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V. Gupta, N. S. Vijayalakshmi, B. Ashwini, K. Anbarash, G. Vijayalakshmi, P. Maya, A. R. Indramma, G. C. P. Ranga Rao and B. R. Ramesh, “Shelf-Life Enhancement of Coconut Burfian Indian Traditional Sweet,” Journal of Food Quality, Vol. 33, 2010, pp. 329-349. doi:10.1111/j.1745-4557.2010.00312.x

has been cited by the following article:

• TITLE: Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix

  AUTHORS: Mohammed Ayub Khan, Mahesh Chitrashekarchar, Anil Dutt Semwal, Gopal Kumar Sharma

  KEYWORDS: Virgin Coconut Meal; Optimization; Packaging Materials; Shelf-Life; Overall Acceptability; Fatty Acid Composition

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.8, August 8, 2012

  ABSTRACT: Virgin Coconut Meal (VCM) was used for the development of instant wheat sooji (semolina) halwa mix with better nutritional attributes. Central composite rotatable design (CCRD) with 2 independent variables (sugar and VCM) and 4 responses (lightness, redness, taste and overall acceptability) was used for the optimisation. VCM incorporated instant halwa mix prepared using optimised levels of ingredients contained moisture 0.95%; fat 26.2%; protein 7.65%; total ash 0.86%; fibre 1.02% and received overall acceptability score of 8.5 on a 9 point hedonic scale providing 523.86 K·cal/ 100g. The changes in quality of stored VCM incorporated instant halwa mix packed in polypropylene (PP, 75 μ) and laminates of metallised polyester (MP, 90 μ) were monitored in order to assess the shelf-life. Instant halwa mix remained stable and acceptable for one year in both the packaging materials under ambient temperature conditions (15℃ - 34℃). However, the rate of lipid peroxidation was found to be slightly higher in PP packed samples as compared to MP packed ones. Fatty acid composition of VCM incorporated instant halwa mix remained practically unchanged during storage. Oleic acid was the major fatty acid present in fat extracted from halwa mix followed by palmitic and lauric acids.