-BASED TECHNOLOGIES FOR THE EDIBLE SECTOR

By

PRISCILLA C. SANCHEZ, Ph.D.*

ABSTRACT

Coconut as human food answers the need for diversification of its utilization. There are numerous food products derived from coconut, however, the paper describes technologies for processing and utilization of coconut that are adoptable in village scale.

Detailed information on the description of the product and its uses, equipment and materials needed for its manufacture, labor requirement, description of the process and flow diagram and the analysis and stability of the products were given. Fifteen technologies were selected namely: edible oil from fresh coconut, coconut syrup, coconut , buko (7-8 month coconut) in syrup, dried buko chips, coconut filled white soft cheese, coco yoghurt, cultured coconut skim milk-blend beverage, dehydrated edible mature coconut, , , coconut water , coco champagne, coconut flour and products from coconut residue obtained from the wet process. The procedures are easily adoptable and require minimal investments.

INTRODUCTION

Coconut is one of the major crops of the . Approximately one-third of the population of the country is involved in the coconut industry. , the main product from coconut, contributes about 25-30 percent of our annual foreign exchange earnings.

Unfortunately, the coconut industry is meeting stiff competition from other vegetable oil sources such as soybean and other oilseeds. The demand for therefore sharply declined. The economic recession miserably affects a great majority of Filipinos who depend heavily on coconut for their livelihood. There is a need for diversification of the utilization of coconut specifically for food to increase the demand for coconut thus relieving the coconut farmers from the effect of fluctuation of copra prices. In addition, it will enable the coconut farmers to make use of their own produce to make varied products which they can consume or sell.

Food Uses of Coconut

The parts of the coconut used for human consumption are the heart or pith, the nut and the sap. The heart is consumed as a vegetable dish, canned in brine and manufactured into pickles. The sap from the inflorescence is fermented naturally (tuba) or further distilled () and consumed as alcoholic beverages.

------* Associate Professor, Institute of Food Science and Technology, College of Agriculture, University of the Philippines at Los Banos (UPLB), College, 4031, Philippines.

Both the young and mature nuts are good sources of raw and processed products. The fresh young nut (buko) meat and water are served as fresh beverages. The water is also preserved in bottles as beverage. The young coconut meat is processed into dehydrated buko, as crispy snack food and as candied products. Also is used as a vegetable noodle in the preparation of pansit and as an ingredient in various recipes.

The coconut water from both young and mature nuts can be processed into beverages, vinegar and nata de coco. A new and economical process for nata de coco production utilizes the very diluted .

The mature nut has varied uses. The dehydrated meat (copra) is a good source of oil while the dehydrated edible mature coconut meat (DMCM) can be eaten as is or processed into sweetened products. The fresh coconut meat yields the coconut milk and the residue.

The coconut milk is used as a component of manufactured foods such as filled evaporated milk, sweetened condensed milk, custard, white soft cheese, yoghurt and fermented beverage similar to yakult.

The residue is manufactured into flour which in turn is incorporated in the manufacture of bread, nutribun, cookies, cakes, empanaditas, rolls, pretzel, , and many other baked products.

TECHNOLOGIES FOR VILLAGE-LEVEL PROCESSING COCONUT EDIBLE OIL

A. Product Description and Uses

Coconut oil is white to light yellowish brown obtained from the dry and wet processing of coconut meat. It contains glycerides which consist of glycerol and fatty acids. It is highly saturated thus, of great value to the manufacture of many food products. Coconut oil exhibits short melting point range, melting sharply at 240C. Its importance to the manufactured foods is due to the solid index which are as follows: 69.9% at 10 degrees; 59.5% at 15 degrees; 41.9% at 20 degrees; 10.7% at 25 degrees and 0.0% at 30 degrees Centigrade.

Due to its bland flavor and absence of Unpleasant odor, coconut oil is ideal as fat source in filled milk, powdered infant milk and dairy and applications such as ice cream, coating of candies, filling cream, biscuit cream, cookies and crackers.

