Physicochemical and biochemical profiling of VMAC5 for process optimization in the development of dehydrated 'makapuno' (Cocos nucifera L. 'makapuno')

'Makapuno' is one of the promising commodities of the Philippines with good nutritional quality. VMAC5 is the most recent 'makapuno' variety developed by the Visayas State University (VSU), Baybay City, Leyte [Philippines]. This study aimed to determine the physiochemical and biochemical characteristics of VMSC5 nut at different stages of maturity (8, 9 and 10 months old). Physiochemical profiling of the liquid endosperm revealed that total sugar and TSS decreased with maturity. Starch content and viscosity increased with maturity. Characterization of the solid endosperm or 'meat' revealed that meat thickness and firmness increased with maturity. Total sugar significantly decreased with maturity. Reducing sugar was lowest at 9-month old nut with 1.23%. The TSS and pH values were not affected by maturity. The proximate composition revealed that the moisture content was highest in an 8-month old nut of 86.88% with 9 and 10 months of 59.17% and 66.02%, respectively. The crude protein content increased with maturity at 1.58-2.62%. The crude fat increased with maturity of 3.06-12.14% of which 50% were MCFA specifically lauric acid accounted 40% of the total fat. The crude fiber content was higher in mature nuts with 5.43% and 5.11% for 9 and 10 months old, respectively. The ash content was not affected by maturity of 0.14-0.36%. The NFE was higher in a mature nuts with 20.40% and 15.00% in 9 and 10 months old, respectively with 6.10% in an 8-month old. The biochemical activity of VMAC5 meat decreased with maturity. A total antioxidant of 13.77, 11.52 and 7.49 mumolTE/g, catalase of 3.81, 2.93 and 2.91 units/mg protein and peroxidise of 0.43, 0.24, and 0.18 units/mg protein activity in an 8, 9 and 10-month old nut. Dehydrated 'makapuno' was produced from VMAC5 meat using sequential two-phase statistical approach. Screening of the variables for dehydrated 'makapuno' processing using Plackett-Burman Design suggested to use 10 month old nut, 2 mm slice thickness, less than or equal to 10 minutes blanching time, 500 ppm sodium metabisulfide, 4 hours soaking time, less than or equal to 70 deg C drying temperature and the level of sugar is still to be explored. Blanching time, sugar level and drying temperature were subjected to optimization using Central Composite Design of Response Surface Methodology. Optimum processing condition was set at 2 minutes blanching time, 38% sugar and 75 deg C drying temperature with both R sup 2 and accuracy above 90% for moisture content, Aw, total antioxidant and lipid peroxidation.