Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents as compared to control (100% refined wheat flour based product). With the incorporation of VCM, hardness and toughness of dough increased while there was a decrease in stickiness and adhesiveness values. Incorporation of VCM had a

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... nt effect on color values of biscuits as the concentration of VCM was increased. The values of L* decreased while those for a* and b* increased. Sensory analysis revealed that 15% VCM biscuits were the most acceptable. The Differential scanning calorimetry (DSC) analysis revealed that the onset (To) decreased while end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increase level of VCM. FNS 43 varied significantly with addition of VCM than the control. The data obtained from thermal property showed that onset (T o ), endset (T c ) temperatures and enthalpy of gelatinization (ΔH) got affected by VCM. The study established that the incorporation of 15% VCM results in more nutritious product with acceptable sensory and textural characteristics. Acknowledgement