Proceso tecnológico de la harina de coco a partir de masa sin desgrasar

Daniela Cabrera-Roque; Claudia Ramírez-Alfonso; Ana Silvia Falcó-Manso; Margarita Nuñez de Villavicencio- Ferrer; Anier Campos-Muiño; José Luis Rodríguez-Sánchez; Ivania Rodríguez-Álvarez

Authors

Daniela Cabrera-Roque Instituto de Investigaciones para la Industria Alimenticia
Claudia Ramírez-Alfonso Instituto de Investigaciones para la Industria Alimenticia
Ana Silvia Falcó-Manso Instituto de Investigaciones para la Industria Alimenticia
Margarita Nuñez de Villavicencio- Ferrer Instituto de Investigaciones para la Industria Alimenticia
Anier Campos-Muiño Instituto de Investigaciones para la Industria Alimenticia
José Luis Rodríguez-Sánchez Instituto de Investigaciones para la Industria Alimenticia
Ivania Rodríguez-Álvarez Instituto de Investigaciones para la Industria Alimenticia

Keywords:

coconut flour, convective drying, optimal, sensory

Abstract

The coconut (Cocos nucifera L.) is a very versatile fruit for gastronomic and industrial use, with a high content of nutrients and essential micro minerals for health. This variety is widely cultivated in tropical areas, where Cuba has become one of the main producers and consumers. Coconut copra flour is one of the main by-products. To define the optimal formulation, 3 process variants were carried out using 10 kg of whole coconut mass per batch, differentiated by the convective drying temperature at 60, 70, and 80 °C until obtaining a moisture content of less than 5%. The average yield of the dehydrated product was 38.83% m/m, with variant 1 being the best process variant in terms of sensory evaluation.