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.
Effect of coconut testa flour on cookie characteristics / Marikkar, J. M. N.; Nagarajab, R.; Somawathie, K. M. S.; Hewapathirana, H. P. T. D.; Yalegama, C.; Littardi, P.; Chiavaro, E.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 32:(2020), pp. 209-221. [http://dx.doi.org/10.14674/IJFS-1694]
Effect of coconut testa flour on cookie characteristics
Littardi P.;Chiavaro E.
2020-01-01
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.| File | Dimensione | Formato | |
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