Evaluation of pretreatment on osmo-dried coconut properties and its impact on quinoa dessert

Abstract

This research was aimed to study the quality of coconut slices produced by the osmotic dehydration. Coconut slices, both unblanched and blanched samples, were treated with three pretreatment solutions such as 2% roselle, 2% butterfly pea, and 20% honey. Physicochemical and microbiological analysis of treated samples were determined against the flesh coconut (control). At the same pretreatment solution, the lower pH, but higher acidity and moisture were found in blanched samples, and they also looked darker than unblanched samples. The blanched coconut treated with roselle and butterfly pea were superior in red and blue color, respectively. TBA values gradually increased from 0.047 to 0.546 mg malonaldehyde/kg sample after 4 weeks of storage. The blanched coconut treated with honey only showed no detectable total plate count and total yeast and mold growth throughout storage. The quinoa/coconut mixed dessert had better sensorial characteristics than the control. The dessert with butterfly pea osmo-dried coconut was the most desirable product and purchasing decision.