Four health foods were prepared using copra
cake, sesame cake, dried mature coconut kernel without the testa, flattened
rice flakes, sugar, coconut water solids, rice bran oil and sesame oil.
The nutritional composition of raw materials
and health foods were evaluated for various parameters such as moisture, ash,
soluble and insoluble fiber (crude fiber), protein, carbohydrates,
fats, fatty acid composition, oryzanol, lignans and minerals (sodium,
potassium, calcium, iron and zinc).
These health foods were also evaluated for
sensory acceptance. The health foods had moisture content 2.2% to 3.9%, fat
2.0% to 35.0%, ash 2.1% to 6.2%, protein 9.2% to 12.2%, carbohydrates 42.85% to
83.7%, and crude fiber 2.95% to 6.4%. Among minerals, potassium content was in the
range of 39-120.6 mg/100 g, sodium 9.95-49.6 mg/100 g, calcium 7.8-219.6 mg/100
g, iron 3.1-22.0 mg/100 g and zinc 1.9-6.4 mg/100 g. Fatty acid profile was
designed to include medium chain, long chain saturated, monounsaturated and
polyunsaturated fatty acids.
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