Influence of sulfiting, vitamin E, defatting, type and method of packaging on the stability of dehydrated 'buko' [young coconut] (Cocos nucifera L.)

A preliminary study on defatting resulted in the following: (1) isopropyl alcohol was a better solvent because it did not impart any bitter flavor to the product. (2) defatting of 1:3 solvent to buko meat [young coconut] ratio at 70 deg C for 15 minutes did not affect the acceptability of the product, (3) drying temperature should be from 55 to 60 deg C to prevent browning, and (4) defatting reduced drying time by 30%. Higher moisture uptake, pH change, faster formation of free fatty acids and peroxides, lower S02 and vitamin E content, faster decrease in total soluble solids and total sugars, higher and faster microbial and mold growth were exhibited by defatted samples packed in laminate bags. Packing the dehydrated buko sample in aluminum pouch flushed with nitrogen resulted in a product of longer shelf life and of better quality. Vitamin E treated samples were more acceptable than S02 treated samples since the latter imparted a metallic after-taste. However, S02 proved to be a better browning inhibitor and anti-microbial agent while Vitamin E was a more effective anti-oxidant especially when in combination with S02. Packing was the main factor greatly influencing changes in moisture content, pH, free fatty acid, peroxide value, S02 content, microbial and mold growth. Aluminum pouch was the better packaging material because it offered better impermeability to water and gas entry. Residual solvent was detected in samples packed in aluminum pouches but slightly affected after taste evaluation. Total sugars, total soluble solids and Vitamin E content were primarily affected by levels of S02 retained. Changes in color, strength of coconut flavor, and development of rancidity were all primarily influenced by packaging whole after-taste evaluation was greatly influenced by levels of S02 retained during storage. Textural changes, on the other hand, was affected by defatting. Defatting rendered the product softer even at the start of the storage period. Also, defatted samples tended to absorb more moisture due to the volatilization of residual alcohol during storage