Product Formulation from a By-Product from the Production of Coconut - Based Food Delicacies

Abstract

This study aims to create healthy food products thus economical since it utilizes a so-called "scrap" of coconut as a main ingredient. Coconut residue may be considered as residual but studies shows that it contains health-affirming benefits. The coconut residue gathered from the local delicacy vendors are submitted to the DOST Laboratory for microanalysis to test if it is safe for production. Consequently, it contains the following result: aerobic plate count-2.5 x 10⁶cfu/g, total coliform count - 3.7 x 10³cfu/g, E. coli count - ˂ 1.0 x 10 cfu/g, enumeration of S. aureus - 9.0 x 10 cfu/g, salmonella detection – negative, mold and yeast count - 2.5 x 10⁵cfu/g. The report of microanalysis reflects that the coconut residue collected from the rice cake vendors is not safe to be processed. Thus, the coconut residue utilized in this study is firsthand gathered by the researcher with the observance of utmost food safety to avoid from microorganism. For the sensory attributes, the color got the highest numerical rating of 8.66 described as "like extremely", while the rest of the attributes are at the range of "like very much". The texture got the average weighted mean of 7.5, for the aroma, 7.74, for the taste, 7.56 and for the general acceptability 7.72. This result indicates that the coco nuggets is generally acceptable to the consumers, however, 34 or 68% of the participants suggested that the coco nuggets is best served with a dipping. For the nutritional content, coco nuggets contain the vital nutrients like protein, carbohydrates, dietary fiber, calcium and potassium.