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Coconut Flour

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Coconut flour is a unique product prepared from coconut residue obtained after the extraction of coconut milk. It is a rich healthy source of dietary fiber which can be used as bulking agents, filling agents and as a substitute for wheat, rice and potato flour at certain levels and the flour can also be incorporated into various food products like baked products, snack and extruded foods and steamed products. Coconut flour is considered as a good source of fiber and protein. It contains about 600 g total dietary fibre/kg in which 560 g insoluble and 40 g soluble fibre/kg. It was found that the glycemic index of coconut flour supplemented foods decreased with increasing levels of dietary fiber from coconut flour (Trinidad et al. 2003; Trinidad et al. 2006). It was found that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, hence coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits. (Gunathilake and Abeyrathne 2008). The coconut flour is loaded with numerous nutrients and it is free from gluten and phytic acid. The health benefits of coconut flour includes protection against strokes, significant reduction in blood pressure, enhanced energy production and it also boosts thyroid function, balances blood sugar and insulin level, cleanses the body’s internal systems.

Technical Updates On The Processing Of Virgin Coconut Oil (VCO), Coconut Flour, And Coconut Wate

To cope up with fast paced of industry development and to sustain the market demands the research and development of the Philippine coconut industry shifted its focus on 1) product development of functional foods and 2) efficacy studies on its beneficial effects to human health and nutrition. Emphasis was given... read more

Coconut Flour From Residue : A Good Source Of Dietary Fiber

The composition and fermentability of coconut flour made from residue, a by-product of the coconut milk industry was determined. Total dietary fiber, insoluble and soluble fiber of coconut flour was analyzed and compared with other local sources such as banana, cassava, wheat and rice flours using AOAC methods. The fermentability... read more

THE ECONOMICS OF PRODUCTION, UTILIZATION AND MARKETING OF COCONUT FLOUR FROM COCONUT MILK RESIDUE

Recent developments in the world market such as the General Agreements on Tariff and Trade (GATT), quality management systems (ISO 9000), environmental management systems (ISO 14000), etc. force industries to re-evaluate their existing products and manufacturing systems and procedures. Suddenly, being ISO certified has become both the tool and the... read more

Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

Defatted coconut kernel is the major by-product of the dry method of virgin coconut oil (VCO) processing which includes high fiber content. It is ground into a fine powder, has a high potential to use as a composite matrix for baked food items with wheat flour. The aim of this... read more

Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of... read more

Development of Indian Breakfast Foods with Coconut Flour

Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with... read more

Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits

Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified... read more

Preparation Of Bakery Products Using Coconut Flour And Glycemic Response On Normal Healthy Adults

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of... read more