Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content

Abstract

Coconut dregs are a by-product of processing coconut meat. Even though it is only a byproduct, coconut dregs still contain nutrients that are beneficial for the human body. It can be made as flour to make a variety of foods. The objective of this study is to identify the optimal formulation by assessing the preferences of panelists and the nutritional content of crispy cookies gluten-free products made from a mixture of composite flour of coconut dregs and red bean flour; each mixture percentage is A1 (10:90); A2 (30:70); A3 (50:50); A4 (70:30) and A5 (90:10) and coconut dregs with purple sweet potato flour at the level of each mixture percentage (%): B1 (10:90); B2 (30:70); B3 (50:50); B4 (70:30) and B5 (90:10). The test results on taste, aroma, texture, and crunchiness of crispy cookies were most preferred in treatment A5 (90:10) for a mixture of red bean flour. The nutritional value of it is 8% protein, 27% fat, 58% carbohydrates with 5.73% and coarse. In mixing with purple sweet potato flour, treatment B5 (90:10), containing 10.5% protein, 30.88% fat, and 52.83% carbohydrates with 8.63% crude fiber, was most preferred by panelists.