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Modification of physiochemical properties of copra meal by dilute acid hydrolysis
Author(s) -
Thongsook Tipawan,
Chaijamrus Sirilux
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12440
Subject(s) - copra , chemistry , hydrolysis , food science , meal , response surface methodology , swelling capacity , water holding capacity , chromatography , swelling , organic chemistry , materials science , composite material
Summary Coconut residue or copra meal ( CM ), a by‐product after pressing cream and oil out of the coconut meat, is a good source of dietary fibre ( DF ), but high water‐holding capacity ( WHC ) of CM limits the quantity of fibre incorporated into food products. This study focused on the modification of CM physiochemical properties using acid hydrolysis to improve its potential utilisation as source of food fibres or low‐calories bulk ingredients in food applications. Acid hydrolysis using 0.5% HC l significantly reduced swelling capacity ( SC ) and water retention capacity, whereas bulk density ( BD ) and soluble DF content of the modified CM significantly increased. Monosaccharide composition profile, gel penetration profile and FT ‐ IR spectra indicated the destruction of CM matrix structure. This destruction increased compactness of the structure and lessened the ability of CM to hold water. Substituting the modified CM for wheat flour in bread and cookies significantly improved bread and cookies qualities compared with the use of the untreated CM . Response surface methodology showed that HC l concentration, hydrolysis temperature and time influenced properties of the modified CM . The models predicting their relationships were also generated.