Author(s)

Yashi Srivastava, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa

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Virgin coconut meal (VCM) was used for the development of ready-to-eat Indian traditional sweet meat commonly known as “ladoo” both with and without sorbic acid (0.3%). The different ingredients were optimized following re-sponse surface methodology with three independent variables i.e. sugar, water and VCM and sensory attributes as responses. The changes in the quality of VCM ladoo packed in polypropylene (PP, 75 µ) and laminates of metalized polyester (MP, 75 µ) were monitored during storage to establish the shelf life under ambient temperature conditions (15?C - 34?C). Samples without added potassium sorbate spoiled within three weeks of storage due to mold growth and fermented odour. VCM ladoo containing sorbic acid did not support any microbial growth during storage up to 4 months, however, during storage samples packed in PP lost moisture and became hard and brittle, while those packed in MP remained soft. Peroxide and thiobarbituric acid values were higher in PP packed samples as compared to those packed in MP. Sorbic acid degraded during storage of ladoo and the rate of degradation was higher in PP packed ladoos than that in MP packed ones.

Virgin Coconut Meal (VCM), Response Surface Methodology, Ladoo, Peroxide Value, Thiobarbituric Acid, Sweet Meat

Y. Srivastava, A. Semwal, G. Sharma and A. Bawa, "Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology," Food and Nutrition Sciences, Vol. 2 No. 3, 2011, pp. 214-221. doi: 10.4236/fns.2011.23029.