Physico-chemical properties and processing possibilities of macapuno cultivars developed at Leyte State University

Issue Date

8-2005

Abstract

Physico-chemical analysis of the different macapuno cultivars developed at the National Coconut Research Center (NCRC), Leyte State University (LSU), Visca, Baybay, Leyte was undertaken. Physical, functional, proximate and sensory attributes of the endosperm were determined. Processing potentials of the cultivars were assessed and sensory qualities of the developed products were evaluated. It was noted that variety affects the physical and functional properties of macapuno. VMAC-4 exhibited the largest physical measure but relatively low percent meat yield, and VMAC-1 the smallest. Proximate composition of endosperm was found significantly different in all cuktivars evaluated. Macapuno endosperm exhibited a high fat component of 30.81-44.97% protein of about 9.31-10.85%, and very low fiber content of 0.17-0.31%. It is seen that different fresh macapuno endosperms do not significantly differ from each other in sensory attributes except for juiciness and texture Regardless of cultivar, macapuno has acceptable sensory qualities. The bland taste and absence of strong odor makes the macapuno endosperm a high-potential material for food product development. It is important to exploit the morphological diversity of the LSU-developed macapuno cultivars which are an important scientific breakthrough.

Source or Periodical Title

Philippine Journal of Crop Science

ISSN

0115-463x

Volume

30

Issue

2

Page

55-60

Document Type

Article

Frequency

tri-quarterly

Physical Description

tables

Language

English

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