Utilization of pili pulp flour and oil for cookery

• Published in: Journal of ISSAAS Vol. 15; no. 2
• Main Authors: Cambaliza, C.J, Detera, T.F, Joner, M.L.G, Habla, F.A., Bicol Univ., Legazpi City (Philippines)
• Format: Journal Article
• Language: English
• Published: 01.12.2009
• Subjects: ACEITES; ALIMENTOS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; CANARIUM OVATUM; CONSOMMATION DES MENAGES; CONSUMO FAMILIAR; FARINE; FILIPINAS; FLOURS; FOOD TECHNOLOGY; FOODS; FRUIT PULPS; HARINAS; HOUSEHOLD CONSUMPTION; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_24732; http://www.fao.org/aos/agrovoc#c_2988; http://www.fao.org/aos/agrovoc#c_3030; http://www.fao.org/aos/agrovoc#c_3032; http://www.fao.org/aos/agrovoc#c_3126; http://www.fao.org/aos/agrovoc#c_3674; http://www.fao.org/aos/agrovoc#c_4082; http://www.fao.org/aos/agrovoc#c_5278; http://www.fao.org/aos/agrovoc#c_5334; http://www.fao.org/aos/agrovoc#c_5783; HUILE; KEEPING QUALITY; NUTRITIVE VALUE; OILS; ORGANOLEPTIC ANALYSIS; PHILIPPINES; PRODUIT ALIMENTAIRE; PULPA DE FRUTAS; PULPE DE FRUITS; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE ALIMETOS; VALEUR NUTRITIVE; VALOR NUTRITIVO
• ISSN: 0859-3132

A study on pili pulp flour and oil revealed that these could be produced from fresh pili fruit. It was recommended that pili pulp flour and oil be used for home and small scale consumption and preparation of food products. Thus, food products utilizing pili pulp flour and oil as ingredients were evaluated together with stabilizer, emulsifier, extender and food flavouring. A total of ten (10) recipes were developed, seven (7) of which utilized pili pulp flour while three (3) used pili pulp oil. The replications were prepared for each recipe, after which sensory evaluation was done using the score sheets. Out of the ten food products, pili choco drops, mayonnaise dressing and muffins were rated as 'much liked'. It was highly recommended that the above food products be verified and pilot tested for commercialization, the rest of the recipes be improved and shelf life and nutritive value of flour and oil be evaluated.