Coconut oil obtained from coconut milk is called virgin coconut oil. Traditional and modern methods are available for the manufacture of virgin coconut oil.
Dehydrated coconut meat in the grated and shredded form is desiccated coconut (DC). A large number of units in India are manufacturing DC which is mainly absorbed .
Coconut Milk is the oil-protein-water emulsion obtained by squeezing fresh grated coconut kernel. The undiluted and diluted forms are called coconut milk and the concentrated form is coconut cream.
plant protein and is an invaluable material for the preparation of milk substitutes. Coconut skimmed milk is a solution of the soluble components of coconut after the cream is separated in a cream separator.
Spray drying is the best method for the preservation of coconut milk. Spray dried coconut milk powder is reconstituted into coconut milk by adding water which can be used to make various food preparations.
Processed and packed coconut cream is a ready-touse product which can either be used directly or diluted with water in various edible preparations. Coconut cream when partially defatted is called coconut milk.
Coconut chips are a ready-to-eat snack food. It is prepared in salted and sweetened forms. The Central Plantation Crops Research Institute, Kasaragod has standardized the process for preparation of chips.
Coconut oil is rather a unique cooking oil as it contains the short and the medium chain saturated fatty acids. It fi nds extensive use in the food industry due to its characteristics such as easy melting behaviour.
Two types of copra, namely the milling and the edible, are made in India. The milling copra is used to extract oil while the edible copra is consumed as a dry fruit. Edible copra is made in the forms of balls and cups.
The water of tender coconut (TCW) is a sterile, nutritious and thirst quenching health drink. It possesses therapeutic properties. The TCW has a calorifi c value of 17.4 per 100gm.
Coconut vinegar is made from fermented coconut water and is used extensively as a preservative and fl avouring agent in pickles, salads, sauces and many other condiments.
It is a nourishing and refreshing healthy soft drink concentrate prepared by mixing coconut water, sugar and natural preservatives like lemon and ginger.
Nata-de-coco a cellulosic white to creamy yellow substance formed by acetobacter aceti subspecies Xylinium, on the surface of sugar enriched coconut water / coconut milk / plant extract / fruit juices or other waste materials rich in sugar.
The vascular sap collected from immature unopened coconut inflorescence is popularly known as Neera in fresh form. It is a sugar containing juice and is a delicious health drink and a rich source of sugars, minerals and vitamins.
Fresh neera when boiled to 118-120o C and allowed to cool for solidification. The solid mass is known as coconut jaggery or ‘gur’. Coconut jaggery is made in traditional coconut growing tracts in the country on a cottage scale.
The coconut palm syrup or jaggery can be crystallized to produce fine granules of sugar. Transition of coconut jaggery into a ground granule sweetener is more accepted by global markets.
This is a product similar to jaggery with high content of minerals. It is a rich source of potassium. It has good content of sodium and is free from total fats and cholesterol.
Coconut biscuits are ready to eat snack products prepared from maida and coconut powder. It can be prepared in different varieties through addition of cocoa, butter; ginger etc.
Coconut candy is prepared from grated coconut mixed with coconut milk. It has high fiber content and helps prevent intestinal sluggishness.
It is a sweet confectionery item prepared from coconut gratings sugar, milk butter with a coating of chocolate. It is rich in protein, carbohydrate and fiber. It can be made more delicious through addition of cashew, badam and other dry fruits.
It is a snack prepared by roasting coconut gratings. A procedure for preparation of coconut burfi was standardized. Coconut gratings (after extraction of fat) were roasted, then added fat at the rate of three percent and sugar at ten percent gave highest organoleptic qualities.
Coconut shells free from contamination of coir pith, etc., are broken into small pieces and fed into a pulveriser. The powder from the pulveriser is fed into a cyclone and the parallel product is collected in bag filters.
Shell Charcoal is obtained by burning the shell of fully matured coconuts with a limited supply of air so that they do not burn away to ash but are only carbonized. The manufacture of shell charcoal shows from the coconut shell .
The process of activation is carried out in two stages. Firstly the coconut shell is converted into shell charcoal by carbonization process which is usually carried out in mud-pits, brick kilns and metallic portable kilns.
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