Coconut Residue Pasta and Evaluation of its Sensory Characteristics

Abstract

INTRODUCTION

Coconut residue gained after the extraction of milk is inedible and onlya few employed it as fertilizers. Most of its quantities are left to rot as of waste material. Apart from it, according to the report of the Food and Nutrition Research Institute of Department of Science and Technology (2013), it can be turned into coconut flour. This coconut flour can be able to use in the production of pasta. The DOST-FNRI proved that coconut flour contains dietary fiber and high protein. Recent studies have indicated that the increased intake of high fiber food was found to be effective in elimination of waste, sugar, and fat from body; dietary fiber may prevent constipation; consequently, the present study will transform the waste material the coconut residue into nutritive pasta as a practical response.

METHODS

The coconut residue was turned into coconut flour by drying, roasting and baking. The coconut flour was manufactured as coconut pasta by cutting it into strips and used it for actual cooking. The researcher prepared three (3) samples of coconut pasta with different amount of coconut residue (120g, 240g and 360g) and all-purpose flour (360g, 240g, 120g). They were evaluated in terms of sensory characteristics. And to analyze the data gathered, analysis of variance was employed.

RESULTS

Table 1. Characteristics of coconut residue pasta in terms of Sensory CharacteristicsGeneral Acceptability5.35 5.755.3Slightly LikeModerately Like Slightly Like

DISCUSSIONS

Beyond conducting the evaluation and analysis of variance for each characteristic, results showed that there is no significant difference among the three samples in terms of appearance, odor, taste and general acceptability while there is in terms of texture. Sample 2 (50% coconut residue, 50%all-purpose flour) has the most favored sensory characteristics. Using coconut flour represents a major role in production of pasta.