Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities
| dc.contributor.author | Gunathilake, K.D.P.P. | |
| dc.contributor.author | Mohammad Jaavidh, M.A. | |
| dc.contributor.author | Perera, G.R.P.K. | |
| dc.contributor.author | Chamila Thilakahewa | |
| dc.contributor.author | Kumara, A.A.N. | |
| dc.date.accessioned | 2014-05-21T11:07:06Z | |
| dc.date.available | 2014-05-21T11:07:06Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | 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-addedice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards. | en_US |
| dc.identifier.citation | Cord- 26 (2)pp18-23-2010 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1577 | |
| dc.language.iso | en | en_US |
| dc.subject | Dikiri coconuts | en_US |
| dc.subject | Ice Cream | en_US |
| dc.subject | Toffees | en_US |
| dc.subject | Bread Spread | en_US |
| dc.subject | Proximate Composition | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.title | Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities | en_US |
| dc.type | Article | en_US |