Utilization of coconut flour for the development and nutritional analysis of gluten free sweet dish

Coconut flour is considered as a palatable product for gluten allergic and insensitive people because it is a gluten- free and grain free that can be used to substitute wheat flour for making various dishes. This flour is high in dietary fiber, protein and low in carbohydrates and calories. It bolsters a surprising list of nourishing benefits like in lowering cholesterol, protect heart health , balances blood sugar, insulin levels and increases insulin sensitivity , reducing symptoms associated with diabetes to name a few. Six types of product were made from coconut flour with three different samples each of coconut Ladoo and coconut Barfi. Moisture,%= 2.61, Fat,%= 33.8, Protein,%= 2.1 was recorded in coconut Ladoo and for coconut Barfi was Moisture,%= 3.10, Fat,%= 46.6, Protein,%= 2.91