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
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 wit...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/7470696 |
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| author | S. Kalina S. B. Navaratne |
| author_facet | S. Kalina S. B. Navaratne |
| author_sort | S. Kalina |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-81e6e96d753f4345978273d84fc0ef10 |
| institution | OA Journals |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-81e6e96d753f4345978273d84fc0ef102025-08-20T02:09:06ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/74706967470696Analysis 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 ProductS. Kalina0S. B. Navaratne1Department of Food science and Technology, University of Sri Jayewardenepura, Nugegoda, Colombo, Sri LankaDepartment of Food science and Technology, University of Sri Jayewardenepura, Nugegoda, Colombo, Sri LankaThe 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.http://dx.doi.org/10.1155/2019/7470696 |
| spellingShingle | S. Kalina S. B. Navaratne 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| url | http://dx.doi.org/10.1155/2019/7470696 |
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