Quality evaluation of unfermented coconut (Cocosnucifera) sap was done using two sap collection methods of application of Hal bark (Vateria acuminate) to the clay pots of 4L (TM) and novel sap collection method (NSCM), during 12 hours (from 6pm to 6 am). The novel sap collecting device is a recent innovation by Coconut Research Institute(CRI) – Sri Lanka. Twelve tapped coconut palms (Dwraft variety, 45 years old) were used and filtered sap was stored (-18^oC). Volume, pH, total soluble solids, alcohol content, total acidity, color, sugar profile, total phenols, EC50, Ascorbic acid content and mineral in two types of unfermented coconut sap samples were determined. The results revealed that coconut sap collected from NSCM has significantly high pH (5.99), moisture (83.20%), sucrose (13.71%), total sugar (19.99%) compared to the collected sap from TM. In contrast, the sap of TM method were significantly rich with total phenolic (65.90 mgGAE/100ml), EC50 (143.03 mg/ml), AEAC (0.2568 mg Vit C in 1g sample), browning index (6.76) and yellowing index (15.92). Moreover, Ca (39.3mg/L), Fe (3.08mg/L), Mn (0.96mg/L), Sr (0.14mg/L) Ba (0.33mg/L) were significantly high in TM. Hence, the novel sap collection method can be concluded as the best approach for collecting quality unfermented coconut sap with its natural quality.

Bread is most consumed food in the world. Sandwich bread has soft crumb, crispy crusts and square shape and contains gluten protein, starch, and less fibre. At present consumers demand low gluten and high fibre bread. Therefore, this study was conducted to investigate potential of defatted dehydrated coconut flour (DDCF) as a gluten-free and high fibre ingredient to substitute for wheat flour (WF) and to determine correct level of substitution for an accepted formulation to produce sandwich bread. Comparison of physicochemical properties of the DDCF and WF significant differences of fat, protein, crude fibre and carbohydrates contents, water and oil absorptions, and hygroscopicity were observed (p < 0.05) between two types of flours. Six different treatments of composite flours of DDCF and WF were arranged in complete randomized design with three replicates. Results from flour mixing properties showed that the combinations belonged to strong flour category. Textural analysis of sandwich bread indicated that 5–10% DDCF incorporated sandwich breads were significantly similar to sandwich bread with 100% WF and sandwich bread incorporated with DDCF contained high fibre and low protein and carbohydrates compared to sandwich bread made with 100% WF (p > 0.05). Therefore, results of this study revealed that 5–10% DDCF incorporation to wheat flour is recommended to prepare nutritious sandwich bread with low gluten protein, high fibre and less carbohydrates compared to 100% wheat flour sandwich bread.

The limited stability of conventional emulsions has led to the development of sodium alginate-stabilised nanoemulsions, which offer enhanced functionality for food applications. This study aimed to formulate nanoemulsion stabilized by sodium alginate (0.5% w/v) and Tween 80 (1% v/v) using three types of oil (1% v/v): corn, coconut, and testa oil. The particle size of the emulsion was initially reduced by homogenizing a coarse emulsion (15000 rpm/ 5 min), followed by five passes through the microfluidizer. Changes in the physicochemical properties of the emulsions during microfluidization and over 24 days of storage were evaluated. The pH (5.2–6.2), and electrical conductivity (1090 − 1160 µS/cm) of the emulsions varied depending on the number of microfluidic passes, oil type, and storage duration. The third microfluidization pass produced significantly smaller nanoparticles (111.75 nm) with enhanced stability, exhibiting no signs of flocculation or creaming. Emulsions prepared with testa and coconut oils showed, lower zeta potential (–9.93 mV), higher whiteness index (59.547), viscosity (0.003859 Pa·s), and thixotropy of hysteresis loop area (9.742 Pa/s) compared to those prepared with corn oil. The emulsion containing testa oil and processed through the third microfluidization pass demonstrated the most favourable characteristics throughout the storage period. Overall, both the number of microfluidization passes and the type of oil significantly influenced the behaviour of sodium alginate-stabilized nanoemulsions.

The aim of this study was to compare the quality indices and antioxidant capacity of coconut testa oil (CTO) produced by dry and wet processes. In the dry process, coconut testa from fresh nuts was dehydrated and subjected to oil extraction using a screw-press expeller. In the wet process, testa milk was extracted and chilled for subjecting it to centrifugation in order to collect the cream layer under different temperatures and centrifugation speeds. The oil samples of the two processes were evaluated for yield recoveries and various quality indices. The shelf-life stability of the CTO was monitored over a period of 3-months by keeping it under ambient temperature (28-30 °C). The oils obtained by the dry and wet-centrifuge processes displayed considerable differences with regards to physicochemical parameters, phenolic content, and antioxidant capacity. The CTO recovered by the dry process displayed better shelf-life stability, while oils recovered by the wet-centrifuge process exhibited better antioxidant properties.