Evaluation of Defatted Coconut Testa Flour Formulation for Selected Sri Lankan Traditional Foods
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Date
2015
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Uva Wellassa University of Sri Lanka
Abstract
Coconut testa is the major by-product of virgin coconut oil processing. The dried brown testa was gone through cold press extraction process to collect the defatted residue and it ground into fine flour. The aim of this research was to evaluate the best Tasta Flour (TF) formulation for two Sri Lankan traditional food items, roti and pittu, and determine their nutritional properties. Food items, were made incorporating 10%, 20% and 30% of TF and their sensory properties were evaluated using 25 untrained panelists through five-point hedonic scale. Proximate qualities of selected i oti samples were compared with control treatment (100% wheat flour roti). All sensory attributes (taste, texture, appearance, smell, overall acceptance) were affected significantly (P<0.05) for TF incorporation into the Wheat Flour (WF) based roof. There was no significant difference (P>0.05) between 10% and 20% TF incorporation for all sensory attributes in roti. TF incorporation was affected significantly (P<0.05) for the sensory attributes of taste and texture of WF based pittu. TF can be successfully incorporated in refined WF roti and pittu up to level of 20% to enhance nutritional qualities with acceptable sensory attributes. Proximate composition; Moisture (oven dry method), Fat (Sohlet), Protein (kjeldhl), Fiber (Weende) and Carbohydrate content between selected (20%) TF incorporated roti and control roti (WF 100%) not showed significant difference (P>0.05) in moisture, fat, carbohydrate and ash. Incorporation of 20% of TF affected significantly (P<0.05) for the fiber and protein content of two treatments. The 20% TF incorporation has increased the fiber level of roti 1.81+% to 7.04+% with the quality of proteins from 12.43+% to 16.06+%, compared to the control (100% WF roti).
Keywords: Testa flour, Wheat flour, Sri Lankan traditional food, dietary fiber, gluten
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Palm and Latex Technology and Value Addition Degree Programme ( PLT)