Procedia Food Science 1 (2011) 1610 – 1617
11th International Congress on Engineering and Food (ICEF11)
Substitution of ingredients by green coconut (Cocos nucifera L) pulp in ice cream formulation Antonia M. Iguttia*, Ana C.I. Pereira, Livia Fabiano, Regina A.F. Silva, Eliana P. Ribeiro Maua Institute of Technology, Sao Caetano do Sul, Brazil (
[email protected])
Abstract The growth in consumption of green coconut water in Brazil comes with a proportional growth of its waste, constituted of coconut husk and pulp. The objective of this paper was to apply green coconut pulp in ice cream formulation to replace milk, fat, gums and emulsifier, common ingredients in this kind of food. The formulations included the following ingredients, used all together or not: coconut pulp, cocoa powder, sucrose, water, carrageenan gum, guar gum and hydrogenated vegetable fat. The liquid ingredients and the pulp were blended and heated in a tank until the temperature reached 45-50 ºC, when the powdered ingredients were added. Then the mix was pasteurized at 87 °C for two minutes. After 24 hour ageing, the freezing-whipping step was accomplished using shaved surface heat exchanger. Finally, the product was kept at -5 ºC to complete the freezing stage and stored at -18 ºC. Acceptance testing was used to get information on liking of the product, based on a 9-point hedonic scale. The formulation with all the ingredients, except milk, did not present satisfactory creaminess. The product in which green coconut pulp replaced only fat and milk was not good either. The most satisfactory product contained 41% coconut pulp, 11% cocoa, 17% sucrose and 31% water. The overrun was 19.9% and 10 g presented melting time of 12 min. Regarding the proximate composition, the following average values were obtained: 65% water, 1.0% fat, 2.4% protein, 0.36% ash and 31.2% carbohydrate. The caloric value was 111 kcal/100 g. According to sensory evaluation, 93.2% of the responses fell in 8 and 9 of the hedonic scale. The results indicate that coconut pulp can be used to manufacture free milk, no lactose, low fat and no cholesterol food. © 2011 Published by Elsevier B.V. Open access under CC BY-NC-ND license. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee. Keywords: green coconut pulp; ice cream; ingredients substitution; food waste conversion
1. Introduction Brazil is a great producer of coconut, with a production of about 2 million of tons in 2010 [1]. In spite of being the fourth largest world producer, this country imports this stuff to supply the needs of its
* Corresponding author. Tel.: +0 55 11 4239-3110; Fax: +0 55 11 4239-3131 E-mail address:
[email protected].
2211–601X © 2011 Published by Elsevier B.V. Open access under CC BY-NC-ND license. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee. doi:10.1016/j.profoo.2011.09.238
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industry. According to Chamber of Commerce regulation, Brazilian industries may import until 5,770 tons in a year period, between September 1, 2010 and August 31, 2011 [2]. It gives an idea of importance of this crop to the country. Desiccated coconut and fresh mature coconut are used mainly to make coconut milk and coconut flakes, products used in a great variety of food formulations. Despite the volume of mature coconut consumed, an increasing demand for green coconut has been observed in Brazil, to extract its liquid albumen, known as coconut water. Brazil is also a great consumer of this drink. There are no precise data on production and consumption of coconut water in Brazil, which is consumed either in natura or after cartoon packaging. The three largest coconut water companies are responsible for about 70% of packed coconut water market. Additionally, it is estimated that about 60% of total is consumed in natura, mainly on the beaches, accounting for about US$1.0 billion a year [3]. If on one side it is good to economy, on the other it brings a very serious environmental problem because each fruit generates about 1.5 kg of residue per fruit. Moreover, it is estimated that of all the garbage collected from the beaches, about 70% comes from green coconut. Two aspects are more concerning: the big volume and the slow degradation [4]. To solve this problem, there are many research projects that explore the economic potential of this material in Brazil. Some of them deserve to be mentioned: use of fiber to produce transplants of tomato [5] and to produce vases, boards, sticks and powder to replace products from xaxim (Dicksonia sellowiana), plant native of Atlantic Forest that is in Official Plants Extinction List, now protected by federal law [6]. Other applications include the following uses: to protect soil from erosion, in biotechnology and agriculture; in cellulose production; in human and animal food production and in materials for build construction [7]. In the area of Food Science and Technology, there are several studies of coconut water: behaviour of Listeria monocytogenes [8], active peptide with antibiotic properties [9], antioxidant activity [10] and microwave processing to inactivate polyphenol oxidase and peroxidase [11]. Sensory characteristics of green coconut water [12, 13] and functional properties of coconut proteins [14, 15] have been studied as well. Other publications include coconut protein quality [16] and fatty acid characteristics of coconut milk, water cream and meat [17]. There is also an article that compares water from kopyor and normal coconut, concerned to sugar, amino acid, lipid, minerals and fatty acid profiles [18]. Although many coconut water and mature coconut pulp researches have been developed lately, only a few about green coconut pulp are found in scientific publications. This study intended to demonstrate that green coconut pulp can replace milk, gums and emulsifier in ice cream formulation. 2.
