International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Utilization of coconut flour and coconut milk in the formulation of candy


D Rakshitha, Simmi Jain

Coconut flour is a by-product of coconut oil industry. The flour is gluten free and is rich in protein, fat and fibre which can be considered as functional potential food. An attempt was made to utilize the coconut flour in the formulation of coconut candy. A standard candy was prepared with rice four and cow milk as the key ingredients. In the variant the rice flour and cow milk were replaced with coconut flour and coconut milk. The standard and the variant were subjected to proximate analysis and sensory analysis. The results of the standard and variant were compared. The results revealed significant differences (p<0.05) in moisture, fat and carbohydrate content. There was no significant difference (p>0.05) in protein values. The variant which consisted of coconut flour and coconut milk had comparatively less moisture, carbohydrate and higher percentage of protein, fat. Sensory analysis was performed using a 5 point hedonic scale for standard and variant to evaluate taste, aroma, texture, mouth feel and overall acceptability. The variant with coconut flour and coconut milk received higher scores and was found to be acceptable. The work thus suggests the utilization of coconut flour in formulating candies.
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