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Yalegama, L. L. W. C.
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Agriculture, Biological Sciences & Forestry Library & Information Science

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Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits Pathirana, H. P. D. T. Hewa; Lakdusinghe, W. M. K.; Yalegama, L. L. W. C.; Chandrapeli, C. A. T. D.; Madusanka, J. A .D.
International Coconut Community Journal Vol 36 (2020): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v36i.427

Abstract

Defatted coconut kernel is the major by-product of the dry method of virgin coconut oil (VCO) processing which includes high fiber content. It is ground into a fine powder, has a high potential to use as a composite matrix for baked food items with wheat flour. The aim of this research is to compare nutritional characteristics of defatted coconut flour incorporated biscuits (CF), desiccated coconut incorporated commercial biscuits (DC) and wheat flour-based commercial biscuits (WF) using white bread (WB) as a reference. Proximate composition (moisture, ash, crude fat, crude protein, crude fiber and carbohydrate), Hydrolysis Index (HI) and Predicted Glycemic Index (PGI) of samples were performed through standard in-vitro analysis methods. Results of the proximate analysis revealed that moisture (36.67±0.16 %) and protein (13.35±1.17 %) content of bread were significantly (p<0.05) higher while fat, fiber and ash content of CF incorporated biscuits were significantly (p<0.05) higher with the values of 26.67±1.87 %, 3.53±0.10 % and 4.70±2.61 % respectively. Free sugar glucose content (FSG) of WF was observed the highest significant (p<0.05) value of 5.88±1.03 % while the highest amount of rapidly available glucose (RAG) (81.45±5.27 %), slowly available glucose (SAG) (59.81±7.58 %), total glucose (TG) (99.16±5.56 %) were observed in reference food of bread. The PGI of three biscuit types belonging to the medium glycemic food with the values of 60.84, 64.53 and 62.90 respectively for CF, DC and WF treatments.
Collection methods to preserve nutritive and physicochemical properties of unfermented coconut (Cocos nucifera) sap Pathirana, Dilani Thilanka Hewa; Wijesekara, Isuru; Yalegama, L. L. W. C.; Jayasinghe, M. A.
International Coconut Community Journal Vol 39 (2023): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v39i.456

Abstract

Quality evaluation of unfermented coconut (Cocosnucifera) sap was done using two sap collection methods of application of Hal bark (Vateria acuminate) to the clay pots of 4L (TM) and novel sap collection method (NSCM), during 12 hours (from 6pm to 6 am). The novel sap collecting device is a recent innovation by Coconut Research Institute(CRI) – Sri Lanka. Twelve tapped coconut palms (Dwraft variety, 45 years old) were used and filtered sap was stored (-18oC). Volume, pH, total soluble solids, alcohol content, total acidity, color, sugar profile, total phenols, EC50, Ascorbic acid content and mineral in two types of unfermented coconut sap samples were determined. The results revealed that coconut sap collected from NSCM has significantly high pH (5.99), moisture (83.20%), sucrose (13.71%), total sugar (19.99%) compared to the collected sap from TM. In contrast, the sap of TM method were significantly rich with total phenolic (65.90 mgGAE/100ml), EC50 (143.03 mg/ml), AEAC (0.2568 mg Vit C in 1g sample), browning index (6.76) and yellowing index (15.92). Moreover, Ca (39.3mg/L), Fe (3.08mg/L), Mn (0.96mg/L), Sr (0.14mg/L) Ba (0.33mg/L) were significantly high in TM. Hence, the novel sap collection method can be concluded as the best approach for collecting quality unfermented coconut sap with its natural quality.
Instant Unfermented Coconut Sap Beverage as a Nutritive Beverage with Potential Health Benefits Pathirana, H. P. D. T. Hewa; Hitigedera, C. N.; Lakdushighe, W. M. K.; Yalegama, L. L. W. C.; Madusanka, J. A. D.
International Coconut Community Journal Vol 41 (2025): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v41i.502

Abstract

Coconut (Cocos nucifera) sap is a nutritious liquid which oozes from the phloem vessels of coconut inflorescence. Dried coconut sap powder was developed as an instant beverage from unfermented coconut sap collected from a novel sap collection device and its quality was assessed. The sap was mixed with maltodextrin (DE-10) (Treatment 1; 3%, Treatment 2; 4%, Treatment 3; 5% and Treatment 4; 6%) and the solution was fed to a spray dryer. The powder of sap was packed in a triple-laminated aluminium pouch and stored at 4±2 oC for quality analysis. The data was analyzed through Minitab 16 software. The recovery percentage of powder was 17.05±2.45% and it showed good quality character for moisture (0.80±0.20%), bulk density (0.05±0.00 g/L), tapped density (0.068±0.00 g/L), hygroscopicity (19.05±0.34%), and solubility (96.72±0.87 %). The browning index (13.53±0.00) and lightness (86.75±2.17) of the sample were assessed. Scanning electron microscopic (SEM) view showed an even distribution of particles. The dilution ratio (D1:8 %, D2: 10 %, D3: 12 %) of powder was analyzed through sensory evaluation. Appearance and odour of the beverage were not affected significantly (p>0.05) with the dilution ratio. The analysis showed that it contained protein (1.44 ±0.11%), ash (0.99±0.01%), mineral (Na: 15.4±0.13mg/Kg, K: 369.4±0.87 mg/Kg, Ca: 46.8±0.89 mg/Kg, Mg: 7.7±0.52 mg/Kg), crude fiber (0.08±0.01%), total sugar (90.67±2.66%), moltodextrin (24.40±2.55%), sucrose (31.47±2.77%), glucose (16.04±0.23%), fructose (18.76±1.25%) and total phenol (138.69±0.17 mg GAE/ 100 g). One cup (100 ml) of sap contains higher nutrients with natural minerals to achieve high consumer demand.
Co-Authors Chandrapeli, C. A. T. D. Hitigedera, C. N. Jayasinghe, M. A. Lakdushighe, W. M. K. Lakdusinghe, W. M. K. Madusanka, J. A .D. Madusanka, J. A. D. Pathirana, Dilani Thilanka Hewa Pathirana, H. P. D. T. Hewa Wijesekara, Isuru