Acta Scientifica Malaysia (ASM) 4(1) (2020) 19-26 Quick Response Code Access this article online Website: www.actascientificamalaysia.com DOI: 10.26480/asm.01.2020.19.26 Cite the Article: Fahriha Nur-A Kabir, Md. Shohel Rana Palleb, Ummay Habiba Mimi, Md. Mojaffor Hosain, Tajnuba Sharmin (2020). Quality Evaluation And Storage Study Of Coconut Bar. Acta Scientifica Malaysia, 4(1): 19-26. ISSN: 2521-5051 (Print) ISSN: 2521-506X (Online) CODEN: ASMCCQ RESEARCH ARTICLE Acta Scientifica Malaysia (ASM) DOI: http://doi.org/10.26480/asm.01.2020.19.26 QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR Fahriha Nur-A Kabir a , Md. Shohel Rana Palleb b* , Ummay Habiba Mimi c , Md. Mojaffor Hosain d , Tajnuba Sharmin e a Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikgonj-1800 b M.S in Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh-2202 c M.S in Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur- 5200 d Assistant Professor, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur5200 e Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikgonj-1800 *Corresponding Author Email: shohel.ajib@gmail.com This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited ARTICLE DETAILS ABSTRACT Article History: Received 01 December 2019 Accepted 06 January 2020 Available online 17 February 2020 The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist. KEYWORDS coconut bar, local market, moisture, carbohydrate, consumer’s preferences. 1. INTRODUCTION Coconut (Cocos nucifera) is one the most important crops grown in the tropical region and serves as staple food to many populations, such as Asian cultures and Island for centuries. The edible part of the coconut fruit (coconut meat and coconut water) is the endosperm tissue (Lopes and Larkins, 1993). The various products of coconut include coconut oil, tender coconut water, coconut cake, raw kernel, coconut shell, coconut toddy, copra, coconut leaves, wood-based products, coir pith etc. More than 11 million farmers, mostly smallholders with low income, grow the tree in 90 countries (APCC, 2004). It is cultivated for multiple utilities mainly for nutritional and medicinal values. Coconut is grown in more than 18.95 lakh ha in the world with the estimated 16943 million nuts during 2010-11 with an average productivity of 8937 nuts per ha. In the pacific those benefits include food and drink, shade for other crops, land stabilization, weaving, fuel, containers, materials for construction and other uses. Coconut is one of the important nut crops in Bangladesh. Tall type cross-pollinated coconut is widely cultivated in Bangladesh. Its production in Bangladesh is 907255 Metric tons from 12825 acres of land in 2004-2005 (BBS, 2005). In Bangladesh people suffers from malnutrition problem, coconut-based products can contribute to resolve this as its highly nutritive value. Coconut is highly valued ingredients in our eating practice for its enormous medical benefits. The major importance of the fruit is the coconut water, coconut milk and flesh of the fruit. Coconut water (coconut with liquid endosperm ) composed of nitrogenous compounds, inorganic elements, amino acids, organic acids sugars and their vitamins, alcohols ,growth substances (auxins and cytokines) and many other unknown components is the most versatile natural product (Arditti, 2008). Young coconut water is very beneficial for athletes. Nutrients from coconut water are obtained from the seed apoplasm (surrounding cell wall) and are transported symplasmically (through plasmodemata, which is the connection between cytoplasm of adjacent cells) into the endosperm (Patrick and Offler, 2001). Coconut milk has tremendous importance especially in Ayruvedic traditional medicinal purposes. It is generally used to maintain the electrolyte balance and to rule out dehydration losses; also, it is used as treatment for ulcers in the mouth (Nneli and Woyike, 2008). It’s also a saturated fat which has medicinal utilities in the cardiovascular system (Mensink et al., 2008). It has been proven that the coconut oil is much better in composition to saturated fats due to the health risks imposed by the latter (Amarasiri and Dissanayake, 2006). Coconut milk rich in medium chain fatty acids which do not increase cholesterol level in the blood and yet help in body weight maintenance (Kaunitz, 1986). In our country every year huge quantity of coconut is grown in the southern part but the coconut-based product is limited here. Where in the whole world