coconut and its product - copy

8/2/2019 Coconut and Its Product - Copy

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COCONUT AND ITS PRODUCT

INTRODUCTION

Coconut (Cocos nuciferaL.) is a tropical palm tree widely distributedthroughout Asia, Africa, Latin America, and the Pacific region.

In Sanskrit the coconut palm is called kalpa vriksha, which is translated asthe tree thatprovides all the necessities of life. The namecocosis

derived from the Portuguese word cocoor coquemeaning monkey from

the resemblance of the eyes at the basal end of the fruit to the monkeys

face.

The fruit of the coconut is classified as a fibrous drupe, and not as a nut(Ohler, 1999). It is 300 to 450 mm in length and 150 to 200 mm in diameter.

It consists of an exocarp enclosing a fibrous layer, husk, and an endocarp orshell inside. The shell may be long, ovoid, or almost round. It is hard, stony,

and dark brown, with three ridges on the outside and three eyes at the basal

end.

A single seed with a thin brown testa is attached to the endocarp andadheres firmly to the endosperm or meat. A mature endosperm is firm,

white, oily, and 1 to 2 cm thick, and is a source of copra, oil, meal, and

desiccated coconut. A peg-like embryo is embedded in the endosperm, which

develops from one of the eyes in the shell. In the center of the seed is a

large cavity partially filled with coconut water that is completely absorbed in

about 6 months after harvesting.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It isclassified as a "functional food" because it provides many health benefits

beyond its nutritional content.


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COCONUT AND ITS BYPRODUCT

1. COCONUT MEAT PTODUCTS Meat part of coconut is mostly used for food. Edible at all stage of maturity (12 months). At 6 months, the meat of the coconut (endosperm) appears as a thin

translucent layer. It gradually becomes thicker and opaque-white as it goes

to the young bukostage (9 months). The meat in a mature nut (12 months)

reaches about 12 to 15 mm thick (Banzon et al., 1990).

The nutrient composition of the coconut endosperm varies with maturity.Fat, protein, carbohydrate, dietary fiber, and most minerals increase as the

coconut matures. However, moisture, riboflavin, and vitamin C content

decrease as maturity increases.

Thiamine and niacin contents are at a maximum in young (9-month old)coconuts

There are following coconut meat products:- Coconut Oil Cocochemicals

Desiccated Coconut Dehydrated Edible Coconut Meat (DECM) Coconut Flour Copra Copra Meal Coconut Sport (Macapuno) Young Coconut (Buko) Coconut Milk and Cream

Coconut Jam Coconut Cheese and Yogurta) COCONUT OILa) More resistant to oxidation.

b) It is rich in lauric acid ( C-12 ) and also has the highest caprylic, capric,and myristic acid contents compared to palm kernel.


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c) Monolaurin, a derivative of lauric acid, is essential in destroying lipid-coated viruses.

d) It is used for industrial purposes as raw material for production of toiletand laundry soap and as a vehicle in paint and varnish industry.

e) It is also used in the manufacture of methyl esters, fatty acids, andfatty alcohols. These in turn are raw materials for detergent,

surfactants, emulsifiers, and pesticides.Processing

Coconut oil is obtained from the mature meat (solid endosperm) which, whendried, contains 65 to 68% oil and is known as copra. Extraction of oil from

copra is one of the oldest seed crushing industries in the world.

The fresh coconut meat has a moisture content of 50 to 55%, which has tobe reduced to 6 to 7% to prevent deterioration during storage and

transport, as well as to facilitate oil extraction.

Two methods of processing

Dry process - Copra is first dried to 6 to 7% moisture by smoke drying, sundrying, or kiln drying, and then processed in continuous screw presses or

expellers. About 30% of the oil is extracted using low pressure expellers

and a further 10 to 14% with high-pressure expellers from milling the

residual cake.

The meal from the first stage may also be treated with a solvent like

hexane, leaving a residual oil content of about 1% in the cake. For themanufacture of edible products, the crude oil is refined with caustic

solution, dried, and bleached with fullers earth.


