Analysis of Quantity and Quality Features of Virgin Coconut Oil Produced in Selected Coconut varieties under Fresh-Dry Method

Abstract

In this research study, Virgin Coconut Oil (VCO) was produced in four selected varieties of coconuts like West Coast Tall, Arasampatti Tall, Deejay Vishwas and Tiptur Tall. The Present method was optimized with three common parameters especially temperature viz., 30±1ºC, 35±1ºC, 40±1º C, 45±1ºC, Drying intervals viz., 24hrs, 36hrs, 48 hrs, 60hrs and fruit maturity like 10, 11, 12 and 13 month old coconuts was taken to study the yielding efficiency of VCO from four varieties . In this quantity analysis with temperature variable, the maximum yielding efficiency 95.33% was obtained in WCT Coconuts at 45º C. The Drying interval analysis showed, the maximum yield efficiency that is 93.06% with 48 hrs drying. The fruit maturity level analysis showed the same maximum value of 93.06% as in the drying interval analysis. The coconut varieties are taken in this research study, showed different yield composition of fatty acid profile especially the lauric acid percentage, which was registered maximum that is 51.20% at “WCT Coconuts” and in rest of varieties such as AT, DJ and TT Coconuts were noted as 50.10%, 49.23% and 48.55% respectively.