Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits
Yashi Srivastava
DOI: 10.4236/fns.2010.12007   PDF    HTML     7,817 Downloads   14,733 Views   Citations


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.

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Y. Srivastava, "Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits," Food and Nutrition Sciences, Vol. 1 No. 2, 2010, pp. 38-44. doi: 10.4236/fns.2010.12007.

Conflicts of Interest

The authors declare no conflicts of interest.


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