Abstract
Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability.
Highlights
Coconut (Cocos nucifera) belongs to the family Aracacea
Coconut fibre is from vegetable which does not have gluten at all
Increasing level of fibre inclusion reduces the gelatinization of the cooked starch, 5% fibre dough (CNF) has the highest torque and the lowest torque was observed in 15% fibre dough (FPC), while the control sample (CTR) non fibre dough had the highest 2.15 Nm
Summary
Coconut (Cocos nucifera) belongs to the family Aracacea. It is a versatile fruit with many uses and it is widely distributed throughout the tropics and subtropics [1]. Coconut fibre is from coconut residue, which is a by- product of coconut milk extraction. It is a naturally available good source of dietary fibre, low in digestible carbohydrates and free of trans fatty acid, its utilization as functional food ingredients for human consumption. The addition of fibre to foods has gained popularity as a result increasing incidence of some diet related diseases. Recent studies indicated that dietary fiber may prevent some health condition and diseases such as constipation, hemorrhoids, hypercholesterolemia and colorectal cancer [3; 4]
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