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.

Abstract 879 | pdf Downloads 1006

References

Adekola, K.A., Salleh, A.B., Zaidan, U.H., Azlan, A., Chiavaro, E., Paciulli, M. and Marikkar, J.M.N. 2017. Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nuciferaL.) testa and selected bean seed coats. Ital. J. Food Sci. 29:741.

Akintayo, E.T., Oshodi, A.A. and Esuoso, K.O. 1999. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chem. 66:51.

AOAC International 2005. “Official Methods of Analysis of AOAC International”, 18th edn. AOAC International, Washington DC.

Appaiah, P., Sunil, L., Kumar, P.P. and Krishna, A.G. 2014. Composition of coconut testa, coconut kernel and its oil. J. Am. Oil Chem. Soc. 91:917.

Barak, S., Mudgil, D. and Singh Khatkar, B. 2013. Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality. Brit. Food J. 115:564.

Berton, B., Scher, J., Villieras, F. and Hardy, J. 2002. Measurement of hydration capacity of wheat flour: Influence of composition and physical characteristics. Powder Technol. 128:326.

BIS 1974. “Specification for Protein-rich biscuits” IS 7487. New Delhi, Bureau of Indian Standards.

Cauvain S. and Young L. 2006. Ingredients and their influences. In: “Baked Products: Science, Technology and Practice”. Cauvain S. and Young L. (Eds.) p. 72. Blackwell Publishing Group, Oxford.

Chandra, S., Singh, S. and Kumari, D. 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J. Food Sci. Technol. 52:3681.

Chandrashekar, A. and Desikachar, H.S.R. 1984. Studies on the hydration of starches, flour and semolina from different cereal grains. J. Food Sci. Technol. 21:12.

Chung, H. J., Cho, A., and Lim, S. T. 2014. Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Sci. Technol.57:260.

Coffman, C.V. and Garcia, V.V. 1977. Functional properties and amino acid content of a protein isolate from mung bean flour. J. Food Technol. 12:473.

Díaz, A., Bomben, R., Dini, C., Viña, S. Z., García, M. A., Ponzi, M. and Comelli, N. 2019. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. LWT-Food Sci. Technol.108:361.

Garba, U. and Kaur, S. 2014. Review?protein isolates: production, functional properties and application. Int. Res. J. Chem. 4:22.

Hooda, S. and Jood, S. 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem. 90:427.

Jones, D., Chinnaswamy, R., Tan, Y., and Hanna, M. 2000. Physiochemical properties of ready-to-eat breakfast cereals. Cereal Foods World 45:164.

Juliano, B.O., Cartaño, A.V. and Vidal, A.J. 1968. Note on a limitation of the starch-iodine blue test for milled rice amylose. Cereal Chem. 45:63.

Klunklin, W. and Savage, G. 2018. Biscuit: a substitution of wheat flour with purple rice flour. Adv. Food Sci. Eng. 2:81.

Lam, P.S., Sokhansanj, S., Bi, X., Lim, C.J., Naimi, L.J., Hoque, M., Mani, S., Womac, A.R., Narayan, S. and Ye, X.P. 2008. Bulk density of wet and dry wheat straw and switch grass particles. Appl. Eng. Agric. 24:351.

Majzoobi, M., Farahnaky, A. and Amiri, S. 2011. Physicochemical characteristics of starch component of wheat flours obtained from fourteen Iranian wheat cultivars. Int. J. Food Prop.14:685.

Marasinghe, S.S.K., Marikkar, J.M.N., Yalegama, C., Wimalasiri, S., Seneviratne, P.R.G., Weerasooriya, R. and Liyanage, R. 2019. Comparison of inter varietal differences in chemical composition and nutritional properties of coconut testa flour. J. Natl. Sci. Found. Sri.47:351.

Marikkar, J.M.N. and Madurapperuma, W.S. 2012. Coconut. In: “Tropical and subtropical food processing and packaging”. M. Siddiq (Ed.) p. 159. John-Wiley Publishing Co. Ames., Iowa.

Okaka, J.C. and Potter, N.N. 1977. Functional and storage properties of cow pea-wheat flour blends in bread making. J. Food Sci.42:828.

Paciulli, M., Rinaldi, M., Cavazza, A., Ganino, T., Rodolfi, M., Chiancone, B., and Chiavaro, E. (2018). Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT-Food Sci. Technol.,98:451.

Perera, S.A.C.N., Dissanayeke, H.D.M.A.C., Herath, H.N.M.B., Meegahakumbura, M.G.M.K. and Perera, L. 2014. Quantitative characterization of nut yield and fruit components in indigenous coconut germplasm of Sri Lanka. Int. J. Biodiv. 24: Article ID 740592.

SAS 1998. SAS Statistical Analysis System User’s Guide: Basic Statistics 1998. SAS Institute Inc. Cary, NC.

Sciarini, L.S., Van Bockstaele, F., Nusantoro, B., Pérez, G.T. and Dewettinck, K. 2013. Properties of sugar-snap cookies as influenced by lauric-based shortenings. J. Cereal Sci. 58:234.

SLS 516: Parts 1 & 2; 1991. Microbiological Test Methods, Sri Lanka Standards Institution, Colombo.

SLS 251:1991. Specification for biscuits, Sri Lanka Standards Institution, Colombo.

Sosulski, F.W., Garatt, M.O. and Slinkard, A.E. 1976. Functional properties of ten legume flours. Int. J. Food Sci. Technol. 9:66.

Siripatrawan, U. 2009. Shelf-life simulation of packaged rice crackers. J. Food Qual.32:224.

Suresh, C. and Samsher. 2013. Assessment of functional properties of different flours. Afri J. Agric. Res. 8:4849.

WHO 1994. Guideline value for food and drinking water, p. 3. World Health Organization, Geneva.

Wong, R.B.K. and Lelievre, J. 1982. Comparison of the crystallinities of wheat starches with different swelling capacities. Starch?Stärke 34:159.

Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T. and Ishii, K., 1972. Whipping and emulsifying properties of soybean products. Agri. Biol. Chem. 36:719.

Zucco, F., Borsuk, Y., and Arntfield, S. D. 2011. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Sci. Technol. 44:2070.