B. Equipment/Materials Needed

Coconut grater Coconut vessel, open type Cooking stove Stirrer Materials: Mature coconut (10-13 month), 90 pcs. - 100 kilos meat Water - 100 liters Yield = 20 kilos oil

C. Labor Requirement

2 persons per batch

D. Process Description

The are dehusked then split into halves. The white meat is grated and the meat is squeezed with water at one part meat to one part water. The milk is pressed-out either by hand or by mechanical presser; the former being more efficient. Second extraction of the milk is done using the same method as the first extraction. The two extracts are combined and allowed to stand undisturbed for 3 hours. The top layer or cream is separated from the whey by decanting or gravity separation. The cream is transfered to the open kettle, then heated gently with constant stirring to avoid browning of the . When the protein is just turning light brown, heating is stopped and the mixture is allowed to cool before the oil is filtered. The coconut oil is transferred to a clean dry container then sealed.

E. Process Flow Diagram

The process flow diagrams for microindustry and small-industry productions of edible coconut oil are shown in Figures 1 and 2.

F. Analysis of Coconut Oil

The analysis of coconut oil is as follows: 24-270C melting point, 250-264 saponification value, 7.5-10.5 iodine value, 19-220C solidifying point, 0.869 specific value at 990C, 1.448 refractive index at 400C and 15.1 Polenske value.

Coconut oil consists of fatty acids with the following value: caprylic, 7.6%; capric, 7.3%; lauric, 48.2%; myristic, 16.6%; palmitic, 8.0%; stearic, 3.8%; palmitoleic, 1.0%; oleic, 5.0%; and linoleic, 8.5%. It has 8.5% unsaturation.

COCONUT SYRUP

A. Product Description and Uses

Coconut syrup is a very sweet, thick free-flowing mixture which has the characteristic flavor of coconut sap. 'Me sugar content is, approximately 75%. It is used as sweetening agent for many traditional food preparations and as spread for bread and native delicacies.

B. Equipment/Materials Needed

Open cooking vessel, 18 liter capacity Stove Wooden stirrer Materials: Coconut sap - 10 liters Calcium carbonate - 10 grams Tri-sodium phosphate (10% solution) - l liter Yield = 1.7 kilograms

C. Labor Requirement

2 persons for 4 batches per day

D. Process Description

The newly harvested coconut sap is filtered through clean cheesecloth to remove any foreign materials. During collection of the sap, approximately 0.1% calcium carbonate is added to inhibit fermentation of the sap. The sap is heated until it reaches 450C. During heating the mixture is stirred constantly to prevent scorching. One hundred milliliter of 10% solution of tri-sodium phosphate is added upon reaching 450C to precipitate calcium salts as insoluble calcium phosphate. Heating is continued until it slowly rises to 1000C with occasional stirring. The mixture is allowed to boil for a few minutes then filtered. Coconut oil (one drop/10 liters sap) is added to the clear solution, which is then boiled for another 2-3 hours in an open cooking vessel provided with bamboo basket with both ends open to prevent the spill over of the mixture during the boiling process. Caramelization is prevented by constant stirring of the mixture. Upon reaching the right consistency, the syrup is poured in clean wide mouth bottle, cooled and closed tightly.

E. Process Flow Diagram

The process flow diagram for coconut syrup manufacture is, shown in Figure 3.

COCONUT SUGAR

A. Product Description and Uses

Coconut sugar is crude, dark brown and in moulded form. The crystals are coarse and of varied sizes. Similar with the coconut syrup, it retains also the distinct coconut flavor of the sap. The sugar content is approximately 80%.

B. Equipment/Materials Needed

Cooking vessel, 70 liter capacity Furnace Stirrer, wooden Settling tank, 130 liter capacity Crystalizer vessel, 112 liter capacity Centrifuge pedal operated

Materials:

Coconut sap - 50 liters Calcium carbonate - 50 grams Tri-sodium phosphate (10% solution) - 5 liters

C. Labor Requirement

2 persons per batch

D. Process Description

The method for sap collection and the treatments are the same as the preparation of coconut syrup. The boiling process however, is prolonged for an additional 1 hour to effect crystalization.

E. Process Flow Diagram

The flow diagram of the process for the manufacture of coconut sugar is shown in Figures 4 and 5.

BUKO IN SYRUP

A. Product Description and Uses

Buko in syrup approximates the quality both in texture and taste of the fresh buko. It is prepared from coconut from 7-8 month old. It is served directly as or used as filling for pie.

