Research Output
Tomato peel-cutin based film mitigates the deterioration of calamansi (Citrofortunella microcarpa)
Production of Plant-based Yoghurt From Coconut (Cocos Nucifera) and Palm (Elaeis Guineensis) Milk
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Publication
The plant cuticle, cutin is the main component in tomato peel. The cutin was obtained through 3% (w/v) NaOH extraction by autoclave. The extract was then mixed with pectin, forming a film suspension before being used as a coating for calamansi. The calamansi samples were grouped (n=20) into: pectin; 1:1 pectin/cutin; 2:3 pectin/cutin; 3:2 pectin/cutin; and uncoated control. The calamansi were stored at 25°C for 10 days and were analysed for physio-chemical changes every two days. Calamansi samples coated with pectin/cutin showed a significant reduction in firmness and Brix as early as day 2 and the percentage of citric acid at day 6. After 10 days of storage, the 2:3 pectin/cutin treatment samples showed minimum changes in weight loss (23.52±3.20%), firmness (27.11±3.10 N), total soluble solids content (7.55±0.21°Brix), titratable acidity (25.60±0.32% citric acid) and colour. Therefore, it can be concluded that the 2:3 pectin/cutin film coating was the best treatment for harvested calamansi in attenuating the deterioration process.
Publication
Plant-based yoghurt may offer a good alternative to dairy yoghurt, especially for lactose intolerance and dairy allergy sufferer. In this study, 12 formulations of plant-based yoghurt were prepared vary in the product of starter culture, the amount of citric acid and tapioca starch, and plant milk; coconut (Cocos nucifera) and palm (Elaeis Guineensis) milk, The samples were subjected to sensory evaluation for consumer acceptability and followed by analysis of fat and moisture content and physicochemical. In sensory evaluation, the yoghurt made from coconut milk was scored significantly higher than palm milk but no significant difference in formulations made from similar plant milk. For physicochemical analysis, coconut milk yoghurt shows significantly lower colour (L* and b*), viscosity, pH, hardness, cohesiveness and adhesiveness and significantly higher in colour (a*) and titratable acidity compared to palm milk yoghurt. Coconut milk yoghurt shows significantly higher in fat and moisture content. The addition of tapioca starch significantly affected the yoghurt texture and viscosity without affecting the sensory score. In conclusion, coconut milk yoghurt is more preferable compared to palm milk yoghurt and the coconut milk yoghurt formulated with the lowest amount of tapioca starch, the highest amount of citric acid and Vegan starter culture was scored better than the other formulations.