Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits

Yashi Srivastava

.

DOI: 10.4236/fns.2010.12007                

Abstract

Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents as compared to control (100% refined wheat flour based product). With the incorporation of VCM, hardness and toughness of dough increased while there was a decrease in stickiness and adhesiveness values. Incorporation of VCM had a significant effect on color values of biscuits as the concentration of VCM was increased. The values of L* decreased while those for a* and b* increased. Sensory analysis revealed that 15% VCM biscuits were the most acceptable. The Differential scanning calorimetry (DSC) analysis revealed that the onset (To) decreased while end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increase level of VCM.

Keywords

Virgin Coconut Meal (VCM), Biscuits, Dough, Texture Profile, Thermal Profile, Sensory Evaluation

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	B. Singh, M. Bajaj, A. Kaur, S. Sharma and J. S. Sidhu, “Studies on the Development of High Protein Biscuits from Composite Flour,” Plant Foods for Human Nutrition, Vol. 43, No. 2, March 1993, pp. 181-189.
[2]	M. R. Zoulikha, B. Jean-Marie, A. Karim and P. Christian, “Effect of Principal Ingredients on Rheological Behaviour of Biscuit Dough and on Quality of Biscuit,” Journal of Food Engineering, Vol. 35, No. 1, January 1998, pp. 23-42.
[3]	A. Sindhuja, M. L. Sudha and A. Rahim, “Effect of Incorporation of Amaranth Flour on the Quality of Cookies,” European Food Research and Technology, Vol. 221, No. 5, October 2005, pp. 597-601.
[4]	M. L. Sudha, R. Vetrimani and K. Leelavathi, “Influence of Fibre from Different Cereals on the Rheological Characteristics of Wheat Flour Dough and on Biscuit Quality,” Food Chemistry, Vol. 100, No. 4, January 2007, pp. 1365-1370.
[5]	C. C. Tsen, E. M. Peters, T. Schaffer and W. J. Hoover, “High Protein Cookies: Effect of Soy Fortification and Surfactants,” Bakers Digest, Vol. 47, No. 4, 1983, pp. 34-37.
[6]	V. Subrahmanyan, “Manufacture of Nutro Biscuits,” Research Industry, Vol. 3, 1958, pp. 178-179.
[7]	C. W. Blessin, G. E. Inglett, W. J. Garcia and W. L. Deathrage, “Defatted Germ Flour-Food Ingredients from Corn,” Food Product Development, Vol. 6, No. 3, May 1972, pp. 34-35.
[8]	N. E. Fogg and G. L. Tinklin, “Influence of Glandless Cottonseed Flour on Quality Acceptability and Amino Acid of Sugar Cookies,” Cereal Science Today, Vol. 17, No. 70, January 1972, pp. 70-75.
[9]	C. W. Bajaj, A. Kaur and J. S. Sidhu, “Studies on the Development of Nutritious Cookies Utilizing Sunflower Kernels and Wheat Germ,” Plant Food for Human Nutrition, Vol. 41, No. 4, October 1991, pp. 381-387.
[10]	C. Ordorica-Falomir and O. Pareds-Lopez, “Effect of Safflower Protein Isolate on Cookies Characteristics,” International Journal of Food Science and Technology, Vol. 26, No. 1, June 1991, pp. 39-43.
[11]	M. N. Khan, R. D. Hagenmaier, L. W. Rooney and K. F. Mattil, “High Fibre Coconut Products for Baking Systems,” Baker’s Digest, Vol. 50, August 1976, pp. 19- 25.
[12]	P. Corpuz, “Philippine Oil Seeds and Products Annual,” Global Agricultural Information Network, USDA Foreign Agricultural Service, 2004. http://www.cocoscience.com/ pdf/descriptive_sensory_evaluation.pd
[13]	M. Moorthy and K. Viswanathan, “Feeding Value of Extracted Coconut Meal for White Leghorn Layers,” International Journal of Poultry Science, Vol. 5, No. 11, February 2006, pp. 1040-1045.
[14]	J. E. D. C. L. Siebra, D. C. M. M. L. Maria, V. B. Jorge, M. D. J. Teresinha and M. Wilson, “Bioeconomic Performance of Growing Finishing Pigs Fed Diet with Coconut Meal,” Revista Brasileira De Zootecnia, Vol. 37, No. 11, November 2008, pp. 1996-2002.
