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<p>Spent coconut flour (SCF), a byproduct of virgin coconut oil industry, possesses unique compositional and functional properties that make it suitable for developing emulsions and gels with promising applications in food processing. SCF contains 25.46 ± 0.08% protein and 53.99 ± 0.12% total dietary fiber, including 9.50 ± 0.05% soluble and 44.49 ± 0.15% insoluble fiber, contributing to excellent water absorption, swelling, foaming, and oil-binding capacities. With a particle size of 1.25 ± 0.80&#xa0;μm, zeta potential of -25.00 ± 0.60 mV, and contact angle of 59.4°, SCF demonstrated strong emulsion-stabilizing potential. An oil-in-water emulsion containing 40% sunflower oil and 10% SCF showed 90-day shelf-stability under refrigeration (4 ± 2&#xa0;°C). Plant-based cheese spreads developed with SCF exhibited higher dietary fiber (12.3 ± 0.80%) and protein (11.25 ± 0.20%) compared to commercial dairy cheese spreads while maintaining comparable sensorial, rheological, and textural qualities which were further confirmed by microscopy. SCF, with a unique combination of protein and dietary fibre, can serve not only as a functional ingredient but also as a potential natural emulsifier for food applications. The study highlights that SCF can be positioned as a versatile ingredient for food and functional food applications, thus contributing to sustainability and circular economy.</p> Graphical abstract

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Understanding nutritional and physico chemical properties of spent coconut flour for the development of plant-based cheese spread

  • 期刊论文

  • 发表日期：

    2026年5月22日

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  • Heeba Shakeela,
  • Kavya Mohan,
  • Chinthu Tharayil Udayarajan,
  • Anupama Anitha Rajamony,
  • Prakasan Nisha

摘要

Spent coconut flour (SCF), a byproduct of virgin coconut oil industry, possesses unique compositional and functional properties that make it suitable for developing emulsions and gels with promising applications in food processing. SCF contains 25.46 ± 0.08% protein and 53.99 ± 0.12% total dietary fiber, including 9.50 ± 0.05% soluble and 44.49 ± 0.15% insoluble fiber, contributing to excellent water absorption, swelling, foaming, and oil-binding capacities. With a particle size of 1.25 ± 0.80 μm, zeta potential of -25.00 ± 0.60 mV, and contact angle of 59.4°, SCF demonstrated strong emulsion-stabilizing potential. An oil-in-water emulsion containing 40% sunflower oil and 10% SCF showed 90-day shelf-stability under refrigeration (4 ± 2 °C). Plant-based cheese spreads developed with SCF exhibited higher dietary fiber (12.3 ± 0.80%) and protein (11.25 ± 0.20%) compared to commercial dairy cheese spreads while maintaining comparable sensorial, rheological, and textural qualities which were further confirmed by microscopy. SCF, with a unique combination of protein and dietary fibre, can serve not only as a functional ingredient but also as a potential natural emulsifier for food applications. The study highlights that SCF can be positioned as a versatile ingredient for food and functional food applications, thus contributing to sustainability and circular economy.

Graphical abstract