Coconut Flour Research Articles

Proximate and Sensory Analysis of Organic Fish Feed Based on Fermented Coconut Flour and Earthworm Flour

Latar Belakang: Faktor utama yang mempengaruhi keberhasilan budidaya ikan adalah kualitas pakan yang diberikan pada ikan. Namun perlu diketahui bahwa beberapa pakan ikan komersial mengandung bahan kimia yang dapat membahayakan kesehatan ikan. Metode: Uji proksimat dilakukan dengan tiga rancangan formula yaitu formula A1, A2, dan A3 dengan perbandingan tepung ampas kelapa dan tepung cacing tanah masing-masing 1:2, 2:1, dan 1:1. Dilakukan pula uji sensori pakan yang meliputi warna, aroma, dan tekstur pakan ikan organik. Data yang terkumpul kemudian dianalisis menggunakan IBM SPSS Statistics versi 23. Hasil: Hasil uji proksimat yaitu rata-rata kadar protein formula pakan ikan A1, A2, dan A3 masing-masing 10,85%, 16,28%, dan 13,07%, sedangkan rata-rata kadar karbohidrat formula pakan ikan A1, A2, dan A3 masing-masing 30,04%, 26,54%, dan 27,91%. Sementara itu, hasil uji sensori untuk warna formula pakan A1, A2, dan A3 masing-masing memiliki skor 1,70, 3,70, dan 2,45. Hasil uji sensori untuk aroma formula pakan A1, A2, dan A3 masing-masing memiliki skor 2,90, 3,45 dan 3,05, sedangkan hasil uji sensori untuk tekstur formula pakan A1, A2, dan A3 masing-masing memiliki skor 2,20; dan 3.30. Kesimpulan: Formula pakan yang paling efektif diberikan pada ikan adalah formula A2 yang memiliki kandungan protein tertinggi yaitu mencapai 16,28% dan kandungan karbohidrat sebesar 26,54%.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig < 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

Effects of partial coconut flour fortification and butter reduction with pumpkin puree in rice donuts

Effects of partial coconut flour fortification and butter reduction with pumpkin puree in rice donuts

Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

ABSTRACT White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.

Influence of Dehulled African Breadfruit Substitution on Starch Digestibility, Dietary Fibre and Glycemic Index of High-Fibre Snack Bars from Maize and Coconut Flour Blends

In this article, African breadfruit seeds were dehulled and made into flour alongside maize and coconut, and the flours were analyzed for their particle sizes and nutritive value. Snack bars were prepared by substituting different levels of dehulled African breadfruit (Treculia africana) seed flour with maize flour at a constant level of coconut grits viz., 0:95:5=T0, 20:75:5=T1, 25:70:5=T2, 30:65:5=T3, 35:60:5=T4, 95:0:5=T5. The snack bars were analyzed for their starch fractions, in vitro starch digestibility, glycemic index and dietary fibre fractions. Rapidly digestible starches (RDS) ranged from 26.32 – 34.62 %, slowly digestible starches (SDS) ranged from 34.46 – 38.71 %, and resistant starch (RS) content was from 3.15 to 9.24 %, while total starch content (TS) was 62.44 – 72.42 %. In vitro starch digestibility (IVSD) and glycemic index (IVGI) ranged from 34.29 – 57.48 % and 47.32 – 57.34 % respectively. Dietary fibre content showed 3.46 – 5.18%, 6.66 – 13.72% and 10.72 – 17.18 % for soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and total dietary fibre (TDF) respectively. SDS and SDF increased, while IVSD and IVGI decreased significantly (p<0.05) with increase in dehulled African breadfruit flour substitution. The higher the TDF, the lower the glycemic index (GI) of the snack bars. All snack bars prepared showed high fibre content and low – medium GI, indicating that they could be useful for consumers interested in weight management or battling diabetes.

