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Pomegranate Case Study

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CHAPTER 1 OVERVIEW ON COCONUT-POMEGRANATE SPREAD AND ITS PHYSICOCHEMICAL PROPERTIES PROJECT Coconut spread is a popular local spread that has sweet creamy taste made from coconut milk, eggs and sugar. It is commonly known for its original and pandan flavoured among the Malaysian. According to Malaysian Food Regulations 1985, coconut spread shall be the product prepared by processing eggs, coconut milk, and sugar and it may contain edible starch. Coconut spread shall contain not less than 45 per cent weight per weight of total soluble solid. It also shall contain not less than 2% weight per weight of protein. Coconut spread may contain permitted colouring substances, permitted flavouring substance and permitted food conditioner. There are …show more content…

Pomegranate has been known for its antioxidant activity. A lot of study has been conducted on pomegranate and its derivative such as peel, seed and juice that are rich sources of bioactive compound such as vitamin C, vitamin K, polyphenols and flavonoids. Its functional properties of high antioxidant activity give rise to functional food products in the market that give benefits to heart and prostate health. Therefore this study was conducted to incorporate pomegranate as a source of antioxidant into coconut spread. The objectives of this study are: • To develop coconut pomegranate spread with added value (antioxidant) • To determine physicochemical properties of coconut pomegranate spread CHAPTER 2 LITERATURE REVIEW Properties of coconut …show more content…

The test was conducted in the sensory laboratory at the Faculty of Food Science and Technology, Universiti Putra Malaysia. 30 semi trained panellists between the ages of 18 to 30 were selected to participate in the sensory test. All three formulations were tested based on the hedonic scale. Samples were prepared in cups with lid and randomly coded with three digit numbers. Score sheet was given to each panellist that consists of the instruction on how to spread the coconut-pomegranate spread onto the bread by using knife. The panellists were asked to evaluate the samples in terms of colour, aroma, flavour, sweetness, spread-ability and overall acceptance using 7-point hedonic scale with 1= dislike extremely, 4= neither like nor dislike and 7= like extremely. Plastic knife and drinking water were provided on the tray. 3.4 Analysis of Best Formulation 3.4.1 Physical Analysis 3.4.1.1 Color

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