| Abstrakt: |
A recent study conducted at Hainan University in China focused on the degradation of insoluble dietary fiber from coconut chips using ultra-high pressure treatment. The research found that optimal conditions for this treatment were 100 MPa and 40 minutes, resulting in a 60% decrease in hardness and a 55% increase in soluble dietary fiber content. The study concluded that ultra-high pressure treatment can improve the texture of coconut chips, enhancing the overall quality of the product. For more information, the full article can be accessed for free at the publisher's website. [Extracted from the article] |
