International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]

VOLUME 25(19) (2024)

Research on improving the acceptability of freeze-dried “Sap” coconut meat’s sensory properties by sweeteners

Le Thi Nhu Thao*, Le Thi Kim Loan

Faculty of Agriculture and Food Technology, Tien Giang University, Tien Giang Province, Viet Nam.

Abstract

The aim of this research is to initially evaluate the nutritional value of “Sap” coconut meat and develop a suitable formula to produce freeze-dried coconut product with high sensory properties. The effects of sweeteners (white sugar, rock sugar, maltodextrin) at concentrations (35%, 40%, 45%) on product quality including sensory properties (color, aroma and taste, texture) and hardness were studied. Then, the product was also investigated for the effects of citric acid ratios (0.5%, 1%, 1.5%, 2%, 2.5%) on the acceptable on sensory and lightness of the product. “Sap” coconut meat has a fairly high fat content and a relatively low sweetness with a total sugar content of 1.6%. The results of sensory evaluation and analysis of some physical criteria showed that the concentration of rock sugar at a concentration of 35% combined with 2% citric acid created a product with good sensory value and appropriate moisture. and good structure. The product also ensures food safety according to Vietnamese standards.

Keywords: coconut, sensory, quality, nutrition

Full length article – PDF   *Corresponding Author, e-mail: lethinhuthao@tgu.edu.vn             Doi # https://doi.org/10.62877/64-IJCBS-24-25-19-64