TODDY FROM COCONUT (COCOS NUCIFERA) AND NIPA (NYPA FRUTICANS): POTENTIAL LEAVENING AGENT FOR BAKED PRODUCTS

Abstract

This study assesses the efficacy of toddy, specifically nipa (Nypa fruticans) toddy and coconut (Cocos nucifera), as a leavening agent in baked goods, employing sensory evaluation and expansion growth assessment. Results indicate that nipa (Nypa fruticans) toddy positively influences cupcakes' Taste, Texture, appearance, and growth expansion. Nipa (Nypa fruticans) toddy yields baked products with the highest mean taste score, while toddy from both coconut (Cocos nucifera) and nipa (Nypa fruticans) exhibits superior growth expansion. The study suggests that these findings could guide the development of more efficient and environmentally friendly leavening agents for baking, capitalizing on locally sourced and sustainable ingredients such as toddy. This approach may resonate with environmentally-conscious consumers, potentially leading to more diverse and sustainable food systems. The utilization of toddy in baking emerges as a promising avenue with significant benefits for both product quality and environmental impact.