Coconut flour

Wednesday, January 10, 2018

Coconuts are the fruit of the coconut palm, botanically known as coco’s nucifera, nucifera with meaning “nut-bearing”. Coconut is one of the important fruit having large uses starting from bakery, confectionary, pharmaceutical industries to beverage industry and many more industries.

Coconut flour is the name commonly applied to the food-grade product made from coconut endosperm by drying to make a good-quality desiccated coconut, followed by removal of the oil using pressing and/or solvent extraction to yield coconut meal. The meal is finally milled into flour. Coconut flour is low in carbohydrates, has more fiber than any other flour is a good source of protein, is gluten free and tastes delicious.

Sixty percent of the flour consists of fiber with water, protein, fat and carbohydrate making up the remaining 39 percent. Coconut flour is used in making bread and other foods and it provides flavour and modifies texture.
Coconut flour

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