Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities

  • K. D. P. P. Gunathilake
  • M. A. Mohammad Jaavidh
  • G. R. P. K. Perera
  • Chamila Thilakahewa
  • A. A. N. Kumara
Keywords: Dikiri coconuts, Ice cream, Toffees, Bread spread, Proximate composition, Sensory evaluation


A study was conducted to evaluate Sri Lanka’s dikiri coconut for toffees, Dikiri spread and ice cream. The prepared products were tested for their physico-chemical and sensory properties. Initial trials were done in Sri Lanka to identify the best Dikiri kernel/sugar ratio for toffees, showing that a 1:1 ratio gave acceptable quality. Prepared Dikiri spread was compared with margarine-based bread spread. Results revealed that the product was more acceptable in terms of taste and overall acceptability compared with the margarine-spread. The Dikiri spread comprised 7.95% minerals, 11.35% crude fat, 2.68% crude protein, 4.95% crude fiber and 73.07% carbohydrate on dry weight basis. Dikiri-added ice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards.

Author Biography

K. D. P. P. Gunathilake

Coconut Processing Research Division, Coconut Research Institute, Bandirippuwa Estate, Lunuwila, Sri Lanka


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How to Cite
Gunathilake, K. D. P. P., Jaavidh, M. A. M., Perera, G. R. P. K., Thilakahewa, C., & Kumara, A. A. N. (2010). Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities. CORD, 26(2), 18-23.