Product development and shelf life studies of higher-fiber coconut crunchies (Kroepeck)
2002
Logan, N.M.N. | Masa, D.M. | Encarnacion, L. | Orebello, S.L. | Salamat, S. | Sales, R.F. (Philippine Coconut Authority, Quezon City (Philippines))
A high-fiber coconut crunches or Kroepeck was formulated using cassava-rice flour base. The optimum coconut flour (CNF) level was found to be 15%. The process developed included gelatinization of the mixture before dehydration for 1.5 hours at 100 deg C or for three hours at 80 deg C using the electric cabinet dryer and deep-fried for five seconds at 375 deg F or 190 deg C. Findings showed that flavors were added to enhance acceptability. The cheese-flavored kroepeck was studied for shelf life. The sorption isotherm was a typical sigmoid curve, critical moisture content was 7.93% on the sixth week, and sensory evaluation at 100% relative humidity (RH) was acceptable up to the sixth week. The peroxide value was 9.67 meq/1000 ml on the eighth week and the free fatty acid at 100% RH on the first week was 0.10%. The calculated film permeability in g/24 hrs - sq.m (WVTR) of three packages at 90% RH and 38 deg C was: 0.0025" thick PE, 0.1014; 0.003" thick PE bag, 0.02907; and Vacuum-Metallized OPP (VMOPP), was 0.000564. The calculated shelf life of the product using 0.0025" thick PE was 37.89 days. If the packaging material was 0.003" thick PE bag, the shelf life was 108.64 days, and 1957.54 days if the packaging was VMOPP
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