Coconut Flour Research Articles

Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

Coconut Oil Production with Various Roasting Temperatures and Dried Grated Coconut as A By-Product

Coconut meat used as raw material for making coconut oil. The purpose of this study was to evaluate the physical and chemical quality of coconut oil and dried coconut meat with various age of coconut fruits as a by-product of pressing roasted coconut with various temperatures. Oil from coconut meats were obtained by heated to 70 °C, 80 °C, 90 °C, 100 °C, 110°C for 100 min then pressed and filtered. Dried coconut meat from pressed coconut meats that has been roasted with various temperatures then analyzed its physico-chemical properties and nutritional value. The results showed that the mature of coconut meat with roasting temperatures of 90 °C has white color of flour. Proximate testing shows that the roasting temperature of 90 °C has the highest carbohydrate (17.93%), mineral (3.53%) and fiber content (43.74%). While coconut meats roasted with 80 °C has higher levels of protein (29.03%) and fat (51.53%). Nutritional values such as water content, ash, protein, mineral and fat content showed that the best treatment is roasting with temperature 90 °C for 100 minutes. The conclusion of this study, the rate of optimum temperature for coconut oil extraction are 80 °C - 90 °C and the best nutritional value of dried coconut flour as by-products also at that temperature. Desiccated coconut potentially developed into wide range of high value products because has high nutritional value, especially dietary fiber and protein.

The potential use of by‐products from coconut industry for production of pasta

The study was undertaken to assess the use of coconut flour (CF) and coconut residue (RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO can decrease the pasta extruder output up to 32%. The optimum cooking time for pasta with the CF and RCO was higher than for the control. CF and RCO had little or no effect on the weight and volume increase index. The pasta with CF had lower firmness compared to the product with RCO. The use of CF (up to 15%) and RCO (up to 10%) did not exert a negative effect on sensory attributes, however, the pasta was whiter and more intensely red, and yellow than the control. Pasta with the recommended addition of CF and RCO had good quality and higher content of dietary fiber, protein, and lipids, compared to the control. Practical applications Due to its popularity, pasta can be an excellent food matrix for supplementation with dietary fiber, proteins, minerals, and other healthy components; to prevent some noncommunicable disease. Based on literature, coconut components are good source of fermentable dietary fiber, which allows production of functional food. So far, there is limited information available about the use of the coconut industry by-product for production of pasta. Coconut flour and coconut residue can be successfully used in pasta production as a potential sources of dietary fiber. Harnessing the potential of coconut by-products as a dietary fiber could be a health benefit and economic boost to the coconut industry.

Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour

Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or discarded. However, this residue is high in dietary fibre which is known to significantly promote digestion. Therefore, in order to explore its potentials in food formulations, flour blends were produced with nixtamalized maize and defatted coconut flour which were analyzed for the dietary fibre, functional, pasting and antioxidant properties while the sensory acceptability of masa from the flour blends was evaluated. The outcomes revealed that protein, fat and fibre increased while carbohydrate decreased as coconut flour inclusion increased. Bulk density decreased and water and oil absorption capacity of the flour blends increased. The soluble and insoluble dietary fibre was significantly increased as well as the bioactive constituents and antioxidant properties. Sensory evaluation showed that 10% incorporation of coconut flour was comparable to the control and preferred by the consumers. Conclusively, defatted coconut flour significantly enhanced the dietary fibre, functional and antioxidant properties of the flour blends which suggests their application in diverse food products. • Defatted coconut flour enhanced the total dietary fibre of the flour blends. • Flour blends exhibited high radical scavenging activities. • Flour blends are potential source of bioactive components. • Protein-malnutrition can be addressed by nixtamalized maize-defatted coconut flour blends.