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Wet process Coconut oil extraction from fresh coconut meat is called thewet process or the non copra route .Traditionally, oil is prepared by heating

coconut milk obtained by squeezing the grated fresh kernel and the residue

is fed to animals.

In Indonesia, the fresh grated kernel is heated or fried for 1 h to recover

the oil after straining. Further oil is recovered by pressing the residue after

straining. The oil recovered from traditional cooking process has an inferior

quality, strong nutty odor, brown color, and burnt taste.

Fig 1: Types of coconut oil

Coconut oil

Virgincoconut oil

Refinedcoconut oil

Hydrogenatedcoconunut oil

Fractionated coconut

oil


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b) COCOCHEMICALSCoconut oil may be trans-esterified into methyl esters, which are reacted

with hydrogen to produce alcohol or split into fatty acids and glycerine. The

resulting fatty acids are fractionated and hydrogenated to yield alcohol. The

glycerine water undergoes pretreatment, evaporation, and distillation to

yield refined glycerine. The fatty alcohol can be processed further into

surfactants: fatty alcohol ethoxylates, fatty alcohol sulphates, and fatty

alcohol ether sulphates.

c) DESICCATED COCONUTIt is the edible, shredded, dehydrated meat prepared from the fresh meat,

having a mild, sweet, and pleasant taste with a chewy property characteristic

of coconut.

It is one of the most affordable ingredients in the bakery industry.

Processing

Shelling is required for the manufacture of desiccated coconut, coconutcream or milk, or any wet process where the meat is milled into small

particles.

Well-matured nuts are selected for de-shelling, taking care not to break thekernel because broken kernels are hard to pare. The testa (brown layer) is

pared off and the parings are dried for oil extraction.

The pared kernel is cut open to release the coconut water. The meat is thenwashed and soaked in water to prevent discoloration.

The kernel pieces are then pasteurized in live steam for 5 min at about 88C(190F) or for 8 to 10 min at 70 to 80C (158 to 176F). These are then


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immersed in sulfur dioxide solution for stabilization, followed by grinding,

and the moisture content is adjusted to 3%.

d) DEHYDRATED EDIBLE COCONUT MEAT Dehydrated edible coconut meat is obtained from 11-month-old

coconuts that are shelled, opened, drained, washed, pasteurized (82.2

to 90C for 10 min in 2% sodium metabisulfite), and dried.

DECM is used for both religious and culinary purposes mostly foredible oil, flour, protein ,chips, and desiccated coconut.

e) COCONUT FLOUR Coconut flour is the food-grade product made from dried, de-oiled,

and finely ground coconut meat by either the dry or wet method.

The dry method extracts the coconut oil after the meat has beencomminuted and dried.

In the wet method, the oil is extracted from the combination of thecellular water and water-soluble components of the coconut meat.

Coconut meat has a higher fiber content as compared with that ofsoybean, groundnut, sesame, and cottonseed.

In 2000, Boceta and others further stated that coconut flour whenincorporated into wheat flour increases the amino acid content,

especially lysine.

f) COPRA For copra production, it is essential to use fully mature nuts, i.e., at 12

to 14 months from the opening of the spathe. Copra contains more oil

than any of the oilseeds. It is the source of commercial coconut oil

and coconut cake


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g) COPRA MEAL Copra meal is a by-product of oil extraction. Leaving the expellers, it

is cooled and ground to fine particles or pelletized for export.

Copra meal is valued for enhancing butter fat content and increasingyields of milk in lactating cows.

Good quality copra for oil extraction yields copra meal with anacceptable aflatoxin content. When contaminated copra is milled, the

aflatoxin passes to the oil.

Poor quality meal is used as fertilizer.h) COCONUT SPORT

Mutant coconut Sweetened macapuno usedas a dessert, or included in ice cream and

other desserts.

i) YOUNG COCONUT The meat from 9-month-old fruit is a major ingredient in pie, salad,

and sherbet.

Water from 7-monthold coconuts (buko) has a delicately sweet flavorand is drunk chilled with or without sugar

It is valued for its therapeutic properties, particularly for peoplewith kidney trouble and high blood pressure.

Gonzales (1990) has also studied production methods for buko leatherand preserve.


