Abstract:
The present study is aimed at analyzing the antioxidant activity and texture profile of mesocarps of two varieties-tender king and young coconut. Antioxidant activity was determined using the free radical 2, 2- diphenyl- 1-picrylhydrazyl (DPPH) method. The texture was analyzed using the Texture profile analysis test. The antioxidant activity (IC50value) of tender mesocarp of king and young coconut were 360.1 ± 26.4mg/L and 448.4±34.6 mg/L respectively and which was significantly different to each other(p<0.05). But among the mesocarps of tender king and young coconut, there is no significant difference in texture parameter “hardness” however; there was a significant difference in texture parameter “chewiness” (p<0.05). The hardness and chewiness values of fresh king and young coconut mesocarps were (1306.3±44.6), (24.92±2.06) and (1281.3±70.8) and (79.62±5.56) respectively. Since, the tender king coconut mesocarp having higher antioxidant activity and lower chewiness than young coconut, there is a sound activity to develop a healthy food product from tender mesocarp of king coconut
