Browsing by Author "S h a m e e n a Be e g u m , P.P."

Now showing 1 - 5 of 5
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    Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes
    (2024) R. Pandiselvam; Rupa Krishnan; M. R. Manikantan; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    In recent years, there has been a noticeable rise in the importance of snack items in diets, particularly among children and adolescents who enjoy them socially with friends. Chips, commonly produced through frying, have garnered significant popularity. This study aimed to assess the quality of fried coconut chips of thickness 0.5 mm and 1.4 mm, made using both sunflower oil and coconut oil. Deep frying was conducted at 160 °C for both types of oil. The findings indicated that coconut oil-fried chips, regardless of thickness, exhibited superior sensory attributes (i.e. appearance, colour, crispiness and flavour). All sensory attributes (except appearance) were rated the highest for coconut oil fried chips. The biochemical properties of chips fried in both oils were largely similar, yet coconut oil-fried chips displayed slightly better characteristics compared to their counterparts. For instance, the 0.5 mm thick coconut oil-fried chips were noted for their improved protein content and fat content, leading to a higher overall acceptability of the 0.5 mm thickness.
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    Comparative study on infrared radiation and hot air convective drying of coconut: Effect on oil quality features
    (2024) R. Pandiselvam; Sneha Davison; M.R. Manikantan; Anjitha Jacob; S.V. Ramesh; S h a m e e n a Be e g u m , P.P.
    Appropriately dried coconut kernel, or copra, is imperative for oil production to ensure consistent quality, taste, aroma, and nutritional properties of the resultant coconut oil. This research assesses the effects of different drying techniques—hot air drying (HAD), infrared drying (ID), and infrared-assisted hot air drying (IAHAD)—on the quality profile of coconut oil extracted from copra. Coconut kernels were subjected to radiation and convective hot-air drying methods at varying temperatures (50 °C, 60 °C, and 70 °C). The fresh oil sample extracted from copra using different drying techniques exhibited zero peroxide value, indicating high quality. Among the methods, IAHAD at 60 °C was remarkable for producing the highest-grade copra, resulting in superior quality oil with exceptional preservation of essential nutrients. The physical and biochemical properties of the coconut oil produced using IAHAD at 60 °C included specific gravity, refractive index, moisture content, antioxidant capacity, and total phenolic content, all indicating enhanced oil quality.
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    Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips
    (2024) R. Pandiselvam; Rupa Krishnan; M. R. Manikantan; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    Due to rising health concerns, consumers are increasingly inclined toward reduced-fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut-based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5-mm-thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.
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    Physicochemical properties of coconut inflorescence sap (neera) under double wall open heating system
    (2024) R. Pandiselvam; Sudharshana Sathyanath; M. R. Manikantan; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.; Hebbar, K.B
    Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm sap is neera, a traditional beverage celebrated for its natural sugars, vitamins, minerals, and bioactive compounds. Its nutritional value and cultural significance make it a cherished component of local diets. It is nutritionally important due to its natural sugars (sucrose, glucose, and fructose), rich in vitamins and minerals (potassium, magnesium, zinc, and iron). The focus of this study is to comprehend the biochemical changes that occur during the conversion of neera into sugar using an open double-jacket cooker. The process entails meticulous monitoring of various parameters, including total soluble solids (TSS), pH levels, total sugar content, reducing sugar content, total phenol content (TPC), antioxidant activity (measured by DPPH and FRAP assays), and ascorbic acid concentration. Throughout the 3 h heating process, samples are collected at 30 min intervals to track the changes in biochemical composition. Continuous stirring and precise temperature control ensure uniform heat transfer and accurate results. The findings reveal significant alterations in biochemical composition, with notable increases observed in TPC and antioxidant activity, possibly attributed to the Maillard reaction. The conversion from neera to coconut sugar yields a range of compositions suitable for various culinary applications, presenting opportunities for entrepreneurship and the development of value-added products. This not only enhances market competitiveness but also fosters economic growth in the food sector.
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    Transformative effects of infrared-assisted hot air drying on neera syrup concentrated coconut flakes: a comprehensive evaluation of physical properties, composition analysis and antioxidant profiles
    (2024) Ravi Pandiselvam; M. Mahamutha Thazneem; Manikantan, M.R; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    The objective of this study is to develop coconut flakes that are readily consumable, using various drying techniques following osmotic dehydration in neera syrup concentrate (50ºBrix). A novel methodology and process have been established to create these coconut flakes, offering a distinct production approach. The infusion of neera syrup enhances taste, flavor, and color and augments the product’s nutritional content. Through drying experiments at 55, 65, and 75 ºC temperatures, the study seeks to identify the most suitable drying method and temperature. Analysis of the bioactive profile revealed that coconut flakes dried at 65 ℃ using infrared-assisted hot air dehydration (IRHAD) demonstrated exceptional nutritional attributes. These include a Hausner ratio of 1.04, Carr’s index of 4.22, rehydration ratio of 2.37, hygroscopicity of 1.68%, bulk density of 0.552 g/mL, tapped density of 0.610 g/mL, protein content of 3.92%, carbohydrate content of 33.86%, fat content of 34.29%, ash content of 1.92%, total phenolic content of 105.38 mg GA/100 g, DPPH activity of 88.81%, and FRAP of 0.00893 mg TE/100 g. Further investigations are warranted to assess the shelf life of coconut flakes, the influence of various packaging materials, and delve deeper into the biochemical properties of the dried samples.