TY  - JOUR
AU  - K.D.P.P. Gunathilake, 
PY  - 2010/10/01
Y2  - 2023/03/20
TI  - Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities  
JF  - CORD
JA  - CORD
VL  - 26
IS  - 2
SE  - Articles
DO  - 10.37833/cord.v26i2.127
UR  - https://www.apccsec.org/index.php/journalicc/article/view/127
SP  - 6
AB  - 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.
ER  -