Effect of Supplementation with Defatted Coconut Paste on Proximate Composition, Physical and Sensory Qualities of a Maize-Based Snack

Adebowale, Olalekan Jimi and Komolafe, Olakunle M. (2018) Effect of Supplementation with Defatted Coconut Paste on Proximate Composition, Physical and Sensory Qualities of a Maize-Based Snack. Journal of Culinary Science & Technology, 16 (1). pp. 40-51. ISSN 1542-8052

Text 2018 Adebowale and Komolafe-Kokoro with Defatted Coconut.pdf Download (1MB)

Abstract

This study was carried out to evaluate the effect of supplementing defatted coconut paste on the proximate composition, physical, and sensory qualities of a maize-based snack (kokoro). Maize was supplemented with defatted coconut paste at 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The hot paste blends were shaped into ring-like dough and deep-fried in vegetable oil (150 ± 5°C) for 5 minutes to have golden yellow, hard, and dried snacks. There is an increase in protein, fat, ash, fiber, and energy value of the snacks, ranging from 8.23 to 15.23%, 12.63 to 20.27%, 2.13 to 3.43%, 2.67 to 4.52%, and 408.67 to 438.07kcal/100 g respectively, while moisture and carbohydrate contents decreased. The thickness, width, and sensory attributes showed no significant differences (p < 0.05) but there was a significant difference in the energy (breaking force) to break the snacks. An acceptable kokoro can be produced from maize–defatted coconut blends with up to 30% defatted coconut paste addition in maize flour.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	14 Jul 2020 14:09
Last Modified:	14 Jul 2020 14:09
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1032

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