Variability of Sensory Acceptance and Flavors of the Inflorescence Sap Deriving from Four Widespread Cultivars of Coconut (Cocos nucifera L.)
Journal Title: Current Journal of Applied Science and Technology - Year 2017, Vol 22, Issue 3
Abstract
Aims: The study focuses on the sensory properties of the coconut inflorescence sap for promoting its consumption by populations. Study Design: Four widespread coconut cultivars sampled, namely Malaysian Yellow Dwarf (MYD), West African Tall (WAT), and the improved hybrids MYD x WAT (PB121+) and Cameroon Red Dwarf x Rennel Island Tall (PB113+). Sap collected from young unopened inflorescences. Acceptance and descriptive sensory flavors variability of the sap samples assessed using 75 and 15 panelist tasters, respectively. Place and Duration of Study: Marc Delorme Research Station for Coconut (MDRSC), from the National Centre of Agronomic Research, Abidjan, Côte d’Ivoire, between November 2014 and March 2015. Methodology: Six healthy adult coconut trees (over nine years of age) randomly selected from experimental plots of the MDRSC. Unopened inflorescences (of rank 8) selected per palm to produce the coconut sap. Coconut sap harvested twice a day and sap volumes gathered per cultivar and kept fresh into a freezer till the sensory assessment. The analyzes targeted the acceptance of the coconut sap samples from the consumers, then the estimation of the sweet, salty and sour sap flavors degrees using a 7 points rating scale. Data were collected through written rating after tasting trials achieved according to standard directives at the Technology Laboratory of the MDRSC, using 75 tasters for the hedonic characterization and 15 tasters for the sensory profile. Results: The tasting panelists enjoyed the coconut saps resulting from the 4 overall cultivars, but in various proportions ranging from 67.86% (WAT) to 92.86% (PB113+). The samples from WAT and PB113+ are more accepted, with full enjoyment mentioned by 48% and 62% panelists, respectively. The sweet flavor is felt with degrees ranging between 5.67/7 (PB113+) and 6.39/7 (MYD). The salty and sour flavors are felt with lower indexes oscillating between means of 2.03 and 3.21 from the 7 points rating scale. Conclusion: The MYD cultivar produces most sweetened sap whereas that of PB113+ hybrid is more appreciated for consumption. Both WAT and PB113+ cultivars could be promoted in coconut sap production for fresh drink. Besides, the sweeter sap of MYD and PB121+ could be processed into other coconut by-products such as vinegar, alcohol, syrup or coconut sugar.
Authors and Affiliations
Konan N’Guessan Ysidor, Assa Rebecca Rachel, Biego Godi Henri Marius
Keywords
Related Articles
- EP ID EP318872
- DOI 10.9734/CJAST/2017/33059
- Views 108
- Downloads 0
Modeling and Simulation of Hybrid Maximum Power Point Tracking for Solar Power System
This paper presents, a Hybrid Maximum Power Point Tracking (HMPPT) controller for solar power system is modeled using MATLAB Simulink. The model consists of PV module, boost converter, and HMPPT controller and load. The...
Strength Properties of Bamboo-Fibre Cement Boards Used as Building Partitions
This research studied the strength properties of Bamboo-fibre Cement Boards used as building partitions, and compares the results with those of a conventional partition board. Bamboo-fibre Cement Boards, with bamboo by v...
Influence of Nutrients on Growth and Yield of Bajra Napier Hybrid Grass
Fodder crops cultivation in India is gaining momentum to overcome the feed and fodder shortages for the farm animals. Application of nutrients for fodder crops is a rare phenomenon and the package of practices are not ad...
Optimization of the Rehabilitation of Concrete Buildings Based on Their Dynamic Properties
The present work describes the development of an optimization model for the rehabilitation process of concrete buildings damaged mainly by the effects of an earthquake. Currently, the process is carried out according to...
Research on Oxidation of Phenanthrene to Phenanthrenequinone and Its Kinetics
The oxidation of phenanthrene with TBHP into phenanthrenequinone and its kinetics have been studied. Reaction conditions were investigated by orthogonal test. For the oxidation of phenanthrene to phenanthrenequinone the...