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Physico-Chemical Properties and Processing Possibilities of Macapuno Cultivars Developed at Leyte State University

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Physico-Chemical Properties and Processing Possibilities of Macapuno Cultivars Developed at Leyte State University Philippine Journal of Crop Science (PJCS) August 2005, 30(2): 55-60 Copyright 2005, Crop Science Society of the Philippines Released 19 June 2005 PHYSICO-CHEMICAL PROPERTIES AND PROCESSING POSSIBILITIES OF MACAPUNO CULTIVARS DEVELOPED AT LEYTE STATE UNIVERSITY ROBERTA D LAUZON Leyte State University, ViSCA, Baybay 6521-A, Leyte, Philippines 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 cultivars 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. coconut, functional properties, Leyte, macapuno endosperm, morphological diversity, physical properties, physico-chemical analysis, processing possibilities, proximate composition, scientific breakthrough, sensory attributes, technology development INTRODUCTION converted into quick energy and not stored in the body as fat (Loha-Unchit 2005). Coconut is one of the most important cash crops in the An elite type of coconut, if not used in ice cream, the Philippines. Claimed as the tree of life due to its diverse uses, the macapuno meat is commonly processed into bottled sweetened coconut has also been considered as a good source of high-value macapuno shreds. The meat is scraped or shredded and cooked in food products. More so the coconut sport (Smith 2002), or a syrup consisting mainly of sugar and water. In the Philippines, coconut mutant, the macapuno, already reported from the macapuno is traditionally processed into delicacies like mazapan Philippines in 1947 (Fairchild) and earlier, in 1931 (Adriano & and candies. However, relatively few pieces of true macapuno Manahan). The word macapuno (or makapuno) literally means delicacies find their way in the shelves of stores, big or small. This ‘tends to fullness’ in Filipino (Frank A Hilario, personal is because of the limited supply of the product and poor quality of communication 2005). In technical terms, the macapuno is some homemade macapuno products. Processing methods, poor described as a ‘white viscous, translucent jelly’ (Ramirez & packaging and improper handling of the commodity are some of Mendoza 1998); in non-technical terms, it is ‘so meaty and the factors which affect the shelf life of a processed product. tender’ (Blogger 2005). It is always delicious to eat even when The supply is another big problem. Ordinarily, a coconut tree raw. It is conceivable that the country, where it comes from, can that has shown a tendency to produce macapuno nuts among benefit more from macapuno than the ‘normal’ coconut. The normal ones produces those nuts only occasionally, only 1 or 2 macapuno coconut is by far more important to food processors. (Ohler undated) and cannot be relied upon for commercial Aside from its high moisture content, the protein content of production. Leyte State University (LSU) in the Visayas has macapuno has been reported higher than that of the normal nut developed some macapuno cultivars. Unique in their kind, (Adriano & Manahan 1931). The crude fat fraction is more than physiologically these LSU-developed coconut trees can assure a 90% saturated fatty acids (Jacobs 1957, Banzon & Velasco 1982). grower bunches of nuts all of them (100%) macapuno. The Most of the saturated fat in coconut oil is easily digestible and development of LSU macapunos is an important scientific break- through. Economically, the LSU macapunos can provide a reliable Statistical analysis. The data obtained from the physico- source of raw materials to food processors. chemical evaluation was subjected to Analysis of Variance While we wait for the macapuno plantations in the country to (ANOVA) in a Completely Randomized Design (CRD). Duncan’s grow and multiply as more farmers shift to macapuno farming, Multiple Range Test (DMRT) was used to locate the differences anticipating a great supply of this elite nut, it is important to obtain between and among treatments following Gomez & Gomez benchmark information on the physico-chemical aspects of the (1976) in terms of statistical significance. Friedman Two-Way commodity. Once this basic information has been obtained, we Analysis of Variance was used to analyze the results of the can proceed to develop the appropriate processing technology so sensory evaluation while the Multiple Comparison Between as to maximize the processing potential of this unique country Treatments was used to locate the differences between and among resource. Thus, the current project was undertaken to evaluate the treatments, following Siegel & Castallan (1988). physical and chemical properties as well as the processing Product development. Utilizing the basic information possibilities of the four LSU-developed macapuno cultivars: gathered previously in the study, 3 products, namely Macapuno VMAC-1, VMAC-2, VMAC-3, and VMAC-4. Leather, Macapuno Delight and Macapuno Balls were formulated and their processing technologies later optimized. METHODOLOGY Different ratios of ingredients for each product were tried and the most acceptable formulations were determined. Sample collection. Newly harvested macapuno nuts of VMAC-1, VMAC-2, VMAC-3, VMAC-4 were obtained from the RESULTS & DISCUSSION experimental fields of the National Coconut Research Center (NCRC) at LSU in Visca, Baybay, Leyte. The macapuno nuts were split opened and parts of the endosperms containing the embryos Physical evaluation were separated and collected for propagation while the rest were Varietal differences affect some of the physical qualities of used as samples for the study. macapuno. Weights of the whole and dehusked nuts, crosswise Physical evaluation. The dimensions of the macapuno nuts and lengthwise measurements of the dehusked nut as well as were measured. Crosswise and lengthwise diameters of the nuts thickness and weight of the shell and meat significantly differ were determined using a ruler while the thickness of the meat was from each other (Table 1). VMAC-4 has the longest measurements measured using a vernier caliper. The weight of the meat was of 132.6 mm by 151.3 mm for crosswise and lengthwise obtained using a platform balance. diameter, respectively. The average weight of the whole nut is pH and total soluble solids. Fresh macapuno endosperm was 2,389 grams with an average endosperm weight of 1,005 grams. homogenized in a blender and poured into a beaker, and the pH Of the cultivars evaluated, VMAC-3 gives the highest percent meat was determined using a pH meter. Total soluble solids were with 48.07% and VMAC-1 the lowest with only 31.18%. determined following the standard method of AOAC (1980). Comparing the thickness of meat of macapuno with that of Functional property evaluation. The viscosity was the normal coconut, macapuno is much thicker by at least more determined following the modified procedure of Circle et al than 7 mm. According to Banzon (1991), a normal coconut solid (1964). The foaming capacity and stability were studied and endosperm can reach a thickness of about 15 mm. In comparison, evaluated using the modified method of Coffman & Garcia the macapuno can range from 22.03 to 27.93 mm. In the current (1977). study, the cultivar that exhibits the thickest meat is VMAC-3 with a Proximate analysis. Fresh macapuno endosperm was thickness range of 22.5-34.80 mm; the cultivar that is the thinnest analyzed for proximate composition following the standard is VMAC-2 with 18.2-28 mm, still much thicker than the normal procedures prescribed by AOAC (1980). coconut. VMAC-1 and VMAC-2 do not significantly differ from Sensory evaluation. The sensory attributes of fresh each other in thickness of meat while VMAC-3 significantly macapuno endosperm evaluated in the study were juiciness, color, differs from the two; VMAC-4 is not significantly different from texture, sweetness and overall acceptability. The sensory any of the three other cultivars, that is, its meat thickness is in- properties were assessed by 15 experienced panelists composed between. of faculty, staff and students of the Department of Food Science Table 2 shows the data on the percent weight of endosperm and Technology of LSU using structured quality scoring in and shell. In fruit weight, VMAC-4 is the heaviest with 2,389 combination with the 9-point Hedonic scale. Evaluation of grams, and this is significantly higher than the other three samples was done at mid-morning in individually positioned cultivars. VMAC-3 with 2,244 grams does not differ significantly booths. Products
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