CORD https://journal.coconutcommunity.org/index.php/journalicc <p>Cord is a semi-annual Journal of the International Coconut Community (ICC) devoted to coconut research and development (R &amp; D). The ICC is the first commodity based organization established under the auspices of United Nations-Economic and Social Commission for Asia and the Pacific (UN-ESCAP) in 1969. It is an independent intergovernmental organization, currently consisting of nineteen member countries, namely: Federated States of Micronesia, Fiji, India, Indonesia, Jamaica, Kenya, Kiribati, Malaysia, Marshall Islands, Papua New Guinea, Philippines, Samoa, Solomon Islands, Sri Lanka, Thailand, Timor Leste, Tonga, Vanuatu, and Vietnam. The objectives of the ICC are to promote, coordinate and harmonize all activities of the coconut industry to achieve the maximum socio-economic development of the industry. In addition to Cord, the ICC publishes The Cocommunity (monthly newsletter), Coconut Statistical Yearbook (yearly) and Cocoinfo International (semi-annual popular Journal on the coconut industry) and other ad-hoc publications. Cord welcomes original research articles on any aspect of the coconut industry. The views expressed in Cord do not necessarily represent those of the editors or the ICC. Although the editors are responsible for the selection and acceptance of articles, the responsibility for the opinions expressed and for the accuracy of statements rests with the authors.</p> International Coconut Community en-US CORD 0215-1162 The Physical and Functional Properties of Partially Defatted Coconut Testa Flour https://journal.coconutcommunity.org/index.php/journalicc/article/view/424 <p>Coconut testa is an important byproduct of the coconut industry. In this study, particle size distribution, physical and functional properties of flour produced from partially coconut testa of four local cultivars namely san raman, gon thembili, ran thembili, TallxTall were compared with those of commercial hybrid (COM) using relevant procedures. Results showed that particle size distribution, physical and functional properties of flours of different coconut cultivars were varied significantly (p&lt;0.05). The highest bulk density value was observed for SR (0.67 g/ml) while the lowest for TxT (0.54 g/ml) (p&lt;0.05). Maximum swelling capacity (35.00 ml) and oil absorption capacity (142.67%) were recorded for COM while the least swelling capacity (20.67 ml) and oil absorption capacity (85.67%) were recorded for RT (p&lt;0.05). The highest emulsion activity was found for COM (50.00%) while the least value recorded for SR (42.95) (p&lt;0.05). The maximum emulsion stability was displayed by COM (54.86%) while the least emulsion stability was recorded for GT (27.51%) (p&lt;0.05). The observed physical properties suggested that coconut testa flour of COM variety has certain advantages over others. It could be used for partial replacement with wheat flour for value addition leading to non-cereal based products.</p> Nazrim Marikkar Sanjila Marasinghe Chandi Yalegama Dilani Hewapathirana Copyright (c) 2021-05-03 2021-05-03 37 1 12 10.37833/cord.v37i.424