Journal
FOOD CHEMISTRY
Volume 141, Issue 1, Pages 124-130Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.02.118
Keywords
Coconut residue; Coconut cell wall polysaccharides; Oil holding capacity; Water holding capacity; Swelling capacity and metal binding capacity
Funding
- National Research Council of Sri Lanka [09-15]
- Coconut Research Institute of Sri Lanka
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The coconut kernel residues obtained after extraction of coconut milk (MR) and virgin coconut oil (VOR) were analysed for their potential as dietary fibres. VOR was defatted and treated chemically using three solvent systems to isolate coconut cell wall polysaccharides (CCWP). Nutritional composition of VOR, MR and CCWPs indicated that crude fibre, neutral detergent fibre, acid detergent fibre and hemicelluloses contents were higher in CCWPs than in VOR and MR. MR contained a notably higher content of fat than VOR and CCWPs. The oil holding capacity, water holding capacity and swelling capacity were also higher in CCWPs than in VOR and MR. All the isolates and MR and VOR had high metal binding capacities. The CCWPs when compared with commercially available fibre isolates, indicated improved dietary fibre properties. These results show that chemical treatment of coconut kernel by-products can enhance the performance of dietary fibre to yield a better product. (c) 2013 Elsevier Ltd. All rights reserved.
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