Utilization of pili oil food processing

This study aimed to determine the physical and chemical characteristics of pili kernel and pulp oil; and to develop technologies on the utilization of pili oil for salad dressing, fish canning, frying oil, and margarine manufacture. Results of the study showed that pili oil mayonnaise had no significant difference from olive oil mayonnaise relative to most sensory characteristics. It was considered less glossy but had a more intense yellow color, oily mouthfeel, nutty flavor and smell. One important observation in the study was the poor stability of the pili oil mayonnaise emulsion at refrigerated temperature. This may be due to the higher melting point of fatty acid components of pili oil. Pili oil contains 32% palmitic and 16% stearic acid. This indicates the need for winterization or the addition of an appropriate emulsifier. When tested, the efficacy of gum tragacanth to stabilize the mayonnaise emulsion at three levels of application were: 0.5%, 1.0%, and 1.5%. At 1.0%, the consistency of the product was most acceptable, but it failed to stabilize the emulsion at refrigerated storage. Pili oil mayonnaise (P55.83/250 g) was more expensive than olive oil mayonnaise (32.08/250 g), based on the cost and return analysis. This was mainly due to the high cost of pili oil, which may be attributed to the low production/supply of pili. It was expected that with the increased production of pili, there will be a corresponding decrease in the price of pili kernel. A comparison of the sensory quality of canned tuna in pili oil and corn oil showed no significant difference between the two products in all organoleptic aspects including their general acceptability. Both obtained a mean rating of 7.08, in a scale of 9. It is, therefore, possible to use pili oil in canning fish. A comparative cost analysis of canned fish in pili and corn oil showed a slightly higher raw material cost with pili oil. This was attributed to high kernel cost. However, pili oil maybe considered a gourmet oil because of its intrinsic qualities