ArticleJournal of food science and technology2024
Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The proximate analysis of PDCF revealed the presence of 5.21% moisture, 14.03% fat, 21.34% protein, 46.39% fiber and 3.27% ash, along with prominent functional properties. Herein, muffins were prepared by incorporation of PDCF as a replacement of refined wheat flour (RWF) at 0, 25, 50, 75 and 100% flour blend. Significant changes in batter rheology were observed after 25 to 100% replacement of RWF with PDCF, which indicated a decrease in peak viscosity and final viscosity by 65.05 to 83.59% and 61.57 to 85.17% respectively, an increase in specific gravity of batter by 0.857-0.929 g/L. The prepared muffins had significant variations in colour of crust and crumb regions as represented by changes in Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05857-2.
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