ABSTRACT
The primary objective of this research is to explore the potential of utilizing nipa (Nypa fruticans) fruit flour in the production of cookies. An experimental research methodology was utilized. Three different nipa flours were prepared by drying them for varying durations: Flour A (1 day), Flour B (3 days), and Flour C (5 days). All flours underwent testing for their sensory acceptability and total plate count (TPC). Nipa flours were incorporated in the production of cookies and were evaluated in terms of appearance, aroma, taste, texture, and general acceptability. Drying duration significantly impacted the acceptability of nipa flours. While all flours were rated "Like Very Much" for appearance and texture with no significant differences, aroma and overall acceptability varied notably. Flour A and Flour B scored highest for aroma ("Like Very Much"), but Flour C consistently received the lowest ratings, being only "Like Slightly" for aroma and "Like Moderately" for overall acceptability. The TPC analysis revealed that Flour B had the lowest TPC at 6,600 cfu/g, while Flour C showed the highest at 820,000 cfu/g. Although drying periods significantly impacted TPC (p<0.05), no consistent pattern of increase was observed. Importantly, all samples remained within the Philippine FDA's safety guideline of 5 x 106 cfu/g for confectionery products. Cookies made with nipa flour dried for 1 and 3 days consistently achieved high overall acceptability, with all formulations rated "Like Very Much" and no significant differences among them. For both durations, Treatment 3 was the most preferred, while Treatment 1 was the least. However, cookies made with nipa flour dried for 5 days showed significantly lower overall acceptance. Treatment 3 (6.19) had the lowest score, rated "Like Slightly". The results indicated the viability of producing cookies using Nypa fruticans flour. Additionally, the different drying periods of Nypa fruticans flour significantly influenced the total plate count, sensory characteristics, and overall acceptability.
Keywords: food product development, Nypa fruticans, cookies, total plate count, sensory acceptability
INTRODUCTION
The increasing demand for healthier and more sustainable food has led to the exploration of alternative food ingredients. Traditional flours like wheat have high gluten content and may pose health issues for individuals with gluten intolerance or celiac disease (Rubio-Tapia et al., 2013). Consequently, there is a growing interest in non-gluten flours derived from various plant sources to diversify food options and cater to dietary needs (Arendt and Bello, 2008).
Nypa fruticans, commonly referred to as "nipa," is a commercially valuable and widely distributed palm species found in the mangrove forests of Southeast Asia. It serves various traditional purposes in the region and is known by different local names such as "chak" and "at-ta" in Thailand, "dua la" and "dua muoc" in Vietnam, "dani" in Myanmar, and "atap palm" in Singapore (Baja-Lapis et al., 2004).
Nipa palms are commonly found in estuaries, tidal river upstreams, and coastlines where there is a consistent influx of fresh water diluted by seawater. They prefer soft, muddy banks rich in alluvial silt, clay, and humus. While often associated with mangroves, nipa isn't strictly a "mangrove" in the sense of tolerating prolonged inundation with undiluted seawater; it prefers brackish conditions (Prasetyo et al., 2024).
Nipa palm grows throughout the Philippines, occupying large areas of favorable habitats, particularly in estuarine tidal floodplains and muddy banks along rivers and coasts. It forms pure stands in many areas, but can also be found mixed with other mangrove species. Specific areas known for nipa abundance include Bohol and Cebu. Historically, it has been an integral part of Filipino life, providing materials for roofing and walls, especially for early settlers (Matic Hub, 2021).
Nipa is recognized for its potential as a source of biofuel due to its high sap production, which can be converted into alcohol. Notably, it has the capacity to yield more ethanol than sugar cane (Hamilton et al., 1988). Moreover, nipa holds significance in both agricultural and ecological contexts because it does not compete with food crops for habitat, making its growth sustainable. Recently, Malaysian scientists have recognized the renewed importance of nipa, leading to the proposal of strategies for its effective management (Latiff, 2008).
Nipa is considered an “underutilized” plant. It can be used as a pain reliever, sedative, and carminative. Recently, the stem and leaf methanol extracts of Nypa fruticans have been shown to have an anti-diabetic and analgesic effect (Prasad et al., 2013). The mesocarp of the nipa palm fruit contains different amounts of carbohydrates, protein, fat, and ash depending on the growth location and the maturity of the fruit (Ulyarti et al., 2017).
Nipa fruit flour is rich in dietary fiber, vitamins, and essential minerals, making it a nutritious ingredient for various food products (Vijayan et al., 2012). It provides a gluten-free option, which is beneficial for people with gluten-related disorders. While many gluten‑free alternatives—like almond, rice, tapioca, and chickpea flours—are well-established, they often pose challenges in texture, nutrition, cost, or environmental impact. Nipa flour, by contrast, combines functional baking performance, nutritional superiority, clean-label simplicity, and sustainable local sourcing, making it a promising innovation for gluten‑free baked goods such as cookies (El Khoury et al., 2018; Mazzola et al., 2018).
