Comparison of structural, physicochemical and functional properties of dried coconut dietary fiber by steam explosion and extrusion modification

This study aimed to determine how steam explosion (SE) and extrusion (E) treatments affected the structural, physicochemical, and functional aspects of dried coconut dietary fiber (DCDF). The soluble dietary fiber (SDF) content of Steam explosion dried coconut dietary fiber (SE-DCDF) and extruded dried coconut dietary fiber (EDCDF) was 115 % and 229 % higher than that of control DCDF, respectively. The thermal stability of the modified dietary fiber was enhanced, according to scanning electron microscopy, Fourier transform infrared spectroscopy, and thermal property analysis. The water holding capacity, water swelling capacity, and oil holding capacity of SE-DCDF and E-DCDF were also improved. In addition, the glucose adsorption capacity, alpha-Amylase activity inhibition ratio, cholesterol adsorption capacity, nitrite ion adsorption capacity, and cation exchange capacity of DCDFs were also significantly increased. Among them, the effect of E was the most obvious. Therefore, this research offered a theoretical basis for the potential utilization of dried coconut and its dietary fiber in industry.