Physicochemical, functional, and nutritional characterization of pili (Canarium ovatum) pulp flour from standardized production methods

Date

8-2023

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Von Ryan M. Ebron

Abstract

The pulp of pili fruits is often discarded while processing pili nut and oil products. This study developed pili pulp flour (PPF) from standardized oil isolation methods and determined its quality and nutritional value. Results showed a yield of 10.8% to 12.2% from the pulp samples. The color values of the PPF in terms of L*, a*, and b* were 46.39 – 55.22, 10.37 – 10.49, and 15.04 – 15.72, respectively. The flour produced acidic aqueous solutions with a pH of 4.2 – 4.5. The functional tests revealed that PPF had a bulk density of 0.546 – 0.566 g/mL, the least gelation concentration of 10.0 – 14.0% (w/v), and a swelling capacity of 21.33 – 21.66 mL. The proximate composition (%w/w) of PPF were as follows: total carbohydrates (50.22 – 51.93%); crude fiber (18.8 – 18.9%); moisture (4.41 – 6.37%); ash (5.58 – 5.95%); crude fat (10.1 – 13.5%); and crude protein (5.31 – 8.93%). The DPPH antioxidant assay yielded 75.80% to 80.50% radical scavenging activity. PPF can be used as a substitute for commercial flours or as an additive to produce high-quality composite flours. It is an efficient source of energy, minerals, and antioxidants relative to wheat flour. PPF can be incorporated into various food products to help manage several nutritional problems.

Language

English

LC Subject

Pili, Canarium ovatum, Pili pulp flour, Functional foods

Location

UPLB College of Human Ecology (CHE)

Document Type

Thesis

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