Extraction, Chemical Analysis, and Smoke Point Determination of Terminalia catappa Linn Seed Oil

Terminalia catappa Linn fruit, also known as tropical almond, is under-utilized. This study on food product development aimed to produce cooking oil out of the Terminalia catappa Linn seeds and determine its properties. The fruits were gathered and dehydrated for 16 hours using the Multi-Commodity Heat Pump Dryer. Each dehydrated Terminalia catappa Linn fruit was crushed to get the seed inside. The seeds were roasted and pulverized. Seeds were then subjected to oil extraction and chemical analysis. The smoke point of the oil extracted was tested in the chemistry laboratory. Based on the results, Terminalia catappa Linn seed yields 53.4% of fat. The distribution of the fatty acids in Terminalia catappa Linn oil is close to the optimum fatty acid balance ratio of saturated fatty acid (38%), monounsaturated fatty acid (MUFA 29%), polyunsaturated fatty acid (33%) of 1:1:1. The smoke point of the Terminalia catappa Linn oil is 392 °F or 200 °C, which is comparable to the smoke points of other common cooking oils. Therefore, Terminalia catappa Linn seed oil can be a healthy and practical option for cooking. Market studies and microbiological tests of the Terminalia catappa Linn oil are recommended.Keywords: chemical analysis, cooking oil, extraction, smoke point, Terminalia catappa Linn see

Development of a Healthy, Nutritious, and Delicious Tiesa (Pouteria campechiana) Polvoron

Canistel fruit also known as tiesa, has a scientific name Pouteria campechiana, is a yellow-colored tropical fruit but unlike other fruits, it is not juicy and sweet. The development of tiesa into polvoron was the main purpose of this study. Tiesa fruit was dehydrated and ground. Results showed that ground dehydrated tiesa fruit has a dark orange color and gritty texture. This was added to the classic recipe for polvoron. Three trials were conducted to standardize the procedure and ingredients. The developed tiesa polvoron is a low fat, sweet delicacy. It is a good source of calcium, phosphorus, and vitamin C. It has more fiber, niacin, and vitamin A compared to the classic polvoron. This research also determined the acceptability of tiesa polvoron in terms of appearance, aroma, flavor, and texture. The respondents of the study were 60 grade two students of Puting Kahoy Elementary School who were selected through purposive sampling. The respondents evaluated tiesa polvoron using a modified sensory evaluation form based on seven point facial hedonic scales. Frequencies and percentages were analyzed using Microsoft Excel. The study revealed that tiesa polvoron were liked very much in all the criteria. These results led to the conclusion that tiesa polvoron is healthy, nutritious, and delicious