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

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 breakthrough. 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 were coded with 3-digit random numbers. A with VMAC-2 with 1,116 grams. glass of water was provided to each judge for mouth-rinsing after It is noted that two cultivars have the thickest shells, VMAC-2 every sample-tasting. with 13.94% and VMAC-3 with 13.19%; these same two cultivars

56 Properties Of LSU Macapuno Table 1. Means of physical measurements of LSU-developed macapuno cultivars

Characteristics LSU-Developed Macapuno Cultivars VMAC-1 VMAC-2 VMAC-3 VMAC-4 Weight of the whole nut (grams)** 743.1 c 1,116.0 b 1,244.0 b 2,389.0 a Weight of the whole dehusked nut (grams)** 369.1 c 666.9 b 739.0 b 1,250.0 a Crosswise diameter (mm)** 90.26 c 113.9 b 108.9 b 132.6 a Lengthwise diameter (mm)** 87.64 c 103.8 b 108.4 b 151.3 a Thickness of shell (mm)** 2.55 d 3.06 c 3.51 b 4.20 a Weight of shell (grams)** 83.16 c 155.6 b 164.1 b 282.9 a Thickness of meat (mm)** 22.03 b 21.08 b 27.93 a 24.39 ab Weight of meat (grams)* 231.5 c 522.7 b 598.0 b 1,005.9 a

** Highly significant, * Significant. Means are taken from representative sample of three replications with 6 nuts per replication. Means having the same letter are not significantly different from each other at both 5% and 1% level of significance through DMRT. also have the thickest meats, VMAC-3 with 48.07% and VMAC-2 and VMAC-4. Results imply that VMAC-1 has the greatest with 46.83%. resistance to flow. This can be attributed to its relatively sticky pH endosperm and higher fat content, which increases viscosity and The pH values of the 4 different macapuno endosperms in furnishes more fat globules for clumping (Bennion & Hughes the study range from 6.455 to 6.739 (Table 3). This indicates that 1975). the macapuno endosperm is near neutral (pH 7) and not acidic. This result conforms with the findings of Diaz & Lauzon (2000). Foaming properties The LSU macapuno cultivars do not exhibit foaming Total soluble solids properties. It may be due to the fact that macapuno is oily in Table 3 shows that the total soluble solids (TSS) of the fresh nature, as the presence of oil causes the rupture of air cells. In endosperms of the 4 LSU macapunos are significantly different at addition, the protein components of macapuno do not have the 1% and 5% DMRT. VMAC-3 has the highest TSS value of same functionality as egg proteins. The macapuno cultivars have 10.15%, significantly higher than those of VMAC-2 (8.40l%) and protein contents in the range of 9.31-10.85% almost similar to that VMAC-1 (7.00%), but not significantly different from VMAC-4 of normal coconut. (9.80%). VMAC-3 and VMAC- 4 have TSS values significantly Table 2. Percent weight of macapuno endosperm & shell Binding, fat and waterholding higher than VMAC-1 and ability VMAC-2. Variety Fruit Weight Shell Meat (%) It is noted that the macapuno (grams) (%) endosperm regardless of cultivar

Viscosity VMAC-1 743.10 c 11.19 31.18 possess a good binding capability. The data shows that both It is observed that when macapuno VMAC-3 and VMAC-4 have VMAC-2 1,116.0 b 13.94 46.83 is deep-fried, there is no higher percentages of total VMAC-3 2,244.0 b 13.19 48.07 disintegration of the fried mass. soluble solids (Table 3). The When subjected to cooking, it is VMAC-4 2,389 a 11.84 42.10 solid content of a fruit or noted that a negligible amount of vegetables is reported to be an macapuno particles separates from indirect indication of viscosity Table 3. pH, viscosity & total soluble solids (TSS) of the the whole mass. This implies that (Gould 1974). Higher TSS endosperm of LSU-developed macapuno cultivars macapuno has good binding ability. values may therefore require In terms of fat absorption, adjustments in product Properties variety does not significantly affect formulation owing to the TSS Variety pHns TSS** Viscosity** the ability to absorb and hold fat. effect on viscosity. (%) (centipoises) The same is true with the VMAC-1 has the highest waterholding ability of the viscosity of 174,000 cp VMAC-1 6.739 7.00 c 174,000 a endosperm wherein variety does followed by VMAC-2, VMAC-3 VMAC-2 6.650 8.40 b 89,500 b not significantly affect this

Roberta D Lauzon VMAC-3 6.606 10.15 a 79,500 c 57 VMAC-4 6.455 9.80 a 77,000 d ns – not significant at both 5% and 1% level of significance; ** - highly significant. Values having the same letter are not significantly different from each other. particular attribute. In terms of texture, VMAC-4 has the smoothest endosperm at The ability of macapuno endosperm to absorb fat and oil and 3.97. Although VMAC-1 ranks the least at 2.32, yet it still falls the negative disintegration during cooking makes macapuno an under the soft and smooth category in the scale. The smooth and excellent binder as well as raw material for the development of soft texture makes macapuno an ideal material for food product novel food products. development.

