Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G’) and viscous modulus (G”) both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.
Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology
Virgin coconut meal (VCM) was used for the development of ready-to-eat Indian traditional sweet meat commonly known as “ladoo” both with and without sorbic acid (0.3%). The different ingredients were optimized following re-sponse surface methodology with three independent variables i.e. sugar, water and VCM and sensory attributes as responses. The changes in the quality of VCM ladoo packed in polypropylene (PP, 75 u) and laminates of metalized polyester (MP, 75 u) were monitored during storage to establish the shelf life under ambient temperature conditions (15?C - 34?C). Samples without added potassium sorbate spoiled within three weeks of storage due to mold growth and fermented odour. VCM ladoo containing sorbic acid did not support any microbial growth during storage up to 4 months, however, during storage samples packed in PP lost moisture and became hard and brittle, while those packed in MP remained soft. Peroxide and thiobarbituric acid values were higher in PP packed samples as compared to those packed in MP. Sorbic acid degraded during storage of ladoo and the rate of degradation was higher in PP packed ladoos than that in MP packed ones.
Functional properties of biscuits with whey protein concentrate and honey
Summary 
 
The effects of honey, lemon juice, and two different whey protein concentrates (WPC) on the structural and functional properties of biscuits, were analysed. Firmness, elasticity, relaxation time, adhesiveness, consistency and cohesiveness of dough and colour, fracture stress and fracture strain of biscuits were also determined. The presence of WPC with a high protein content produced a decrease in the firmness and consistency and an increase in the cohesiveness of dough. Honey increased the adhesiveness of dough, mainly in samples with the WPC of lower protein content and lemon juice, and tended to decrease dough relaxation time. The fracture stress of biscuits decreased with the incorporation of WPC. Also, honey increased the red undertone and yellowness of biscuits and decreased their lightness; however, the addition of lemon juice reduced these effects.