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j) COCONUT MILK AND CREAM Coconut milk is the product obtained by manual or mechanical

extraction of grated coconut meatwith or without the addition of

water.

Coconut milk denotes the milky fluid freshly extracted from thecoconut kernel, whereas coconut cream refers to the high-fat, cream-

like layer obtained from coconut milk by gravitational separation or

centrifugation.

Dehydrated coconut milk is used as topping for rice cakes and addedto snack foods.

Coconut milk can also be processed into coco-filled white soft cheeseand yogurt (The Coconut Committee, 1993), as well as sugar

concentrates in the form of jam, coconut milk syrup (different from

coconut sap syrup), coconut honey, and coconut candy.

k) COCONUT CHEESE AND YOGURT White soft cheese is produced from 40% skim milk extended with

60% coconut milk. The flavor,aroma, texture, and general

acceptability of the white soft cheese produced from this mixture

were found comparable to that made from 100% cow milk. The starter

cultures used in the processing of reconstituted skim milk into white

soft cheese are Streptococcus lactisand S. diacetilactis.

Yogurt has been successfully produced using reconstituted milkcontaining 50% nonfat dry milk (NFDM) and 50% coconut milk. The

starter cultures used in the production of this yogurt are


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Streptococcus thermophilusand Lactobacillus bulgaricus(Ohler,

1999).

l) COCONUT JAM Coconut jam is a creamy, viscous, sweetened product, with a moisture

content of about 25%; fat, 4%; protein, 6%; and total solids, 5%

(Ohler, 1999). It is traditionally prepared by adding brown sugar and

cooking the sweetened coconut milk to a very strong consistency at

low heat with constant stirring.

2. COCONUT WATER PRODUCT Formed in the 3rd month and its volume reaches a maximum in the 8th

month.

Its major chemical constituents are sugars and minerals. There are following coconut water product :- Coconut water Champagne

Vinegar Coconut gel

a) COCONUT WATER It varies in composition depending on the age of the nut. The sugar

content reaches its peak at 2.9% in the 9th month.

It is either drunk directly or processed to carbonated andnoncarbonated types of beverage, as well as concentrates.

In May 2000, the FAO was granted a U.K. patent for the productionof a sterile beverage from coconut water of 9-month-old nuts.


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b) CHAMPAGNE Wine from sugar-reinforced coconut water is a product of controlled

fermentation with Saccaromyces cerevisiae.

After 2 d of aerobic fermentation, the clear liquid is siphoned toanother container and racked for 2 d at intervals of 2 or 3 weeks to

remove the sediments. If coconut champagne isto be produced, the

mixture is transferred to clean bottles and inoculated with champagne

yeast and aged for at least 6 months.

c) VINEGAR Although coconut sap may be used, coconut water is generally

preferred for vinegar production because the former is utilized in the

manufacture of alcoholic beverages.

Coconut water is strained and 10 to 12% of sugar is added; it ispasteurized by heating to boiling. Filipino producers generally use

active or dry compressed yeast for the alcoholic fermentation.

d) COCONUT GEL The gel that is formed on the surface of the fermentation medium by

Acetobacter aceti may be produced from coconut water or dilute

coconut milk.

The gel is preserved in syrup and used as a dessert. The creamadhering to the raw gel is removed with a blunt instrument.


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3. COCONUT SAP PRODUCTThe fresh or unfermented coconut sap is sweet, oyster white, and

translucent with a neutral pH.

Toddy Wine

Distilled spirit Sap syrup and sugar

a) TODDY (TUBA) Coconut toddy produced in Malaysia, Sri Lanka, Thailand, and India. It is a product of the spontaneous fermentation of coconut sap and

has a short shelf life. The addition of tangalbark containing 17 to 19%

tannin turns the sap reddish brown and imparts an astringent taste.

