Title: Innovations in coconut processing for nutritional improvement and functional food development
Abstract:
Coconut is one of the most valuable plantation crops and offers many opportunities to develop healthy and functional food products. With growing consumer interest in natural and nutritious foods, there is a need to develop value-added coconut products using improved processing technologies while retaining their nutritional quality. This keynote presentation will highlight recent research on the development of several innovative coconut-based products and their nutritional benefits. The presentation will discuss the production of virgin coconut oil by hot extraction and fermentation methods, showing how the fermentation process helps retain a higher amount of vitamin E. It will also describe the production of coconut chips from medium-mature coconuts and their nutritional and sensory advantages as a healthy snack. Further, the presentation will cover the collection of coconut inflorescence sap (neera) and its conversion into coconut sugar, which has nutritional advantages over refined sugar due to the presence of minerals and other natural components. The utilization of coconut milk residue for the production of fibre-enriched extrudates and the development of neera honey-infused sweet-flavoured extruded snacks will also be presented as sustainable approaches for value addition. In addition, the development of coconut milk-based frozen delicacies for lactose-intolerant consumers and the preparation of the traditional "Snowball Coconut" product will be discussed. These products demonstrate how coconut can be used to develop nutritious, functional, and consumer-friendly foods while reducing processing waste. Overall, the presentation will show how innovative processing technologies can improve the nutritional quality, functionality, and commercial value of coconut products, creating new opportunities for the food industry and supporting healthier diets.