Additionally, nipa fruit flour can contribute to the dietary diversification needed for better health outcomes (Marinangeli & Jones, 2010). Utilizing nipa fruit for flour production not only offers a sustainable alternative to conventional flours but also supports local economies and promotes biodiversity (Alongi, 2002)
The powder derived from the edible endosperm or mesocarp will be specifically utilized for innovative food applications. Given the abundant availability of these resources and their diverse utility in food processing, even in today's technologically advanced era, the researcher has seized the opportunity to produce cookies made from Nypa fruticans fruit flour processed using traditional method, which do not require a machine to dry the processed nipa flours.
Intending to accommodate individuals who lack access to the necessary equipment for drying and processing nipa fruit into flour, the primary goal of this research is to produce cookies using Nypa fruticans fruit flour processed traditionally.
Objectives of the study
The study is structured to achieve several specific goals: to assess the acceptability of traditionally processed nipa flour based on criteria such as appearance, odor, texture, and general acceptability; to determine the total plate count of the nipa flour, which provides insight into its microbial quality; to evaluate the sensory acceptability of cookies manufactured using traditionally processed Nypa fruticans flour, focusing on attributes like appearance, aroma, taste, and texture; and to gauge the overall acceptability of cookies crafted with traditionally processed nipa flour.
METHODOLOGY
Research design
To achieve the study's objectives, the researcher utilized an experimental research approach. This method is often used in food product development to systematically evaluate new food products, ingredients, or production techniques. An experimental design is essential for analyzing the effects of various factors on the final product, including its sensory attributes, and acceptability (Stone & Sidel, 2004; Moskowitz, Beckley, & Resurreccion, 2006). Such a design allows researchers to control and manipulate variables to observe their influence on product development and assess consumer responses effectively (Lawless & Heymann, 2010).
Materials for making the nipa flour
The materials used to produce nipa flour include mature Nypa fruticans fruit, a chopping board, a machete, a bottle, a drying rack, a casserole, and a grinder.
Processing of nypa flour
The process of producing Nipa flour was adapted from the method detailed in the study "Functional Properties of Nypa fruticans Flour" by Ulyarti et al. (2017). Modifications were made to address the lack of advanced equipment such as a drying machine or oven. The Nipa palm fruit was carefully prepared, and all materials required for the formulation were thoroughly cleaned and sanitized.
The ripe nipa fruit was sliced in half vertically to remove the endosperms, as illustrated in Figure 1. The extracted endosperms were then blanched in boiling water in a casserole for five minutes. After blanching, they were chopped into smaller pieces to facilitate drying. The endosperms were then dried by placing them on a drying rack and exposing them to sunlight for varying durations of 1, 3, and 5 days. The different drying times were tested to establish the minimum duration needed to safely dry fresh nipa fruit without affecting the quality or safety of the resulting flour (1-day drying), identify an optimal midpoint that ensures adequate moisture removal while lowering the chances of spoilage or enzymatic damage (2-day drying), and evaluate if extended drying periods cause reduced efficiency or negatively impact the flour’s quality (3-day drying).
Following the drying process, the dehydrated endosperms underwent grinding into powder using a fruit grinder and were subsequently stored in a sealed container until evaluation at room temperature. The entire process is outlined in Figure 2. The resultant flours were designated as follows: A = 1 day of drying, B = 3 days of drying, and C = 5 days of drying.
Formulation and production of cookies
The primary ingredients used across all formulations remained consistent, comprising flour, margarine, sugar, eggs, and baking powder. These components were selected based on the investigation by Guyih et al. (2020), and nipa flour was integrated into the treatment formulations. Variations occurred in the Treatment formulations, which involved the inclusion of nipa flour. The quantity of nipa flour added in these treatments followed the proportions outlined in Iftikhar et al. (2020), with nipa flour incorporated at rates of 10% for T1, 15% for T2, and 20% for T3. Three different drying durations (1 day, 3 days, and 5 days) were applied to the nipa flours processed for these treatments. A comprehensive breakdown of the ingredients utilized for cookie production and their respective proportions is presented in Table 1.
To prepare the cookies, the oven was preheated to 350 degrees Fahrenheit. All necessary ingredients for each formulation were weighed accordingly. In one bowl, a mixture of dry ingredients, including flour, nipa flour, and baking powder, was combined following the formulations for Control, T1, T2, and T3. In another bowl, egg was creamed with sugar until fluffy, and margarine was added. The creamed mixture was blended with the mixed dry ingredients. Tablespoon-sized dough balls were dropped onto parchment-lined baking sheets, spaced about 2 inches apart. The cookies were baked until they turned golden around the edges but remained soft in the center, usually taking 8 to 10 minutes. Finally, the cookies were transferred to a rack to cool. An overview of the procedures is depicted in Figure 3.
Total plate count
Following the manufacture of nipa flour, a total plate count (TPC) analysis was performed. Microbiologists employ the total plate count method to estimate bacterial population density in a liquid medium by inoculating a small, diluted sample and counting bacterial colonies (Pakpour and Horgan, 2021). TPC serves to signify the microorganism concentration in a product (Maturin and Peeler, 2001), which is valuable for detecting potential spoilage in perishable items. Additionally, the aerobic plate count aids in assessing the sanitary conditions during food production and processing (Andrews, 1992).
