Abstract:
Application of aerobic fermented skimmed coconut milk culture (SCMC) at varying concentrations (5-25%) was explored to maximize the yield and quality and to minimize the cost, time and energy during the production of virgin coconut oil (VCO) in fermentation process (Fig.9). It was observed that 24 h old SCMC at 10% concentration recorded maximum yield (19.2%) in 19 h fermentation. Individual and interactive effect of type of culture (24 h and 48 h old SCMC) and concentration has significant effect (P<0.001) on yield and non-significant effect on physical (moisture content, viscosity, specific gravity and refractive index) and chemical profile (free fatty acid, peroxide value, acid value, saponification value, iodine value, and total phenolic content) of VCO. The physico-chemical properties of VCO prepared by using SCMC induced fermentation method met the standards laid out by Food Safety and Standards Authority of India (FSSAI) and Asian and Pacific Coconut Community (APCC). SCMC is the cheapest alternative which could be useful to induce the fermentation rate during the production of VCO.
Audience Take Away Notes:
- The fermentation techniques –present applications and future prospects
- Application of different culture for the enhancement of fermentation rate would be helpful to produce the virgin coconut oil at low cost
- The audience could understand the efficiency of culture on fermentation rate
- This study results will expand the area of research in the area of fermentation for oil production
- This is a base line study for understanding the implication of fermentation method on oil quality
Biography:
Dr. R. Pandiselvam is a young academician actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University at 2015, he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has played an instrumental role in the first report of the reaction kinetics and diffusion of ozone gas in paddy grains, rice grains, and green gram under Indian climatic condition. This work was presented in “International Conference on Innovative Insect Management Approaches for Sustainable Agro Eco System” and was conferred with a best poster award. He has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 100 articles published in the national and international journals of repute. He has been author or co-author of 6 books and 55 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal) and Frontiers in Nutrition. He has served/serving as a Guest Editor for Ozone Science and Engineering (Taylor & Francis Journal), Journal of Food Process Engineering (Wiley-Blackwell Journal) and Journal of Texture Studies. Dr. R. Pandiselvam also features in the editorial board member of Ozone Science and Engineering, Journal of Texture Studies, Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal. He conferred with National Academy of Agricultural Sciences (NAAS) Young Scientist Award, NAAS Associate and Indian Society of Agricultural Engineers (ISAE)-Distinguished Service Award-2020.
