Effect of Coconut Flour on Biscuit Quality

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-20 DOI:10.1080/15428052.2021.1978362

Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn

引用次数: 2

Abstract

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.

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椰子粉对饼干品质的影响

本研究考察了10%、20%、30%、40%和50%的椰子粉对饼干产品的物理、化学、感官特性和消费者接受度的影响。60℃干燥13小时后的椰子粉含水率为1.25%，水活度值(aw)为0.40±0.01。增加椰子粉含量显著降低了饼干的宽度、厚度、重量、硬度和脆性(p≤0.05)。但随着椰子粉的增加，膳食纤维、粗糙度、椰子气味、椰子风味、易碎性、脆度和难以吞咽性显著增加(p≤0.05)。当椰子粉含量达到40%时，饼干风味、饼干气味、易碎性、硬度和整体接受度得分最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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