Sensory evaluation
This study comprises two series of sensory evaluations. The first assessment focuses on raw Nypa fruticans flour, which underwent traditional processing and varied drying periods. The second evaluation targets cookies, both with and without nipa flour. The sensory evaluation aimed to gauge the acceptability levels of the product's processing and formulation. Nipa flour was assessed based on appearance, aroma, texture, and overall acceptability, while cookies made with nipa flour were evaluated for appearance, aroma, taste, texture, and overall acceptability. Trained panelists used a Nine Point Hedonic scale to rate the products, ranging from 9 – Extremely Like to 1 – Extremely Dislike. Twelve trained panelists participated in the evaluation process. As Yeh et al. (1998) emphasized, the hedonic scale has been widely adopted globally and serves as a standard tool for assessing the acceptability of food products.
Statistical analysis
The sensory evaluation data were presented as mean ± standard deviation (n = 3). One-way analysis of variance (ANOVA) was employed, with Fisher’s Least Significant Difference (LSD) used for means showing significant differences (p < 0.05) in sensory evaluation results and TPC. The Statistical Package for Social Science (SPSS) for Windows version 17.0.1 was utilized for data analysis. Additionally, the following scale was utilized to interpret the results of sensory evaluation:
RESULTS AND DISCUSSION
Acceptability of Nypa fruticans flour
Table 2 presents the evaluation of nipa flours (Flour A = 1 day of drying, Flour B = 3 days of drying, and Flour C = 5 days of drying) in terms of their appearance, aroma, texture, and overall acceptability. Evaluators were given a 200-gram sample of nipa flour from each of three production batches (Flour A, B, and C). Flour B received the highest rating for appearance at 7.67, while the flour dried for 5 days received a rating of 7.20, indicating the lowest evaluation. Furthermore, no significant difference was observed in the appearance of the three samples. The sensory ratings for the appearance of all three samples are interpreted as "Like Very Much."
The results showed a significant difference in terms of aroma. As shown in Table 2, flour A obtained the highest mean score of 7.82, which corresponds to “Like Very Much” on the scale. Flour B received an evaluation rating of “Like Very Much” with a mean score of 7.42. The lowest sensory score is 6.25 garnered by flour C, which, according to the scale, is interpreted as “Like Slightly .”
There was no noticeable difference in the texture attribute. As seen in the table, flour B got the highest mean score of 7.56, which corresponds to "Like Very Much" on the scale. Flour A also received an assessment rating of "Like Very Much" with a mean score of 7.38, similar to flour C, which also received a mean score of 7.38, which is read as "Like Very Much" on the scale.
A significant difference was found in the overall acceptability. Table 2 shows that flour B has the highest mean rating of 7.67, which is interpreted as "Like Very Much.” Flour A has a sensory score of 7.51, which corresponds to "Like Very Much" on the scale. Moreover, Flour C received the lowest rating of 7.16, equivalent to “Like Moderately” when interpreted.
Total plate count
Total Plate Count (TPC) analysis was conducted on each flour to assess the microbial load present. According to Andrews (1992), TPC is a crucial indicator of the hygiene conditions during food production, given that microbial contamination poses a significant risk to public health (Dalee et al., 2017). The findings of this study (Table 3) indicated that samples from flour B exhibited the lowest TPC at 6,600 cfu/g, while samples from flour C displayed the highest count at 820,000 cfu/g. As depicted in Table 3, the TPC of the samples was significantly influenced (p < 0.05) by varying drying periods. Nonetheless, no distinct pattern was observed regarding whether the different drying periods increased TPC.
A substantial decrease in TPC was noted from flour A to flour B, then increased drastically in flour C. However, as recommended by the Food and Drug Administration of the Department of Health in FDA Circular No. 2013-010 for confectioneries including candies like gummy candy, an increase in total plate count up to levels exceeding the value of 5 x 106 cfu/g is regarded as microbiologically unsafe as this indicates potential health hazard or imminent spoilage not fit for human consumption (FAD), 2013). Thus, the TPC values of the cookies made with nipa flour samples analyzed from different formulations were within the generally recommended APC or TPC guideline value given by FAD for confectionery products in the Philippines; and considered acceptable and safe for consumption.
Acceptability of cookies made with nypa fruticans flour
Affective tests were conducted to assess the cookies' level of preference and acceptability. As Nasir et al. (2017) highlighted, affective tests are employed to ascertain the panelists' likes, dislikes, and preferences among different products. Fifty food panelists participated in this study, a number considered sufficient to ensure statistically sound results and allow for generalization of the findings to the wider consumer population (Moskowitz, 2011). The acceptability of cookies crafted using Nypa fruticans flour, dried for different durations, was documented in Tables 4, 5, and 6 and illustrated in Figure 5. The sensory characteristics of the cookies offer panelists insights into the developed product compared to similar existing products. The resultant overall sensory experience plays a pivotal role in the commercial viability of the food product (Sirangelo, 2019).