[15]	R. S. Lima, F. F. F. Maria de, R. S. Ednardo, S. M. Francisiene, F. B. Rafaele and M. Nadia de, “Coconut Meal in Laying Hens Diets: Nutrients Digestibility, Performance and Egg Quality,” Revista Brasileira De Zootecnia, Vol. 36, No. 5, October 2007, pp. 1340-1346.
[16]	S. C. S. Barreto, J. F. F. Zapata, E. R. de F. F. Freitas, M. do Fuentes, R. F. Dos, R. M. Nascimento, R. S. Aranjo and A. D. G. N. Amorim, “Yolk Fatty Acids and Egg Components from Layers Fed Diets with Coconut Meal,” Pesquisa Agropecuária Brasileira, Vol. 41, No. 12, December 2006, pp. 1767-1773.
[17]	S. Panigrahi, “Effects of Different Copra Meals and Amino Acid Supplementation on Broiler Chick Growth,” Broiler Poultry Science, Vol. 33, No. 3, July 1992, pp. 683-687.
[18]	F. A. S. Dairo, “Evaluation of Protein Replacement Value of Sun Dried and Oven Dried Coconut Oil Meal and Fermented Coconut Oil Meal in Rats,” International Journal Agriculture Research, Vol. 2, 2007, pp. 246-253.
[19]	Association of Official Analytical Chemists, “Methods 14.002 (Moisture), 14.006 (Ash), 14.019 (oil) and 14.068 (protein),” Official Methods of Analysis, 13th Edition, AOAC, Washington, DC, 1980.
[20]	American Association of Cereal Chemist, “Methods 08-50D,” Approved methods of the AACC, 10th Edition; AACC, St. Paul, 1995.
[21]	E. Larmond, “Laboratory Methods for Sensory Evaluation of Foods,” Canada Department of Agriculture Publication, Ottawa, 1997.
[22]	S. K. Tyagi, M. R. Manikantan, H. S. Oberoi and G. Kaur, “Effect of Mustard Flour Incorporation on Nutrition, Textural and Organoleptic Characteristics of Biscuits,” Journal of Food Engineering, Vol. 80, No. 4, June 2007, pp. 1043-1050.
[23]	J. G. Talati, K. V. Patel and B. K. Patel, “Biochemical Composition, Invitro Protein Digestibility, Antinutritional Factors and Functional Properties of Mustard Seed, Meal and Protein Isolate,” Journal of Food Science and Technology, Vol. 41, No. 4, July/August 2004, pp. 608- 612.
[24]	J. Singh, N. Singh, T. R. Sharma and S. K. Saxena, “Physicochemical, Rheological and Cookie Making Properties of Corn and Potato Flours,” Food Chemistry, Vol. 83, No. 3, November 2003, pp. 387-393.
[25]	K. Leelavathi and P. Haridas Rao, “Development of High Fibre Biscuits Using Wheat Bran,” Journal of Food Science and Technology, Vol. 30, No. 3, May/June 1993, pp. 187-190.
[26]	A. K. Srivastava and R. P. Haridas, “Studies on Low-Fat Soft Dough Biscuits,” Journal of Food Science and Technology, Vol. 30, No. 1, January/February 1993, pp. 21-24.
[27]	S. Chandrashekara and S. R. Shurpalekar, “On the Use of Potato and Cassava Flours in Soft Dough Biscuits,” Journal of Food Science and Technology, Vol. 21, No. 4, July/August 1984, pp. 239-241.
[28]	S.-D. Esther, A. L. Jocelyn, J. P. N. Torbgor, A. A. George and B. Agnes, “Effect of Cowpea Addition on Quality and Sensory Characteristics of Cassava-Cowpea Composite Flour Biscuits,” International Union of Food Science and Technology, Nantes, 2006, pp. 1575-1576. http://works. bepress.com/cgi/viewcontent.cgi?article=1014&context=georgeamponsahannor.
[29]	A. Sangnark and A. Noomhorm, “Chemical, Physical and Baking Properties of Dietary Fiber Prepared from Rice Straw,” Food Research International, Vol. 37, No. 1, January 2004, pp. 66-74.
[30]	A. Ramírez-Jiménez, E. Guerra-Hernández and B. García-Villanova, “Browning Indicators in Bread,” Journal of Agricultural and Food Chemistry, Vol. 48, No. 9, September 2000, pp. 4176-4181.
[31]	C. M. Tudorica, V. Kuri and C. S. Brennan, “Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta,” Journal of Agriculture and Food Chemistry, Vol. 50, No. 2, January 2002, pp. 347-356.
[32]	A. M. Abboud and R. C. Hoseney, “Differential Scanning Calorimetry of Sugar Cookies and Cookie Doughs,” Cereal Chemistry, Vol. 61, No. 1, January 1984, pp. 34-37.
[33]	M. Wootton and A. Bamunuarachchi, “Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride,” Starch/ Staerke, Vol. 32, No. 4, October 2006, pp. 126-129.