B. Equipment/Materials Needed

Pressure cooker Knives, stainless steel Soaking and washing vessel, stainless steel Stove

Materials:

Buko - 400 pcs Sodium metabisulfite - 1.3 kilos Water - 133 liters Sugar, refined - 67 kilos E (100 IU) Yield = 400 jars (250 g net wt.)

D. Labor Requirement

2 persons per batch

E. Process Description

Prepare dipping solution by dissolving 20 g sodium metabisulfite per 2 liters of water. Mix thoroughly and set aside. Clean buko by washing in water then split into half. Scoop meat using scraper made from carabao horn or plastic scraper. Care must be observed not to scrape-off the testa or brown portion between the white meat and the shell. Immediately dip the meat in the previously prepared dipping solution to prohibit discoloration. Cut into desired size and shape then drain and wash thoroughly with water to remove the sulfite. Pack in previously sterilized glass jars or tin cans and invert the container to drain excess liquid. Prepare light syrup by dissolving 1 kilo of sugar for every 2 liters of water. Add vitamin E (0.01-0.02%) and mix thoroughly. Heat the syrup to boiling then pour to the packed meat leaving 1/4 inch headspace. Seal partially and process at 15 pounds per square .inch for 30 minutes in a pressure cooker. Replace spilled syrup by adding boiling syrup to jars lacking in syrup. Seal tightly then invert the Jars and then cool. Label and store in a cool dry place.

F. Analysis of Canned Buko in Syrup

Analysis of bottled buko in syrup at different storage time is shown in Table 1.

Table 1. Average, composition of canned buko in syrup (Manoto and Aspiras, 1970).

------Weeks of Storage at Ambient Temperature Constituent 0 4 8 12 ------pH 6.16 5.49 5.57 5.45

Soluble solids, % 9.17 10.15 10.20 10.03

Titratable acidity (ml of 0.1N NaOH) 1.53 1.55 1.59 1.58

Reducing sugar, % 3.76 3.83 3.82 3.83

Total sugar, % 15.39 11.67 11.12 9.33 ------

DRIED BUKO CHIPS

A. Product Description and Uses

Buko (young coconut) chips is a dried product which is white, chewy or crispy and sweet with the distinctive coconut flavor. It is made from coconut with age from 7 to 8 months. The kernel should be firm and less, than 5 mm thick. It should be freshly harvested to ensure even thickness of the kernel.

Buko chips are eaten as snack food or rehydrated in hot light syrup and consumed as fresh buko, as pie filling, as ingredient in tropical fruit and other food preparations.

B. Equipment/Materials Needed

Fruit dehydrator Preparation table Cooking kettle, stainless steel, 30 liter capacity Stove Knives, stainless steel Soaking/washing vessel, stainless steel Thermal plastic sealer

Materials:

Young coconut (150 g meat/nut) - 1000 pcs Sodium metabisulfite - 2 kilos Sugar - 100 kilos Water - 200 liters Vitamin E (100 IU) - 20 grams

Yield = 22 kilos

C. Labor Requirement

4 persons per batch

D. Process Description

Prepare dipping solution by dissolving sodium metabisulfite (20 g in 2 liters of water) and stir thoroughly to completely dissolve the chemical. Wash the nuts thoroughly then split into halves. Scrape the meat from the shell with scraper made of carabao horn or a plastic spatula. Dip the meat immediately to the dipping solution previously prepared to avoid discoloration of the meat. Remove the testa (brown paring) and slice into desired size and shape. Soak again in the dipping solution. After all the meat are sliced, drain and wash thoroughly with water to remove the sulfite. Set aside.

Prepare the light syrup by dissolving the sugar into the water at the rate of 1 kilo per 2 liters of water. Mix thoroughly to completely dissolve the sugar. Add 0.01% to 0.02% vitamin E (100 IU) and mix again. Add the prepared buko meat to the syrup then heat to boil. Steep buko in syrup for one hour. Drain buko meat and arrange in trays and then dehyrate at 40-450C for 16-18 hours. Cool and pack in polyethylene bags.

E. Process Flow Diagram

The process flow diagram for the preparation of dried buko chips is shown in Figure 6.

