Call Prefix : PR-T

Call Suffix : 1988

Call Cutter : T - FoSc 11

Location : SEARCA Library

Format : TD

Publisher : University of the Philippines Los Baños,

Publication Date : March 1988

Publication Place : Los Baños, Laguna, the Philippines :

Summary : A preliminary study on defatting resulted in the following: (1) isopropyl alcohol was a better solvent because it did not leave any bitter taste in the product; (2) defatting at 1:3 solvent to buko meat ratio at 70 degree C for 15 minutes did not affect the acceptability of the product; (3) drying temperature should be from 55 to 60 degree C to prevent browning; and (4) defatting reduced drying time by 30 percent. Higher moisture uptake, pH change, faster formation of free fatty acids and peroxides, lower SO (subscript 2) and Vitamin E content, faster decrease in soluble solids and total sugars, and higher and faster microbial and mold growth were exhibited by defatted samples packed in laminate bags. Packing the dehydrated buko sample in aluminum pouches flushed with nitrogen gave the product longer shelf life and better quality. Vitamin E treated samples were more acceptable than sulfur dioxide (SO (subscript 2)) treated samples since the latter had a metallic after-taste. However, SO (subscript 2) proved to be a better browning inhibitor and anti-microbial agent while Vitamin E was a more effective and anti-oxidant especially when combined with SO (subscript 2). Packing was the major that influenced changes in moisture content, pH, free fatty acid, peroxide value, SO (subscript 2) content, and microbial and mold growth. Aluminum pouch was the better packaging material because it was more impermeable to water and gas entry. Residual solvent was detected in samples packed in aluminum pouches and it slightly affected the after-taste evaluation. Total sugars, total soluble solids, and Vitamin E content were primarily affected by levels of SO (subscript 2) retained. Changes in color, strength of coconut flavor, and development of rancidity were all primarily influenced by packaging, while after-taste evaluation was greatly influenced by levels of SO (subscript 2) retained during storage. The textural changes, on the other hand, was affected by defatting.