Proximate analysis Processing potentials Proximate composition of the different macapuno cultivars Preliminary assessment on the processing potentials of developed by LSU is presented in Table 5. In general, oil (crude macapuno endosperm was done. It was found that the different fat) is evidently the chief constituent of macapuno, which ranges macapuno cultivars have high potentials as raw materials for the from 30.87 to 44.97%. The nitrogen-free extract (NFE) values development of food products. range from 4.36 to 25.34% among cultivars. Among the products developed and evaluated are the sweetened and dehydrated products. In the case of sweetened Sensory evaluation macapuno, Table 7 shows that color, aroma, taste and sweetness Sensory evaluation of the fresh macapuno endosperms are significantly influenced by the level of the sweetener used that shows that juiciness and texture (Table 6) are significantly somehow influences the general acceptability of the product influenced by variety. VMAC-3 has the highest value for juiciness, (Table 7) rather than the variety. In the case of the dehydrated 3.13, while VMAC-1 has the lowest, 1.4; the two are significantly products, Table 8 shows no significant differences among different. Color, sweetness as well as general acceptability are not treatments in all sensory attributes regardless of the cultivar used. significantly different in all cultivars evaluated. The juiciness of This result implies that LSU-developed macapuno cultivars have a macapuno can be attributed to its moisture content. bright future in the food processing industry.

Table 4. Binding, fat and waterholding ability of macapuno endosperm of LSU- developed macapuno cultivars

Variety Disintegration Fat H2O Absorption Absorption In Water In oil

VMAC-1 Very negligible - 6.5 2.8

VMAC-2 Very negligible - 6.32 2.61

VMAC-3 Very negligible - 6.4 2.91

VMAC-4 Very negligible - 6.41 2.83

Table 5. Proximate composition of the different LSU-developed macapuno cultivars

Composition Cultivars

VMAC-1 VMAC-2 VMAC-3 VMAC-4 Moisture % Wet Basis 27.97 c 33.92 bc 31.36 b 37.60 bc % Dry Basis 38.83 c 51.33 bc 45.69 b 60.26 bc Ash** 2.59 c 2.94 a 2.33 b 1.80 c Crude Fat** 41.20 a 30.87 b 31.6 b 44.97 a Crude Fiber** 0.17 c 0.31 ab 0.25 abc 0.32 a

Nitrogen-Free Extracts (NFE) 16.72 21.15 25.34 4.36

All means having the same letters are not significantly different. **Highly significant 58 Properties Of LSU Macapuno found acceptable in the market. CONCLUSIONS & RECOMMENDATIONS Recommendations • Exploitation of the morphological diversity of all LSU- Conclusions developed macapuno cultivars should be pursued. • Varietal differences affect physico-chemical and • Each variety can be used in food products that cater to functional properties of LSU-developed macapuno select markets according to customer tastes. cultivars. • Optimization of process and formulation for the • Sensory properties of fresh macapuno endosperm from production of sweetened as well as dehydrated different LSU-developed cultivars do not significantly macapuno should be looked into. differ from each other except juiciness and texture • Development of other novel food products from attribute. Regardless of variety, LSU-developed macapuno endosperm should be given importance. macapunos have acceptable sensory qualities. • Packaging and shelf-life studies of macapuno-based • The bland taste, absence of strong odor and good food products should be conducted. binding capability mark the macapuno as of a high • A wider consumer acceptance study should be done. potential material for food product development. • Nutritional evaluation should be made of the developed • Sweetened and dehydrated macapuno can be developed macapuno food products. from fresh macapuno endosperm. Both products are

LITERATURE CITED

Adriano FT & Manahan M. 1931. The nutritive value of green, ripe and sport coconuts (buko, niyog, and makapuno. Philippine Agriculturist 20(3): 195-199 AOAC. 1980. Official Methods Of Analysis. Association of Official Analytical Chemists. Washington DC Banzon JA. 1990. Coconut As Food. Diliman, Quezon City: Philippine Coconut Research and Development Foundation Inc (PCRDF) Blogger. 2005. Suburban coconut harvesting tips. scentofgreenbananas.blogspot.com Cagampang GB & Rodriquez FM. 1980. Methods of analysis for screening crops of appropriate qualities. Analytical Services Laboratory. Institute of Plant Breeding, University of the Philippines Los Baños Circle SJ, Meyer EW & Whitney RW. 1964. Rheology of soybean dispersion. Effect of heat and other factors on gelation. Cereal Chemistry 41:157-172 Coffman DG & Garcia VV. 1977. Functional properties and amino acid content of a protein isolate from mungbean flour. Journal of Food Technology 121:473-484 Diaz LC. 1999. Physical-Chemical Evaluation Of The Different Macapuno Cultivars Developed In ViSCA. BS Thesis. Visayas State College of Agriculture, Baybay, Leyte. pp 11-37 Fairchild David. 1947. The makapuno coconut of the Philippines. In Plant Immigrants, Occasional Paper #17, Fairchild Tropical Garden, Florida Gomez KA & Gomez AG. 1984. Statistical Procedures For Agricultural Research, 2nd ed. New York: John Wiley & Sons. 820 pp Gould WA. 1974. Tomato Production, Processing And Quality Evaluation. Westport Connecticut: AVI Publishing Company Jacobs L. 1938. The Chemical Analysis Of Foods And Food Products. Huntington, New York: Robert E Krieger Publishing Company. p 87 Loha-Unchit Kasma. 2005. Coconut oil – a good oil. [email protected] Ohler JG (ed). Undated. Modern Coconut Management: Palm Cultivation And Products. Food and Agriculture Organisation. Internet version, http://ecoport.org Ramirez Dolores A & Mendoza Evelyn Mae T. 1998. The Macapuno Mutant Coconut. Bicutan, Taguig, Rizal: National Academy of Science & Technology Siegel S & Castallan NJ. 1988. NM Parametric Statistics For The Behavioral Sciences, 2nd ed. McGraw Hill Book Co. pp 174-183 Smith Wanda A. 2002. Two coconut products star in many Filipino sweets. Island Life. honoluluadvertiser.com

