote the value added products of coconut Hariharan B (2012) Physicochemical Properties of Fresh
through national and global level. Also, the research and and Stored Coconut Palm Toddy. Open Access
development should be directed to explore new Scientinfic Reports 1:1-2
technologies for the development of coconut industries. Jagannath A, Kalaiselvan A, Manjunatha S, Raju P, Bawa
A (2008) The effect of pH, sucrose and
Further Readings
ammonium sulphate concentrations on the
Agero AL, Verallo-Rowell VM (2004) A randomized production of bacterial cellulose (Nata-de-coco) by
double-blind controlled trial comparing extra Acetobacter xylinum. World Journal of
virgin coconut oil with mineral oil as a moisturizer Microbiology and Biotechnology 24:2593-2599
for mild to moderate xerosis. Dermatitis : contact,
Jayanti V, Rai P, DasGupta S, De S (2010)
atopic, occupational, drug 15:109-116
Quantification of flux decline and design of
Anjaya C, Arlina M, Adawiyah D (1996) Effects of ultrafiltration system for clarification of tender
extraction, antioxidant, bleaching agent on the coconut water. Journal of Food Process Engineering
shelf life of coconut milk packed in retort pouch. 33:128-143
Buletin Teknologi dan Industri Pangan 7
Kende H, Zeevaart J (1997) The Five” Classical” Plant
Belewu M, Belewu K, Olatunji S (2005) Soy-coconut Hormones. The Plant Cell 9:1197
Yoghurt: Preparation, Composition and
Loki AL, Rajamohan T (2003) Hepatoprotective and
Organoleptic Properties. Bio Sci Res Bull 21:129-
antioxidant effect of tender coconut water on
137
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Campbell-Falck D, Thomas T, Falck TM, Tutuo N, Indian Journal of Biochemistry and Biophysics
Clem K (2000) The intravenous use of coconut 40:354-357
water. The American journal of emergency
Madhiyanon T, Phila A, Soponronnarit S (2009) Models
medicine 18:108-111
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oil: emerging functional food oil. Trends in Food Muntaha ST (2004) Sensory and nutritional
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process. Journal of Food Science 51:695-697 production of yoghurt. African Journal of Food
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