Effect of Partial Substitution on Physical, Functional and Chemical Properties of Cookies Made from Mixture of Wheat and Coconut

Background: Since the closure of the wheat development company in Cameroon, all wheat is imported, but over the past year, the wheat prices have steadily increased in most of the countries' markets. The cost of a kilo, monitored by Famine Early Warning Systems Network (FEWS NET), fell from XAF 500 to XAF 600. With the use of composite flour, this will help to reduce the huge amount of money spent and lessen total dependence on imported wheat flour. Aim: The objective of this study was to produce cookies from composite flour made from coconut and wheat, and determine its nutritional properties and acceptability. Material and methods: Coconut flour was produced from fresh coconut using oven drying at standard conditions. The composite flour was formulated using the mixing plan design in Minitab 18.0. The functional properties of the flour and nutritional properties of the cookie samples were determined. Results: Results of functional properties show that the bulk density of CF1, CF2, CF3, CF4, and CF5 was 0.58, 0.50, 0.50, 0.46 and 0.47 g/L respectively; the pH was 6.42, 6.32, 6.37, 6.40, 6.46 respectively; swelling capacity was 49.10%, 44.07%, 42.02%, 46.23%, 47.09% respectively; water absorption capacity was 12%, 9%, 10.3%, 10.4%, 10% respectively; From this, the swelling capacity, water absorption and oil absorption capacity increased significantly with substitution (p < 0.05). The result of nutritional properties showed that the moisture was not affected by substitution in contrast to lipid, protein, fiber, carbohydrates, starch, amylose and amylopectin. The moisture, carbohydrate, starch and amylose decreased significantly (p < 0.05) with the substitution while ash, fat, protein and fiber increased. Results of the sensory analysis showed that the 85% wheat biscuits (CF3) had the highest scores in all the parameters evaluated and were better accepted than the other samples. Conclusion: These findings indicate that supplementation of cookies with coconut flour will improve the nutritional value of cookies and acceptability.

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

Physicochemical Analysis of Biofilms from Cocos nucifera Linn. (Coconut) Flour and Manihot esculenta Crantz (Cassava) Starch with Polyvinyl Alcohol (PVA)

The province of Northern Samar, its municipalities including Pambujan, is a place abundant of Manihot esculenta Crantz (cassava), and Cocos nucifera Linn. (coconut). However, its industry is mainly limited to food production. This study developed biofilms from cassava starch (CasS), and coconut flour (CoF) with polyvinyl alcohol (PVA). The physicochemical properties were analyzed to determine their pH, solubility, moisture content, and tensile strength. Functional groups were investigated using FTIR, and the antibacterial properties were evaluated. The results showed that both biofilms with PVA were weakly acidic and insoluble in all solvents. Meanwhile, CoF biofilm contained higher moisture content than the CasS biofilm. CoF biofilms also carried more weight and higher force than CasS biofilm. Hydroxyl, alkyl, and alkene functional groups were identified for both biofilms. Meanwhile, both biofilms showed no inhibitory effect against E. coli, and S. aureus. Therefore, the developed biofilms with PVA showed good physicochemical properties and can be used for packaging applications. The slight acidity can prolong their shelf-life. Moreover, both will not easily dissolve. CoF biofilm comprised more water than CasS but both are still suitable for packaging due to their tensile strength attributed to the presence of the functional groups. However, CasS, CoF, and PVA do not have antibacterial properties. More physicochemical tests, further characterization, and incorporation of antibacterial agents were recommended.

Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. Proximate and physical analyses for F3 and the control (100% wheat flour) revealed notable differences. The proximate composition results showcased distinct differences between the best formulation (F3) and the control. F3 exhibited higher values (p<0.05) in moisture content (2.33±0.37%), crude fibre (4.05±0.02%), and carbohydrate content (65.04±0.74%) compared to the control. However, both formulations displayed similarities (p>0.05) in terms of spread ratio, colour, and pH, despite their differing composition in formulation. Notably, F3 surpassed the control in nutrient composition, especially in moisture, crude fibre, and carbohydrate content. In conclusion, the investigation into these blended flours has demonstrated promising outcomes, emphasising their potential to not just enhance the nutritional quality of biscuits but also elevate consumer contentment.