Table 4 illustrates the sensory acceptability of cookies crafted using Nypa fruticans flour dried for 1 day. Concerning appearance, the findings reveal that T1 had the lowest rating of 7.51, while Control obtained the highest rating of 7.67, proving most attractive to the panelists. Additionally, the results indicate no notable difference among the formulations, including Control and T2, which both garnered a similar rating of 7.62. Subramanian (2007) emphasized that one of the key quality parameters influencing consumer acceptance is the product's appearance.
Regarding aroma, T3 received the lowest acceptance score of 6.90, interpreted as “Like Moderately” by panelists. Conversely, the majority of panelists favored the taste of T1 among the four formulations, scoring it at 7.63 (Like Very Much), indicating a desirable taste. Moreover, test results showed a significant distinction among the formulations.
There was no notable difference among formulations for taste. Treatment 3 was the most accepted, with a score of 7.56, while both Control and Treatment 1 received the lowest acceptance scores of 7.38.
The ANOVA test did not yield significant results for texture. Nevertheless, Treatment 3 was the most accepted, while Treatment 1 was the least accepted, scoring 7.63 and 7.44, respectively, for comparison.
Table 5 shows the acceptability of cookies made with Nypa fruticans flour dried for 3 days. In terms of appearance, no significant difference was noted among the samples. Treatment 3 is the most accepted, with a rating of 8.04, while Treatment 1 is the least accepted, with a value of 7.25.
There are minimal differences among the treatments and the control group regarding aroma, taste, and texture. Treatments 1, 2, and 3 generally received comparable ratings to the control group across these parameters. However, Treatment 3 stands out with the highest score for taste (7.98) and texture (8.12), suggesting that it was perceived to have the most favorable taste and texture among all groups.
Overall, the results indicate that while there are some variations in the sensory attributes among the treatments and the control group, Treatment 3 consistently received higher ratings across multiple parameters. This suggests that Treatment 3 may have been the most preferred or satisfactory formulation among the options evaluated. However, the results are not statistically significant.
Table 6 presents the acceptability of cookies made with Nypa fruticans flour dried for 5 days. For the sensory attributes of the samples, such as appearance, aroma, taste, and texture, no significant difference was found.
The control group received the highest average score for appearance (8.04), indicating that it was perceived to have the most visually appealing appearance among all groups. While Treatments 1, 2 and 3 had lower scores (7.25, 7.65 and 7.34, respectively).
The control group received the highest average score for aroma (8.22), followed by Treatments 1, 2, and 3, with scores of 7.87, 7.61, and 7.16, respectively. While there are some differences in scores, they are relatively close, suggesting that the evaluators perceived the aroma of the products in each group similarly.
The control group again received the highest average score for taste (7.62), indicating that it was perceived to have the most favorable taste among all groups. Treatments 1, 2, and 3 had slightly lower scores (7.54, 7.49, and 7.33, respectively), but the differences were not substantial.
Like taste, the control group received the highest average score for texture (8.08), suggesting that it was perceived to have the most desirable texture among all groups. Treatments 1, 2, and 3 received slightly lower scores (7.94, 7.84, and 7.72, respectively), but the differences are not significant.
While the scores across different attributes varied, the control group consistently received higher ratings for formulation, appearance, taste, and texture compared to the treatments. However, statistical analysis revealed no significant difference among samples.
Table 7 shows the overall acceptability of the samples. For the cookies made with nipa flour dried for 1 day, no significant difference was found in their overall acceptability. With a rating of 8.10, Treatment 3 is the most accepted formulation, followed by the Control formulation, which garnered a score of 8.09. Treatment 1 is the least accepted formulation. All the formulations with nipa flour dried for 1 day were rated as “Like Very Much.”
No significant difference was noted among the cookies made with Nypa fruticans flour dried for 3 days. Treatment 3 (8.12) is the most preferred formulation, while Treatment 1 is the least preferred.
Moreover, Control and Treatment 2 received ratings of 8.09 and 8.03, respectively. Furthermore, all the formulations were acceptable to the panelists, with an overall acceptability of “Like Very Much.”
The statistical examination revealed significant differences in the overall acceptance levels among various formulations of cookies made with Nypa fruticans flour dried for 5 days. Treatment 3 garnered the lowest acceptance score at 6.19, indicating a "Like Slightly" rating. Following Treatment 3 is Treatment 2, which received a score of 6.39, also interpreted as "Like Slightly." Conversely, the Control formulation was the most favored with a rating of 7.21, denoted as "Like Moderately." Additionally, no significant difference was observed between the Control and Treatment 1 formulations.
The low acceptability level of cookies made with nipa flour dried for 5 days could likely stem from the sensory evaluation of Flour C (dried for 5 days), which consistently ranked lowest in terms of appearance, aroma, texture, and overall acceptability.
