Abstract:
Cookies are consumed as a snack, ready-to-eat and convenient food. Making cookies with
alternatives to wheat flour, whether entirely or in part, may enhance the product's sensory and
nutritional qualities. Demand from specific customer segments interested in non-dairy, vegan, or
gluten-free snacks is also growing. The present study aimed to develop gluten-free, coconut-based
vegan cookies using desiccated coconut and rice flour as the main ingredients. Three treatments
were prepared by incorporating desiccated coconut and rice flour in different percentage
combinations of 75:25, 50:50, and 25:75 (w/w) and fixed quantities of sugar, vegetable shortening,
sodium bicarbonate, water, and salt. The sensory properties of the cookies were evaluated using 34
untrained sensory panelists using a 7-point hedonic scale. These samples were evaluated for
appearance, texture, colour, taste, aroma, and overall acceptability. Based on sensory attributes,
cookies prepared with 50% desiccated coconut and 50% rice flour combination were the best
treatment compared to other combinations. The developed coconut-incorporated cookies were then
assessed for proximate composition and found that they contained 26.26 ± 1.36 % of fat, 4.537 ±
0.006 % of protein, 2.163 ± 0.18 % of fiber, and 1.676 ± 0.006 5 of moisture. Physical parameter
values such as average weight, thickness, diameter, and spread ratio of cookies were 4.3 g, 6.55 mm,
38.9 mm, and 5.9, respectively. Then, cookies were freshly prepared from the selected best treatment
for the shelf-life evaluation, packed in low-density polyethylene packages, and stored under 30 ± 2
C temperature and 75 ± 5% RH condition. Storage quality evaluation (sensory attributes, shelf-life
stability, and microbial safety) was done weekly for four weeks of storage. The total plate count and
yeast and mold count of the coconut-incorporated cookies were within the acceptable limits in the
SLS standards. Coliforms were never reported throughout the storage period. The rancidity level of
the cookies during storage concerning the free fatty acid content was observed. The free fatty acid
percentage was increased from 0.12% to 0.19% in the 4th week of storage. However, according to the
sensory analysis during the storage period, there were no significant differences (p<0.05) over the
weeks regarding colour, taste, texture, aroma, and overall acceptability. Therefore, based on the
nutritional, sensory, and microbial attributes, cookies prepared with 50% desiccated coconut and
50% rice flour remain within the acceptable range throughout the end of 4 weeks storage period.
Further quality assessment can be recommended before commercializing the coconut-incorporated,
gluten-free, vegan rice cookies.
