Table of Contents
I. Coconut Beverages:1. Coconut beverages -Introduction and Food Standards
2. Tender coconut water-Chemistry and preservation methods
3. Matured coconut water-Nutritional Profile and preservation methods
4. Coconut Inflorescence Sap- Fermentation Chemistry and preservation methods
5. Coconut Milk Chemistry and preservation methods
6. Recent advances in adulteration detection of coconut beverages
7. Packaging material for coconut beverages
II. Coconut based products:
8. Virgin Coconut Oil-Recent advances in production and characterization
9. Virgin Coconut oil infused products-Hair cream, moisturizer
10. Coconut byproducts based Extrudates-Development and Characterization
11. Coconut milk based dairy analogues -flavored coconut milk, ice cream, paneer, yogurt
12. Coconut based dried and baked products -Chips and Cookies
13. Coconut Inflorescence Sap-Value added products and its Characteristics
14. Coconut water-based blends, squash, jelly and vinegar
15. Medicinal benefits of coconut products-Clinical trials and future outlook
Authors
Ravi Pandiselvam ICAR-Central Plantation Crops Research Institute, India.Dr. R. Pandiselvam is actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Coconut Flakes, Foam-mat Dried Coconut Milk Powder, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 180 articles published in the national and international journals of repute. He has been author or co-author of 6 books and 67 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal). He conferred with National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021 and Indian Society of Agricultural Engineers (ISAE)-Distinguished Service Award-2020.
Kaavya Rathnakumar Balchem Human Nutrition and Health, USA. Kaavya Rathnakumar, PhD, is a Senior Food Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at Beyond Meat, Los Angeles, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. Her expertise includes waste by-product utilization using non-thermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, American Oil and Chemists' Society. She has obtained nine international research awards, including the prestigious John Brandt Award from Land O'Lakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2020. She has published over 25 peer-reviewed articles, 9 book chapters, and 4 books and presented over 30+ conference presentations. She is also a special editor for Journal of Food Quality. Dr. Rathnakumar earned her PhD in dairy and food science at South Dakota State University, USA, her Master of Engineering in food engineering and bioprocess technology at the Asian Institute of Technology, Thailand, and her bachelor's in food processing engineering at the Indian Institute of Food Processing Technology, India. Anjineyulu Kothakota CSIR-National Institute for Interdisciplinary Science and Technology, India.Dr. Anjineyulu Kothakota is working as a Scientist in CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. He has done his B.Tech in Food Technology from ANGRAU, Andhra Pradesh, India, M.Tech in Food Engineering and Technology from SLIET, Punjab, India and PhD in Agricultural Processing and Food Engineering from GBPUAT, Uttarakhand, India. He has a well-proven track record of achievements in the field of post-harvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues such as rice and wheat bran, rice husk, rice straw, corn wastes, fibre-rich plant parts etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups and even multi-national companies like ITC and Nestle have shown interest in taking up the technology. His keen interest in research is evident from the numerous publications in high-impact-factor journals, having a combined citation count of over 2493 and an h-index of 27. Recognizing his contributions to Engineering and Science, he has received several accolades like the Kerala State Young Scientist Award, INAE-Young Engineer Award 2022, ICAR-NAAS Young Scientist Award 2021, ICAR-NAAS Associate Award 2023, CSIR Award for Science and Technology Innovations for Rural Development (CAIRD) 2020, Young Scientist Representing India in DST Shanghai Cooperation Organization-Young Scientist Conclave 2020, etc.