CONCLUSION
The study demonstrated the potential of traditionally processed Nypa fruticans fruit flour as a viable ingredient in cookie production, contributing to the innovation of food value chains through indigenous resources. Moreover, considering current market data and consumer preferences in the Philippines, nipa flour and nipa-based cookies appear to have a bright future. Their potential for widespread market adoption is driven by the increasing desire for healthy, natural, gluten-free, and sustainably sourced ingredients, alongside the natural advantages and plentiful supply of nipa palm. Varying drying durations significantly influenced the flour’s microbiological quality, sensory attributes, and overall consumer acceptability. The total plate count (TPC) was notably affected by drying time, with Flour C (dried for 5 days) showing the highest TPC at 820,000 cfu/g, while Flour B (dried for 3 days) had the lowest at 6,600 cfu/g. Importantly, all samples remained within the acceptable limits set by BFAD standards. Sensory evaluation revealed that cookies made with flours dried for 1 and 3 days were most favored, both receiving a rating of "Like Very Much." In contrast, cookies made from flour dried for 5 days showed decreased acceptability, with Control and Treatment 1 rated as "Like Moderately" and Treatments 2 and 3 rated as "Like Slightly." These findings underscore the importance of optimized drying periods to enhance product safety and consumer satisfaction while promoting using locally-sourced, traditional ingredients in food innovation.
RECOMMENDATION
To promote sustainable food innovation and strengthen local value chains through the use of indigenous resources like Nypa fruticans, it is recommended that government agencies and relevant stakeholders support the utilization of underused crops by integrating them into food development and livelihood programs. Various indigenous Philippine crops have been successfully integrated into food product development. For instance, Malunggay (Moringa oleifera) has been incorporated into diverse food items, including bread, noodles, juices, milk, and tea, to enhance their nutritional content (Palada, 2017). Similarly, Gabi (Taro - Colocasia esculenta) has been utilized in the production of popular pastries such as ensaymada (Buniel & Caglayag, 2025). Standardized guidelines for the traditional processing and drying of Nypa fruticans flour should be established to ensure product safety and quality, particularly about microbial content and consumer acceptability. Capacity-building initiatives should be implemented to train local farmers, processors, and small-scale entrepreneurs on hygienic processing techniques, value-added production, and effective market strategies. Additionally, financial incentives such as grants, subsidies, or low-interest loans can encourage innovation in indigenous food products, especially for Small and Medium Enterprises (SMEs) in adherence to Republic Act 10644, an act promoting job generation and inclusive growth through the development of micro, small and medium enterprises or the Go Negosyo Act of 2014 of the Philippine Law. Public awareness campaigns can help promote the nutritional and cultural value of cookies made from Nypa fruticans flour, creating demand and supporting local economies. Finally, fostering collaboration among government bodies, academic institutions, and industry players will enhance research and commercialization efforts, while preserving traditional knowledge and practices associated with this indigenous resource.
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Cookies Made with Traditionally-Processed Nipa (Nypa fruticans) Fruit Flour: Innovating Food Value Chains through Indigenous Resources
ABSTRACT
The primary objective of this research is to explore the potential of utilizing nipa (Nypa fruticans) fruit flour in the production of cookies. An experimental research methodology was utilized. Three different nipa flours were prepared by drying them for varying durations: Flour A (1 day), Flour B (3 days), and Flour C (5 days). All flours underwent testing for their sensory acceptability and total plate count (TPC). Nipa flours were incorporated in the production of cookies and were evaluated in terms of appearance, aroma, taste, texture, and general acceptability. Drying duration significantly impacted the acceptability of nipa flours. While all flours were rated "Like Very Much" for appearance and texture with no significant differences, aroma and overall acceptability varied notably. Flour A and Flour B scored highest for aroma ("Like Very Much"), but Flour C consistently received the lowest ratings, being only "Like Slightly" for aroma and "Like Moderately" for overall acceptability. The TPC analysis revealed that Flour B had the lowest TPC at 6,600 cfu/g, while Flour C showed the highest at 820,000 cfu/g. Although drying periods significantly impacted TPC (p<0.05), no consistent pattern of increase was observed. Importantly, all samples remained within the Philippine FDA's safety guideline of 5 x 106 cfu/g for confectionery products. Cookies made with nipa flour dried for 1 and 3 days consistently achieved high overall acceptability, with all formulations rated "Like Very Much" and no significant differences among them. For both durations, Treatment 3 was the most preferred, while Treatment 1 was the least. However, cookies made with nipa flour dried for 5 days showed significantly lower overall acceptance. Treatment 3 (6.19) had the lowest score, rated "Like Slightly". The results indicated the viability of producing cookies using Nypa fruticans flour. Additionally, the different drying periods of Nypa fruticans flour significantly influenced the total plate count, sensory characteristics, and overall acceptability.
Keywords: food product development, Nypa fruticans, cookies, total plate count, sensory acceptability
INTRODUCTION
The increasing demand for healthier and more sustainable food has led to the exploration of alternative food ingredients. Traditional flours like wheat have high gluten content and may pose health issues for individuals with gluten intolerance or celiac disease (Rubio-Tapia et al., 2013). Consequently, there is a growing interest in non-gluten flours derived from various plant sources to diversify food options and cater to dietary needs (Arendt and Bello, 2008).
