Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality

Vuthijumnonk, Janyawat; Rajchasom, Sureewan

doi:10.18178/ijfe.5.1.88-91

Cited by 4 publications

(3 citation statements)

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“…Кокосове борошно за хімічним складом містить ряд основних поживних речовин, включаючи білок, залізо та калій (Adelekan and Alamu, 2021). Крім того, кокосове борошно багате на антиоксиданти, які захищають клітини від пошкоджень, викликаних вільними радикалами (Vuthijumnonk and Rajchasom, 2019).…”

Section: вступunclassified

Investigation of the use of coconut flour in the technology of wheat bread

Lialyk,

Bejko,

Rybchynskyi

et al. 2024

humanhealth

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In the classical technologies of bakery products, the traditional raw material is wheat flour, which is characterized by a high content of carbohydrates with a simultaneous low content of dietary fibers useful for the human body. Today, it is relevant to combine wheat with non-traditional types of flour to improve the quality and increase the nutritional value of the finished product. The technology of wheat bread "Palyanytsia Ternopilska" was chosen for the study. After fermentation, the dough was divided into 4 parts. One of the 4 parts served as a control, in which wheat flour was used. In three other parts, coconut flour was added in the amount of 5% (sample № 1), 10% (sample № 2), and 15% (sample № 3). Organoleptic quality indicators were investigated by the expert commission of the Department of Food Biotechnology and Chemistry of Ternopil Ivan Puluj National Technical University. The moisture content of crumb of bread was determined by the drying method. The acidity of crumb of bread was determined by the titration method. Porosity of bread was determined by Zhuravlev's method. Determination of brittleness was investigated by friction, followed by weighing and calculation. The mass fraction of protein was determined by the Kjeldahl method. The mass fraction of dietary fibers was determined by the enzymatic-gravimetric method. According to the research results, sample № 2 is characterized by high organoleptic quality indicators in comparison with the control and samples № 1 and № 3. It was established that the mass fraction of dietary fibers in samples № 1, № 2 and № 3 compared to the control is higher by 0.6 , 1.0 and 2.3%, respectively. The test samples were characterized by a slightly increased mass fraction of proteins compared to the control. Sample № 3 is characterized by the lowest value of the porosity indicator (61%) in comparison with the value of this indicator for sample № 2 (68%). The moisture content of crumb of bread of sample № 3 is 43%, which is the highest value compared to this indicator for sample № 2 (41%), № 1 (39%) and the control (38%). The acidity of sample № 3 is 3.0 ºT, sample № 2 – 2.8 ºT, sample № 1 – 2.7 ºT, control – 2.7 ºT. The brittleness index of test sample № 2 at 72 hours of storage (5.38%) is the lowest compared to the control (5.43%). As results of the research, the use of coconut flour in the technology of wheat bread in the amount of 10% allows to obtain a finished product with high organoleptic quality indicators, an increased content of dietary fibers and normalized physico-chemical quality indicators as compared to classic wheat bread.

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Section: вступunclassified

Investigation of the use of coconut flour in the technology of wheat bread

Lialyk,

Bejko,

Rybchynskyi

et al. 2024

humanhealth

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“…These powders are typically made by extracting protein from coconut meat and then processing it into a convenient powdered form. ,, Coconut protein powder is rich in essential amino acids, making it a valuable source of plant-based protein for individuals following vegetarian, vegan, or dairy-free diets. ,, It contains MCTs, which provide readily available energy and may support satiety . Additionally, coconut protein powder often contains dietary fiber, contributing to digestive health. ,− …”

Section: Coconut-based Functional Foods and Supplementsmentioning

confidence: 99%

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

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“…Diketahui bahwa, reaksi ini terjadi antara gugus karbonil dengan gugus asam amino (protein) dan disertai adanya panas, sehingga menjadikan sediaan mengalami pencoklatan akibat reaksi non-enzimatis (Vuthijumnonk & Rajchasom, 2019). Adapun hasil penelitian Azis & Akolo (2018), menyatakan bahwa lama waktu pengeringan tepung kelapa berbanding lurus dengan perubahan warna karena semakin lama pula reaksi maillard terjadi.…”

Section: Optimasi Bahan Pengikatunclassified

Pemanfaatan Tepung Porang (Amorphophallus oncophyllus Prain) dan Tepung Kelapa (Cocos nucifera L.) dalam Formulasi Sediaan Pelet Beras Nasi Uduk Instan Menggunakan Metode Ekstrusi-Sferonisasi

Santoso¹,

Jafar²,

Belina³

2022

IKRAITH-Teknologi

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Beras sebagai pangan utama masyarakat Indonesia yang merupakan unsur esensial kehidupan,tetapi memiliki indeks glikemik tinggi. Salah satu tumbuhan endemik Indonesia yang dapatdijadikan alternatif pengganti beras adalah porang. Hal ini disebabkan karena porang mengandungglukomanan. Pengolahan beras di Indonesia beragam salah satunya dibuat menjadi nasi uduk.Kombinasi tepung porang dan tepung kelapa dapat dijadikan sebagai inovasi dalam pembuatannasi uduk instan. Penelitian ini ditujukan untuk memanfaatkan teknologi tepat guna dalammemproduksi sediaan pelet beras nasi uduk instan, memperoleh formula optimum, dan pengaruhpenyalutan lapis tipis pada pelet beras menggunakan Opadry®. Metode yang digunakan dalampenelitian ini adalah ekstrusi-sferonisasi dengan tahapan optimasi bahan pengikat (GMS dan PVPK30), pembuatan pelet beras, penyalutan, dan evaluasi karakteristik fisik. Hasil penelitianmenunjukkan teknologi ekstruder, sferoniser, coater dapat menghasilkan sediaan pelet beras nasiuduk instan. Berdasarkan evaluasi karakteristik fisik menunjukkan F3 dengan bahan pengikat GMS5% adalah formula yang optimum. Hasil statistik One Way ANOVA menunjukkan variasikonsentrasi peningkatan bobot penyalutan hanya berpengaruh pada laju alir dengan nilaip.Sig<0,05. Sedangkan, hasil statistik Paired Sample T menunjukkan pada kadar air (susutpengeringan), laju alir, dan sudut istirahat terdapat pengaruh yang signifikan (p.Sig<0,05) antarasebelum dan setelah penyalutan.

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Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality

Cited by 4 publications

References 0 publications

Investigation of the use of coconut flour in the technology of wheat bread

Investigation of the use of coconut flour in the technology of wheat bread

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Pemanfaatan Tepung Porang (Amorphophallus oncophyllus Prain) dan Tepung Kelapa (Cocos nucifera L.) dalam Formulasi Sediaan Pelet Beras Nasi Uduk Instan Menggunakan Metode Ekstrusi-Sferonisasi

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