Biochemistry & Analytical Biochemistry

Abstract

Impact of Extraction Treatments on Physico-Chemical Functional Food Properties of Coconut Residue Dietary Fiber

D Amirtham* and Anil Dahuja

Coconut flour is a completely unique byproduct prepared from coconut milk residue obtained after the extraction of coconut milk. It is a wealthy healthy source of dietary fiber which can be used as bulking agents, filling agents and instead for wheat, rice and potato flour. The prevailing work objectives at the identity of suitable extraction techniques for obtaining dietary fiber from the underutilized coconut milk residue left unused within the coconut processing industries, with the aid of subjecting it to acid, alkali and enzyme extraction treatments. The exceptional characteristics of chemical extracted and enzyme extracted Coconut Residue Dietary Fiber (CRDF) were compared. An excessive yield of CRDF (44.3%) was received in the enzyme assisted extraction method than acid (20.3%) and alkali methods (15.1%).The enzyme extracted CRDF has got more Water Absorption Capacity (WAC) (16.3%), oil absorption potential (23.9%) and Swelling Capacity (SC) (83%) than chemical extracted CRDF. The findings found that enzyme extraction could improve the total carbohydrate content, SDF content, total phenolic content and minimize the protein presence in preference to acidic and alkali methods. Scanning electron microscopic studies explored that the fiber matrix of enzyme extracted CRDF are smoother and seem as lengthy slender fibrils compared to the chemical extracted CRDF as enzyme method leads to at most hydrolysis of cellulose and associated polysaccharides and makes the pore size wider and accountable for extra hydration properties.

Published Date: 2023-09-15; Received Date: 2023-08-11