Physicochemical and functional properties of peeled and unpeeled coconut haustorium flours

摘要

The purpose of this study was to assess the physicochemical, functional, morphological and antioxidant properties of peeled and unpeeled coconut haustorium flours. Physicochemical properties including chemical composition, amylose content, color and flow properties showed significant difference between peeled and unpeeled coconut haustorium flour. Swelling power, water solubility index and pasting properties (pasting point, peak viscosity, hold viscosity and final viscosity) differed significantly between peeled and unpeeled flour samples. Peeled coconut haustorium showed higher starch value (20.47 +/- 0.57g/100g) compared to unpeeled coconut haustorium flour (14.62 +/- 1.45g/100g). X-ray diffractogram of coconut haustorium flours reflect their amorphous nature due to the absence of peaks. Granule morphology of peeled and unpeeled coconut haustorium flour under scanning electron microscope showed that granules were oval to irregular in shape. The present study can be used for utilization of flours in the preparation of different formulations in food industries for the development of nutritious food products.