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Food Chem. 2013 Nov 1;141(1):124-30. doi: 10.1016/j.foodchem.2013.02.118. Epub 2013 Mar 14.

Chemical and functional properties of fibre concentrates obtained from by-products of coconut kernel.

Author information

1
Coconut Research Institute, Lunuwila, Sri Lanka. cyalegama@yahoo.co.in

Abstract

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.

PMID:
23768337
DOI:
10.1016/j.foodchem.2013.02.118
[Indexed for MEDLINE]

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