Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.

ABSTRACT: In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The proximate analysis of PDCF revealed the presence of 5.21% moisture, 14.03% fat, 21.34% protein, 46.39% fiber and 3.27% ash, along with prominent functional properties. Herein, muffins were prepared by incorporation of PDCF as a replacement of refined wheat flour (RWF) at 0, 25, 50, 75 and 100% flour blend. Significant changes in batter rheology were observed after 25 to 100% replacement of RWF with PDCF, which indicated a decrease in peak viscosity and final viscosity by 65.05 to 83.59% and 61.57 to 85.17% respectively, an increase in specific gravity of batter by 0.857-0.929 g/L. The prepared muffins had significant variations in colour of crust a

SUBMITTER: Adsare SR 

PROVIDER: S-EPMC10844170 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature