Physico-chemical properties and processing possibilities of LSU [Leyte State Univ.] - developed makapuno
2002
Lauzon, R.D. | Diaz, L.C. | Lawagon, B.B. (Leyte State Univ., VISCA, Baybay, Leyte 6521-A (Philippines). Dept. of Food Science and Technology)
Physico-chemical analysis of the different macapuno varieties developed in the National Coconut Research Center (NCRC), LSU, Visca, Baybay, Leyte [Philippines] was undertaken. Physical, functional, proximate and sensory attributes of the endosperm were determined. Processing potentials of macapuno was assessed and sensory qualities of the developed products were evaluated. It was noted that variety affect the physical and functional properties of macapuno. VMAC 4 exhibited the largest physical measure and VMAC 1 the smallest. Proximate composition of the endosperm was found significantly different from all varieties evaluated. Macapuno endosperm exhibited a high fat component of 30.81-44.97%; protein of about 9.03-10.81% and very low fiber content of 0.17-0.031%. Sensory attributes of fresh macapuno endosperm does not significantly differ from each other except for juiciness and texture. Regardless of variety, macapuno get a very acceptable sensory qualities. The bland taste and absence of strong odor makes the macapuno endosperm a potential material for the development of novel food product
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