Abstract
A study was conducted to assess the effect of coconut testa flour (CTF) on quality characteristics of cookies by varying the proportion of CTF in wheat flour from 10 to 60% (w/w). Cookies samples prepared according to a standard recipe were evaluated by proximate composition, hardness, amylose content, and shelf-life stability. A 30 members sensory panel was employed to determine the critical limit of CTF fortification for acceptable quality cookies. Results showed that CTF substitution up to 30% was possible without affecting the overall acceptability of cookies. Keeping quality of the cookies remains within the acceptable range throughout three month storage period.
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