Development of coconut delight candy using desiccated coconut kernel

Abstract

Coconut delight candy bar was prepared with 20% (w/w) of defatted desiccated coconut kernel with other ingredients and it acceptability was evaluated. The study was conducted on 80 participants of different age levcl in Dhaka city area. The odor and organoleptic test of coconut delight candy bar was the major characteristics in the sensory evaluation. Four weeks feeding trial of coconut delight candy bar on 40 volunteers were conducted, compared at pre and after intervention period. Significant correlation Cr = 0.99) and (r = 0.996) for BWt and BMI were observed during pre and after intervention respectively. The coconut delight candy bar was found in good condition at ambient temperature up to 12 months in food grade heat-sealed flexible metallised pouch in the store. Coconut delight candy contained 9,1% fat. Vitamin E was used as anti-rancidity agent.