Open AccessValue Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities
Author(s) -
K.D.P.P. Gunathilake
Publication year - 2010
Publication title -
cord. coconut research and development/cord
Language(s) - English
Resource type - Journals
eISSN - 2721-8856
pISSN - 0215-1162
DOI - 10.37833/cord.v26i2.127
Subject(s) - sugar , sri lanka , ice cream , food science , mathematics , chemistry , environmental science , environmental planning , tanzania
A study was conducted to evaluate Sri Lanka’s dikiri coconut for toffees, Dikiri spread and ice cream. The prepared products were tested for their physico-chemical and sensory properties. Initial trials were done in Sri Lanka to identify the best Dikiri kernel/sugar ratio for toffees, showing that a 1:1 ratio gave acceptable quality. Prepared Dikiri spread was compared with margarine-based bread spread. Results revealed that the product was more acceptable in terms of taste and overall acceptability compared with the margarine-spread. The Dikiri spread comprised 7.95% minerals, 11.35% crude fat, 2.68% crude protein, 4.95% crude fiber and 73.07% carbohydrate on dry weight basis. Dikiri-added ice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards.