Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal CORD
Chandrapeli, C. A. Thamali Dhanushika
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Library & Information Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : CORD

 1 
Physical, nutritional and functional quality of defatted coconut residue from four coconut (Cocos nucifera L.) varieties; as a dietary supplement for the food industry Pathirana, H. P. D. T. Hewa; Lakdusinghe, W. Meththa Kumari; Yalegama, L. L. W. Chandi; Chandrapeli, C. A. Thamali Dhanushika; Marikkar, J. M. Nazrim
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.484

Abstract

The value addition to the by-products enhances the profitability of the industry with a zero-waste concept. Defatted desiccated coconut flour (DCF) is a residue after the extraction of virgin coconut oil (VCO). This research aims to identify the effect of a variety of coconuts on the physical, nutritional and functional quality of DCF compared to whole wheat flour (WWF). Mature coconuts of four different varieties: Tall×Tall (TT), Ran Thambili (RT), San Ramon (SR), and Gon Thambili (GT) were used for the VCO extraction process by the cold press extraction followed by conversion of residue into flour (DCF). The average residue recovery is 15.33 ± 0.41% (p>0.05). The particle size of DCF is significantly higher than WWF, and only 23.16% of DCF is at the 250 µm level. The highest wettability (27.46±0.00 s) and swelling capacity (49.00±0.00 ml) have been identified in GT with a significantly (p
Co-Authors Lakdusinghe, W. Meththa Kumari Marikkar, J. M. Nazrim Pathirana, H. P. D. T. Hewa Yalegama, L. L. W. Chandi