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Yield and Quality of Virgin Coconut Oil Using Varieties of Coconut


 
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1. Title Title of document Yield and Quality of Virgin Coconut Oil Using Varieties of Coconut
 
2. Creator Author's name, affiliation, country Sonia A Arenillo; Mindoro State College of Agriculture and Technology; Philippines
 
3. Subject Discipline(s)
 
3. Subject Keyword(s)
 
4. Description Abstract

The quantity and quality of virgin coconut oil produced from 45 nuts per variety of Tagnanan Tall and Hijo Tall were determined after 24 – 36 hours of processing. Data gathered were analyzed using one- way Analysis of Variance for a 2x2 factorial experiment in Randomized Complete Block Design Tagnanan Tall gave a higher yield of virgin coconut oil than Hijo Tall. However, in terms of the method of processing employed, the oil extracted from Hijo Tall was significantly higher. In terms of odor, color, taste and general acceptability, the virgin coconut oil produced from two varieties was not comparable. However, these qualities were detected between the methods of processing. Significant effects were noted for both factors in the production of oil.

Key words - coconut variety, processing method, virgin coconut oil, virgin quality and yield.
 
5. Publisher Organizing agency, location Liceo de Cagayan University
 
6. Contributor Sponsor(s)
 
7. Date (YYYY-MM-DD) 2008-12-30
 
8. Type Status & genre Peer-reviewed Article
 
8. Type Type
 
9. Format File format PDF
 
10. Identifier Uniform Resource Identifier http://asianscientificjournals.com/publication/index.php/ljher/article/view/42
 
10. Identifier Digital Object Identifier 10.7828/ljher.v5i2.42
 
11. Source Journal/conference title; vol., no. (year) Liceo Journal of Higher Education Research; Vol 5, No 2 (2008): December
 
12. Language English=en en
 
13. Relation Supp. Files
 
14. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
 
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