F. Analysis of Dried Buko Chips

The proximate analysis of dried buko chips is shown in Table 2.

Table 2. Proximate analysis of sweetened and unsweetened dried buko chips (Raymundo, 1984).

------Constituent (%) Sweetened Unsweetened ------Moisture 4.7 2.3 Crude protein 3.6 7.7 Crude fat 17.7 51.4 61.6 31.6 ------

COCONUT-FILLED WHITE SOFT CASE

A. Product Descript and Uses

Coconut-filled white soft cheese is made from a formulation consisting of 60% coconut milk and 40% non-fat dry milk (NFDM). The product is comparable to that of soft cheese made from 100% cow's milk in terms of flavor, aroma, texture and general acceptability. The shelf life of the product is 2 days at ambient temperature (28-300C) and one week at refrigerated (5-100C) temperature storage.

The coconut-filled white soft cheese is an excellent spread for bread and as garnishing for some native delicacies.

B. Equipment/Materials Needed

Coconut grater Cooking vessel Mixer Basin Weighing scale Ladle Thermometer Knife Cheese molder Cheesecloth

Materials (for 10 liters cheesemilk):

Coconut milk (pure) - 960 grams Non-fat dry milk or skim milk - 640 grams Water - 8.4 liters Salt - 250 grams Starter culture - l liter Rennet - 300 ml Yield = 35 pcs (150 g/piece)

C. Labor Requirement

2 persons per batch

D. Process Description

Coconut meat is grated and the milk extracted either by handpressing or by mechanical method. The coconut milk is added to the water previously measured, boiled and cooled up to 720C. The mixture is stirred into a homogenous mixture and the temperature of the mixture is allowed to go down to 600C. At this point the skim milk or NFDM is added with constant stirring to avoid lumping. Ten percent of the previously prepared starter cultures (5% Streptococcus lactis and 5% S. diacetilactis) is added. The mixture is stirred and then allowed to stand for 15 minutes. Fine salt (2.5%) is added to the mixture before filtering it through clean cheesecloth. The mixture is heated in a waterbath until 720C is reached. The mixture is held at that temperature for 5 minutes before it is quickly cooled in ice waterbath to 400C. Rennet (3%) is added and then the mixture is left undisturbed for 15 to 30 minutes. The curd formed is cut into 1-inch thick cubes then stirred gently. Set aside the mixture for 10 minutes.

The curd is transferred to cheese molder lined with cheesecloth then allowed to drain overnight at 50C. The cheese is cut into desired size, wrapped in wax or plastic sheet then stored at 5-100C until consumed.

E. Process Flow Diagram

The process flow diagram of processing coconut-filled white soft cheese is shown in Figure 7.

F. Analysis of the Product

Coconut-filled white soft cheese is a nutritious product. It contains 9% protein, 16.80% fat, 1.95% salt (sodium chloride) and 65.92% moisture.

COCO YOGHURT

A. Product Description and Uses

Coco yoghurt is a product made from 50% coconut milk and 50% non-fat dry milk (NFDM). The product has the desired pH, acidity (% lactic acid) and viscosity necessary for high quality yoghurt. The solid-non-fat content desired for yoghurt is attained upon further addition of 6% NFDM and the acceptability of the product is further enhanced by the addition. of 12% sugar to the formulation. The product is acceptable even after storage of 5 days at 100C.

Coco yoghurt is consumed as snack or daily food for therapeutic purposes like aid in digestion for older people.

B. Equipment/Materials Needed

Containers, 20-liter and 40-liter capacity Weighing balance Thermometer Mixer Ladle Yoghurt containers

Materials:

Coconut milk - 600 ml Skim milk or NFDM - 800 grams Water - 9 liters Sugar, refined - 1.26 grams Streptococcus thermophilus starter culture - 15.00 ml Lactobacillus bulgaricus starter culture - 15.00 ml

Yield = 70 packages (150 ml/pkg)

C. Labor Requirement

2 persons per batch

D. Process Description

The coconut meat is grated and the milk is obtained by pressing. The coconut milk is stirred-in the previously heated (720C) water then blended into a hornogenous mixture. When the temperature of the mixture reaches 600C, the NFDM is added and stirring is continued to prevent lumping. The mixture is heated in a waterbath to 850C and held at this temperature for 20 minutes. The mixture is quickly cooled down to 420C in an ice waterbath before adding the starter cultures. L. bulgaricus starter culture is added 30 minutes after the addition of S. thermophilus. The inoculated milk is transferred to yoghurt containers then incubated at 420C for 4-5 hours. Immediately transfer the coco yoghurt to 10-150C storage.

