Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities
A study was conducted to evaluate Sri Lanka’s dikiri coconut for toffees, Dikiri spread and ice cream. The prepared products were tested for their physico-chemical and sensory properties. Initial trials were done in Sri Lanka to identify the best Dikiri kernel/sugar ratio for toffees, showing that a...
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| Format: | Article |
| Language: | English |
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International Coconut Community
2010-10-01
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| Series: | CORD |
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| Online Access: | https://journal.coconutcommunity.org/index.php/journalicc/article/view/127 |