Natural Fibre Reinforced Polymer Composite (NFRPC) from Waste Polypropylene Filled with Coconut Flour

Abstract:-The authors prepared a biodegradable composite using waste polypropylene (wPP) and coconut flour (CF). Each polymer composite was prepared with different ratios of CF introduced in the matrix. The composite prepared contained 10%, 20%, 30%, 40% and 50% CF respectively. 100% wPP was the control sample. The composite showed an increase in tensile strength and modulus, flexural strength and modulus, water absorption and impact strength with increase in CF. However there was a slight reduction in density of the NFRPCs with increase in CF due to poor dispersion of the fibres and void spaces in the matrix of the composites. The biodegradation rates of the NFRPCs were higher than that of wPP, with the highest biodegradation rate of 2.93% at 50% CF content after six months. The CF in the composites helped to increase the biodegradation rate as a result of its hydrophilic nature which permits the ingress of water into the matrix of the NFRPCs which aided degradation by action of micro-organism, photo-thermal and oxidative degradation. NFRPCs produced can be utilised for industrial and domestic applications and can also undergo biodegradation when disposed, indicating a more environmental friendly substitute compared to wPP. However to increase the rate of biodegradation additives such as transition metals may be incorporated into the matrix structure to increase biodegradation at a scale that would be much faster and economically more viable.

Establishing a Sustainable Community-Based Enterprise: The Case of Lugait Mamingkahay Association in Lugait, Misamis Oriental

Lugait Mamingkahay Association located in Barangay Poblacion Lugait, Misamis Oriental, Philippines is known for its bibingka (rice cake). The association was organized by a group of women in year 2007 and was fully established as microenterprise in year 2011 supported by both public and private entities including the HOLCIM, LGU-MEDO, DOLE and the Department of Trade and Industry (DTI). The association encounters external and internal problems such as the cleanliness of the area and sanitation on their operational activities, limited space area for production and irresponsible members of the association. Downstream waste specifically the desiccated coconut “sapal” is one of the problems on the industry. Thus, the study aims to document and formulate process standards for bibingka production and propose value adding product to utilize these downstream wastes. Key informant interview (KII) and facilitated focus group discussion (FGD) were used to gather necessary information. The study found out that there is a need to improve the manufacturing practices of the association in terms of their production and sanitation. Also, it is noted that the firm’s infrastructure, operational activities and services are the bottleneck of the microenterprise. Thus, ensuring the application of Good Manufacturing Practices especially in the production is highly recommended. Also, utilization of downstream wastes such as desiccated into coconut flour is feasible and highly suggested to the association which can generate additional income to the association.

Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%, 0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72% for moisture, crude protein, fat ,ash, crude fiber and carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population. Keywords: soybean, cassava, tapioca, fortification, coconut DOI : 10.7176/FSQM/92-05 Publication date: December 31 st 2019

Characteristics of Coconut (Cocos nucifera) Flour and Its Application in Cake

Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF.
 Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blend with wheat flour (WF) into coconut wheat composite flour (CWCF) to produce cake. The CF and CWCF were subjected to proximate composition and functional properties analyses. Also, the physical properties, proximate composition and the sensory attributes of the cakes produced from CF and CWCF were determined.
 Results: The moisture content of CF and CWCF ranged from 4.5 to 9.04 g/100 g, the ash content of CF and CWCF ranged from 4.10 to 6.41 g/100 g and the dietary fiber content of CF was 11.16 g/100 g. CWCF exhibited a higher (87.1± 0.6) water absorption capacity and packed bulk density (0.79 ± 0.3 g/ mL). In this study, the cake volumes increased significantly (P < 0.05) in wheat flour (WF) as compared to CWCF and CF. The specific cake volume observed ranged from 1.48 to 2.01 mL/g. The blend of 50% coconut and 50% wheat flour increased significantly (P < 0.05) the moisture content of the CWCF cakes. The total carbohydrate content of the cakes varied from 20.40 ± 0.02 g/ 100 g to 63.05±0.14 g/ 100 g. Fat, ash and crude fiber and minerals (Ca, K, P Zn, Mg and Fe) increased in CWCF cakes. The sensory analysis conducted showed that there was a significant difference (P < 0.05) between CF cakes, WF cakes and CWCF cakes in the sensory qualities of appearance, texture, flavour and overall acceptability. In terms of appearance, the panelists scored coconut cake highest, but was significantly different (P < 0.05) from coconut wheat cake and wheat one. The least liked sample in terms of texture was wheat one.
 Conclusion: The present study underscored the potential application of coconut flour in the production of cake and possibly other bakery products.