Pengelolaan Rantai Pasok Tepung Di PT. Royal Coconut Kabupaten Minahasa Utara

This research aims to describe and describe the management of the coconut flour supply chain at PT. Royal Coconut, North Minahasa Regency. This research was conducted for 2 months starting from June 2022 to July 2022. The data used in this research are primary and secondary data. Primary data was obtained through direct interviews with the company, suppliers and coconut farmers located at PT. Royal Coconut, while secondary, was obtained from relevant literature as well as documents and reports held by the company from related agencies. The sample used is snowball sampling, namely a technique for determining samples that are initially small in number, then increase in size. The respondents used were 5 traders and 1 coconut farmer. Based on the research results, it shows that the coconut flour supply chain actors PT. Royal Coconut is a supplier of raw materials including farmers, farmers who are also collectors, factories, namely PT. Royal Coconut, distributor to Surabaya head office, expedition services, retailers which are export destination countries and end up with consumers. The flow of information begins with the need for coconut flour from the Surabaya head office, coconut flour factories and then to farmers and growers who are also collectors. Financial flows take the form of consumer level payments to importirs, importirs to the Surabaya head office and then to the PT coconut flour factory. Royal Coconut is used for factory operations and purchasing coconut raw materials. The supply chain flow of coconut raw material material starts from raw material suppliers, namely farmers, collectors and growers who also act as collecting traders, then to the PT coconut flour factory. Royal Coconut Surabaya Head Office to destination countries and final consumers. Raw material procurement activities are carried out by suppliers who are divided into several areas in North Sulawesi, namely North Bolaang Mongondow, Minahasa, North Minahasa.

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ПРОДУКТІВ ПЕРЕРОБЛЕННЯ ЦИТРУСОВИХ ЯК ДОБАВОК ДЛЯ МАЙОНЕЗНИХ СОУСІВ

The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard

Increasing The Economic Value of Coconut Milk Factory Waste In Malaysia

Coconut dregs are a by-product of coconut processing into coconut milk. Coconut dregs contain protein, fat and crude fiber so that they can be used as products with high economic value. One way is to process it into flour that can substitute the use of wheat in making various foods. This community service activity aims to provide education to coconut milk processing groups in utilizing coconut dregs into flour and processing it into high-fiber foods that have economic value such as coconut flour cakes. This activity uses the methods of socialization, training, and mentoring to the Kampung Parit Baru Malaysia coconut milk production group for three months from March to May 2024. The results of this activity provide knowledge and skills to partners about the potential use of coconut dregs as flour, how to make flour and process it into cakes that contain high fiber. The level of satisfaction and assessment of community service activities through the utilization of coconut dregs waste for making flour in the Kampung Parit Baru Malaysia coconut milk production group is in the very satisfactory category.

Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics

The foremost challenge in the development of gluten-free crackers from Indonesian local tubers is their textural properties. In this work, defatted coconut flour was incorporated into purple sweet potato flour in crackers making, which aimed to improve their physical characteristics due to high fibre and protein content. The effect of margarine concentration (15, 20, and 25%) and defatted coconut flour concentration (0, 15, 30%) on hardness, fracturability, lightness (L), redness (a), yellowness (b), and moisture content were studied in a randomized factorial design experiment. Results showed that the concentration of margarine, the concentration of defatted coconut flour, and the interaction between the two factors had a significant effect (p<0.05) on hardness, fracturability, lightness, redness, and water content of crackers. Defatted coconut flour increased the hardness and the fracturability of crackers, but margarine concentration reduced both textural properties. Higher concentration of margarine and defatted coconut flour increased values of L and a, but did not affect the b value. There seemed to be a maximum concentration of defatted coconut flour and margarine the in cracker to maintain textural properties.

Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.

The online version contains supplementary material available at 10.1007/s13197-023-05857-2.

Effect of defatted coconut flour on functional, nutritional, textural and sensory attributes of rice noodles

SummaryDefatted coconut flour (DCF) obtained after the coconut oil extraction was incorporated at different concentrations (0%, 10%, 20%, 30%, 40% and 50%) in rice noodles to increase the fibre and protein content. The functional characteristics of the flour blends and nutritional composition, colour, cooking qualities, textural, antioxidant properties, shelf life and sensory qualities of the noodles were assessed. The incorporation of DCF significantly (P < 0.05) increased Water Solubility Index (WSI), water absorption capacity (WAC) and oil absorption capacity (OAC). In contrast, properties like bulk density, foaming capacity (FC), emulsion activity and viscosity decreased significantly (P < 0.05). Nutrition analysis revealed that DCF‐enriched formulations had significantly more crude fibre, protein, antioxidant, polyphenol, flavonoid and mineral content than the control sample. Furthermore, the incorporation of DCF significantly (P < 0.05) increased swelling volume (2.33 ± 0.06% to 5.65 ± 0.21%), water uptake ratio (108.91 ± 0.03% to 191.21 ± 0.04%), cooking loss (4.61 ± 0.04% to 7.83 ± 0.02%), cooking time (2.62 ± 0.05 to 4.14 ± 0.04 min) and noodle thickness (0.21 to 0.27 cm). When DCF was added to noodles, the ΔE values were significantly (P < 0.05) increased, but the hardness, springiness, cohesiveness, chewiness, resilience, gumminess, L*, hue and chroma were significantly (P < 0.05) decreased. Higher sensory scores were observed when DCF was incorporated up to 10%. The shelf life of the optimised noodles (with 10% DCF) was also assessed. The optimised noodle samples have a shelf life of 351 days at 29 °C. In conclusion, noodles made with DCF had more protein and fibre than those made with rice flour.

Turning residues of coconut flour in bioadditive: an alternative to accelerate PCL biodegradation

Turning residues of coconut flour in bioadditive: an alternative to accelerate PCL biodegradation

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.

The Improvement of the Composition of Sweet Dough Products through the Use of Coconut Flour

The purpose of the research was to study the usability of coconut flour in Easter cake recipes to improve consumer properties and increase nutritional value. It has been established that the replacement of 10% of wheat raw materials with coconut flour and a decrease in the amount of margarine by 28% in Easter cake recipes allow us to obtain products with good consumer properties, increased content of mineral elements – selenium (by 58.3%), iron (by 13.3%), magnesium (by 9.1%), copper (by 5.5%) and coarse fibers (by 6.6%), and a reduced amount of gluten and trans fatty acid isomers.

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged and have a short shelf life. The quality of gandos is easily decreased because this snack is made from grated coconut which easily meets lipid oxidation. Quality improvement of gandos is needed to increase the selling value. The purpose of this study is to improve the quality of gandos by evaluating the sensory, chemical, and microbiological characteristics. The experimental design used was a one-factor Completely Randomized Design with three different treatments of coconut, namely F1 (coconut flour), F2 (pasteurized grated coconut), and F3 (boiled grated coconut). The tests carried out were sensory characteristics (appearance, aroma, flavor, texture, & overall), chemical characteristic (free fatty acid, moisture content, and ash content), and microbiological characteristic (total plate count). The hedonic test result showed that gandos with pasteurized grated coconut have the highest acceptance. This gandos has 36.601% of moisture content, 2.473% of ash content, 0.537% of FFA, and 4,4 x 103 CFU of TPC value. Gandos with pasteurized grated coconut has lower moisture content compared to the control. Based on the TPC test, gandos were not safe to consume in the 24th hour.