Pandesal, Cookies and Extruded Snack Curls with Coconut Flour PDF Print E-mail
Written by Maymia Tumimbang   
Pandesal, Cookies and Extruded Snack Curls with Coconut Flour
Coconut flour was identified as one of the promising functional ingredients for product development. Increased intake of high-fiber food is recommended for better control of chronic diseases such as diabetes mellitus, cardiovascular diseases and cancer. The use of coconut flour in the formulation of different food products would benefit not only the general consuming public but the coconut industry. Data from this study can be used as a basis for commercial scale production and technology transfer of coconut flour-based food products. With Filipinos getting more educated and health conscious, the demand for high-fiber foods like these products with coconut flour will continue to increase.
   
PAN DE SAL
- light brown, soft texture, 35-40 g/piece
- 3 days shelf-life at room temperature, packed in polyethylene bags
- within acceptable microbiological limits

Chemical analysis (per 100 gram sample) Physico-chemical analysis Sensory evaluation
Moisture, g
Ash, g
Energy, kcal
Total fat, g
Total carbohydrates, g
Protein, g
Total dietary fiber, g
30.0
1.1
303.0
5.5
54.3
9.1
6.6
Water acitivity
pH
Color
L
a
b
0.91
5.0

+55.84
+1.41
+13.27
Appearance
Color
Odor
Taste
Texture
General acceptability
8
8
8
8
8
8
COOKIES
- light-brown, cruncy, butter type 10 g/piece
- 13 weeks shelf-life at room temperature, packed in laminated foil
- within acceptable microbiological limit
Chemical analysis (per 100
gram sample)
Physico-chemical analysis
Sensory evaluation
Moisture, g
Ash, g
Energy, kcal
Total fat, g
Total carbohydrates, g
Protein, g
Total dietary fiber, g
2.1
1.5
541.0
31.0
57.4
8.0
14.8
Water activityy
pH
Color
L
a
b
0.2
6.3


+52.9
+4.10
+16.52
Appearance
Color
Odor
Taste
Texture
General acceptability
7
8
8
7
7
7
SNACK CURLS
- yellow, crunchy cheese-flavored 20 g/pack
- 13 weeks shelf-life at room temperature, packed in laminated foil
- within acceptable microbiological limits
Chemical analysis (per 100
gram sample)
Physico-chemical analysis Sensory evaluation
Moisture, g
Ash, g
Energy, kcal
Total fat, g
Total carbohydrates, g
Protein, g
Total dietary fiber, g
3.3
1.92
433.0
11.6
75.4
7.8
8.5
Water activityy
pH
Color
L
a
b
0.37
6.0


+58.4
+2.85
+31.44
Appearance
Color
Odor
Taste
Texture
General acceptability
7
7
7
8
8
8
   
 

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