Transformative effects of infrared-assisted hot air drying on neera syrup concentrated coconut flakes: a comprehensive evaluation of physical properties, composition analysis and antioxidant profiles

Abstract

The objective of this study is to develop coconut flakes that are readily consumable, using various drying techniques following osmotic dehydration in neera syrup concentrate (50ºBrix). A novel methodology and process have been established to create these coconut flakes, offering a distinct production approach. The infusion of neera syrup enhances taste, flavor, and color and augments the product’s nutritional content. Through drying experiments at 55, 65, and 75 ºC temperatures, the study seeks to identify the most suitable drying method and temperature. Analysis of the bioactive profile revealed that coconut flakes dried at 65 ℃ using infrared-assisted hot air dehydration (IRHAD) demonstrated exceptional nutritional attributes. These include a Hausner ratio of 1.04, Carr’s index of 4.22, rehydration ratio of 2.37, hygroscopicity of 1.68%, bulk density of 0.552 g/mL, tapped density of 0.610 g/mL, protein content of 3.92%, carbohydrate content of 33.86%, fat content of 34.29%, ash content of 1.92%, total phenolic content of 105.38 mg GA/100 g, DPPH activity of 88.81%, and FRAP of 0.00893 mg TE/100 g. Further investigations are warranted to assess the shelf life of coconut flakes, the influence of various packaging materials, and delve deeper into the biochemical properties of the dried samples.