Physico-chemical properties and processing possibilities of macapuno cultivars developed at Leyte State University [Baybay, Leyte, Philippines]
2005
Lauzon, R.D., Leyte State Univ., 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 [Philippines] 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.
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