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Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality

Janyawat Vuthijumnonk and Sureewan Rajchasom
College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50200 Thailand
Abstract—Coconut kernel residue from coconut milk production usually used as an animal feed, however it contains various nutrients such as vitamin E, lipid and fiber. The nutrients in coconut kernel residue are of interest since they exhibit various health benefits. Coconut kernel residue derived from a local production in Chiang Mai was used in this study. The kernel residue was dried in hot air oven 85˚C, until the moisture content was lower than 5% wet basis. Then the coconut flour was used for cookies production. The coconut flour was used to substitute wheat flour in cookies recipes at 50%, 75% and 100%. The coconut flour cookies were then measured for their antioxidant activity using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay and their total dietary fibre using an In-house method TE-CH-076 based on AOAC (2010), 985.29. The antioxidant activity assay showed that coconut flour exhibited 93% radical scavenging activity however when the coconut flour was used in coconut cookies the percentage of radical scavenging activity decreased. Moreover, 75% coconut flour cookies had 12.5 g of total dietary fiber/ 100 g product. According to the findings, coconut flour exhibited antioxidant activity and high fiber content. It has a potential to be a healthy snack where further studies are required. 
 
Index Terms—coconut flour, functional food, dietary fiber

Cite: Janyawat Vuthijumnonk and Sureewan Rajchasom, "Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality," International Journal of Food Engineering, Vol. 5, No. 1, pp. 88-91, March 2019. doi: 10.18178/ijfe.5.1.88-91
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