E. Process Flow Diagram

The process flow diagram of the manufacture of coco yoghurt is shown in Figure 8.

F. Analysis of Coco Yoghurt

Coco yoghurt consists of 2.28% protein, 3.36% fat, 15.37% solid-non-fat (SNF), 0.90% total acidity (expressed as lactic acid), 11.00% total and 76.63% moisture. Coco yoghurt can be stored for 5 days at 150C without affecting its acceptability.

CULTURED COCONUT SKIM MILK-BLEND BEVERAGE

A. Product Description and Uses

Cultured coconut skim milk-blend beverage is a yakult-type product made from a combination of 50% non-fat dry milk (NFDM) and 50% coconut skim milk through the action of Lactobacillus bulgaricus.It is a nutritious product free of chemical additives, non-fattening and easily digested. It is usually consumed as a beverage.

B. Equipment/Materials Needed

Blender Cooking container Weighing scale Measuring devices Refrigerator Bottles Materials (for 10 liters mixture): Coconut skim milk - 3.60 liters Sugar, refined - 10.00 kilos Skim milk or NFDM - 400 grams Starter culture - 300 ml Water - 7.2 liters Yield = 320 packages (250 ml/pkg)

C. Labor Requirement

2 persons per batch

D. Process Description

The coconuts are grated and the milk extracted by pressing. The coconut milk is poured in clean wide-mouthed bottles to half the volume then covered and cooled to 170C. The mixture is then' shaken vigorously (churning) until coconut skim milk separates from the solidified coconut cream or fat. The coconut skim milk is collected and measured.

The coconut skim milk is stirred-in to the previously boiled water (600C) then NFDM is added with constant stirring to avoid lumping. The mixture is pasteurized at 900C for 30 minutes then cooled to 400C before addition of the starter culture. The inoculated milk is incubated at 370C for 24 hours then homogenized for 5 minutes. The mixture is heated to 600C before the addition of sugar. The heating is continued until the temperature reaches 800C. Stirring is done while the mixture is being heated. The mixture is allowed to cool down to 600C before the addition of flavoring extract (lemon) if desired. The coconut skim milk-blend beverage is bottled then pasteurized in a waterbath for 30-60 seconds.

E. Process Flow Diagram

The process flow diagram for the manufacture of cultured coconut skim milk-beverage concentrate is shown in Figure 9.

D. Analysis of Cultured Coconut Skim Milk-Blend Beverage

The chemical analysis of cultured coconut skim milk-blend concentrate is as follows: pH = 3.81, lactic acid = 0.10%, total soluble solid = 580Brix, moisture = 47.11%, total solids = 52.89%, fat = 2.20% and protein = 2.56%.

DMYDRATED MATURE COCONUT MEAT

A. Product Descript and Uses

Dehydrated mature coconut meat (DMCM) is a product similar to copra except that its preparation is done under hygienic conditions. DMCM is white, clean, with pleasant smell, stable even after one year storage at ambient temperature and mold-free. It is a product that can be directly consumed either as food or an ingredient in several dishes. It can also be consumed as snack food when sweetened or in unsweetened form. When rehydrated, coconut milk can be extracted from DMCM.

B. Equipment/Materials, Needed

Dehydrator (LTPLB Copra Drier) Soaking and washing tank Cooking kettle Knives, stainless steel Stove

Materials:

Mature coconut (10-12 month) - 5,000 Sodium metabisulfite - 2% Yield:

Nut/kg dried meat - 4.50 kg DMCM, percent - 65.00 % ------Dried meat - 556 kg

DMCM (5% MC) - 361 kg Premium copra - 195 kg

C. Labor Requirement

Sheller - 2 persons Dryer tender - 2 persons Utilityman - 2 persons

D. Process Description

Dehusk mature nuts and remove the shell. Wash meat with clean water then pasteurize in hot water (82-900C containing 2% sodium metabisulfite for 10 minutes. Drain and arrange in the trays and dry using the UPLB Copra Dryer for 24-36 hours or until the moisture content is approximately 10%. Place dried coconut in clean aerated room (250C) for one week for curing. The coconut must be packed in cloth bags. After curing, pack DMCM in polyethylene bags, seal and then store in a cool, dry place.