Coconut meal: Nutraceutical importance and food industry application

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil and desiccated coconut are commercially processed. Coconut flour is a byproduct of coconut milk and oil industry which is made from coconut meal leftover after processing. Being a rich source of dietary fibre and protein, it has found numerous applications in different functional foods. Coconut flour can be successfully incorporated into various food products, such as bakery, extruded products, snacks, and sweets. It has antidiabetic and anticancer effects, prevents cardiovascular diseases, and improves immune function. Coconut flour is also gluten-free and its nutritional composition is quite comparable to that of wheat flour. Gluten-free food products enriched with coconut flour are a healthy and viable option for the people with celiac disease. In this paper, we summarised the present use of coconut flour. There is an apparent need to convert the food processing byproducts into functional ingredients in order to implement their environment-friendly and efficient utilisation.

Coconut Bio-yoghurt Phytochemical-chemical and Antimicrobial-microbial Activities.

Coconut flour is known to be highly nutritious flour and contains high dietary fiber. The aim of this study was to make "bio-yoghurt beverage grafted with coconut flour and containing probiotic bacteria which is recommended as a functional milk product. Chemical, phytochemical studies and antimicrobial activity have been performed on coconut flour which was used to make the beverage. Bio-yoghurt beverages made with different ratios of coconut flour (0, 2, 4 and 6%) were chemical, microbiological and sensory tested when fresh and during storage for 15 days of cold storage. Chemical composition of coconut flour showed reasonable contents of moisture, ash, fat, fatty acids, protein, crude fiber, total solids, total phenols and antioxidants. Coconut flour showed antibacterial activity against some foodborne pathogenic bacteria. The addition of coconut flour to make bio-yoghurt beverages increased its contents of total solids, protein, ash, fiber, acidity, antioxidant activity, total phenols, improved yoghurt sensory and rheological properties especially when probiotic bacteria were used. The results did not reveal any significant differences (p>0.05), between the bacterial counts of yoghurt starter culture, Lactobacillus rhamnosus, Lactobacillus casei in yoghurt control (without coconut) and bio-yoghurt treatments (with coconut), during cold storage. Moulds and yeasts were not detected in all bio-yoghurt treatments; meanwhile they appeared in yoghurt control after 15 days indicating coconut antifungal activity and subsequently a period of time to save more for this drink. All bio-yoghurt beverages with different ratios of coconut flour were sensory accepted and showed more favorable properties, particularly for the viscosity. A new functional dairy product of bio-yoghurt beverage contain coconut flour high fiber content was prepared with probiotic bacteria and showed good chemical, microbiological and sensory/rheological properties.

Flour fillers with urea-formaldehyde resin in plywood

Various flours were added as fillers for urea-formaldehyde (UF) resin, and effects on the rheological behavior and the curing properties of the resin were evaluated. The plywood properties such as bonding quality, bending strength, modulus of elasticity, and formaldehyde-release were tested. Five types of flours were used, i.e., rye flour, hemp flour, coconut flour, rice flour, and pumpkin flour. The type of flour had a major influence on the properties of resin mixture such as gel time, solid content, and viscosity. The use of rye and pumpkin flour resulted in a longer gelling time, and the adhesive mixture filled with rice flour did not attain the desired viscosity value needed for the production of plywood. The best mechanical properties and bonding quality were achieved by addition of pumpkin flour. However, the bonding quality of plywood glued with an adhesive filled with every other flour retained good values exceeding 1 N/mm2 as required by the standard EN 314-2 (1993). The use of hemp flour as a filler for UF resin led to a substantial decrease of free formaldehyde content.

Mannanase activity produced through fermentation of coconut flour at various pH by Aspergilus niger

Coconut flour is one of agriculture waste product, containing high concentration of mannan polysaccharide. This waste product can be used as a substrate to produce mannanase enzyme through fermentation by using inoculum of Aspergilus niger. The aim of the study was to produce mannanase enzyme with high activity from the non-lipid and non-protein coconut flour. The coconut flour was extracted by using 1M NaOH obtain free-protein coconut flour. The non protein coconut flour was then extracted by using hexane to release lipid. The non-protein and non-lipid substrates were then fermented with Aspergilus niger. A completely randomized design was used in this study with various pH (pH 6 7 8 and 9). The result of the study indicated that pH 9 of the substrate produce the highest mannanase activity, being 0.0313 U/ml. In conclusion, optimal activity of mannanase was reached when the pH of substrate was 9.

