Evaluation of Defatted Coconut Testa Flour Formulation for Selected Sri Lankan Traditional Foods

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dc.contributor.authorChathurangi, P.A.D.P.
dc.contributor.authorHewa pathirana, D.T.
dc.contributor.authorWijesinghe, W.A.J.P.
dc.contributor.authorYalegama, C.
dc.contributor.authorDharmarathna, T.T.D.
dc.date.accessioned2021-02-09T09:01:43Z
dc.date.available2021-02-09T09:01:43Z
dc.date.issued2020
dc.description.abstractCoconut testa is the major by-product of Virgin coconut oil and DC processing. The dried brown testa was gone through the cold press extraction process to collect the defatted residue and it ground into fine flour. This research aimed to evaluate the best testa flour formulation for two Sri Lankan traditional food items, roti and pittu and to determine their nutritional properties. Food items were made incorporating 10%, 20%, and 30% of testa flour (TF), and their sensory properties were evaluated using 25 untrained panelists through a five-point hedonic scale. Proximate qualities of selected roti samples, functional properties of selected flour blend were compared with control treatment (100% wheat flour). The moisture content (4.04 ± 0.12 %) and free fatty acid content (1.33±0.018) of testa flour were the initial quality TF. All sensory attributes (taste, texture, appearance, smell, overall acceptance) were affected significantly (p<0.05) for testa flour incorporation into the wheat flour-based roti. There was no significant difference (P>0.05) between 10% and 20% TF incorporation for all sensory attributes. Testa flour incorporation (10% and 20%) were affected significantly (p<0.05) for the taste and texture of pittu. The testa flour can be successfully incorporated into refined wheat flour to make roti and pittu up to a level of 20% to enhance nutritional qualities with acceptable sensory attributes. Proximate composition of selected (20%) testa flour incorporated roti and control roti (wheat flour 100%) not showed significant difference (p>0.05) in moisture (Oven dry method), fat (Soxhlet), carbohydrate and ash content between testa flour roti and wheat flour roti. Incorporation of 20% of testa flour affected significantly (p<0.05) for the fiber (Weende) and protein content (kjeldhl), 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. Keywords: Testa flour, Wheat flour, Sri Lankan traditional foods, Dietary fiber, Glutenen_US
dc.identifier.isbn9789550481293
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5890/proceeding_oct_08-309.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;International Research Conference
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.subjectFood Science & Technologyen_US
dc.subjectTraditional Foods Sri Lankaen_US
dc.titleEvaluation of Defatted Coconut Testa Flour Formulation for Selected Sri Lankan Traditional Foodsen_US
dc.title.alternativeInternational Research Conference 2020en_US
dc.typeOtheren_US
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