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Coconut flour was naturally low in
digestible carbohydrate, gluten free; cheaper than
most of the other nut flours, which is loaded with
health promoting fiber and important nutrients.
Main objective of the study was to prepare coconut
wrap for the substitute to the wheat flour based
products such as astortilla (directly with a savoury
filling, pancake and Chinese roll outer casing). Wheat
flour based products’ keeping quality was very less in
room temperature and high in cost of production.
According to the literature people tried coconut wrap
with unripen coconut meat but it was not a 100%
successful method due to unavailability, wastage and
high cost of production. This study mainly focused on
usage of by product, which was obtained from virgin
coconut oil residues. Cost per unit was Rs. 13.64 and
it can drastically reduce, if this process carried out ip
large scale. Because, large drier, labour and cooker
utilization cost calculate for one wrapper. Per serving
can obtained 6.26g of protein, 2 ,26g of total fat, 11.40
g of carbohydrate, 9.09 g of total sugar, 1.33 g of
dietary fiber, 27.82 mg of Sodium ion and 2.75 g of
total ash. It is safe to consume due to 2.2x102 CFU/g
of Total Plate Count (TPC) out of 5 x 103 CFU/g,
Yeast and moulds<10 CFU/g out of 100 CFU/g and
negative in Coliform, Escherichia coli and salmonella.
According to observations and results proven that
coconut wrap shelf life should be maximum 9 mqnths
(36 weeks) in room temperature. Exposure to direct
sun light and direct heat caused for colour change
from light brown to dark brown.