E. Process Flow Diagram

The process flow diagram for the manufacture of dehydrated mature coconut meat is shown in Figure 10.

F. Analysis of Dehydrated Mature Coconut Meat (DMCM)

The DMCM contains 6.77 to 11.06 percent moisture after drying and upon curing the moisture content decreases to 5.84 to 6.05% rendering it stable. The residual sulfur dioxide retained in DMCM is 0.09% which is lower than the allowable limit in food. The free fatty acid content is 0.35% (as oleic). It has negative count for mold, Coliform, salmonella and staphylococcus.

NATA DE COCO

A. Product Description

Nata de coco is one of the non-traditional coconut products. It is cellulosic white to creamy-yellow subtance formed by Acetobacter aceti subsp. xylinum on the surface of sugar-enriched coconut water, coconut milk, plant extracts, fruit juices, and other waste materials rich in sugar.

Nata de coco is popularly utilized as dessert. It is also used as an ingredient in other food products such as ice cream, fruit cocktail, mixed frozen delights and processed into candied nata with varied flavors such as , mint, strawberry, lemon and others.

B. Country of Origin

Nata de coco originated in the town of Pagsanjan, Laguna in the Philippines in the early 1940's. It was first observed as a spontaneous growth of slimy substance in rotting pineapple parings, wherein acidic juice was extracted and used for bleaching pineapple cloth. The organism responsible for the formation of nata was isolated and identified as Acetobacter aceti subsp. xylinum.

C. Equipment/Materials Needed

Coconut grater, manual Weighing scale, top loading Mixing plastic container, 200-liter capacity Plastic basin Strainer/filter cloth Laddle wooden or bamboo Fermentation container, 8x8x5 inches, 500 pcs

Materials:

Grated coconut meat - 10 kilos Sugar - 20 kilos Glacial Acetic Acid - 4 liters, Nata Starter culture - 50 liters Water - 280 liters Yield = 200 kilos (2 batches per month)

D. Labor Requirement

2 persons, 20 man-day per month

E. Process Description

Place 5 kilos grated coconut meat in a basin and add 5 liters of water. Mix and squeeze the grated meat in water. Filter through cheesecloth. Repeat extraction using another 5 liters of water. Combine the extractions and add 130 liters of water (to complete the 140 liters of water required in the formulation). Add sugar (10 kilos), glacial acetic acid (2 liters) and 25 liters of mother (nata starter culture). Use wooden or bamboo ladle to mix thoroughly and dissolve the sugar. Dispense the mixture into fermentation containers to approximately 2 inches high. Cover containers with clean paper. Arrange the containers by piling up on top of the other to minimize space. Leave undisturbed for 10 days.

Harvest and clean nata. The yield of the formulation is 100 kilos of raw nata.

F. Analysis of Sweetened Nata de Coco

Nata de coco cooked in syrup or nata de coco preserved contains, 67% water, 0.2% fat, 12 mg% calcium, 5 mg% iron, 2 mgO/o phosphorous, traces of thiamine and protein. and 0.01 microgram percent riboflavin. Nata. de coco can be fortified with (niacin, riboflavin, thiamine and ascorbic acid) and minerals (calcium and phosphorous) to enhance its nutritive value.

COCONUT WATER VINEGAR

A. Product Description

Coconut water vinegar is a product of alcoholic fermentation of coconut water augmented with 10-12% sugar using Saccharomyces cerevisiae. The acetous fermentation with Acetobacter aceti starts after 5% ethanol is produced.

Vinegar is a common condiment in every household. It is used as a seasoning for meat, fish and vegetables, in manufacturing of vegetable pickles, catsup, mayonnaise, mustard, dressing, sauces and as additives in many manufactured foods to enhance flavor.

