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Jaavidh, M. A. Mohammad
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Agriculture, Biological Sciences & Forestry Library & Information Science

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Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities Gunathilake, K. D. P. P.; Jaavidh, M. A. Mohammad; Perera, G. R. P. K.; Thilakahewa, Chamila; Kumara, A. A. N.
International Coconut Community Journal Vol 26 No 2 (2010): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.572 KB) | DOI: 10.37833/cord.v26i2.127

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-added ice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards.
Co-Authors Gunathilake, K. D. P. P. Kumara, A. A. N. Perera, G. R. P. K. Thilakahewa, Chamila