DEVELOPMENT, ACCEPTABILITY AND MOISTURE CONTENT OF SOFT CANDY UTILIZING TARO (Colocasia esculenta), YOUNG COCONUT (Cocus-

nucifera) AND PILI NUTS (Canarium ovatum)

by: Jezzabie O. Garciajezza_garcia@yahoo.com

The Sorsogon State CollegeSorsogon City

BACKGROUND OF THE STUDY

Soft candies are chewable and very often soft enough to be simply broken down or cut byfinger pressure alone. (Gatchalian and De Leon, 2005).

Coconut is kown as”wonderfood” and is regarded as perfect diet because it contains almostof all essential nutrients needed by human body. (Parsley2012)

Taro is high in carbohydrate, greater than potato, and consequently one of the highestvegetable sources of energy. It is also a good source of dietary fibre, folate and zinc plus asource of vitamins C, E and B6 plus niacin. The Department of Science and Technology (DOST)yesterday said there are selected root crops that have low glycemic index (GI) and would begood for diabetics one of which is the taro (gabi)( Macairan,2010).

Pili nut are an excellent source of heart health omegas that aid in the prevention ofcardiovascular disease and brain function. In addition, the nuts contain all eight essentialamino acids. This assists in maintaining healthy blood sugar levels, the development of muscletissue, regulation of energy, hormone production, healthy skin and bones liver detoxification,nerve cell health and brain balance(PCARRD 1997).

OBJECTIVES develop a soft candy utilizing the taro, young

coconut and pili nuts.

determine the acceptability of the product along

the three treatments

determine moisture analysis of the most accepted

treatment

find out the nutritional component of the developed

product

MATERIALS AND METHODS

Developmental and experimental method of research

was used. Developmental method was used because

the output of the study is a new product utilizing the

indigenous materials as main ingredients.

Also, Experimental method was used since three

treatments or formulation was made.

Descriptive method was also used since the instruments

have scales to be described.

PRODUCTION OF TARO

PRODUCTION OF SHREDDED YOUNG COCONUT MEAT

Selection Washing

Dividing into Halves

Shredding

Weighing

PRODUCTION OF COCO TARO AND PILI NUT SOFT-CANDY

FINISHED PRODUCT

DETERMINATION OF MOISTURE CONTENT

Evaporation method was used in determining the percent moisture content of the most accepted product.

RESULTS AND DISCUSSION

Table 1. Percentage of Three Treatments made for Taro Coconut and Pili Nut Soft Candy

Ingredients T1 T2 T3

% % %

Sugar 30.97 32.97 36.97

Taro 37.86 34.91 32.91

Young coconut

meat

21.39 18.45 16.45

Pili Nuts 8.34 8.34 8.34

Coconut milk 4.01 4.01 4.01

Vanilla 0.69 0.69 0.69

Food Color 0.63 0.63 0.63

Total 100% 100% 100%

TABLE 2. SENSORY EVALUATION RESULT FOR TARO COCONUT AND PILI NUT SOFT CANDY

Treatments Weighted Mean Description

T1 6.5 Like slightly

T2 7.89 Like moderately

T3 8.4 Like very much

MOISTURE CONTENT OF COCO TARO AND PILI NUT CANDY

The percent moisture obtained from the sample was

3.93 percent which is categorized as low in moisture.

TABLE 3.NUTRITION INFORMATION OF TARO COCONUT AND PILI

NUT SOFT CANDY

Components Amount per 100g % Daily Value

Calories 218

Calories from Fat 68

Total Fat 1.50g 2.32%

Saturated Fat 0.43 2.15%

Trans fat

Polyunsaturated fats

Total Carbohydrate 15g 5.12%

Dietary fiber 3 5.84%

Sugars 39g

Protein 1g 13.6%

Vitamin A 1%

Vitamin C 4%

Calcium 4%

Iron 4%

CONCLUSION A soft candy was developed utilizing the taro, young coconut and pili nuts

Three treatment was made and was subjected to sensory evaluation in which treatment 3 is

the most accepted treatment with an average score of 8.4 which is interpreted as Like very

much.

The percent moisture content of the most accepted treatment is 3.93 percent and classified as

low moisture

Based on the computed nutrition information the Taro Coconut and Pili Nut Soft Candy

contains Calories 218, calories from fat 68, total fat 1.50 with daily value of 2.32%, transfat 0%,

saturated fat 0.43 with 2.15 % daily value, sodium 6mg with 0.25% daily value, total

carbohydrate 15g with 5.12% daily value, dietary fiber is 3g, sugar 39g and protein 1g. Others

were Vitamin A 1%, Vitamin C, 4%, Calcium 4% and Iron 4% for 100 grams basis.

RECOMMENDATIONS

To conduct consumers acceptability test

To conduct physicochemical analysis in terms of pH, total solublesolids and microbial analysis in terms of yeast and mold countand total plate count

To determine the shelf life on the product when stored in roomtemperature and chilled temperature.

To look for the appropriate packaging for the developedproduct.

REFERENCES

Xu J. C., Yang Y.P. and Pu Y. D., 2001. Genetic Diversity in taro (Colocasia esculenta Schott, Araceae) in China: An ethnobotanical and genetic approach. Economic-Botany 55, 14-31.

Rehman S,Mushtaq, Yameen A, Almas K and Muntha S. (2004).Sensory and Nutritional Evaluation of Coconut Natural Milk Blend. Park J. Life Soc.Sci.

Albert (2013). How to grow taro. Retrieved from http://www.harvesttotable.com/2010/03/taro/

Rivera (2016).Coconut Farmers told to diversify copra. Retrieved from http://www.gmanetwork.com/news/story/443109/money/coconut-farmers-told-to-diversify-beyond-copra

Richards (2014). The ultimate guide to Coconut Products. Retrieved from http://www.agritech.tnau.ac.in/expert_system/coconut/coconut/coconut_processing.html

AgriBusiness (2016).Coconut Production Guide retrieved from http://businessdiary.com.ph/3062/coconut-production-guide/

Cathy (2013) About Filipino food. Retrieved from http://aboutfilipinofood.com/filipino-candy/page/2/

THANK YOU!