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 …

Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or
discarded. However, this residue is high in dietary fibre which is known to significantly …

Durante los últimos años se ha incrementado el interés de la industria, los especialistas y
del público en general, hacia los posibles usos y beneficios de la fibra dietaria (FD). Este …

The effect of adding defatted Moldavian dragonhead seed residue flour (MDF) at
concentrations of 3–12%(w/w flour basis) to wheat flour on dough rheology and bread …

Fourier transform infrared (FTIR) authentication coupled with chemometric evaluation is
widely used in qualitative and quantitative analysis of food and agricultural products. This …

In tropical regions coconut is the tree of great significance: it provides millions of people with
food, employment, and business opportunities. The fruit is referred to as 'miracle fruit'due to …

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

The study was undertaken to assess the use of coconut flour (CF) and coconut residue
(RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO …

The effect of extrusion screw speed (200, 250, and 300 rpm), barrel temperature (100, 120,
and 140° C), and formulation (Coconut milk residue [CMR] 10–20%, corn flour 20–30% and …

Standardisation of the formulation for the development of three categories of protein
enriched ready-to-cook (RTC) pastas (defatted coconut-based pasta, soya-based pasta and …