The influence of maturity of VMAC5 (Cocos nucifera L. 'makapuno') on its physicochemical, proximate composition and fatty acid profile

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Leorna, M.^1 ; Israel, K.A.^2

Production and Utilization for Food Products, National Coconut Research Center-Visayas, VSU, Baybay City, Leyte, Philippines^1

Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines^2

关键词: coconut;    Fatty acid profiles;    makapuno;    physicochemical;    Proximate compositions;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012098/pdf
DOI  :  10.1088/1755-1315/102/1/012098

来源: IOP

【 摘 要 】

"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, Baybay City, Leyte, Philippines. Maximum utilization of this commodity is dependent on its thorough characterization. This study aimed to determine the influence of nut maturity on its physicochemical, proximate composition and fatty acid profile. Results revealed that VMAC5 nuts were affected by maturity. An 8-month old nuts exhibited heavier weight compared to mature nuts. The total sugar decreased with maturity. TSS and pH were not affected by maturity. Proximate composition were affected by maturity with moisture content of 59.17-86.88%, crude protein of 1.58-2.62%, crude fiber of 2.24-5.43% and crude fat of 3.06-12.14% of which >50% were medium chain fatty acids (MCFA).