Nypa fruticans, commonly referred to as "nipa," is a commercially valuable and widely distributed palm species found in the mangrove forests of Southeast Asia. It serves various traditional purposes in the region and is known by different local names such as "chak" and "at-ta" in Thailand, "dua la" and "dua muoc" in Vietnam, "dani" in Myanmar, and "atap palm" in Singapore (Baja-Lapis et al., 2004).
Nipa palms are commonly found in estuaries, tidal river upstreams, and coastlines where there is a consistent influx of fresh water diluted by seawater. They prefer soft, muddy banks rich in alluvial silt, clay, and humus. While often associated with mangroves, nipa isn't strictly a "mangrove" in the sense of tolerating prolonged inundation with undiluted seawater; it prefers brackish conditions (Prasetyo et al., 2024).
Nipa palm grows throughout the Philippines, occupying large areas of favorable habitats, particularly in estuarine tidal floodplains and muddy banks along rivers and coasts. It forms pure stands in many areas, but can also be found mixed with other mangrove species. Specific areas known for nipa abundance include Bohol and Cebu. Historically, it has been an integral part of Filipino life, providing materials for roofing and walls, especially for early settlers (Matic Hub, 2021).
Nipa is recognized for its potential as a source of biofuel due to its high sap production, which can be converted into alcohol. Notably, it has the capacity to yield more ethanol than sugar cane (Hamilton et al., 1988). Moreover, nipa holds significance in both agricultural and ecological contexts because it does not compete with food crops for habitat, making its growth sustainable. Recently, Malaysian scientists have recognized the renewed importance of nipa, leading to the proposal of strategies for its effective management (Latiff, 2008).
Nipa is considered an “underutilized” plant. It can be used as a pain reliever, sedative, and carminative. Recently, the stem and leaf methanol extracts of Nypa fruticans have been shown to have an anti-diabetic and analgesic effect (Prasad et al., 2013). The mesocarp of the nipa palm fruit contains different amounts of carbohydrates, protein, fat, and ash depending on the growth location and the maturity of the fruit (Ulyarti et al., 2017).
Nipa fruit flour is rich in dietary fiber, vitamins, and essential minerals, making it a nutritious ingredient for various food products (Vijayan et al., 2012). It provides a gluten-free option, which is beneficial for people with gluten-related disorders. While many gluten‑free alternatives—like almond, rice, tapioca, and chickpea flours—are well-established, they often pose challenges in texture, nutrition, cost, or environmental impact. Nipa flour, by contrast, combines functional baking performance, nutritional superiority, clean-label simplicity, and sustainable local sourcing, making it a promising innovation for gluten‑free baked goods such as cookies (El Khoury et al., 2018; Mazzola et al., 2018).
Additionally, nipa fruit flour can contribute to the dietary diversification needed for better health outcomes (Marinangeli & Jones, 2010). Utilizing nipa fruit for flour production not only offers a sustainable alternative to conventional flours but also supports local economies and promotes biodiversity (Alongi, 2002)
The powder derived from the edible endosperm or mesocarp will be specifically utilized for innovative food applications. Given the abundant availability of these resources and their diverse utility in food processing, even in today's technologically advanced era, the researcher has seized the opportunity to produce cookies made from Nypa fruticans fruit flour processed using traditional method, which do not require a machine to dry the processed nipa flours.
Intending to accommodate individuals who lack access to the necessary equipment for drying and processing nipa fruit into flour, the primary goal of this research is to produce cookies using Nypa fruticans fruit flour processed traditionally.
Objectives of the study
The study is structured to achieve several specific goals: to assess the acceptability of traditionally processed nipa flour based on criteria such as appearance, odor, texture, and general acceptability; to determine the total plate count of the nipa flour, which provides insight into its microbial quality; to evaluate the sensory acceptability of cookies manufactured using traditionally processed Nypa fruticans flour, focusing on attributes like appearance, aroma, taste, and texture; and to gauge the overall acceptability of cookies crafted with traditionally processed nipa flour.
METHODOLOGY
Research design
To achieve the study's objectives, the researcher utilized an experimental research approach. This method is often used in food product development to systematically evaluate new food products, ingredients, or production techniques. An experimental design is essential for analyzing the effects of various factors on the final product, including its sensory attributes, and acceptability (Stone & Sidel, 2004; Moskowitz, Beckley, & Resurreccion, 2006). Such a design allows researchers to control and manipulate variables to observe their influence on product development and assess consumer responses effectively (Lawless & Heymann, 2010).
Materials for making the nipa flour
The materials used to produce nipa flour include mature Nypa fruticans fruit, a chopping board, a machete, a bottle, a drying rack, a casserole, and a grinder.
Processing of nypa flour
The process of producing Nipa flour was adapted from the method detailed in the study "Functional Properties of Nypa fruticans Flour" by Ulyarti et al. (2017). Modifications were made to address the lack of advanced equipment such as a drying machine or oven. The Nipa palm fruit was carefully prepared, and all materials required for the formulation were thoroughly cleaned and sanitized.
