Coconut (Cocos nucifera L.)

Subramanian, P.; Gupta, Alka; Gopal, Murali; Selvamani, V.; Mathew, Jeena; Surekha,; Indhuja, S.

doi:10.1007/978-981-97-0092-9_2

Soil Health Management for Plantation Crops 2024

DOI: 10.1007/978-981-97-0092-9_2

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Coconut (Cocos nucifera L.)

P. Subramanian,

Alka Gupta,

Murali Gopal

et al.

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2024

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Cited by 1 publication

References 130 publications

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Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

Pandiselvam,

Krishnan,

Manikantan

et al. 2024

Journal of Food Biochemistry

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Due to rising health concerns, consumers are increasingly inclined toward reduced‐fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut‐based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5‐mm‐thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.

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Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

Pandiselvam,

Krishnan,

Manikantan

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

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Coconut (Cocos nucifera L.)

Cited by 1 publication

References 130 publications

Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

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