Composition of Coconut Testa, Coconut Kernel and its Oil

Appaiah, Prakruthi; Sunil, L.; Kumar, P. K. Prasanth; Krishna, A. G. Gopala

doi:10.1007/s11746-014-2447-9

Cited by 112 publications

(86 citation statements)

References 21 publications

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“…The extraction method used was performed according to Appaiah et al (2014) with some modifications. The fresh and dried samples (100 mg) were homogenized with 5 mL of a methanol-water mixture (80:20, v/v) for 30 min.…”

Section: Evaluation Of Phenolic Compoundsmentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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Section: Evaluation Of Phenolic Compoundsmentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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“…The iron content was in the range of 3.1-22.0 mg/100 g (RDA for adult men and women are 8 mg/day and 18 mg/day). The mineral iron is a very important nutrient and cakes depends on the oil extraction method [29]. Oilseed cake is an excellent by-product source of protein for the preparation of health foods in food industries.…”

Section: Resultsmentioning

confidence: 99%

Development of Health Foods from Oilseed Cakes

Sunil¹,

Prakruthi²,

Pk³

et al. 2016

J Food Process Technol

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Four health foods were prepared using copra cake, sesame cake, dried mature coconut kernel without the testa, flattened rice flakes, sugar, coconut water solids, rice bran oil and sesame oil. The nutritional composition of raw materials and health foods were evaluated for various parameters such as moisture, ash, soluble and insoluble fiber (crude fiber), protein, carbohydrates, fats, fatty acid composition, oryzanol, lignans and minerals (sodium, potassium, calcium, iron and zinc). These health foods were also evaluated for sensory acceptance. The health foods had moisture content 2.2% to 3.9%, fat 2.0% to 35.0%, ash 2.1% to 6.2%, protein 9.2% to 12.2%, carbohydrates 42.85% to 83.7%, and crude fiber 2.95% to 6.4%. Among minerals, potassium content was in the range of 39-120.6 mg/100 g, sodium 9.95-49.6 mg/100 g, calcium 7.8-219.6 mg/100 g, iron 3.1-22.0 mg/100 g and zinc 1.9-6.4 mg/100 g. Fatty acid profile was designed to include medium chain, long chain saturated, monounsaturated and polyunsaturated fatty acids. Total phenolics content was in the range of 54.6-105.7 mg/100 g. A product with 0.6% oryzanol and 1% lignans was prepared to provide the hypocholesterolemic effect. These products were acceptable by sensory evaluation. Hence, it can be concluded that these products may be called health foods which provide health benefits to consumers.

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“…Total asam fenolat dan tokoferol dalam minyak berasal dari testa yang dibuat kopra masing-masing hanya 313,9 ug/100 g dan 22,3 mg/100 g. Total asam fenolat dan tokoferol dari minyak yang berasal dari testa segar adalah 389,0 µg/100 g dan 100,1 mg/100 g. Minyak yang berasal dari daging kelapa segar ada testa, total asam fenolat 291,4 µg/100 g dan yang dari daging kelapa segar tanpa testa 95,8 µg/100 g. Tokoferol dari minyak yang berasal dari daging kelapa segar tanpa testa dan kopra putih, berkisar 2,5-6,7 mg/100 g (Appaiah et al, 2014).…”

Section: Hasil Dan Pembahasan Karakteristik Tepung Ampas Kelapaunclassified

“…Penggunaan tepung ampas kelapa ada testa, walaupun agak kecoklatan tetapi dapat menjadi alternatif dalam pengolahan biskuit. Hasil penelitian Appaiah et al (2014), menyatakan bahwa lapisan testa sangat bermanfaat untuk kesehatan karena mengandung antioksidan seperti tokoferol, tokotrienol dan fenolat. Senyawa fenolat berkontribusi dalam penurunan resiko diabetes tipe-2 ( Schulze et al 2007).…”

Section: Komposisi Makronutrienunclassified

Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

Barlina¹,

Manaroinsong²,

Wungkana³

2018

Bull. Palma

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ABSTRAKPengolahan minyak kelapa murni atau Virgin Coconut Oil (VCO) umumnya menggunakan daging buah kelapa yang bagian testanya dipisahkan, sedangkan yang dilakukan menggunakan metode pemanasan bertahap bagian testa tidak dipisahkan dan produk yang dihasilkan tidak berwarna (bening). Hasil samping ampas kelapa masih memiliki nilai gizi, sehingga dapat disubstitusi pada pengolahan pangan tertentu. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Palma, pada bulan Januari sampai Desember 2013. Tujuan penelitian memanfaatkan hasil samping ampas kelapa yang diolah menjadi tepung dan digunakan sebagai substitusi pada pengolahan biskuit serta mempelajari karakteristik biskuit, baik yang disubstitusi tepung ampas kelapa tanpa testa maupun yang ada testa. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dalam percobaan faktorial. Faktor A adalah Tepung ampas kelapa, terdiri dari: a1) Tepung Ampas Kelapa ada testa dan a2) Tepung Ampas Kelapa tanpa testa. Faktor B, yaitu konsentrasi penambahan tepung ampas kelapa, terdiri atas : b1) 15%, b2) 20% dan b3) 25%. Hasil analisis biscuit yang ditambah 25% tepung ampas kelapa ada testa, memiliki kadar lemak 25%, abu 1,61%, protein 9,30%, air 0,16%, karbohidrat 63,93%, serat kasar 8,39% dan 517,92 kkal serta asam lemak rantai medium (ALRM) 13,04%. Sedangkan yang ditambah 25% TAKtt, memiliki kadar lemak 24,99%, abu 1,65%, protein 10,15%, air 0,27%, karbohidrat 62,94%, serat kasar 8,65% dan 517,27 kkal serta asam lemak rantai medium (ALRM) 12,66%. Biskuit yang dihasilkan walaupun ditambah tepung ampas kelapa, secara organoleptik diterima panelis dan juga memiliki nilai nutrisi yang baik.Kaca kunci: Tepung ampas kelapa, testa, karakteristik, biskuit. ABSTRACTVirgin Coconut Oil (VCO) processing uses coconut meat which part of the testa separated, while with a gradual heating method the testa not separated and the results product colorless. Coconut pulp still has nutritional value so it can be substituted in food processing. The research was carried out at the Laboratory of Palm Research Institute, on January until December 2013. The purpuse of the research is to utilize the coconut pulp side product, which is processed into flour and used as substitution for biscuit processing and to know the characteristics of biscuit. The study was conducted using a complete randomized design in factorial experiment. Factor A is the kinds of coconut pulp flour, consisting of : a1) coconut pulp flour there is testa and a2) coconut pulp flour without testa. Factor B, is consentration of coconut pulp flour, consist of : b1) 15%, b2) 20% and 25%. The results analysis of biscuit which added 25% coconut pulp flour has testa have moisture content 0,16%, fat 25%, ash 1,61%, protein 9,30%, carbohydrate 63,93%, and crude fiber 8,39%, medium chain fatty acid (MCFAs) 13,04% and 517,92 Calorie. While the added 25% coconut pulp flour without testa have moisture content 0,27%, fat 24,99%, ash 1,65%, protein 10,15%, carbohydrate 62,94%, crude fiber 8,65%, medium chain fatty acid (MCFAs) 12,66...

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Composition of Coconut Testa, Coconut Kernel and its Oil

Cited by 112 publications

References 21 publications

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Development of Health Foods from Oilseed Cakes

Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

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