QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR

Fahriha Nur-A Kabir,Tajnuba Sharmin,Md Mojaffor Hosain,Md Shohel Rana Palleb,Ummay Habiba Mimi

doi:10.26480/asm.01.2020.19.26

Abstract

The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist

Highlights

Coconut (Cocos nucifera) is one the most important crops grown in the tropical region and serves as staple food to many populations, such as Asian cultures and Island for centuries
The present experiment was performed with aim to evaluate the physicochemical properties of coconut bar supplemented with peanut, sesame and egg to analyze the sensory and storage duration of coconut bar and to estimate the cost of the coconut bar
As regards the organoleptic qualities, of all the fruit bars processed was excellent followed by Nutritional quality protein, fat, total carbohydrate and ash content

Summary

Introduction

Coconut (Cocos nucifera) is one the most important crops grown in the tropical region and serves as staple food to many populations, such as Asian cultures and Island for centuries. More than 11 million farmers, mostly smallholders with low income, grow the tree in 90 countries (APCC, 2004). It is cultivated for multiple utilities mainly for nutritional and medicinal values. Coconut is grown in more than 18.95 lakh ha in the world with the estimated 16943 million nuts during 2010-11 with an average productivity of 8937 nuts per ha. In the pacific those benefits include food and drink, shade for other crops, land stabilization, weaving, fuel, containers, materials for construction and other uses. Its production in Bangladesh is 907255 Metric tons from 12825 acres of land in 2004-2005 (BBS, 2005)

Methods

Results

Conclusion