Development of frozen makapuno meat as intermediate raw material for food processing
2018
Cabrera, S.G. | Quinay, E.B. | Magnaye, N.L. | Untalan, M.K.C. | Perez, I.F.P. | Ona, E.A. | Medina, J.C.
The demand of food industry for Makapuno is increasing and with the application of Embryo Culture Makapuno technology the coconut which can produce only 2-20 % nuts can now have 75-100% Makapuno nuts, thus processing the Makapuno meat to a shelf stable product to be used by the industry is significant. The primary aim of the study was to develop Makapuno as Intermediate Raw Material for Food Processing. In addition, the study was also done to investigate the effect of blanching and blast freezing on the proximate, rancidity, microbial, and sensory characteristics of Embryo Cultured Makapuno (ECM). The Makapuno were shredded blanched at two temperatures for three different time (in minutes), blast frozen and stored until six months. Significant changes were observed in moisture content, ash content and crude protein, while there is no significant difference in the crude fat of Makapuno samples processed in varying time in all storage months. The peroxide values obtained from Makapuno were relatively low, hence the samples were stable against oxidation. The samples which were processed were found safe for microbial properties and safe for consumption. There is no significant difference in sensory properties of ice cream and pie with processed Makapuno at varying blanching time in both temperatures. The results of freeze thaw cycle showed an increased in percent thawing loss. Nylon polyethylene was used as the packaging material for the processed Makapuno since this material is suitable for blast frozen food. The results of this study can be used as a basis for further development of food products with Makapuno as ingredient.
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