Development and quality evaluation of processed makapuno binagol using different types and levels of sugars

Makapuno binagol, a Philippine sweet dessert product, was processed using mature makapuno (VMAC5 variety). Meat from mature makapuno was initially shredded and steamed for 15 minutes. Refined, brown and muscovado sugar at 30%, 40% and 50% concentrations by weight were added to makapuno then mixed and soaked for 24 hrs before cooking. Finally, the cooked makapuno meat were packed inside coconut shell, sealed and sterilized at 15 psi for 15 min. The physicochemical, sensory and microbial properties of the makapuno binagol were evaluated using color and total soluble solids (TSS), 9-point Hedonic scale, and the total plate count. Results showed that the color and total soluble solids (TSS) of the product were affected by the types of sugar used, with the makapuno cooked in refined sugar having the lightest color and highest TSS. Sensory evaluation revealed that color and aroma acceptability were affected by neither types nor levels of sugar. Texture and general acceptability were affected by the sugar level only and the sweetness by both factors. General acceptability had strong positive correlations with all attributes, with aroma having the strongest correlation, followed by sweetness, texture and color; yet, color acceptability had no correlation with measured color values. The product developed was microbiologically safe (<105 CFU/g) after one month storage at room temperature.