Materials & Methods
2.1 Material Green coconut was purchased at Ceasa (Supply Centre of Santo Andre, Sao Paulo) and was cultivated in Paraiba State, Northeast of Brazil. 2.2. Methods – Pulp preparation Fruits were punctured and had the water extracted. Each fruit was cut in two halves and the pulp was manually separated, homogenized and stored at -18 qC. 2.3. Ice cream process Liquid ingredients and the pulp were stirred and heated in a tank to 45-50 ºC. The powdered ingredients were added. The mixture was pasteurized at 87 °C for two minutes and, after cooling, it was
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kept resting for 24 hours. The mixture was beaten and frozen in a shaved surface heat exchanger. Then the product was kept at -5 ºC to complete the freezing step. 2.4. Proximate composition Green coconut pulp and ice cream final formulation were analyzed. Moisture, ash, sugar and protein content determinations were carried out in triplicate according to methods described in AOAC [19]. Moisture was determined at 105 qC, by drying the samples in an oven at atmospheric pressure to constant weight. Ash was determined by incineration of samples at 550 qC in furnace, until organic matter was absent. Protein was calculated after nitrogen analysis by Kjeldahl method (factor = 6.25). Lipid content was determined by Bligh Dyer method [20]. 2.5. Overrun The volume of mix and ice cream were weighed. The overrun was a measure of how much it was reduced, expressed in %. 2.6. Melting point 10 g of the product, stored at -18 qC, was put in a Petri dish at 25 qC (room temperature) where it remained until completely thawed. 2.7. Sensory analysis Acceptance testing was used to measure magnitude of like/dislike for final formulation. It was based on a 9 point hedonic scale for overall liking where 9 = like extremely and 1 = dislike extremely. In addition, panellists were asked if they would buy or not the product as consumers. 2.8. Formulations The seven different formulations are presented in table 1. Cocoa powder, green coconut pulp, sucrose and water were part of all formulations; guar gum was included in formulations 01 and 02; carragenan gum and hydrogenated vegetable oil were included just in formulation 01. Table 1. Formulation tests Formulation
Ingredients (%) 01
02
03
04
05
06
07
Cocoa powder
10.0
10.0
10.0
12.0
10.0
11.0
11.0
Green coconut pulp
11.5
16.3
52.5
29.0
47.0
33.0
41.0
Sucrose
15.0
15.0
15.0
18.0
17.0
16.0
17.0
Carragenan gum
0.40
0.30
-
-
-
-
-
Guar gum
-
0.30
-
-
-
-
-
Hydrogenated vegetable oil
5.0
-
-
-
-
-
-
Water
58.1
58.1
22.5
41.0
26.0
37.0
31.0
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3. Results & Discussion Green coconut pulp is a very smooth material. Figure 1 shows the pulp before and after homogenization. This characteristic changes according to maturation stage. The more mature the fruit, harder and coarser is its pulp. At the same time, the water content is lower. In early development stages, the pulp is jellylike; when completely mature, it becomes thicker, fibrous and hard, as already reported [21].
