Browsing by Author "Sugatha, P."

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    Influence of variety and season in the inflorescence sap production in Cocos nucifera L.
    (2013-04) Samsudeen, K.; Niral, V.; Jerard, B.A.; Mukesh Kumar; Sugatha, P.; Hebbar, K.B.
    The unfermented inflorescence sap of coconut is nutritionally rich and is being popularized as a natural health drink. The present work was initiated to understand the influence of variety and season on the inflorescence sap production and its quality in selected varieties of coconut. Three varieties of coconut viz., West Coast tall (WCT), Laccadive Ordinary Tall (LCT) and Chawghat Orange Dwarf (COD) and one hybrid CODxWCT (Chandra Sankara) grown at CPCRI, Kasaragod were selected for the study during 2010 and 2011. The work was undertaken for four seasons viz., monsoon, post monsoon, winter and summer. The study revealed that tall varieties are better than dwarf varieties for sap production. Average sap production of 960 ml and 880 ml respectively, in WCT and DxT hybrids was the best among the varieties tested. Sap production in COD was very low and not suitable for tapping. Total sugar content in WCT (11.44 g 100 ml–1) was the highest among the varieties tested. DxT had high reducing sugar content (0.37 g 100 ml–1). The study also revealed that the best time for tapping is from the middle of monsoon to the beginning of winter season. Tapping should be avoided during summer months under rainfed conditions. The information generated is useful to the farmers for tapping of coconut palm by regulating the time of tapping, identifying suitable varieties and providing irrigation to increase sap production.
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    Response of coconut seedlings to elevated carbon dioxide (ECO2) and high temperature
    (2012-11) Sheena, T.L.; Shwetha Kumari, K.; Sugatha, P.; Arivalagan, M.; Hebbar, K.B.
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    Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean-to-bar” dark chocolate
    (2022-01-01) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Sugatha, P.; Arifa Nooh; Neenu, S.; Alka Gupta; Eldho Varghese; D. Balasubramanian; Elain Apshara, S.; Manikantan, M.R.; Hebbar, K.B
    The impacts of cocoa solids and coconut sugar on the sensory perception of bean-tobar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35–50%, 15–30%, and 20–35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2_C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.
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