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CORD
Published by International Coconut Community
ISSN : 02151162     EISSN : 27218856     DOI : 10.37833/cord
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Library & Information Science
Aims CORD aims to publish original research results and reviews on research and development. While encouraging those involved in research and developments to disseminate their finding it also assists policy makers and planners to be aware of the latest developments in the sector Scope CORD encompasses a broad range of research topics in animal sciences: seedlings and genetics, farming, harvesting, production, health, biotechnology, and production, socio-economic, and policy.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
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Search results for , issue "vol 42 (2026): cord" : 1 Documents clear
Functional properties and physicochemical characteristics of coconut poonac (oil cake) protein isolate: Functional properties of coconut poonac protein isolate B. C. Prabhashi; K. D. Prasanna P. Gunathilake
International Coconut Community Journal Vol 42 (2026): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v42i.503

Abstract

Coconut poonac is a protein-rich, low-cost by-product of coconut oil extraction. Hence, an effort is needed to identify the potential applications of coconut poonac as a source of plant protein. This study characterized the functional properties and physicochemical characteristics of coconut poonac protein isolate (CPPI) and the results were compared with soy protein isolate (SPI). The protein content of soybeans (33.94%) was significantly higher (p<0.05) than that of coconut poonac (17.73%). The protein content in CPPI and SPI were found to be 68.64% and 79.58%, respectively. Significantly higher (p<0.05) oil absorption capacity, water absorption capacity, emulsion activity, emulsion stability, and foaming capacity were observed in CPPI. According to the results, CPPI has good functional properties which can be explored as a source of plant-based alternative protein for food applications, especially in the development of meat alternatives.

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