Protocol Refinement for the Development of Coconut Inflorescence Powder

Abstract

Aims: Coconut inflorescence holds significant potential as a nutraceutical due to its rich composition of bioactive compounds, including vitamins, minerals, and antioxidants. Its use in promoting health and preventing diseases has made it a valuable ingredient in both traditional medicine and modern functional foods. The aim of the study is the protocol refinement for the development of coconut inflorescence powder with acceptable moisture content and superior sensory quality. Study Design:  Completely randomized design (CRD). Place and Duration of Study: Department of Plantation, Spices, Medicinal and Aromatic Crops, College of Agriculture, Vellayani, Kerala Agricultural University, between May 2024 and October 2024. Methodology: In the present study, coconut inflorescence was harvested at 5-6 months before inflorescence opening, size reduced (1 cm3 pieces), and precooked by adopting different methods, viz., steaming, boiling, dry roasting, and microwave cooking (non-precooked inflorescence was used as the control).   The precooked inflorescence pieces were dried by different drying methods viz., hot-air oven drying at 600C (Control), cabinet drier at 600C, 700C, 800C and solar drying for developing coconut inflorescence powder (CIP). CIP was analyzed for moisture content and sensory quality. Results: CIP prepared by steaming the coconut inflorescence pieces for 30 minutes and drying in cabinet dryer at 600C (C1D1) recorded the least moisture content, 1.83±0.07 per cent. However, CIP prepared by boiling (95-1000C) the inflorescence pieces by submerging for 30 minutes and drying in cabinet dryer at 600C (C2D1) showed the highest mean rank value for all the sensory attributes viz., colour (735.50), consistency (730.63), flavour (730.68), mouthfeel (734.75) and taste (735.23) on a nine-point hedonic scale with a moisture content, 4.20±0.04 per cent. The lowest mean rank value for colour was recorded by C1D1 and C2D0 (211.06). The lowest values for consistency, mouthfeel, flavour and taste were observed for the treatments C4D1 (289.81), C4D1 (290.61), C4D0 (226.05) and C0D0 (216.50), respectively. Hence, C2D1 was identified as the best precooking and drying method for the preparation of coconut inflorescence powder.