From waste to taste: Assessing the viability of coconut (Cocos nucifera) pulp as an ingredient in meatball production
Article Main
Abstract
One by-product of the coconut (Cocos nucifera) is the coconut pulp (sapal), obtained from the coconut meat after the extraction of the coconut milk. This residue is typically discarded as waste. The nutritional value of this underutilised waste is particularly significant, with a notable protein concentration. The present study aimed to assess the viability of coconut pulp as an ingredient in meatball production and to explore its potential for use in new product development. The respondents in this study were identified in Danao City, Cebu, Philippines, through a random sampling technique, and served as the source of the necessary data. This study employs a descriptive quantitative research method. This experimental study used four formulations (F1-F4). This study determined the most preferred formulation through sensory evaluation, including descriptive testing of the product's taste, texture, aroma, appearance, and overall acceptability across four formulations. The evaluation was conducted by 20 food experts and 80 non-experts. Analysis of Variance was used to examine statistically significant differences among the distinct groups. F4 got the highest mean score of the different attributes, namely taste (x̄ = 4.40; x̄=4.55) texture (x̄ = 4.25; x̄ = 4.59) aroma (x̄ = 4.55; x̄ = 4.66) appearance (x̄ = 4.65; x̄ = 4.65), and overall acceptability (x̄ = 4.55; x̄ = 4.74), as perceived by experts and non-experts, respectively. This implies that among the four formulations, the F4 is the most preferred coconut-based meatball substitute. Overall, this study offers a healthier option and addresses the underutilization of coconut pulp.
Article Details
Article Details
Cocos nucifera, Coconut pulp, Meatball production, Sensory evaluation, Underutilized waste
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