Western Ghats Kokum Foundation - Organic Farming Association of ...

After adding required quantity of sugar, citric acid and water, the product was boiled
for few times to dissolve the ingredient. Then NaB for coloured product and was added @
140 mg/kg of final product. Then the beverages are immediately filled into the presterilized
glass bottles. Then the filled bottles are immediately sealed with crown corks. Then the
bottles are pasteurized for 30min. in boiling water, then the bottles are removed, cooled,
labelled and stored cool and dry places at ambient temperature.
3.5.Squashes from Kokum
The squash from Kokum could be prepared at various parameters as given in Table 3. The
T.S.S. are noted and further required of sugar are added to juice to raise its 0Brix to 450Brix.
Table.3 Various parameters with the quantity required for Squash from Kokum.
Parameter Quantity
Juice 25%
T.S.S. 45%
Acidity 1.2%
Water Remaining
Preservative sodium benzoate @ 610mg/kg of final product. After adding the
necessary quantity of sugar the product was boiled to dissolved the ingredients. The
preservative sodium benzoate for coloured are added @ 610 mg/kg of final product. The
final product was filled immediately into the presterilized glass bottle, further the bottles
are sealed immediately with the crown corks and are pasteurised for 30 min. in boiled
water. The filled bottles are then removed, cooled labelled and stored at cool and dry places
at ambient temperature.
3.6. Kokum Butter
The oil is traditionally extracted by boiling the kernels in water and the oil which
collects at the top is skimmed off. Now a days oil is obtained by solvent extraction also. The
yield of oil (fat) is about 25%. The fat is greasy to feel and whitish yellow in colour.
The fruit contains 6 to 8 seeds. The Kokum seed contains 23-26% edible oil known
as kokum butter. It remains in solid state at normal mean temperature. It is off-white in
colour. The butter is valuable in preparation and is helpful in skin ailments such as rashes,
allergies, burns, scalds and chaffed skin. The Kokum butter is used for manufacture of
cosmetics, creams, soaps, confectionery, candles, etc. Table 4 shows the chemical
characteristics of Kokum fat are as given below:
Table 2: Chemical characteristics of Kokum Fat
Melting point 39-430C
Sap value 189
Iodine value 34.7-36.7
Unsap. matter (%) 1.4%
Free fatty acid -
(%) As oleic 7.2%
Myristic 0-1.2
Palmitic 2.5-5.3
Stearic 52-56.4
Oleic 39.4-41.5
Linoleic 1.7
70
Resource Book on Kokum (Garcinia indica Choisy)
Western Ghats Kokum Foundation, Panaji - Goa