Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

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dc.contributor.authorR. Pandiselvam
dc.contributor.authorRupa Krishnan
dc.contributor.authorM. R. Manikantan
dc.contributor.authorAnjitha Jacob
dc.contributor.authorS. V. Ramesh
dc.contributor.authorS h a m e e n a Be e g u m , P.P.
dc.date.accessioned2025-12-09T07:11:55Z
dc.date.available2025-12-09T07:11:55Z
dc.date.issued2024
dc.description.abstractDue to rising health concerns, consumers are increasingly inclined toward reduced-fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut-based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5-mm-thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.
dc.identifier.citationJournal of Food Biochemistry. 10 p. DOI: 10.1155/2024/3272394.
dc.identifier.urihttp://14.139.158.120:4000/handle/123456789/8912
dc.language.isoen
dc.subjectbiochemical properties
dc.subjectcoconut chips
dc.subjectdry heat
dc.subjectmoisture content
dc.subjecttotal phenolic content
dc.titleImpact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips
dc.typeArticle

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