Abstract
［Objective］ To promote the high -value utilization of coconut pulp (CP) ultrafine powder in the food industry.［Methods］ Using CP as the raw material,the effects of vibrating ultrafine grinding on its nutritional components,active ingredients,and physicochemical and structural properties were systematically analyzed.［Results］ After ultrafine grinding treatment,the content of crude protein,fat,ash,polyphenols,flavonoids,and other components in CP did not change significantly.However,the content of soluble protein,soluble dietary fiber,and soluble polysaccharides increased by 60.08%,125.83%,and 33.99%,respectively.After 50 min of ultrafine grinding treatment,the particle size of CP powder decreased from 324.25 μm to 14.78 μm,and the specific surface area increased by about 34 times.However,the fluidity became poorer.The color of CP became whiter,and its water solubility significantly increased,from 4.95% to 12.04%.However,its water -holding capacity and oil -holding capacity decreased from 6.89 g/g and 1.84 g/g to 3.35 g/g and 1.36 g/g,respectively.The surface of CP powder became rougher,the crystal structure of dietary fiber was damaged,the relative crystallinity decreased,and thermal stability was reduced.［Conclusion］ The ultrafine grinding treatment can significantly improve the nutritional characteristics and functional value of CP powder.
Publication Date
4-3-2025
First Page
152
Last Page
159
DOI
10.13652/j.spjx.1003.5788.2024.80671
Recommended Citation
Jiaqi, LI; Xiaobing, HUANG; Shaodan, PENG; Wei, ZHOU; Fuming, DENG; and Jihua, LI
(2025)
"Effect of ultrafine grinding treatment on the nutritional and physicochemical properties of coconut pulp,"
Food and Machinery: Vol. 41:
Iss.
2, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2024.80671
Available at:
https://www.ifoodmm.cn/journal/vol41/iss2/19
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