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Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/547/
http://www.sciencedirect.com/science/journal/02608774
10.1016/j.jfoodeng.2004.12.008
 
Title Grinding characteristics and hydration properties of coconut
residue: A source of dietary fiber.
 
Creator Raghavendra, S. N.
Ramachandra Swamy, S. R.
Rastogi, N. K.
Raghavarao, K.S.M.S.
Sourav, Kumar
Tharanathan, R. N.
 
Subject 01 Dietary Fiber
01 Coconut
 
Description After the extraction of coconut milk from the disintegrated coconut grating, the spent grating (residue) can be utilized as dietary fiber. The fiber was ground in a disc mill and grinding characteristics were evaluated by calculating work index (0.206 kW h/kg) as well as Bond’s (0.065 kW h/kg), Kick’s (0.047 kW h/kg) and Rittinger’s (0.022 kW h/kg) constants. The reduction in the particle size from 1127 to 550 μm resulted in increased hydration properties (water holding, water retention, swelling capacity), which may be due to increase in theoretical surface area and total pore volume as well as structural modification. Beyond 550 μm, the hydration properties were found to decrease with decrease in particle size during grinding. The fat absorption capacity was found to increase with decrease in particle size. The study of microstructures revealed that the grinding operation resulted in rupture of honey comb physical structure fiber matrix and resulting in flat ribbon type structure, thereby providing increased surface area for water and fat absorption.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/547/1/Journal_of_Food_Engineering_72_%282006%29_281-286.pdf
Raghavendra, S. N. and Ramachandra Swamy, S. R. and Rastogi, N. K. and Raghavarao, K.S.M.S. and Sourav, Kumar and Tharanathan, R. N. (2006) Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72 (3). pp. 281-286. ISSN 0260-8774