Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal

and Physico Chemical Properties of Biscuits

Affiliation(s)
.

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

Conflicts of Interest
The authors declare no conflicts of interest.
Cite this paper
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.

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