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Development of coconut [Cocos nucifera (L.)] inflorescence based dietary supplement (Record no. 290582)

MARC details
000 -LEADER
fixed length control field	04644nam a22001937a 4500
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	633.8
Item number	KEE/DE PG
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Keerthy Chandran
245 ## - TITLE STATEMENT
Title	Development of coconut [Cocos nucifera (L.)] inflorescence based dietary supplement
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc	Vellayani
Name of publisher, distributor, etc	Department of Plantation Crops and Spices, College of Agriculture
Date of publication, distribution, etc	2023
300 ## - PHYSICAL DESCRIPTION
Extent	113p.
502 ## - DISSERTATION NOTE
Dissertation note	MSc
520 3# - SUMMARY, ETC.
Abstract	The present investigation entitled “Development of coconut [Cocos nucifera <br/>(L.)] inflorescence based dietary supplement” was carried out in the Department of <br/>Plantation Crops and Spices, College of Agriculture, Vellayani during the period<br/>2020-2022 with the objective to identify the ideal maturity stage of harvesting <br/>coconut inflorescence, development of good quality coconut inflorescence powder, <br/>protocol for development of coconut inflorescence based dietary supplement having <br/>superior nutritional and pharmacological properties along with shelf-life assessment <br/>of the developed dietary supplement.<br/>Coconut inflorescence at four different stages viz., 7 – 10 months before <br/>inflorescence opening (S1), 5 – 6 months before inflorescence opening (S2), 3 – 4<br/>months before inflorescence opening (S3) and at inflorescence opening (S4) were<br/>dried, powdered, analysed for in vitro antioxidant activity (DPPH radical scavenging <br/>assay) and sensory quality was analysed by using a porridge out of it. S2 stage<br/>recorded the highest antioxidant activity, 88.77% DPPH free radical inhibition and<br/>sensory quality viz., colour (97.65), taste (100.20), flavour (103.00), consistency <br/>(95.22) and mouth feel (94.35). Hence, coconut inflorescence harvested at five to <br/>six months before inflorescence opening (S2) was identified as the ideal stage for <br/>the development of coconut inflorescence powder (CIP).<br/>CIP having superior nutritional and sensory quality could be prepared by <br/>soaking the chopped inflorescence in anti-browning agent combination: citric acid <br/>(1%) + sodium chloride (1%) for five minutes followed by drying in hot-air oven at<br/>60°C. The nutritional composition of the developed CIP (100 g) is carbohydrate <br/>(4.67 g), protein (8.82 g), fat (1.96 g), calcium (195.25 mg), iron (0.84 mg), sodium<br/>(16.54 mg), vitamin A (973.50 µg), vitamin C (33.46 mg), crude fibre (57.14 g) and <br/>total ash (0.82 g). Mean rank value for the sensory attributes viz., colour, <br/>consistency, flavour, mouth feel and taste were 546.23, 527.35, 526.28, 541.35 and <br/>525.15, respectively.<br/>Coconut inflorescence dietary supplement(CIDS) containingCIP,ragi, green<br/>gram and sesame in the proportion 70: 10: 10: 10 (DS3) recorded 81.14% DPPH <br/>radical scavenging inhibition (in vitro antioxidant activity), 84.97% alpha amylase<br/>inhibition (in vitro anti-diabetic activity) and superior sensory attributes (mean rank <br/>value- colour: 162.95, taste: 162.47, flavour: 162.00, consistency: 163.05, mouth <br/>feel: 162.07). The nutritional composition of the of the developed CIDS (100 g) is<br/>carbohydrate (18.40 g 100 g-1<br/>), protein (13.42 g 100 g<br/>-1<br/>), fat (2.01 g 100 g<br/>-1<br/>), calcium<br/>(202.40 mg 100 g<br/>-1<br/>), iron (1.82 mg 100 g-1<br/>), sodium (19.81 mg 100 g-1<br/>), vitamin A <br/>(963.70 µg 100 g-1<br/>), vitamin C (39.80 mg 100 g-1<br/>), crude fibre (43.68 g 100 g-1<br/>) and <br/>total ash (2.57 g 100 g-1<br/>). The CIDS was subjected to further storage study for shelf <br/>life assessment.<br/>Coconut inflorescence dietary supplement packaged using aluminium foil <br/>covers and stored under refrigerated condition (P4S2) recorded the lowest peroxide <br/>value (8.01 meq. O2 kg-1<br/>), bacterial count (1.00 cfu g-1 × 107<br/>), fungal count (1.67 <br/>cfu g-1 × 105<br/>) and yeast count (1.00 cfu g-1 × 103<br/>) after three months of storage.<br/>The study revealed that the ideal maturity stage for harvesting coconut<br/>inflorescence for the development of dietary supplement is five to six months before <br/>inflorescence opening. Coconut Inflorescence Powder (CIP) could be prepared by<br/>soaking the chopped inflorescence pieces (1cm3<br/>) in a combination of 1% citric acid<br/>and 1% sodium chloride for five minutes followed by drying in hot-air oven at 60°C.<br/>Coconut inflorescence dietary supplement (CIDS) could be prepared by compositing<br/>CIP, ragi, green gram and sesame in 70:10:10:10 ratio. CIDS could be packaged<br/>using aluminium foil covers and stored under refrigerated condition for an improved <br/>shelf life of three months.<br/>
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Plantation crops and spices
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Coconut
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Cocos nucifera (L.)
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name	Sonia N S (Guide)
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier	https://krishikosh.egranth.ac.in/handle/1/5810224298
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Item type	Theses

Holdings
Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Full call number	Barcode	Date last seen	Koha item type
Not For Loan	Thesis	KAU Central Library, Thrissur	KAU Central Library, Thrissur	Theses	18/09/2023	633.8 KEE/DE PG	175773	18/09/2023	Theses