Status : Verified
| Personal Name | Viviezca, Linda Cassandra R. |
|---|---|
| Resource Title | Development of pili nut (Canarium ovatum) milk |
| Date Issued | 17 July 2024 |
| Abstract | This study aimed to develop an acceptable plant-based milk alternative using Pili nuts using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of soaking period (h) and nut:water ratio (g nuts/1 kg water) on the acceptability of the sample based on creaminess, taste, and flavor. Verification experiments were used to validate the accuracy of the predictive models. Significant models (p < 0.05) to predict taste, flavor, and overall acceptability were generated with no significant lack of fit. Amount of nuts was found to have a significant effect (p < 0.05) on taste and flavor acceptability while soaking period had a quadratic effect on flavor acceptability. Soaking period and amount of nuts, however, had no significant effects on acceptability through creaminess. The optimal soaking period and amount of nuts per 1000 g of water to produce for pili nut milk is: (1) 2.79 - 4.25 h and (2) 312.09 g pili nuts, respectively. Verification experiments confirmed that the statistical models accurately predicted the responses. “Optimal” pili nut milk was found to have a pH of 6.67±0.03 and a TSS of 2.17±0.28°Bx. Additionally, color was determined to have L*, a*, and b* values of 78.67 ± 0.34, 2.14±0.12, and 11.89±0.32, respectively. Results imply that pili nut milk shows potential to be an acceptable product in the market that could set a mark for the endemic nut in Bicol to be utilized for the production of plant-based milk alternatives. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Pili nut; Plant-based milk alternative; Pili kernel; Optimization; Psycho-chemical analysis; Food industry and trade |
| Material Type | Thesis/Dissertation |
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access