Effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combination with heating on physicochemical and functional properties and antioxidant activity of coconut cake dietary fibre

Abstract The effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combined with heating on some physicochemical and functional properties, and antioxidant activity of coconut cake dietary fibre (CCDF) were studied. Results showed that both the hydroxypropylation and carboxymethylation could effectively improve (p  O 2 - · scavenging activity were obtained in carboxymethylaticted CCDF. These effects were mainly attributed to the composition and structural modifications as evident from SEM, FT-IR and XRD analysis.