The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KELAPA SEBAGAI BAHAN PENSUBSTITUSI TERIGU DALAM PEMBUATAN MI INSTAN

The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour in making instant noodles. This study was used a completely randomized design experiment with 5 treatment and 3 replications that produced 15 exsperimental units. The obtained data were statistically analized using analysis of variance (ANOVA). If the F count is high than or equal to F table then continued with DNMRT test at the 5% level. The treatments in this research included TUK1 (wheat flour 90: purple sweet potato flour 0: coconut flour 10), TUK2 (wheat flour 85: purple sweet potato flour 5: coconut flour 10), TUK3 (wheat flour 80: purple sweet potato flour 10: coconut flour 10), TUK4 (wheat flour 75: purple sweet potato flour 15: coconut flour 10) and TUK5 (wheat flour 75: purple sweet potato flour 15: coconut flour 10). Result of analiysis of variance showed that the ratio of purple sweet potato flour and coconut flour significantly affected moisture content, protein content, acid number, intactness, rehydration time and sensory assessment. The best treatment instant noodles was TUK4 which had moisture content 4.25%, protein content 10.84%, acid number 1.34 mg KOH/g, intactness 94.67% and rehydration time 6.10 minutes. Descriptive sensory assessment was purple colour, purple sweet potato flavor, slightly texture and purple sweet potato taste.

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

SummaryPartially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal α‐amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.

Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction

SummaryResponse surface methodology was employed to optimise the process parameters for subcritical water extraction of soluble dietary fibre (SDF) from defatted coconut flour. The obtained model was applied to predict the optimum response values and verified by validation experiment. The composition, structure, properties and bioactivities of the extracted SDF were studied. Effects of extraction temperature, extraction time, solid–liquid ratio and mesh number on the yield of SDF were investigated. The extraction at 140 °C for 30 min, a solid–liquid ratio of 1:30, and a mesh number of 80 resulted in the extraction rate of SDF of 14%. Moreover, monosaccharide analysis indicated that SDF primarily contains mannose and galactose respectively. As indicated by X‐ray diffraction and thermal analysis, SDF has low degree of crystallinity and high thermal stability. Additionally, SDF has high water holding, oil holding and swelling capacities, while exhibits high antioxidant activity against DPPH, ABTS+ and ˙OH radicals, as well as high in vitro hypoglycaemic activity. The SDF also exhibits good biofunctions, such as good toxic ions and bile acid salts adsorption. This study demonstrates that defatted coconut flour, which is an inexpensive source of natural dietary fibre, can be suitably used as a functional food ingredient in the food industry.

Proximate and Organoleptic Evaluation of 30% Defatted Coconut Flour Supplemented Bread

Proximate and Organoleptic Evaluation of 30% Defatted Coconut Flour Supplemented Bread

Formulation of Biscuit Using Yellow Pumpkin Flour and The Addition of Coconut Flour as an Alternative for Complementary Feeding

Complementary food should be added to the diet of the babies in addition to breast milk from 6 months onward and the food should be sufficient for the baby’s nutrition needs. Complementary feeding using baby biscuit made of yellow pumpkin flour and the addition of coconut flour is an effort to improve nutrition through local food diversification approach. The purpose of this study was to determine the best biscuit formulation and to test the physicochemical properties of the selected formula. This research used completely randomized experimental design consisting of four formulae of yellow pumpkin flour, i.e. 10%, 15%, 20% and 25%. The results of organoleptic tests showed that the best formula of the biscuit as complementary food is 25% yellow pumpkin flour and 12% of coconut flour. Consumption of two servings of biscuits can meet the nutritional adequacy of the babies except calcium. The biscuits can be kept for 92 days 8 hours under open conditions. In addition, the biscuits have good physical properties in terms of water absorption and hardness.

Кокосове борошно як нетрадиційна сировина для виготовлення кексу спеціального призначення

Кокосове борошно як нетрадиційна сировина для виготовлення кексу спеціального призначення