Browsing by Author "Sugatha Padmanabhan"
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Item Biochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium(2018-01) Arivalagan Manivannan; Rakesh Bhardwaj; Sugatha Padmanabhan; Poonam Suneja; Hebbar, K.B.; Santosh R. KanadeItem 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 Chlorophyll and nitrogen determination in coconut using a non-destructive method(2016) Hebbar, K.B.; Subramanian, P.; Sheena, T.L; Shwetha, K.; Sugatha Padmanabhan; Arivalagan Manivannan; Varaprasad, P.V.Item Lipid profile of virgin coconut oil processed by different methods(2011) Arumuganathan, T.; Madhavan, K.; Mathew, A.C.; Sugatha PadmanabhanItem Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes(2022-08-05) Ramesh, S.V.; Rose Mary; Shameena Beegum; Ravi Pandiselvam; Sugatha Padmanabhan; Neenu Sathyan; Sandip Shil; Niral; Manikantan Musuvadi Ramarathinam; Ankanahalli Narayanashetty Lokesha; Kodathalu Seetharamaiah Shivashankara; Dr. K. B. HebbarBACKGROUND: Cocos nucifera (L.) is an important plantation crop with immense but untapped nutraceutical potential. Despite its bioactive potential, the biochemical features of testa oils of various coconut genotypes are poorly understood. Hence, in this study, the physicochemical characteristics of testa oils extracted from six coconut genotypes – namely West Coast Tall (WCT), Federated Malay States Tall (FMST), Chowghat Orange Dwarf (COD), Malayan Yellow Dwarf (MYD), and two Dwarf × Dwarf (D × D hybrids) viz., Cameroon Red Dwarf (CRD) × Ganga Bondam Green Dwarf (GBGD) and MYD × Chowghat Green Dwarf (CGD) – were analyzed. RESULTS: The proportion of testa in the nuts (fruits) (1.29–3.42%), the proportion of oil in the testa (40.97–50.56%), and biochemical components in testa oils – namely proxidant elements Fe (34.17–62.48 ppm) and Cu (1.63–2.77 ppm), and the total phenolic content (6.84–8.67 mg GAE/100 g), and phytosterol content (54.66–137.73 mg CE/100 g) varied depending on the coconut genotypes. The saturated fatty acid content of testa oils (67.75 to 78.78%) was lower in comparison with that of coconut kernel oils. Similarly, the lauric acid (26.66–32.04%), myristic (18.31–19.60%), and palmitic acid (13.43–15.71%,) content of testa oils varied significantly in comparison with the coconut kernel oils (32–51%, 17–21% and 6.9–14%, respectively). Liquid chromatography–mass spectrometry (LC–MS) analysis revealed the presence of 18 phenolic acids in coconut testa oil. Multivariate analysis revealed the biochemical attributes that defined the principal components loadings. Hierarchical clustering analysis of the genotypes showed two distinct clusters. CONCLUSION: This study reveals the genotypic variations in the nutritionally important biochemical components of coconut testa oils. The relatively high concentration of polyunsaturated fatty acids (PUFA) and polyphenol content in testa oils warrant further investigation to explore their nutraceutical potential.Item Physio-chemical changes in coconut leaf at different maturity stages(2011) Kasturi Bai, K.V.; Sugatha Padmanabhan; Muralikrishna, K.S.; John Sunoj, V.S.Item Post-harvest quality and shelf-life of tender coconut(2010) Haseena, M.; Kasturi Bai, K.V.; Sugatha Padmanabhaneven to 8 months old (maturity stage) coconuts (Cocos nucifera L.) from local tall cultivar (West Coast Tall) with husk and intact perianth were stored at room temperature (27±2"C) and the minimally processed nuts (60% husk removed) were stored both at room temperature as well as refrigerated conditions (13±2°C) to evaluate the changes in physical and chemical constituents of coconut water during storage. Observations on physiological loss in weight of the stored coconuts, volume and pH of coconut water, total sugars and amino acid, minerals (Na and K) and sensory tests were used to evaluate the quality. The observations were continued till the quality of the nut water deteriorated. It was observed that, to increase the shelf-life of the coconuts the nuts have to be harvested carefully with intact perianth and without any breakage of nuts. The quality of minimally processed nuts deteriorates earlier than non-dehusked nuts during storage.Item Variability in Superoxide Dismutase Isoforms in Tall and Dwarf Cultivars of Coconut (Cocos nucifera L.) Leaves(2016) Mukesh Kumar Berwal; Sugatha Padmanabhan; Niral, V.; Hebbar, K.B.Item Variability in Superoxide Dismutase Isoforms in Tall and Dwarf Cultivars of Coconut (Cocos nucifera L.) Leaves(2016) Mukesh Kumar Berwal; Sugatha Padmanabhan; Niral, V.; Hebbar, K.B.