Roberta D Lauzon 59 Table 6. Rank average ratings following the Friedman Two-Way Analysis of Variance of the different LSU-developed macapuno cultivars

Sensory Qualities Variety Juiciness** Texture** Colorns Sweetnessns General Acceptancens VMAC-1 1.4 c 2.32 c 2.26 2.13 2.23 VMAC-2 2.62 bc 2.33 bc 2.21 2.76 2.70 VMAC-3 3.13 ab 2.42 abc 2.49 2.53 2.56 VMAC-4 2.85 ab 3.97 a 2.91 2.58 2.51

** - Highly significant at 5% and 1% level of significance; ns – not significant. All means having the same letters are not significantly different. Range of Scores: Texture: 1 = not juicy, 5 = very juicy. Texture: 1 = coarse & gritty, 5 = soft and smooth. Color: 1 = dirty white, 5 = clear white. Sweetness: 1 = bland, 5 = equals sweet. General Acceptance: 1 = highly unaacceptable, 5 = highly acceptable.

Table 7. Mean sensory ratings of sweetened LSU-developed macapuno as affected by the sugar levels

Water: Sensory Qualities Sugar Color* Aroma* Taste* Texturens Sweetness* General Ratio Acceptance 1:2 3.766 c 3.663 c 2.700 ab 4.600 2.399 b 5.000 b 1:1 4.000 b 3.433 d 2.800 a 5.333 2.366 b 5.233 a 2:1 3.600 c 4.000 a 2.266 c 4.266 2.200 c 4.466 c 1:3 4.467 a 3.833 b 2.600 b 5.266 3.00 a 5.033 ab

* - significant at 5% level of significance. Range of scores: Aroma : 6 – absence of copra odor, 5 – very faint copra-odor, 4 – noticeable copra-odor, 3 – slightly dominant copra-odor, 2 – moderately dominant copra-odor, 1 – predominant copra-odor. Texture: 6 – soft, 5 – soft but firm, 4 – firm, 3 – firm and rubbery, 2 – rubbery and tough, 1 – tough. Taste : 5 – desirable, 4 – moderately desirable, 3 – slightly desirable, 2 – slightly undesirable, 1 – undesirable. General Acceptability: 7 – highly acceptable, 6 – moderately acceptable, 5 – slightly. acceptable, 4 – neither acceptable nor unacceptable, 3 – slightly unacceptable, 2 – moderately unacceptable, 1 – highly unacceptable.

Table 8. Effect of flavorant on the sensory attributes of dehydrated LSU-developed macapuno

Sensory Qualities Treatments Color Aromans Texture Taste Flavorns General Acceptancens Control 4.200 a 3.633 4.400 a 3.667 ab 5.000 5.200 Passion fruit 3.800 ab 3.867 3.267 b 4.000 a 5.267 5.167 Pandan 4.000 ab 3.600 4.267 a 3.933 a 5.200 5.333 Kalamansi 3.533 b 3.533 3.667 ab 3.267 b 4.667 4.733

ns – not significant. Range of scores: Aroma : 6 – absence of copra odor, 5 – very faint copra-odor, 4 – noticeable copra-odor, 3 – slightly dominant copra-odor, 2 – moderately dominant copra-odor, 1 – predominant copra-odor. Texture: 6 – soft, 5 – soft but firm, 4 – firm, 3 – firm and rubbery, 2 – rubbery and tough, 1 – tough. Taste : 5 – desirable, 4 – moderately desirable, 3 – slightly desirable, 2 – slightly undesirable, 1 – undesirable. General Acceptability: 7 – highly acceptable, 6 – moderately acceptable, 5 – slightly acceptable, 4 – neither acceptable nor unacceptable, 3 – slightly unacceptable, 2 – moderately unacceptable, 1 – highly unacceptable.

60 Properties Of LSU Macapuno