effect of virgin coconut meal (vcm) on the textural, thermal and physico chemical properties of biscuits处女椰子粉的效果(vcm)结构,热、物理化学性质饼干.pdfVIP

Food and Nutrition Sciences, 2010, 2, 38-44 doi:10.4236/fns.2010.12007 Published Online October 2010 (http://www.SciRP.org/journal/fns) Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa Defence Food Research Laboratory, Sidhhartha Nagar, Mysore, India. Email: srivastava.dfrl@ Received July 8th, 2010; revised July 12th, 2010; accepted July 12th, 2010. 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 1. Introduction protein isolate [10], and coconut residue [11], and re- ceived popularity being nutritionally rich in protein and The term biscuit is used in Britain to describe a flat crisp vitamins. baked product. Biscuits are chemic