The ripe nipa fruit was sliced in half vertically to remove the endosperms, as illustrated in Figure 1. The extracted endosperms were then blanched in boiling water in a casserole for five minutes. After blanching, they were chopped into smaller pieces to facilitate drying. The endosperms were then dried by placing them on a drying rack and exposing them to sunlight for varying durations of 1, 3, and 5 days. The different drying times were tested to establish the minimum duration needed to safely dry fresh nipa fruit without affecting the quality or safety of the resulting flour (1-day drying), identify an optimal midpoint that ensures adequate moisture removal while lowering the chances of spoilage or enzymatic damage (2-day drying), and evaluate if extended drying periods cause reduced efficiency or negatively impact the flour’s quality (3-day drying).
Following the drying process, the dehydrated endosperms underwent grinding into powder using a fruit grinder and were subsequently stored in a sealed container until evaluation at room temperature. The entire process is outlined in Figure 2. The resultant flours were designated as follows: A = 1 day of drying, B = 3 days of drying, and C = 5 days of drying.
Formulation and production of cookies
The primary ingredients used across all formulations remained consistent, comprising flour, margarine, sugar, eggs, and baking powder. These components were selected based on the investigation by Guyih et al. (2020), and nipa flour was integrated into the treatment formulations. Variations occurred in the Treatment formulations, which involved the inclusion of nipa flour. The quantity of nipa flour added in these treatments followed the proportions outlined in Iftikhar et al. (2020), with nipa flour incorporated at rates of 10% for T1, 15% for T2, and 20% for T3. Three different drying durations (1 day, 3 days, and 5 days) were applied to the nipa flours processed for these treatments. A comprehensive breakdown of the ingredients utilized for cookie production and their respective proportions is presented in Table 1.
To prepare the cookies, the oven was preheated to 350 degrees Fahrenheit. All necessary ingredients for each formulation were weighed accordingly. In one bowl, a mixture of dry ingredients, including flour, nipa flour, and baking powder, was combined following the formulations for Control, T1, T2, and T3. In another bowl, egg was creamed with sugar until fluffy, and margarine was added. The creamed mixture was blended with the mixed dry ingredients. Tablespoon-sized dough balls were dropped onto parchment-lined baking sheets, spaced about 2 inches apart. The cookies were baked until they turned golden around the edges but remained soft in the center, usually taking 8 to 10 minutes. Finally, the cookies were transferred to a rack to cool. An overview of the procedures is depicted in Figure 3.
Total plate count
Following the manufacture of nipa flour, a total plate count (TPC) analysis was performed. Microbiologists employ the total plate count method to estimate bacterial population density in a liquid medium by inoculating a small, diluted sample and counting bacterial colonies (Pakpour and Horgan, 2021). TPC serves to signify the microorganism concentration in a product (Maturin and Peeler, 2001), which is valuable for detecting potential spoilage in perishable items. Additionally, the aerobic plate count aids in assessing the sanitary conditions during food production and processing (Andrews, 1992).
Sensory evaluation
This study comprises two series of sensory evaluations. The first assessment focuses on raw Nypa fruticans flour, which underwent traditional processing and varied drying periods. The second evaluation targets cookies, both with and without nipa flour. The sensory evaluation aimed to gauge the acceptability levels of the product's processing and formulation. Nipa flour was assessed based on appearance, aroma, texture, and overall acceptability, while cookies made with nipa flour were evaluated for appearance, aroma, taste, texture, and overall acceptability. Trained panelists used a Nine Point Hedonic scale to rate the products, ranging from 9 – Extremely Like to 1 – Extremely Dislike. Twelve trained panelists participated in the evaluation process. As Yeh et al. (1998) emphasized, the hedonic scale has been widely adopted globally and serves as a standard tool for assessing the acceptability of food products.
Statistical analysis
The sensory evaluation data were presented as mean ± standard deviation (n = 3). One-way analysis of variance (ANOVA) was employed, with Fisher’s Least Significant Difference (LSD) used for means showing significant differences (p < 0.05) in sensory evaluation results and TPC. The Statistical Package for Social Science (SPSS) for Windows version 17.0.1 was utilized for data analysis. Additionally, the following scale was utilized to interpret the results of sensory evaluation:
RESULTS AND DISCUSSION
Acceptability of Nypa fruticans flour
Table 2 presents the evaluation of nipa flours (Flour A = 1 day of drying, Flour B = 3 days of drying, and Flour C = 5 days of drying) in terms of their appearance, aroma, texture, and overall acceptability. Evaluators were given a 200-gram sample of nipa flour from each of three production batches (Flour A, B, and C). Flour B received the highest rating for appearance at 7.67, while the flour dried for 5 days received a rating of 7.20, indicating the lowest evaluation. Furthermore, no significant difference was observed in the appearance of the three samples. The sensory ratings for the appearance of all three samples are interpreted as "Like Very Much."
