Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

Srivastava, Yashi; Semwal, Anil Dutt

doi:10.1007/s13197-015-1966-1

Cited by 9 publications

(6 citation statements)

References 23 publications

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“…The cohesiveness and gumminess of the rice noodles significantly ( P < 0.05) decreased with the incorporation of DCF. The results of this study were similar to those reported by Srivastava & Semwal (2015), who found that adding virgin coconut meal to cake reduced its cohesiveness and gumminess value.…”

Section: Resultssupporting

confidence: 91%

Effect of defatted coconut flour on functional, nutritional, textural and sensory attributes of rice noodles

Sundaresan,

Subramaniam,

Chinnapa

et al. 2023

Int J of Food Sci Tech

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SummaryDefatted coconut flour (DCF) obtained after the coconut oil extraction was incorporated at different concentrations (0%, 10%, 20%, 30%, 40% and 50%) in rice noodles to increase the fibre and protein content. The functional characteristics of the flour blends and nutritional composition, colour, cooking qualities, textural, antioxidant properties, shelf life and sensory qualities of the noodles were assessed. The incorporation of DCF significantly (P < 0.05) increased Water Solubility Index (WSI), water absorption capacity (WAC) and oil absorption capacity (OAC). In contrast, properties like bulk density, foaming capacity (FC), emulsion activity and viscosity decreased significantly (P < 0.05). Nutrition analysis revealed that DCF‐enriched formulations had significantly more crude fibre, protein, antioxidant, polyphenol, flavonoid and mineral content than the control sample. Furthermore, the incorporation of DCF significantly (P < 0.05) increased swelling volume (2.33 ± 0.06% to 5.65 ± 0.21%), water uptake ratio (108.91 ± 0.03% to 191.21 ± 0.04%), cooking loss (4.61 ± 0.04% to 7.83 ± 0.02%), cooking time (2.62 ± 0.05 to 4.14 ± 0.04 min) and noodle thickness (0.21 to 0.27 cm). When DCF was added to noodles, the ΔE values were significantly (P < 0.05) increased, but the hardness, springiness, cohesiveness, chewiness, resilience, gumminess, L*, hue and chroma were significantly (P < 0.05) decreased. Higher sensory scores were observed when DCF was incorporated up to 10%. The shelf life of the optimised noodles (with 10% DCF) was also assessed. The optimised noodle samples have a shelf life of 351 days at 29 °C. In conclusion, noodles made with DCF had more protein and fibre than those made with rice flour.

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Section: Resultssupporting

confidence: 91%

Effect of defatted coconut flour on functional, nutritional, textural and sensory attributes of rice noodles

Sundaresan,

Subramaniam,

Chinnapa

et al. 2023

Int J of Food Sci Tech

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“…The values of this parameter increased significantly with the amount of FCM and FCO additions. Similar relationships were reported by Srivastava and Semwal, 37 who supplemented cake batter with different levels of coconut residue from oil production. No significant influence of the type of coconut raw material on the hardness of the rolls was noted.…”

Section: Resultssupporting

confidence: 84%

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

et al. 2021

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BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry.

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“…TEAC values increased with increasing of fortification level of cumin (CuS6 and CuC6) and caraway (CarS6 and CarC6) flour about 2 times in comparison with control bread (Figure 4). Higher TEAC values means greater antioxidant activity, nonetheless, our results are in accordance with previous studies that reported the positive effect of bread fortification on its antioxidant properties [18], [26].…”

Section: Trolox Equivalent Antioxidant Capacity (Teac) Analysissupporting

confidence: 93%

Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

Ahmad¹,

Talou²,

Straumīte³

et al. 2018

Preprint

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Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

Cited by 9 publications

References 23 publications

Effect of defatted coconut flour on functional, nutritional, textural and sensory attributes of rice noodles

Effect of defatted coconut flour on functional, nutritional, textural and sensory attributes of rice noodles

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

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