Development of Indian Breakfast Foods with Coconut Flour
Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated.Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery.Uppuma seat slider made with 10% incorporation was almost equal to