Publication: Effect of Coconut Flour on Biscuit Quality
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Issued Date
2022
Resource Type
Language
eng
File Type
application/pdf
ISSN
15428052
Rights Holder(s)
Scopus
Bibliographic Citation
Chiang Mai Journal of Science. Vol 49, No.4 (2022), p.1135-1149
Suggested Citation
Jiamjariyatam R., Roskhrua P., Attiwittayaporn S. Effect of Coconut Flour on Biscuit Quality. Chiang Mai Journal of Science. Vol 49, No.4 (2022), p.1135-1149. doi:10.1080/15428052.2021.1978362 Retrieved from: https://hdl.handle.net/20.500.14740/9178
Author(s)
Abstract
This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour after drying at 60°C for 13 hours had moisture content of 1.25% and water activity values (aw) of 0.40 ± 0.01. Increasing coconut flour content significantly decreased biscuit width, thickness, weight, hardness, and brittleness (p ≤ 0.05). However, dietary fiber, roughness, coconut odor, coconut flavor, crumbliness, crispiness, and being hard to swallow significantly increased with increasing coconut flour (p ≤ 0.05). The coconut flour level up to 40% produced the highest score on biscuit flavor, biscuit odor, crumbliness, hardness, and overall acceptance. © 2021 Taylor & Francis.