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Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk.

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Relation http://ir.cftri.com/14477/
https://dx.doi/10.1111/ijfs.14072
 
Title Effect of partially defatted coconut flour on the rheological,
physico-sensory characteristics and fatty acid profile of no-added
fat rusk.
 
Creator Soumya, C.
Jeyarani, T.
Indrani, D.
 
Subject 17 Fatty Acid Chemistry
26 Bakery products
01 Coconut
 
Description Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace
fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality
characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water
absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive
mix, AM (4% dry gluten powder + 0.002% fungal a-amylase) to 20% PDCF, increased the farinograph
dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk
with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14477/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202019%2C%2054%2C%201769%E2%80%931776.pdf
Soumya, C. and Jeyarani, T. and Indrani, D. (2019) Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk. International Journal of Food Science and Technology, 54. pp. 1769-1776.