Normal tubacontains 2 to 4% alcohol, while tubawith added bark has10 to 14% alcohol and can be kept for severalmonths (Sanchez, 1990).

b) WINE The freshly collected tubafrom the spathe may also be siphoned up to

the neck of another container, leaving behind the sediments, and then

stoppered lightly. This procedure is repeated 4 times in 2-d intervalsuntil the tubabecomes clear. It is buried in the ground to age for 7

weeks to 1 year.The aged wine, referred to as bahalina, is common in

the Visayan islands of the Philippines (Sanchez, 1990).

c) DISTILLED SPIRIT The collected sap undergoes spontaneous fermentation for 3 to 5 d in

an uncovered earthen jar or plastic container, followed by distillation.The first 0.5 l of distillate is used as a medical rubbing alcohol. From

the 570 l fermented toddy, an average of 91 l of 80 proof lambanogis

obtained (Sanchez, 1990).

d) SAP SYRUP AND SUGAR


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Coconut sap syrup is produced with the addition of calcium carbonateto the filtered, freshly gathered sap, and by heating to 45C. After

the addition of trisodium phosphate, the mixture is heated to 100C,

allowed to boil, and filtered. Three to four drops of coconut oil per 50

percent of sap is added and boiled for 2 to 3 h in an open vessel with

constant stirring to prevent caramelization.

Coconut sap syrup is a thick, free-flowing mixture with a sugar contentof 75% used for snack and dessert recipes (Sanchez, 1990).

Coconut sugar is a crude, dark brown sugar in the form commonly sold It has the characteristicflavor of coconut, and white sugar is

produced if small amounts of water are added during rystallization.

The production of the sugar is similar to that of the syrup, except for

the additional 1 h boiling to further evaporate the water content of

the sap (Ledesma, 1993).

4. COCONUT PITH The innermost pith of the trunk that is called ubodin the Philippines

or palm cabbage by foreigners is considered a delicacy eaten raw or

cooked. It has long been part of Filipino meals. To prolong shelf life,

studies are being conducted on canned, candied, and dehydrated

products (de Leon, 1990).

5. COCONUT HUSK AND COIR


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Coir fiber may be extracted from husks that are also used asdomestic fuel and for soil erosion control (Ohler, 1999).

White coir is obtained by retting fresh green husks in saline waterand spinning them into yarn to manufacture mats, matting, carpets,

and ropes. Coir is gradually replacing jute and polypropylene fabrics as a

geotextile in the U.S. and Germany.

Brown coir is extracted from brown husks with fresh water bycombing it on a pair of rotating spiked drums to yield bristle,

mattress fiber, and coir dust.6, COCONUT SHELL PRODUCT Coconut shells are commercially utilized in the desiccated coconut-

producing countries such as the Philippines, Sri Lanka, and Indonesia. Charcoal and activated carbon Shell flour

a) CHARCOAL AND ACTIVATED CARBON The shells are carbonized with a limited supply of air to yield charcoal. Shell charcoal has been traditionally used for barbecues, and in

blacksmith and goldsmith furnaces.

New uses are gaseous phase absorption applications (manufacture ofactivated carbon for gas masks, solvent recovery plant in industry,

recovery of petroleum gases, and air pollution control) and liquid phase

applications (decolorizing edible oils and sugar refining) (Ohler, 1999).

b) SHELL FLOUR


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Obtained by breaking the shell into granules and reducing these toflour by pulverization.

shell flour is used as a filler and extender for phenolic thermosettingplastics and for phenolic glue in the manufacture of plywood and

polyester laminated sheets (Ohler, 1999).

OUTLOOK In the light of all waves of changes in the 21st century, the coconut

industry has to be able to meet consumer specifications on the various

food and feed items produced for use all over the world. Because of

the application of modern production and processing methods in the

coconut industry, consumers can continue to look forward to more

healthy and functional food from coconuts.

Coconut and coconut products including desiccated coconut and coconutoil provide health benefit over and beyond the basic nutrients.

Lauric acid has come to the fore due to its antiviral, antibacterial, andantiprotozoal functions (Enig, 1997).

The potential of coconut oil and monolaurin as a cure for HIV/AIDS isbeing researched (Dayrit, 2000). Consumers will increasingly

appreciate healthy foods such as coconut, taking advantage of its

dietary fiber (Trinidad, 2000).

coconut and its product - copy

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