Incorporation of Coconut Flour Into Wheat Flour Noodles and Evaluation of Its Rheological, Nutritional and Sensory Characteristics

Abstract

Blends of all‐purpose wheat flour and coconut flour (ground residue of virgin coconut oil extraction) were prepared for the preparation of noodles. Mixing behavior (water absorption, arrival, dough development time and stability) of the blends was determined by farinograph. Noodles were evaluated for cooked weight, cooking losses, nutritional composition and sensory properties. Water absorption decreases with the substitution increases, whereas dough development time, arrival time and stability were increased up to 20% substitution level. However, at 30% level, an unstable farinogram was observed. Weight increase during cooking is not significantly different to that of noodles prepared with control (100% wheat flour) in all levels of substitutions tested, and solid losses remained less than 5% during cooking in all blends. Protein and fiber content of noodles increased when substitution level increased. Coconut flour addition up to 20% was not significantly different to noodles made with 100% wheat flour for all sensory properties, whereas 30% substitution affects negatively for appearance, texture and overall acceptability of the product. PRACTICAL APPLICATIONS Wheat flour is not a good source of fiber and protein, although wheat flour noodles are popular in the world. Coconut flour is considered as a good source of fiber (10.45%) and protein (21.65%). It has been estimated that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, so coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits.

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

“…The whitish residue remained after extracting coconut oil can be milled to flour named as virgin coconut meal (VCM) (Bawalan 2002). As a source of dietary fiber coconut meal provides a number of health benefits in relation to coronary heart diseases, colon cancer and diabetes (Gunathilake and Abeyrathne 2008;Trinidad et al 2007). Meal obtained after the extraction of oil generally utilized as cattle feed like poultry, fish and swine industry.…”

Substantiation of the use of spice plants for enrichment of wheat bread

“…An important positive result of using spice herbs is also revealed in bread baking [11]. It is important to reduce the chemical load on the human body for solving the pressing problems of the industry [12].…”

Development of Recipes and Estimation of Raw Material for Production of Wheat Bread

“…The important positive result of using spicy-fragrant herbs is noted also at baking bread [4]. To solve actual problems of the field, it is important to decrease the chemical load on the human organism [5].…”