B. Equipment/Materials Needed

Plastic drum, 200 liter capacity (5 pcs) Stirring paddle, wooden (5 pcs) Cheesecloth, 5 meters Cooking vessel, 200-L capacity

Materials:

Coconut water - 600 liters Sugar - 90 kilos Yeast - 1 kilo

C. Labor Requirement

2 persons, 20 man-day per month

D. Process Description

A semi-continuous process of coconut water vinegar production involves the following: The coconut water is strained through a piece of cheesecloth to remove any solid particles. Sugar is added to adjust the concentration to approximately 10-12%. The mixture is pasteurized by heating to boiling point. Do not overheat as it affects the flavor. The mixture is transferred to the fermentation container and allowed to cool at ambient temperature. Activated yeast starter is added at the rate of 0.5 gram per liter mixture. Yeast starter is activated by dissolving the yeast pellet/granules in warm (40-450C) water and allowed to foam. before adding to the coconut water mixture. The mixture is allowed to undergo alcoholic fermentation for 7-10 days under anaerobic condition. Stir in acetic acid starter culture (mother vinegar) which is added at the rate of 30%. After 10 days, 1/2 of the total volume of the mixture is harvested then replaced with alcoholic coconut water. The cycle is repeated every 10 days.

E. Analysis of Coconut Water Vinegar

Coconut water vinegar consists of 98% moisture, 0.1% fat, 1.4% total carbohydrates, 0.3% ash, 24 mg% calcium, 34 mg% phosphorous, 0.1 mg% iron, 0.01 mg% riboflavin, and traces of protein, thiamine and niacin. The value is 3 calories per gram.

COCONUT WATER WINE AND COCO CHAMPAGNE

A. Product Description and Uses

Coconut water wine is a product produced through the action of selected strain of Saccharomyces cerevisiae on coconut water from mature nuts upon reinforcement of sugar up to 20-25% Brix. From the coconut wine a champagne-type product is produced by further inoculating in bottles with selected strain of Saccharomyces cerevisiae var. champagne. The product is golden yellow in color with flavor of coconut. An added feature of the coco champagne is the sparkling characteristics. The product is served like any other alcoholic beverage.

B. Equipment/Materials Needed

Stainless steel pot Pails Stove Thermometer Stirring paddle Dipper Funnels Fermentation vessels

Materials:

Coconut water - 1,000 liters Sugar - 200 kilos Starter culture - 0.5 liter Bottles, long-neck (750 cap.) - 1,333 pcs Cork - 1,333 pcs Cap seals - 1,333 pcs Labels - 1,333 pcs Yield = 1,333 bottles (750-ml cap.) of wine or champagne

C. Labor Requirement

2 persons (7 working days)

D. Country of Origin

The products are newly developed at the Institute of Food Science and Technology, College of Agriculture, University of the Philippines at Los Bahos, College, Laguna, Philippines.

E. Process Description

The process includes filtration of fresh coconut water, addition of sugar, pasteurization for 30 minutes, cooling, inoculation of 24-48 hour culture of S. cerevisiae and fermentation for 3 to 4 weeks. In case of coco champagne, after fermentation process, the wine is transferred to champagne bottles then inoculated with active cells of S. cerevisiae var. champagne. The bottles are plugged with cork stopper which is securely tied with wire or with crimp metal cap. The bottled wine is aged for 6 to 16 months.

F. Analysis of the Products

The chemical composition of coconut wine/coco champagne is 10-12% ethanol, 0.72% total titratable acidity (expressed as lactic acid), 8.0-9.OoBrix total soluble solids and pH of 4.0. Sensory evaluation revealed that the product is highly acceptable.

PRODUCTS FROM COCONUT RESIDUE

Coconut residue is usually a waste material from processing different food products. Due to its nutritive value, technologies for its utilization were developed. On the average, the coconut residue from the wet process is composed of 7.5% crude protein, 3.9% fat, 20.8% crude fiber, 64.4% carbohydrates (from acid hydrolyzed sample), 5.0% moisture and 1.8% ash.

Coconut flour is the major product from coconut residue. The flow diagrams for the production of coconut flour are shown in Figures 11 and 12. The flour is used partly to substitute wheat flour in the formulation for the manufacture of baked products (about 10-15%), cookies (as much as 65%) and cakes (10%).

Dried coconut residue is also utilized in the manufacture of several snack foods and sweetened products such as pretzels, brittle, macaroons, polvoron and candies.

