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Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins (Record no. 129914)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02052nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sachin Ramdas Adsare |
| 245 ## - TITLE STATEMENT | |
| Title | Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p491–502 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.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 and crumb regions as represented by changes in L*a*b*, Hue angle (h°) and Chroma (C) and textural properties such as hardness, springiness, guminess, cohesiveness, chewiness, and resilience. Incorporation of 50% PDCF significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5), with a fiber content of 5.53 ± 0.23% and protein content of 7.57 ± 0.30%. Storage stability studies performed at 25 ± 2 °C for seven days revealed an increase in microbial count, and reduction in textural properties but both to be in acceptable regime. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Muffins ">Muffins </a> |
| -- | <a href="Partially defatted coconut flour">Partially defatted coconut flour</a> |
| -- | <a href=" Refined wheat flour "> Refined wheat flour </a> |
| -- | <a href="Storage stability ">Storage stability </a> |
| -- | <a href="Dietary fiber">Dietary fiber</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110105 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP336 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
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