Organoleptic and nutritional quality of cookies developed using coconut flour, coconut sugar and virgin coconut oil

Cookies have become one of the most desirable snacks for both youth and elderly people. Maida is rich in carbohydrate and poor in protein and fiber. It is essential to have healthy alternative to maida and coconut flour being rich in fiber and protein is ideal to replace maida in cookies. The present study was framed in that direction to formulate a value added cookie using coconut flour (CF), coconut sugar (CS) and virgin coconut oil (VCO). Experimental cookie (EC) were prepared with 20% CF:80% maida, 30% CS:20% cane sugar and 30% VCO:20 % butter and compared against standard cookie (SC) made with maida, cane sugar and butter. The cookies were stored in airtight containers for a period of 56 days. Sensory evaluation was carried out on 0th day and periodically every week upto 56th day. Selected nutrients were analysed by standardized procedures on 0th day and 56th day. Incorporation of coconut products in the preparation of cookies received optimum sensory quality characteristics. Lauric acid, being a unique fatty acid present only in coconut was 8.3 ± 0.10g in EC while it was 0.42 ± 0.02g in SC. EC were found to be rich in all the nutrients on comparison with SC and can be promoted to use as a therapeutic food suitable for supplementing the diets of malnourished children and patients with metabolic diseases.