Quality Evaluation And Storage Study Of Coconut Bar

Fahriha Nur-A Kabir, Md. Shohel Rana Palleb (), Ummay Habiba Mimi, Md. Mojaffor Hosain and Tajnuba Sharmin
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Fahriha Nur-A Kabir: Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikgonj-1800
Md. Shohel Rana Palleb: M.S in Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh-2202
Ummay Habiba Mimi: M.S in Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur- 5200
Md. Mojaffor Hosain: Assistant Professor, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur5200
Tajnuba Sharmin: Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikgonj-1800

Acta Scientifica Malaysia (ASM), 2020, vol. 4, issue 1, 19-26

Abstract: The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist.

Keywords: Coconut bar; local market; moisture; carbohydrate; consumer’s preferences. (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbnasm:v:4:y:2020:i:1:p:19-26

DOI: 10.26480/asm.01.2020.19.26

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