Dietary fiber from coconut residue: Effects of different treatments and particle size on the hydration properties

  • Raghavendra S
  • Rastogi N
  • Raghavarao K
 et al. 
  • 60

    Readers

    Mendeley users who have this article in their library.
  • 99

    Citations

    Citations of this article.

Abstract

The present work is aimed at the production of dietary fiber from underutilized coconut residue left after the extraction of milk, by subjecting it to physical treatments such as water washing, hot water washing, boiling water washing and pressure cooking, as well as solvent extraction. The fat content was reduced from 62% to 45% and 41% by treatment with boiling water and pressure-cooking, respectively. Water-holding, water retention and swelling capacities increased with decreasing fat content. A marked increase was observed in hydration properties when the fat content decreased from 10 to 2%. The hydration properties were maximum for 550 mum particle size coconut fiber. For the higher particle size (1,127 mum), the oil was trapped inside the fiber matrix, resulting in decreased hydration properties, whereas for the lower particle size (390 mum) the rupture of the fiber matrix was responsible for low hydration properties. An attempt was made to compare the hydration properties of coconut dietary fiber with other commercially available dietary fibers.

Author-supplied keywords

  • Coconut residue
  • Dietary fiber
  • Fat content
  • Hydration properties
  • Physical treatments

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

  • KSMS RaghavaraoCentral Food Technological Research Institute

    Follow
  • S. N. Raghavendra

  • N. K. Rastogi

  • R. N. Tharanathan

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free