Drying evaluation of green coconut pulp for obtaining a snack-like product

Abstract

The consumption of fresh or industrialized coconut water (Cocos nucifera L.) in Brazil has been increasing. As a consequence, millions of tons of coconut husk are discarded each year, which constitutes a serious environmental problem. Studies carried out in our laboratories showed that the pulp rejected with the husk presents interesting properties and can be used as an ingredient with potential applications in food formulations. Drying is one possibility to preserve the pulp that is discarded inside the husk. This study aimed to evaluate the processes of drying green coconut pulp in cabinet dryer (CD) and pulsed fluid bed dryer (PFB) at 60, 70 and 80 degrees C. The parameters water activity (Aw), lightness (L*), enzyme activity, moisture and crispness were used for choosing the best process conditions for snack producing. Mathematical modeling of drying curves was done using Henderson & Pabis, Lewis and Page models. After 480 minutes at 70 degrees C, both pieces of equipment succeeded in producing final snack-like products. Snack obtained in CD presented final moisture of 0.159 +/- 0.004 (db) and in PFB 0.0400 +/- 0.0004 (db). The choice of the best process depends on the dry product demand. PFB is the most suitable for large demands. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.