Nutritive Analysis of Coconut Residue (CR)-Composite Bread Fermented With Lactic Acid Bacilli (LAB) and Yeast and CRGluten-Free Biscuits
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 6
Abstract
Composite breads enriched with different forms of nutritive supplements are being tried globally to enhance the nutritive value of the ubiquitous bread. In the present study, baked products supplemented with coconut residue (CR) flour, a coarse fibrous residue obtained during the cold-press production of virgin coconut oil (VCO), were formulated. CR-Composite breads were made by mixing CR flour with whole wheat flour and fermented with lactic acid bacteria (LAB) as well as Baker’s yeast. The CR-composite breads were evaluated for physical, nutritional and shelf life properties, and compared with the commercially available white bread. The nutritive content of both the types of composite bread were superior to the commercially available white bread, in addition to the presence of traces of micronutrient-selenium. They also showed better shelf-life due to their lower gluten content. Biscuit formulations were also tried using CR flour as substitute for wheat flour. As binders milk powder, soya flour and gram flour were used and three different biscuit formulations were made: CR-Gluten free Milk Biscuits, CR-Gluten free Soya Biscuits and CR-Gluten free Gram Biscuits. Selenium was also noted in our biscuits, which correlates with the amount of Selenium found in coconut meat. More importantly, the three types of CR-biscuits developed in this study did not have any gluten content owing to the absence of usage of wheat flour, making them ideal nutritious alternative for celiac disorders and lactose intolerance. Sensory evaluation of both types of baked products gave encouraging scores. This study attempted to formulate alternative and healthy baked products using CR flour without the use of chemicals associated with modern baking.
Authors and Affiliations
Aishwarya Kulasekar,, Dr. Pavithra Amritkumar*
Keywords
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