Fig. 1. Coconut pulp before (a) and after (b) homogenization
The coconut pulp also presents broad variation during maturation. It has been observed that most of its composition is water (about 82.0 to 93 %). In Dry basis, analyses performed in our laboratory have shown results of 5.34 to 32.5% lipid; 3.22 to 10.32% of ash; 0.8 to 11.37% of protein and 65.4 to 77.1% of carbohydrate. Results published are within this variation as well [18, 22, 23]. This variation occurs mainly because composition changes during nut development [21]. Table 2 presents the composition of green coconut pulp used in the formulation of this work. Table 2. Green coconut pulp proximate composition Component
Content (%) Wet Basis
Water
Dry Basis
83.0
Protein
0.8
4.7
Lipid
2.4
14
Ash
0.7
4.1
Carbohydrate
13.1
77.1
The product proximate composition is presented in table 3. As it has no ingredient from animal source, it contains no cholesterol. Besides, it is lactose free and low fat product. So, it would be recommended to people who cannot consume products containing lactose or milk proteins. The product, according to Brazilian law, cannot be called ice cream because it does not contain milk or solids from milk. It would be classified as sorbet because it contains more than 20% total solids, and is prepared with fruit pulp [24].
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Table 3. Sorbet proximate composition Component
Content (%)
Water
65.0
Protein
2.4
Lipid
1.0
Ash
0.36
Carbohydrate
31.2
Figure 2 presents the pasteurized mix after cooling and the sorbet. During whipping, the mix presented low air incorporation capacity, proved by overrun results (19.9%), much lower than values of overrun in industrial scale ice cream production. This result can be partially explained by equipment quality. Laboratory scale machines were used, so that the process conditions were not the best. The equipment did not permit overrun or air cell size control, which are important parameters to ice cream quality [25].
Fig. 2. Mix after cooling (a) and ice cream (b)
In spite of low overrun results, the sorbet presented good creaminess, got from green coconut pulp, and good sensory evaluation. For this analysis, panellists were told that a chocolate ice cream-like product was being evaluated. Figure 3 presents acceptance results. It can be observed that almost 90% of the responses were “like extremely” or “like very much”, which is a good evaluation of the product. These results indicate that panellists found this product very similar to true chocolate ice cream.
Fig. 3. Final product acceptance
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Figure 4 shows buying intention of panellists as potential consumers of the sorbet. About 93% of them said that they would buy the product.
Fig. 4. Buying intention of the sorbet
Sensory analyses results show the grade of overall liking, since the panellists were not asked to specifically evaluate texture, colour, flavour or other attributes. Ice cream is a system that contains air bubbles distributed in a frozen mix of water, fat, protein, sweeteners, stabilizers and emulsifiers. Each component has its function in the system and, besides its presence and proportions, the distribution, state of crystallization, droplet size and spatial arrangement are critical for structure development of final product. That is why process conditions are important. Studies have shown the importance of fat and emulsifier in ice cream characteristics [26, 27]. As the sorbet final formulation had not fat, stabilizers or emulsifiers added, the good characteristics of the product should be attributed to coconut pulp and cacao components. Another research project has already confirmed that an ice cream-like product can be formulated without cacao powder and that green coconut pulp has emulsifying capacity (data not shown). To continue this research, it is necessary to find the ingredient proportions to get the best results. It is important to verify how the results change according to development stage of coconut also. 4. Conclusion Components in green coconut pulp, probably proteins and carbohydrates, have emulsifier and stabilizer properties. These properties permit development of cholesterol and lactose free, low fat ice cream-like deserts.
Acknowledgements The authors are grateful to Maua Institute of Technology for the laboratory facilities and support.
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Presented at ICEF11 (May 22-26, 2011 – Athens, Greece) as paper FPE573.
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