The physicochemical properties and nutritional profile of the different parts and stages of maturity of “batuan” [ (Blco.) Choisy] fruits in the Visayas State University (VSU) were determined using standard analytical methods to validate their use as a safe food ingredient. Sensory evaluation on the acceptability of the dry, powdered “batuan” fruits as souring agent in fish stew dish was also conducted. Proximate composition, physicochemical properties and nutrient composition between parts and fruit maturity varied to some level. The pulp which constituted the biggest part of the fruit and the immature ones contained high moisture and acidity that decreased as the fruit matured. Ash, protein, sugar, starch, total carbohydrates, total soluble solids, and sodium content were low in “batuan” fruits. The seeds contained high crude fat, crude protein, and tannin. “Batuan” fruits were also found high in vitamin C, potassium, phosphorus, calcium, magnesium, iron, and trace levels of zinc, copper and manganese. Crude fiber and vitamin A were concentrated in the peel, pulp and ripe fruit. Based on the 9-point Hedonic scale for sensory evaluation, the fresh and the dry, powdered “batuan” fruits were comparable to one another in terms of color, mouth feel, taste and general acceptability as souring agent for fish stew. Results showed that “batuan” fruits have good physicochemical properties and nutrient contents which are comparable or even higher than some conventional fruits used as souring agents. The powdered “batuan” fruit is a potential ready-touse souring agent for domestic consumption, food industry, and other applications.
The physicochemical properties of raw and blanched flours from five promising varieties of law were determined and compared with those of wheat flour. All taro flours studied had lower protein, fat and starch contents and higher sugar and fiber contents than wheat flour Water and fat absorption capacities of raw and blanched taro flours were higher, whereas the foam capacity, foam stability, whippability and nitrogen solubility were generally inferior compared to wheat flour. Addition of salt up to 2% concentration in the flour suspension increased the foam capacities of all flours studied. the least concentration end point (LCE) for gelation of both raw and blanched taro flours was comparable to that of wheat flour While inferior to wheat flour in composition and most functional tests, the utilization of taro flour may be enhanced by incorporation of protein supplements, thereby 36 improving its nutritional value and functional properties.
The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.
“Batuan” fruit (Garcinia binucao [Blco.] Choisy), an indigenous acidulant grown in the Visayas State University, Baybay City, Leyte was analyzed for its organic acid profile at different stages of maturity for the development of potential food and non-food products. The analysis of organic acid content was done using Reverse Phase-High Performance Liquid Chromatography. Organic acids in the dried, powdered “batuan” fruit samples were extracted with the mobile phase (50mM KH2PO4/ H3PO4, pH2.8). The sample extracts and organic acid standards (oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, lactic acid, acetic acid, and succinic acid) were injected to RP-HPLC under isocratic elution with the mobile phase at a flow rate of 1.0mL min-1 and using UV-vis detection at 210nm. “Batuan” fruit samples contain oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, succinic acid, acetic acid, lactic acid, and a few unidentified organic acids. Among the organic acids present, citric acid accumulated the highest in the ripe “batuan” fruit; fumaric acid, the least. Results of this study show that “batuan” fruit could be a good natural source of acidulant for food and non-food applications.
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