Physico-chemical properties and processing possibilities of LSU [Leyte State Univ.] - developed makapuno

Physico-chemical analysis of the different macapuno varieties developed in the National Coconut Research Center (NCRC), LSU, Visca, Baybay, Leyte [Philippines] was undertaken. Physical, functional, proximate and sensory attributes of the endosperm were determined. Processing potentials of macapuno w...

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Published inPhilippine Journal of Crop Science (Philippines) Vol. 27; no. 1
Main Authors Lauzon, R.D, Diaz, L.C, Lawagon, B.B. (Leyte State Univ., VISCA, Baybay, Leyte 6521-A (Philippines). Dept. of Food Science and Technology)
Format Journal Article
LanguageEnglish
Published 01.04.2002
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CHEMICOPHYSICAL PROPERTIES
COCOS NUCIFERA
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
ENDOSPERM
ENDOSPERMA
ENDOSPERME
FILIPINAS
ORGANOLEPTIC ANALYSIS
ORGANOLEPTIC PROPERTIES
PHILIPPINES
PROPIEDADES FISICOQUIMICAS
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROPRIETE PHYSICOCHIMIQUE
PROXIMATE COMPOSITION
VARIEDADES
VARIETE
VARIETIES
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Summary:Physico-chemical analysis of the different macapuno varieties developed in the National Coconut Research Center (NCRC), LSU, Visca, Baybay, Leyte [Philippines] was undertaken. Physical, functional, proximate and sensory attributes of the endosperm were determined. Processing potentials of macapuno was assessed and sensory qualities of the developed products were evaluated. It was noted that variety affect the physical and functional properties of macapuno. VMAC 4 exhibited the largest physical measure and VMAC 1 the smallest. Proximate composition of the endosperm was found significantly different from all varieties evaluated. Macapuno endosperm exhibited a high fat component of 30.81-44.97%; protein of about 9.03-10.81% and very low fiber content of 0.17-0.031%. Sensory attributes of fresh macapuno endosperm does not significantly differ from each other except for juiciness and texture. Regardless of variety, macapuno get a very acceptable sensory qualities. The bland taste and absence of strong odor makes the macapuno endosperm a potential material for the development of novel food product
Bibliography:2002001133
F30
Q04
ISSN:0115-463X