Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

Autor:	J. A .D. Madusanka, H. P. D. T. Hewa Pathirana, W. M. K. Lakdusinghe, C. A. T. D. Chandrapeli, L. L. W. C. Yalegama
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	food.ingredient Chemistry Coconut oil Free sugar Wheat flour lcsh:S food and beverages biscuits Carbohydrate defatted coconut flour lcsh:Agriculture Hydrolysis food Glycemic index General Earth and Planetary Sciences glycemic index in-vitro digestion Food science Fiber Glycemic
Zdroj:	CORD, Vol 36, Pp 33-39 (2020)
ISSN:	2721-8856 0215-1162
Popis:	Defatted coconut kernel is the major by-product of the dry method of virgin coconut oil (VCO) processing which includes high fiber content. It is ground into a fine powder, has a high potential to use as a composite matrix for baked food items with wheat flour. The aim of this research is to compare nutritional characteristics of defatted coconut flour incorporated biscuits (CF), desiccated coconut incorporated commercial biscuits (DC) and wheat flour-based commercial biscuits (WF) using white bread (WB) as a reference. Proximate composition (moisture, ash, crude fat, crude protein, crude fiber and carbohydrate), Hydrolysis Index (HI) and Predicted Glycemic Index (PGI) of samples were performed through standard in-vitro analysis methods. Results of the proximate analysis revealed that moisture (36.67±0.16 %) and protein (13.35±1.17 %) content of bread were significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de0c7460e4a885a75c333111c4e9631c https://journal.coconutcommunity.org/index.php/journalicc/article/view/427 Zobrazit plný text záznamu