Browsing by Author "Manikantan, M.R."
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Item Adulteration in Coconut and Virgin Coconut Oil : Implications and Detection Methods(2019-11) Pandiselvam, R.; Manikantan, M.R.; Ramesh, S.V.; Shameena Beegum; Mathew, A.CItem Antiviral Potential of Coconut (Cocos nucifera L.) Oil and COVID-19(2021) Ramesh, S.V.; Pandiselvam, R.; Hebbar, K.B.; Manikantan, M.R.; Shameena Beegum; Shelly Praveen; N.U. SruthiItem Application and Kinetics of Ozone in Food Preservation(2017) Pandiselvam, R.; Sunoj, S.; Manikantan, M.R.; Anjineyulu Kothakota; Hebbar, K.B.Item Avenues of value addition in Coconut, Arecanut and Cocoa(2022) Manikantan, M.R.; Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Mathew, A.C.Item Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water(2022-01-01) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Sugatha Padmanabhan; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Amin Mousavi KhaneghahPolyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the quality of tender coconut water (TCW). Advanced thermal treatment such as microwave treatment has the potential for the inactivation of food enzymes. The experiments were conducted at three different microwave power levels (450, 600, and 900 W) and five different exposure times (70, 80, 90, 100, 110, and 120 s). The modeling and optimization of process parameters were done using a central composite design and artificial neural network. The microwave power level of 600 W for 120 s exposure time was suitable for enzyme inactivation with minimal quality loss. Optimized treatment has pH = 5.02, total soluble solids (TSS) = 5.68 °Brix, turbidity = 12.51 NTU, titratable acid (TA) = 0.07% of malic acid, PPO = 0, POD = 0, phenolic content = 37.238 mg GAE/L and overall acceptability (OA) = 7.5. These results confirmed that microwave treatment could be the potential alternative to conventional thermal treatment for processing tender coconut water.Item Coconut(2017) Mathew, A.C; Manikantan, M.R.; Hebbar, K.B; Chowdappa, PItem Coconut chips:a healthy non-fried snack food(2015-06) Manikantan, M.R.; Arumuganathan, T.; Arivalagan, M.; Mathew, A.C.; Hebbar, K.B.Item Coconut in Dairy Industry(2020) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Hebbar, K.BItem Coconut inflorescence sap and its value addition as sugar -collection techniques, yield, properties and market perspective(2015-10) Hebbar, K.B.; Arivalagan, M.; Manikantan, M.R.; Mathew, A.C.; Thamban, C.; George V. Thomas; Chowdappa, P.Item Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap(2018) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Arivalagan, M; Hebbar, K.BItem Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)(2022) Pandiselvam, R.; Rathnakumar Kaavya; Sergio I. Martinez Monteagudo; V. Divya; Surangna Jain; Anandu Chandra Khanashyam; Anjineyulu Kothakota; V. Arun Prasath; Ramesh, S.V.; N. U. Sruthi; Manoj Kumar; Manikantan, M.R.; Chinnaraja Ashok Kumar; Amin Mousavi Khaneghah; Daniel CozzolinoItem Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine(2019-02-01) Pandiselvam, R.; Manikantan, M.R.; N. Subhashree; Mathew, A.C.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Niral, V.; Ranjini, T.N; Hebbar, K.BItem A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives(2022) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Shivaji Hausrao Thube; Thavaprakaash. N; Anandu Chandra Khanashyam; Manikantan, M.R.; Hebbar, K.B.Item Design, development and evaluation of a tractor mounted air blast sprayer for coconut and arecanut(2023-01-01) Pandiselvam, R.; Mathew, A.C.; Syed Imran; Thava Prakasa Pandian, R.; Manikantan, M.R.A tractor mounted air blast sprayer was designed and developed to reduce the drudgery involved in the manual spraying of pesticide by climbing coconut tree. The sprayer mounted on a small tractor, prime mover, is operated by the power taken from its power take off (PTO). In this study, the influence of two important parameters viz., blower speed (2250 and 3000 rpm) and tractor speed (1.5 and 2.5 km h−1) at different heights on the spray characteristics such as volume mean diameter (VMD), droplet density, and spray deposition were collected and analysed. The tractor speed of 1.5 kmh−1 and blower speed of 3000 rpm was observed at recommended VMD between 100– 200 μm at a height above 21 m. Hence, the tractor speed of 1.5 kmh−1 and blower speed of 3000 rpm was selected for field evaluation. The mean height of the coconut tree in the tested field was 24 m. The mean droplet size and deposition were observed at 124 μm and 7.2 μl cm−2, respectively at 24 m height. The effective field capacity, field efficiency, and fuel consumption were 0.524 ha.h−1, 73.72%, and 4.67 l h−1, respectively.Item Design,Development and Evaluation of Minimal Processing Machine for Tender Coconut (Cocos nucifera)(2021) Pandiselvam, R.; Manikantan, M.R.; Mathew, A.C.; Shameena Beegum; Hebbar, K.B.Item Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage(2022) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Cristina Maria Maerescu; Florin Leontin Criste; Claudia Terezia SocolItem Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2021) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shill; Neenu, S.; Hebbar, K.B.Item Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2022) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shil; Neenu, S.; Hebbar, K.B.Item Effect of processing parameters on recovery of hot process virgin coconut oil and co-products utilization(2015-08) Manikantan, M.R.; Arivalagan, M.; Mathew, A.C.; Hebbar, K.B.Virgin coconut oil (VCO) is growing in popularity as functional food, cosmetic and pharmaceutical oil. The high cost of VCO is due to its low recovery. In order to improve the recovery, the effect of milk expelling methods (manual and mechanical) and pretreatments (slicing, pulverizing and blanching) on coconut milk and hot process VCO recovery with respect to fresh coconut kernel weight was studied. The blanching and pulverizing yielded more milk and VCO recovery in both manual and mechanical expelling methods. The recovery of coconut milk and VCO ranged from 34.0 to 51.6 per cent and 14.2 to 22.4 per cent respectively. Among the different treatment combinations, pulverized, blanched and double screw pressed coconut kernel yielded the highest milk and VCO recovery. The per cent recovery of two important co-products namely coconut milk residue and VCO cake ranged from 38.5 to 55.6 and 6.3 to 8.8 respectively. An attempt was made to recover the oil from 8 per cent dried coconut milk residue and VCO cake in commercial oil expeller. The oil recovery from milk residue and VCO cake flour was 41.2±1.1 per cent and 25.8±1.0 per cent respectively. The dried coconut milk residue and VCO cake flour was utilized in the preparation of extrudates and sweet snacks along with the broken rice, maize grits and pearl millet grits.Item Emerging non-thermal processing techniques for preservation of tender coconut water(2021) V. Prithviraj; Pandiselvam, R.; Ardra C. Babu; Anjineyulu Kothakota; Manikantan, M.R.; Ramesh, S.V; Shameena Beegum, P.P.; Mathew, A.C; Hebbar, K.B