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Characteristics of dehydrated coconut obtained by fluidized drying.

Caracterización del coco deshidratado obtenido mediante secado por fluidización.

Author(s) : CUESTA M., BOYS T. R., DÍAZ C., et al.

Type of article: Article

Summary

The mass and composition of dehydrated coconut obtained by fluidized drying were determined. The water activity of the final product, microbiological characteristics, organoleptic evaluation and product granulometry were determined during characterization. Composition results showed that this product has low water activity and a high fat content. The peroxide index was 0 milli. eq. O2/kg. The product obtained presents a good microbiological quality. The product's judges recommended its use in desserts, ice creams and chocolates due to its textural characteristics.

Details

Original title: Caracterización del coco deshidratado obtenido mediante secado por fluidización.
Record ID : 2003-0272
Languages: Spanish
Source: Acta Alimentaria - vol. 39 - n. 332
Publication date: 2002/05
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fruit
Keywords: Physical property; Drying; Coconut; Fluidization; Dehydration