EFFECT OF COCONUT TESTA FLOUR ON COOKIE CHARACTERISTICS

Main Article Content

N. MARIKKAR
R. NAGARAJA
K.M.S. SOMAWATHIE
H.P.T.D. HEWAPATHIRANA
C. YALEGAMA
P. LITTARDI
E. CHIAVARO

Keywords

coconut testa flour, cookies, functional properties, storability, wheat flour

Abstract

A study was conducted to assess the effect of coconut testa flour (CTF) on quality characteristics of cookies by varying the proportion of CTF in wheat flour from 10 to 60% (w/w). Cookies samples prepared according to a standard recipe were evaluated by proximate composition, hardness, amylose content, and shelf-life stability. A 30 members sensory panel was employed to determine the critical limit of CTF fortification for acceptable quality cookies. Results showed that CTF substitution up to 30% was possible without affecting the overall acceptability of cookies. Keeping quality of the cookies remains within the acceptable range throughout three month storage period.

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