Coconut Haustorium
Coconut haustorium, a nutrient rich spongy tissue formed during coconut germination, was added to rice and maize (1:1) flour at levels of 0%, 10%, 20% and 30% (w/w) by replacing the maize and extruded in twin-screw extruder. Effect of addition of haustorium on the physico-chemical parameters like bulk density, expansion ratio, water absorption index, water solubility index, hardness, breaking force, breaking strength, compressive strength, color parameters like L*, hue, and chroma value, sensory characteristics and biochemical parameters like proximates, minerals, phenolics, flavonoids and antioxidant potential in the extrudates were studied.
Highlights of Coconut Haustorium
- Coconut haustorium addition improved the nutritional status of the extrudates.
- It influenced various physical, functional, color and sensory attributes.
- It offers natural sweetness to the extrudates.
- Healthy and nutritious extrudates prepared by 20% haustorium incorporation.
- It can replace the traditional snack foods which are low in nutrients.