Dr. Md. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division
BARI, Joydebpur
M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
Dr. Md. Shahjahan
Ex Principal Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
This study was conducted to optimize the processing parameters for coconut candy and to investigate their storage stability. Coconut candy is a mixture of coconut milk, rice malt and flavouring materials. Different amounts of sugar and rice malt were used with same amounts of coconut milk and flavouring materials. Fifty percent coconut milk and 50% sugar could not form candy because the absent of agglutinative substance. Candy form in all other treatments. Candy prepared with 50% coconut milk plus 25% rice malt and 25% sugar performed the better considering all the points sensory evaluation score. There was very little changed in percent moisture, acidity, reducing and total sugar after 6 months of storage.
Coconut, coconut milk, rice malt, sugar, agglumeration .
Post Harvest Technology Division, Joydebpur, Gazipur
Postharvest and Agro-processing
• To standardize the method of coconut candy preparation.
• To produce value added products.
Coconut candy is a mixture of coconut milk, sugar, glutinous rice malt and different flavours like cacao, groundnut and lemon juice added just before solidification. Different amount of sugar and glutinous rice malt were used with the same amount of coconut milk as following treatments.
T1 = 50% coconut milk + 0% rice malt + 50% sugar
T2 = 50% coconut milk + 10% rice malt + 40% sugar
T3 = 50% coconut milk + 15% rice malt + 35% sugar
T4 = 50% coconut milk + 20% rice malt + 30% sugar
T5 = 50% coconut milk + 25% rice malt + 25% sugar
T6 = 50% coconut milk + 30% rice malt + 20% sugar
T7 = 50% coconut milk + 35% rice malt + 15% sugar
Same amount of groundnut (3%) and citric acid (0.3%) were used in all treatments.
Guarte, R. C. 1996. Modeling the Drying Behaviour of Copra and Development of a Natural Convection Dryer for Production of High Quality Copra in the Philippines. Dissertation. University of Hohenhein, Stuttgart. Germany 37.
Watts, B M, G L Ylimaki, L E Jeffery and L G Elias. 1989. Sensory Methods for Food Evaluation. The International Development Research Center, Ottawa, 160P.
Woodroof, J. G. 1979. Coconuts: production, processing and utilization, In: The Coconut plam. The AVI Publishing Company. Westport, Connecticut, 151.
40000
Good quality coconut candy could prepared with 50% coconut milk plus 25% rice malt and 25% sugar in respect of colour, taste, flavour, texture and overall acceptability. It could be stored safely at ambient temperature for six months. This candy packed in appropriate packaging materials could be sale in the domestic market as well as abroad. Thus the producer processor and the country would be benefited.
Report/Proceedings