Food security 1

3:25 PM - 3:40 PM JST(6:25 AM - 6:40 AM UTC)

[PveJL7OM-02] Upcycled coconut dietary fiber from virgin coconut oil processing waste: a potential sustainable functional food ingredient

*Casiana Blanca Villarino¹, Jin Mark Pagulayan¹, Mary Michelle Velasquez¹ (1. Food Application and Sensory Laboratory, Department of Food Science and Nutrition, College of Home Economics, University of the Philippines- Diliman (Philippines))

Keywords:

Upcycling,Coconut dietary fiber,Sustainable food ingredient,Virgin coconut oil

Coconut residue is a by-product of virgin coconut oil (VCO) processing. Ddespite its high amounts of dietary fiber, it is usually discarded due to its rapid spoilage. This study aimed to measure the dietary fiber of the upcycled coconut dietary fiber from virgin coconut oil processing waste. Fifty (50) kg of coconut residue (CR) was collected from two (2) production runs of VCO processing from a manufacturing plant in Quezon Province, Philippines. Samples were thermally treated before the extraction of dietary fiber. Dietary fiber (DF) was extracted from the CR samples using a hot water extraction method. The total, insoluble and soluble dietary fiber of the extracted CDF samples were evaluated using the enzymatic-gravimetric method. Likewise, protein and other proximate composition (e.g. fat, ash) were determined. The mean total dietary fiber (TDF) was 75.45 g/100 g, divided into 70.91 g/100 g of insoluble dietary fiber and 4.74 g/100 g of soluble fiber. The CDF samples also contained 4.62 g/100 g of protein and 3.37 g/100 g of fat with low amounts of ash (i.e., 0.15 g/100 g). The upcycled CDF with the presence of both insoluble and soluble dietary fiber can be a sustainable functional ingredient in food products or even as a food supplement.