Various recipes and formulations have been developed. Some of them are as follows:

COCONUT BREAD

All purpose wheat flour 264.0 g Coconut flour 66.0 g Milk 118.0 ml Sugar 19.5 G Salt 7.5 g Vegetable shortening 12.0 g Yeast, active dry 3.5 g Water 118.0 ml

COCONUT COOKIES

Margarine 170 g Hydrogenated fat 190 g Sugar 270 g Eggs, beaten 135 g Vanilla 8 ml Coconut flour 100 g Wheat flour 400 g Baking powder 10 g

COCONUT PRETZELS

All purpose wheat, flour 2 c Coconut residue 2 c Margarine 1/3 c Sugar (brown) 3/4 c Vanilla 1/2 t Baking powder 1-1/2 t

COCONUT BRITTLE

Toasted residue 2 c Refined sugar 1 c Salt 1/2 t Margarine 2 t

MACAROONS

Coconut residue 2 c Margarine 1/2 c Condensed milk 2/3 c Vanilla 1 t Eggs, whole 2 pcs Refined sugar 1/2 c

COCONUT POLVORON

Toasted coconut flour 1/4 c Toasted wheat flour 3/4 c Sugar 4 t Powdered milk 6 t Margarine 5 t

REFERENCES

BANZON, J.A., O.N. GONZALEZ, S.Y. DE LEON and P.C. SANCHEZ (1990). Coconut as Food, pp.184-198, Philippine Coconut Research and Foundation, Inc. (PCRDF), Diliman, City, Philippines.

DE LEON, S.Y. (1972). Prospects of a coconut flour industry in the Philippines. Asian Institute of Management, Makati, Metro , Philippines.

Food Composition Tables: Recommended for Use in the Philippines. Handbook I, FNRI, NSDB, Manila, Philippines.

MANOTOC, H.Z. and A.B. ASPERAS (1970). Processing of young coconut (Cocos nucifera Linn.). Phil Agr. 54:210-226, College, Laguna, Philippines.

RAYMUNDO, L.C. (1984). Food products from young coconut. Proc. 2nd National Coconut Research and Development Symposium, PCARRD, Los Banos, Laguna, Philippines.

SANCHEZ, P.C. and P.M. RASCO (1983). Utilization of coconut in white soft cheese production, Phil. J. Coco. Studies 8 (2):93-99, Diliman, Quezon City, Philippines.

SANCHEZ, P.C., E.I. DIZON and A.S. PEDREZUELA (1984). Fermented beverage from coconut skim milk, Phil. J. Coco. Studies 9 (1 & 2):26-35, Diliman, Quezon City, Philippines.

SANCBEZ, P.C. and P.M. RASCO (1984). Coconut milk in yoghurt manufacture. Phil. J. Coo. Studies 9 (1 & 2):42-49, Diliman, Quezon City, Philippines.

SANCHEZ, P.C. (1985). Village-level technology of processing coconut water vinegar. Phil. Agr. 68(4):439-448, College, Laguna, Philippines.

SANCHEZ, P.C. (1985). Coconut residue utilization for food. Proc. Workshop on Coconut Meat and Oil Processing and Utilization. Philippine Coconut Authority, Diliman, Quezon City, Philippines.

SANCHEZ, P.C. (1988). edited by: E.J. del Rosario and F.E. Merca. Fermented food products from coconut milk, pp. 88-117. Proc. Coconut Processing jEd I~X- Products Utilization, U.P. Los Ban7os, College, Laguna, Philippines.

Fernando. Dairy-type fermented food products from coconut, pp. 184-212, PCARRD Book Series No. 59/88, Los Banos, Laguna, Philippines.

SANCHEZ, P.C., E.P. LOZADA and F.S. LUCENO (1988). Potential rural enterprises for coconut products. Proc. Symposium on the Coconut Farmers: A Look into .the Future, pp. 7.0-7.22, Philippine Coconut Authority, Diliman, Quezon City, Philippines.

SANCHEZ, P.C., L.F. ALFONSO and C.L. GERPACIO (1989). New technology for the production of dehydrated edible mature coconut meat. Phil. J. Coco. Studies 14(l):26-31.