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

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits"
written by Yashi Srivastava,
published by Food and Nutrition Sciences, Vol.1 No.2, 2010

has been cited by the following article(s):

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[31]	Functional properties and influences of coconut flour on textureof dough and cookies
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[36]	Utilization of defatted coconut meal for development of value added food products
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[38]	Utilization of Sweet Potato Flour as Natural Antioxidant to Keeping Quality of Butter Cake during Storage
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[40]	Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder
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[41]	Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour
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[45]	Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
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[47]	Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter
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[48]	Bisküvinin Fonksiyonel Bile?enlerce Zenginle?tirilmesi.
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[53]	Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits
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[54]	Bisküvinin fonksiyonel bileşenlerce zenginleştirilmesi
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[55]	Research Paper Pp 47-57


[56]	Studies in the application of green banana flour composite from 10 banana cultivars in gluten-sugar-free banana flour based biscuit

[1]	Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region Food Science and Technology, 2023 DOI:10.1590/fst.95222

[2]	Investigation of natural food fortificants for improving various properties of fortified foods: A review Food Research International, 2022 DOI:10.1016/j.foodres.2022.111186

[3]	Effect of packaging on quality attributes of functional cookies during storage Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16386

[4]	Investigation of natural food fortificants for improving various properties of fortified foods: A review Food Research International, 2022 DOI:10.1016/j.foodres.2022.111186

[5]	Utilization of industrial waste of amla and apple pomace for development of functional biscuits: Physical, microstructural, and macroscopic properties Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16835

[6]	Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour Journal of Agriculture and Food Research, 2020 DOI:10.1016/j.jafr.2020.100042

[7]	Studies on physiochemical and sensorial properties of biscuits using composite protein rich flours 3RD NATIONAL CONFERENCE ON CURRENT AND EMERGING PROCESS TECHNOLOGIES – CONCEPT 2020, 2020 DOI:10.1063/5.0011001

[8]	Coconut meal: Nutraceutical importance and food industry application Foods and Raw Materials, 2019 DOI:10.21603/2308-4057-2019-2-419-427

[9]	Development and quality evaluation of health-promoting functional carabeef cookies British Food Journal, 2018 DOI:10.1108/BFJ-02-2017-0073

[10]	Therapeutic, Probiotic, and Unconventional Foods 2018 DOI:10.1016/B978-0-12-814625-5.00015-7

[11]	Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits Journal of Food Processing and Preservation, 2018 DOI:10.1111/jfpp.13751

[12]	Optimization of gluten free biscuit from foxtail, copra meal and amaranth Food Science and Technology, 2018 DOI:10.1590/fst.22917

[13]	Tropical Roots and Tubers 2016 DOI:10.1002/9781118992739.ch9b

[14]	Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder Food and Nutrition Sciences, 2016 DOI:10.4236/fns.2016.712109

[15]	Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits Journal of Food Science and Technology, 2015 DOI:10.1007/s13197-015-1709-3

[16]	Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit Journal of Food Quality, 2015 DOI:10.1111/jfq.12133

[17]	Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter Journal of Food Science and Technology, 2015 DOI:10.1007/s13197-015-1966-1

[18]	Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies Nutrition & Food Science, 2014 DOI:10.1108/NFS-01-2014-0002

[19]	Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits Food and Nutrition Sciences, 2012 DOI:10.4236/fns.2012.34067

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