Development and Quality Evaluation of Functional Bread Fortified with Dietary Fiber Extracts from Coconut Kernel

Abstract

This study investigated the development and quality evaluation of functional bread fortified with dietary fiber extracts trom Defatted Desiccated Coconut Residue (DDCR). The DDCR dietary hber exhibited low tree fatty acid t0.43%) and peroxide values (1.92 meqlkg), indicating good lipid stability and raw material quality. Proximate analysis showed low moisture (8.48%), fat (0.36%), moderate protein (5.36%), and high total dietary fiber content (80.11olo), conhrming its suitability as a fiber-rich functional ingredient. The water absorption capacity of DDCR dietary fiber was significantly higher than wheat flour, suggesting benefits for moisture retention in baked products. Bread fortified with DDCR dietary fiber showed increased moisture, crude fiber, and fat content, with a corresponding decrease in carbohydrates, protein, and total eneryy. Sensory evaluation indicated that the bread sample fortihed with 2.5%DDCR dietary fiber (T1) was the most preferred, achieving the highest overall acceptability, appearance, odor, taste, and texture scores. Higher fiber levels (10%) negatively affected sensory and physical qualities. Physical and textrue analyses revealed that increased DDCR dietary fiber reduced loaf volume and height but enhanced moisture retention and firmness. Color measurernents showed a shift toward yellower crumb with flber addition. Overall, DDCR dietary fiber is a promising functional ingredient for fiber enrichment in bread, with moderate inclusion levels (2.5%) balancing nutritional enhancement and consumer acceptability. These results highlight the potential of defatted desiccated coconut residue dietary fiber as a fi.rnctional ingredient for enhancing fiber-rich bakery products.