coconut flour — Ingredient · Foodgeist

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

coconut flour — Ingredient · Foodgeist

What science says

ingredient property

“30% substitution affects negatively for appearance, texture and overall acceptability of the product.”

coconut flour → negatively affects → appearance, texture, and overall acceptability

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGIC...DOI →2008DOI

nutrition finding

“The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 ( sem 3·0)) and carrot cake (GI 51·8 ( sem 3·3)), with 200–250 g coconut flour/kg ( P <0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 ( sem 5·5)) and multigrain loaf (GI 85·2 ( sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively ( P <0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg ( P < 0·05). A very strong negative correlation ( r – 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour.”

glycaemic index (GI) → decreases → coconut flour-supplemented foods

Glycaemic index of different coconut (<i>Cocos nucifera</i>)-flour products in normal a...DOI →2003DOI

ingredient property

“However, at 30% level, an unstable farinogram was observed.”

coconut flour → causes → unstable farinogram

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGIC...DOI →2008DOI

ingredient property

“Coconut flour addition up to 20% was not significantly different to noodles made with 100% wheat flour for all sensory properties.”

coconut flour → does not significantly affect → sensory properties

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGIC...DOI →2008DOI

ingredient property

“Water absorption decreases with the substitution increases, whereas dough development time, arrival time and stability were increased up to 20% substitution level.”

coconut flour → decreases → water absorption

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGIC...DOI →2008DOI