Development of macaron product from used coconut residue
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Abstract
This research examines the development of macarons using coconut residue. Physicochemical properties, types of meringues, effects on quality, nutritional value, and consumer acceptance of macarons were analyzed. Coconut residue showed L* a* b* values of 89.77, 0.41, and 9.51, respectively, with moisture, ash, fat, protein, carbohydrate, and dietary fiber percentages being 4.10, 1.21, 42.41, 4.27, 48.01, and 36.27, respectively. It was found that the Italian meringue technique shows the structural strength of egg whites. Sensory evaluation indicated that Italian meringue was more preferred than French or Swiss types. Increasing coconut residue in the macaron recipe reduced the L* value while increasing a* and b* values without significantly affecting moisture and water activity (aw) compared to the control recipe. Hardness increased, but crispness decreased as the proportion of coconut residue rose. Furthermore, dietary fiber in macarons increased with higher coconut residue content. Consumer acceptance tests showed that macarons with a ratio of 2:1 (almond powder: coconut powder) were accepted similarly to the control recipe, but acceptance tended to decrease with higher coconut residue ratios. Thus, using a ratio of 2:1 (almond powder: coconut powder) in macaron production is deemed optimal, enhancing nutritional value while maintaining high consumer acceptance, and presenting a new approach to utilizing leftover materials effectively.
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References
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