| Literature DB >> 23768337 |
L L W C Yalegama1, D Nedra Karunaratne, Ramiah Sivakanesan, Chitrangani Jayasekara.
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.Entities:
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Year: 2013 PMID： 23768337 DOI： 10.1016/j.foodchem.2013.02.118
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514