Development of Indian Breakfast Foods with Coconut Flour
Abstract
Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with 10% incorporation was almost equal to that of standard while the 30% incorporated one was unfit for consumption. Similarly mooli paratha made with 30% incorporation was crisp, however with 10% incorporation they were soft and acceptable. Vermicelli kichadi made with 30% incorporation was sticky, while the variation made with 10% was acceptable. Poories made with 10% incorporation were acceptable and the flavour was desirable due to the unique coconut flavour, however as the proportion of coconut flour increased the poories became crisper. Results of ANOVA show that there is a significant difference between the variations on account of coconut flour incorporation and with the standard. The fibre content of the most acceptable recipes was 4g more, while the carbohydrate and fat content were less than the standard which helps in combating disease conditions like obesity and diabetes mellitus. Therefore novel foods can be formulated with coconut flour and popularised.
References
Channapamokhot and Thongngam, 2007, “The chemical and Physico Chemical Properties of Sorghum Starch and Flour”, Kasetsart j. (Nat. Sci), 41, Pp; 343-349.
Gopalan et al., 2002, Nutritive value of Indian foods, NIN, Hyderabad
Karasceviour, 2010, “Tropical Traditions Coconut Flour Review and Give away”.
Katungwe. P, Mulwafu.A and Mwangwela A.M, 2007, “Utilisation of Flour Millled from Micronised Cow peas in maize Based Traditional Malawcan Snacks”.
Mbata, T.I, Ikenebomeh and S. Ezeibe, 2009, “Evaluation of Mineral Content of Fermented Maize Flour Blended with Bambara Groundnut”, African Journal of Food Science, Vol 3(4), Pp; 107-112.
Ngoddy, P.O and Onuoha. C.C, 1983, “Selected Problems in Yam Processing Symposium on Yam Biochemistry, Anambra State University, Anambra Nigeria.
Oftman, G.W and V.C Garba, 1997, “Functional Properties and Amino Acid Content of a Protein Isolate from Wing Bean Flour, Journal of Food Technology, 12, Pp; 434-473.
Pollit, E. 1998, “Breakfast and Cognition an Integrative Summary”, American Journal of Clinical Nutrition, 67(supp 1)804s-813s.
Ramaswamy and Bhuvaneswari S.J, 2008, “Preparation of Blended papads using Coconut Flour and Evaluation of Selected Quality Characteristics”, Indian Coconut Journal, Vol L. No.2, Pp; 10-16.
Shelke, 2005, “Healthful Flour Alternatives”, Journal of the Science of Food and Agriculture, Vol, 85, Pp 2094-2104.
Senthil, R. Ravi, K. K Bhat, M. K Seethalakshmi, 2002, “Studies on the Quality of Fried Snacks Based on Blends of Wheat Flour and Soy Flour”, Food quality and Preference, Pp; 267-273.
