ArticleFoods (Basel, Switzerland)2024
Mechanisms of Degradation of Insoluble Dietary Fiber from Coconut Chips by Ultra-High Pressure.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
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5 authors.
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Abstract
Coconut chips are a popular leisure food, but the residual crumbly feeling after chewing affects the eating experience. To address this problem, we investigated the mechanism of degradation of insoluble dietary fiber (IDF) from coconut chips by ultra-high pressure (UHP). The optimal conditions for UHP treatment were 100 MPa and 40 min. After UHP treatment, the hardness decreased by 60%, and the content of soluble dietary fiber (SDF) increased by 55%. So far, the meaning of SDF has not been defined. The microstructure of IDF was damaged and the surface was rough. There was no obvious change in the chemical structure. The position of the characteristic diffraction peaks was basically unchanged, but the crystallinity dropped by almost three times. The thermal stability decreased, and the composition of the monosaccharides changed. Together, UHP treatment can improve the problem of the residual crumbly feeling after chewing coconut chips and improve the quality of the product.
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