Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
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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.
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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