Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

Abstract

Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L ∗ , a ∗ , b ∗ , C ∗ , and h ∗ ), aw, moisture, BI, and hardness. The R 2 was over 0.73 for aw, moisture, a ∗ , and b ∗ ; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a ∗ , and b ∗ . It was found that the moisture content and a ∗ and b ∗ values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b ∗ values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

“…Several other applications of SCF in food products like crispy waffles, pasta, biscuits, muffins, and cookies have been reported in the past three years as reported in Table 1. 69–74 Nowadays, the application of nanotechnology in food processing holds tremendous potential. 75 The author reported that during frozen storage of yogurt, the total bacterial count and the viability of Bifidobacterium bifidum , Bifidobacterium breve , Streptococci and Lactobacilli were enhanced by the addition of SCF nanoparticles with sizes ranging from 81.96 nm to 83.53 nm.…”

Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets

“…The incorporation of byproducts of the food industry into the development of new food products is a good strategy to enhance the nutritional quality and possible health benefits to the consumer. Coconut flour, a byproduct of the coconut oil industry, has been used to successfully replace (at a 20% level) wheat flour in the preparation of a wheat flourbased tortilla with higher nutritional quality and fiber content [14], and for the production of a baked snack [15]. Another byproduct, rich in insoluble fiber and bioactive compounds, is brewers' spent grain (BSG), already used to create ingredients for different food matrices.…”