1 research outputs found
Effect of coconut testa flour on cookie characteristics
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