Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies

Vo, Tan Phat; Duong, Nguyen Hong Nhung; Phan, Thuy Han; Thanh, Phong; Nguyen, Dinh Quan

doi:10.3390/foods11172709

Cited by 6 publications

(5 citation statements)

References 36 publications

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“…Compared to traditional methods, lignocellulolytic enzymes offer several advantages, such as higher yields and reduced thermal damage to the products, making them highly favored in multiple industries [258]. Moreover, these enzymes can enhance the stability and texture and reduce the viscosity of fruit nectars and purees and even assist in the process of extracting olive oil [259]. Within the bakery industry, xylanases are particularly valuable as they soften the dough, delay crumb formation, increase volume, and improve overall quality by subjecting the hemicellulose in wheat flour to hydrolysis [260].…”

Section: Main Bodymentioning

confidence: 99%

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

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Lignocellulosic biomass, such as plant residues and agricultural waste, holds immense potential as a renewable resource for the production of biofuels, chemicals, and animal feed. However, the efficient degradation of lignocellulose into fermentable sugars remains a significant challenge. Recent research has highlighted the critical role of microbial diversity in lignocellulosic biomass degradation, offering new insights from a biotechnological perspective. The comprehension and utilization of microbial diversity are crucial for developing efficient biotechnological strategies for lignocellulosic biomass degradation. By uncovering the intricate relationships between microbial communities and their enzymatic machinery, researchers can optimize degradation processes, enhance biofuel production, and contribute to a more sustainable bio‐based economy. Microorganisms, including bacteria, fungi, and archaea, possess diverse enzymatic capabilities, allowing them to secrete a plethora of lignocellulolytic enzymes. Microbial organisms inhabiting extreme environments, such as the rumen, hot and cold springs, deep sea trenches, and acidic and alkaline pH environments, exhibit significant potential in generating enzymes, including hemicellulolytic and lignocellulolytic enzymes, which possess superior biochemical properties essential for industrial bioconversion applications. This review explores the ability of lignocellulosic enzymes from microbial sources to efficiently break down the lignocellulosic biomass and their potential applications in industrial biotechnology.

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Section: Main Bodymentioning

confidence: 99%

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

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“…The amount of force needed to break down the cookies was significantly reduced as a result of the increase in YCM flour addition. Additionally, the presence of fiber reduced the hardness of cookies, as occurred in the cookies incorporated in coconut cake powder [29].…”

Section: Texture Of Cookiesmentioning

confidence: 99%

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Leliana,

Setyaningsih,

Palma

et al. 2023

Trends Sci

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Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide high antioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. A novel functional food derived from YCM, viz., cookies, was proposed through this study to take advantage of the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCM powder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitro antioxidant activities, and the level of individual phenolic compounds in the cookies were measured. The addition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %. Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16 were noticeably increased compared to the CR. The increase was attributable to the presence of phenolic compounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process. The addition of YCM changed the visual appearance by darkening the color of cookies which was indicated by lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chroma at 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due to the presence of moisture content in the incorporated cookies. Additionally, the addition of YCM was effective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated by the lower peroxide value (0.1 mEq O2·kg–1) after 4 months of storage compared to the regular cookies. YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powder in cookies and other pastries to increase their nutritional value and antioxidant activity to produce functional food. HIGHLIGHTS Young coconut mesocarp (YCM) was used as an ingredient to produce functional cookies and produce a higher fiber and ash but lower lipid and protein content compared to regular cookies The incorporation of YCM into the cookies increased the antioxidant activity and phenolic compounds in the cookies The addition of YCM prolongs the shelf-life of cookies compared to the reference cookies by lowering the fat content due to the high fiber and inhibiting the oxidation process due to the presence of catechin, chlorogenic and 3 caffeic acid derivatives GRAPHICAL ABSTRACT

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“…It has also been found that asparaginase improved the sensory properties of sea buckthorn pomace biscuits and reduced acrylamide production (Kukurová et al., 2023). In addition, it has also reported the use of cellulase‐hydrolyzed deviled coconut biscuit powder to partially replace WF in the production of biscuits (Vo et al., 2022). Water released from the hydrolysis of dietary fibers by cellulases and pectinases bound to the gluten–starch network in dough and altered the gluten structural conformation (Hu et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour

Liu,

Zhu,

Zhu

et al. 2024

Journal of Food Science

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Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten‐free characteristic was difficult to form acceptable texture properties. In this study, cellulase was used to degrade the cellulose in dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G' and G’’ values of dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits.Practical ApplicationThe results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour dough and tough biscuit quality.

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Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies

Cited by 6 publications

References 36 publications

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour

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