Simple Summary Different components of the coconut are being looked into and used as a
potential substitute to create or substitute animal feed components. Different coconut …

This paper investigates the previously overlooked potential of spent coconut meal, a
byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25 …

Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours
were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced …

A Muffin is an individual-sized, baked product. Muffins are sweet baked products highly
appreciated by consumers because of their soft texture and characteristic taste. Coconut …

BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults,
with coconut by‐products can be interesting in terms of both nutritional enrichment and …

This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical,
chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour …

Consumption of fried foods is associated with a higher risk of cardiovascular and other
diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of …

Coconut testa is an important byproduct of the coconut industry. In this study, particle size
distribution, physical and functional properties of flour produced from partially coconut testa …

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour,
desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed …

Abstract Coconut snowball (Naru/Ladoo) is a conventional Indian sweet made out of
coconut endosperm and sugar/jaggery. However, coconut snowball has a limited shelf-life …