Development and evaluation of canned coconut (Cocos nucifera) strips in syrup

Abstract

This study aimed to develop and evaluate the quality of canned coconut strips in syrup. Specifically, it aimed to determine the effect of varying levels of syrup strength and citric acid. Determine the effect of varying levels of syrup strength and citric acid on the acceptability of canned coconut strips in syrup. Evaluate the sensory quality of canned coconut strip in syrup as affected by varying levels of syrup strength and citric acid by terms of color, aroma, taste, tenderness, sourness, and general acceptability. Determine the physico-chemical properties of canned coconut strips in syrup strength and citric acid. Determine the cost of production of canned coconut strips in syrup as affected by varying levels of syrup strength and citric acid. The study utilized a Completely Randomized Design (CRD) with three levels of Syrup strength and Citric acid with a total of nine (9) treatment combinations. Treatments were subjected to sensory evaluation using the 9-point Hedonic Scale for acceptability and quality scoring method for the description; physico-chemical test and cost analysis. The Analysis of Variance results showed no significant differences in all the sensory acceptability of the attributes being evaluated. Generally, canned coconut strips were described as white in color with moderately. perceptible coconut aroma, very tender texture and moderately sweet in terms of taste. Canned coconut strips in syrup composed of 20°B syrup strength and 0.2% Citric acid got the highest formulation cost of thirty-five pesos while the canned coconuts strips in syrup composed of 10 °B syrup strength and 0% citric acid had the lowest production cost of thirty pesos. Variables used did not significantly affect the TSS value of the canned coconut strips in syrup. Production cost ranged from thirty to thirty-five pesos (Php30.00 - Php35.00). Canned coconut strips in syrups made with 20% sugar and 0.2 % citric acid had the highest cost of production per formulation amounting to thirty-five pesos (Php35.00) while canned coconut strips in syrups made with 10% sugar and 0% citric acid got cheapest cost of thirty pesos (Php30.00) per formulation.