Authors :
Buvaneshwari. G; Kaviya Harshini. R
Volume/Issue :
Volume 10 - 2025, Issue 4 - April
Google Scholar :
https://tinyurl.com/5xhsyw3v
DOI :
https://doi.org/10.38124/ijisrt/25apr1978
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
This study explores the development of a nutritious and innovative tender coconut flesh spread, combining the
soft, jelly-like meat of young coconuts with jiggery and unsalted butter to create a naturally sweet, dairy-free product.
Tender coconut flesh is rich in vitamin C and E, medium-chain triglycerides (MCT), and dietary fiber. Jiggery addsminerals
and enhancing the nutritional value. The preparation method involves blending into the creamy consistency. Using natural
preservative and stored airtight glass containers. This tender coconut spread offers a healthy alternative to conventional
spreads, suitable for all age groups, including those with dietary restrictions such as diabetes.
Keywords :
Tender Coconut Flesh, Natural Sweetener, Vegan Sweet Meat Spread, Dietary Product, Nutrient Food, Natural Preservative.
References :
- Adeyeye, E. I., & Oyarekua, M. A. (2015). Chemical composition and shelf life of tender coconut meat. Journal of Food Science and Technology, 52(4), 2345-2352. doi: 10.1007/s13394-014-1237-4
- Allen, S., & Green, M. (2018). Bread and spread combinations: A cultural and nutritional perspective. Journal of Culinary Science, 15(3), 45-56.
- Alper, C. M. (2012). Avocados: A nutritional powerhouse. Nutritional Insights, 15(3), 45–47.
- Arya,S.S.,Salve,A.R.,&Chauhan,S.(2016).Pea nuts as functionalfood: Areview.JournalofFoodScienceand Technology,53(1),31–41
- Arya,S.S., Salve,A.R.,&Chauhan,S. (2016). Peanuts as functional food:A review. Journal of Food Scienceand Technology,53(1),31–41
- Begley, T. H., McNeal, T. P., Biles, J. E., & Paquette, K. E. (2002). Evaluating the potential for recycling all PET bottles into new food packaging. Food Additives & Contaminants, 19(S1), 135-143.
- BISWAL,S.R.(2019).DEVELOPMENTOFPROCESSPROTOCOLFOR
- Bortolotti,S.(2011). History of butter and butter-making:Fromancienttimestothe present. Dairy Publishing.
- Davis, R. (2021). Homemade seed butters: Storage and shelf-life considerations. Food Science Journal, 48(2), 135-150.
- DebMandal, M., & Mandal, S. (2011). Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention. Asian Pacific Journal of Tropical Medicine, 4(3), 241-247.
- Khan, M. R., & Aslam, S. (2023). Cardamom Safety. In Cardamom (Elettaria cardamomum): Production, Processing and Properties (pp. 227-241). Cham: Springer International Publishing.
- Kumar, P., Vasistha, H. K., & Shukla, S. (2018). Young coconut water: An ideal drink for hydration. International Journal of Food Science, 2018, 1–6.
- Kwak,H.S.Ganesan, P.,&Mijan, AM.(2013). Butter, ghee, and cream products.Milkanddairy productsinhumannutrition:Production,Compositionand Health, 390, 411.
- Lee,R.S.,&Choi,J.M.(2020).Nutritionalcompositionandhealthbenefitsof young coconut meat and water: A review. Food Science and Biotechnology, 29(4), 405-412.
- Nath, A., Dutta, D., Kumar, P., &Singh, J.P.(2015). Review on recent advances in value addition of jaggery based products. J Food Process Technol, 6(4), 1000440.
- Nayik, G. A., & Majid, I. (2017). Sugar and its types: A review on their sources, composition, and health implications. Journal of Food Science and Technology, 54(9), 3007-3015.
- Qiblawi, S., Kausar, M. A., Shahid, S. M. A., Saeed, M., &Alazzeh, A. Y. (2020). Therapeutic interventions of cardamomincancer and other human diseases. Journal of Pharmaceutical Research International, 32(22), 74-84.
- Ramadan, M. F. (2023). Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties. In Cardamom (Elettaria cardamomum): Production, Processing and Properties (pp. 1-9). Cham: Springer Interna
- Rashid, M. A., Aziz, S., & Shaheen, M. (2017). Nutritional composition and applications of butter. Food Chemistry, 237, 321–328.
- Reese, P. M. (2024). The Effect of Packaging on the Acceptance of Natural Peanut Butter.
This study explores the development of a nutritious and innovative tender coconut flesh spread, combining the
soft, jelly-like meat of young coconuts with jiggery and unsalted butter to create a naturally sweet, dairy-free product.
Tender coconut flesh is rich in vitamin C and E, medium-chain triglycerides (MCT), and dietary fiber. Jiggery addsminerals
and enhancing the nutritional value. The preparation method involves blending into the creamy consistency. Using natural
preservative and stored airtight glass containers. This tender coconut spread offers a healthy alternative to conventional
spreads, suitable for all age groups, including those with dietary restrictions such as diabetes.
Keywords :
Tender Coconut Flesh, Natural Sweetener, Vegan Sweet Meat Spread, Dietary Product, Nutrient Food, Natural Preservative.