Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

“…There was observed increasing trend in scores of colour, smoothness and mouthfeel of all samples. Sensory evaluation of ice cream samples prepared with different vegan sources such as soy milk, coconut residue, hazelnut milk, watermelon seed flour and soyabean temph flour (Góral et al ., 2018; Kausar & Hassan, 2020; Su'i et al ., 2020; Atalar et al ., 2021; Hanafi et al ., 2021; Perera & Perera, 2021) also indicated the sensory results in agreement with current findings. Vegan ingredients proved effective and partially suitable alternatives of dairy ingredients in sense of physicochemical and sensory quality of finished products.…”

“…(2020) and Hanafi et al . (2021) also reported similar results as increasing total solids and carbohydrates might reduce the foaming capacity of ice cream mix due to more structural network arrangements in ice cream body ultimately more water holding capacity.…”

“…Melting resistance behaviour was might be due to increasing concentration of starch, solids from coconut milk and sucrose which showed high binding capacity for water and ice crystals. Because of water binding with starch network, more time was required for melting (Atalar et al ., 2021; Hanafi et al ., 2021).…”

Effects of enzymatic hydrolysis on the antioxidant activity of protein hydrolysate derived from the larvae of black soldier fly (Hermetia illucens L.)

“…The BSFL used in this study were obtained from a nearby community that valorized coconut residue that may contribute to the relatively low amount of protein, but a higher lipid content as determined in this study. Based on nutrient analysis, coconut residue has a lower protein content of 1.69-2.19% compared to fat content of 12.58-17.26% [13,14]. Based on these data, the protein content resulted in this study will be lower due to the low amount of protein content compared to the fat content in the coconut residue.…”

Extraction and Characterization of Pharmaceutical Grade Microcrystalline Cellulose From Raphia Farinifera Inflorescence

“…Agriculture residues are created in significant amounts around the world as a result of rising agricultural productivity. Yet cellulose, a major component that can be separated and employed in the creation of new biodegradable materials, is present in significant amounts of these wastes, which remain underutilized 2 .Different plants contain cellulose from agricultural waste in varying amounts, such as cotton 3 , grass 4 , wood, banana peels, and rice husk 5 . Organic matter, which includes cellulose, lignin, hemicellulose, pectin, and other bound substances including water and extractives, makes up the walls of plants.…”