Dietary fiber from coconut flour: A functional food

Trinidad, Trinidad P.; Mallillin, Aida C.; Valdez, Divinagracia H.; Loyola, Anacleta S.; Askali-Mercado, Faridah C.; Castillo, Joan C.; Encabo, Rosario R.; Masa, Dina B.; Maglaya, Angelica S.; Chua, Modesto Tan

doi:10.1016/j.ifset.2004.04.003

Cited by 100 publications

(83 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…With respect to dietary fibre content, the co-products obtained from those tropical exotic fruits used in this study showed (p < 0.05) TDF contents ranging from 69.1 to 81.5 g/100 g on a dry matter basis. The TDF in all samples analysed was similar to those reported for other tropical fruits, such as pomegranate peel co-product (72.7%, dry sample) (Viuda-Martos et al, 2012), in fibre from Mexican lime peels (70.4 g/100 g dry sample) (Ubando, Navarro, & Valdivia, 2005) or açai pulp (71.2% dry sample) (Rufino et al, 2011), and higher than those reported for some other fruits; for example, a fibre-rich cocoa product (60.5 g/100 g) (Lecumberri et al, 2007) or coconut fibre (60.9 g/100 g dry sample) (Trinidad et al, 2006). In all cases, the IDF fraction was higher than the SDF fraction.…”

Section: Chemical Analysismentioning

confidence: 88%

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

et al. 2012

View full text Add to dashboard Cite

Section: Chemical Analysismentioning

confidence: 88%

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

et al. 2012

View full text Add to dashboard Cite

“…Durian is a good source of potassium, magnesium, sodium and calcium (Gorinstein et al, 2011). Trinidad et al (2006) reported that wheat bread has higher zinc and iron contents and lower calcium contents than bread produced from composite flour with coconut.…”

Section: Discussionmentioning

confidence: 99%

The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

Ariffin¹,

Baharom²,

Kaur³

et al. 2015

American Journal of Applied Sciences

View full text Add to dashboard Cite

Abstract:Composite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased significantly (p<0.05) with a higher level of TF. The increasing TF level in the bread formulations significantly decreased (p<0.05) the glycemic index. The use of TF in bread decreased the loaf volume, specific volume and oven spring; however, it increased the loaf weight. The results of a Texture Profile Analysis (TPA) showed that the hardness of the breads varied significantly and increased with increasing TF in the formulation. However, substitution of TF at 5% did not affect the cohesiveness or chewiness of bread compared with the 10 and 15% substitutions. The results of the hedonic analysis demonstrated that all treatments and the control had no significant differences (p>0.05) in aroma. The use of up to 10% TF is acceptable according to the overall acceptance scores of the panelists.

show abstract

“…CM is a good source of dietary fibre (DF). CM after coconut oil separation contains total DF of 60.9% with 56.8% insoluble and 3.8% soluble (Trinidad et al ., ). Trinidad et al .…”

Section: Introductionmentioning

confidence: 99%

Modification of physiochemical properties of copra meal by dilute acid hydrolysis

Thongsook

Chaijamrus

2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Coconut residue or copra meal (CM), a by-product after pressing cream and oil out of the coconut meat, is a good source of dietary fibre (DF), but high water-holding capacity (WHC) of CM limits the quantity of fibre incorporated into food products. This study focused on the modification of CM physiochemical properties using acid hydrolysis to improve its potential utilisation as source of food fibres or low-calories bulk ingredients in food applications. Acid hydrolysis using 0.5% HCl significantly reduced swelling capacity (SC) and water retention capacity, whereas bulk density (BD) and soluble DF content of the modified CM significantly increased. Monosaccharide composition profile, gel penetration profile and FT-IR spectra indicated the destruction of CM matrix structure. This destruction increased compactness of the structure and lessened the ability of CM to hold water. Substituting the modified CM for wheat flour in bread and cookies significantly improved bread and cookies qualities compared with the use of the untreated CM. Response surface methodology showed that HCl concentration, hydrolysis temperature and time influenced properties of the modified CM. The models predicting their relationships were also generated.

show abstract

Dietary fiber from coconut flour: A functional food

Cited by 100 publications

References 48 publications

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

Modification of physiochemical properties of copra meal by dilute acid hydrolysis

Contact Info

Product

Resources

About