The results showed a significant difference in terms of aroma. As shown in Table 2, flour A obtained the highest mean score of 7.82, which corresponds to “Like Very Much” on the scale. Flour B received an evaluation rating of “Like Very Much” with a mean score of 7.42. The lowest sensory score is 6.25 garnered by flour C, which, according to the scale, is interpreted as “Like Slightly .”
There was no noticeable difference in the texture attribute. As seen in the table, flour B got the highest mean score of 7.56, which corresponds to "Like Very Much" on the scale. Flour A also received an assessment rating of "Like Very Much" with a mean score of 7.38, similar to flour C, which also received a mean score of 7.38, which is read as "Like Very Much" on the scale.
A significant difference was found in the overall acceptability. Table 2 shows that flour B has the highest mean rating of 7.67, which is interpreted as "Like Very Much.” Flour A has a sensory score of 7.51, which corresponds to "Like Very Much" on the scale. Moreover, Flour C received the lowest rating of 7.16, equivalent to “Like Moderately” when interpreted.
Total plate count
Total Plate Count (TPC) analysis was conducted on each flour to assess the microbial load present. According to Andrews (1992), TPC is a crucial indicator of the hygiene conditions during food production, given that microbial contamination poses a significant risk to public health (Dalee et al., 2017). The findings of this study (Table 3) indicated that samples from flour B exhibited the lowest TPC at 6,600 cfu/g, while samples from flour C displayed the highest count at 820,000 cfu/g. As depicted in Table 3, the TPC of the samples was significantly influenced (p < 0.05) by varying drying periods. Nonetheless, no distinct pattern was observed regarding whether the different drying periods increased TPC.
A substantial decrease in TPC was noted from flour A to flour B, then increased drastically in flour C. However, as recommended by the Food and Drug Administration of the Department of Health in FDA Circular No. 2013-010 for confectioneries including candies like gummy candy, an increase in total plate count up to levels exceeding the value of 5 x 106 cfu/g is regarded as microbiologically unsafe as this indicates potential health hazard or imminent spoilage not fit for human consumption (FAD), 2013). Thus, the TPC values of the cookies made with nipa flour samples analyzed from different formulations were within the generally recommended APC or TPC guideline value given by FAD for confectionery products in the Philippines; and considered acceptable and safe for consumption.
Acceptability of cookies made with nypa fruticans flour
Affective tests were conducted to assess the cookies' level of preference and acceptability. As Nasir et al. (2017) highlighted, affective tests are employed to ascertain the panelists' likes, dislikes, and preferences among different products. Fifty food panelists participated in this study, a number considered sufficient to ensure statistically sound results and allow for generalization of the findings to the wider consumer population (Moskowitz, 2011). The acceptability of cookies crafted using Nypa fruticans flour, dried for different durations, was documented in Tables 4, 5, and 6 and illustrated in Figure 5. The sensory characteristics of the cookies offer panelists insights into the developed product compared to similar existing products. The resultant overall sensory experience plays a pivotal role in the commercial viability of the food product (Sirangelo, 2019).
Table 4 illustrates the sensory acceptability of cookies crafted using Nypa fruticans flour dried for 1 day. Concerning appearance, the findings reveal that T1 had the lowest rating of 7.51, while Control obtained the highest rating of 7.67, proving most attractive to the panelists. Additionally, the results indicate no notable difference among the formulations, including Control and T2, which both garnered a similar rating of 7.62. Subramanian (2007) emphasized that one of the key quality parameters influencing consumer acceptance is the product's appearance.
Regarding aroma, T3 received the lowest acceptance score of 6.90, interpreted as “Like Moderately” by panelists. Conversely, the majority of panelists favored the taste of T1 among the four formulations, scoring it at 7.63 (Like Very Much), indicating a desirable taste. Moreover, test results showed a significant distinction among the formulations.
There was no notable difference among formulations for taste. Treatment 3 was the most accepted, with a score of 7.56, while both Control and Treatment 1 received the lowest acceptance scores of 7.38.
The ANOVA test did not yield significant results for texture. Nevertheless, Treatment 3 was the most accepted, while Treatment 1 was the least accepted, scoring 7.63 and 7.44, respectively, for comparison.
Table 5 shows the acceptability of cookies made with Nypa fruticans flour dried for 3 days. In terms of appearance, no significant difference was noted among the samples. Treatment 3 is the most accepted, with a rating of 8.04, while Treatment 1 is the least accepted, with a value of 7.25.
There are minimal differences among the treatments and the control group regarding aroma, taste, and texture. Treatments 1, 2, and 3 generally received comparable ratings to the control group across these parameters. However, Treatment 3 stands out with the highest score for taste (7.98) and texture (8.12), suggesting that it was perceived to have the most favorable taste and texture among all groups.
Overall, the results indicate that while there are some variations in the sensory attributes among the treatments and the control group, Treatment 3 consistently received higher ratings across multiple parameters. This suggests that Treatment 3 may have been the most preferred or satisfactory formulation among the options evaluated. However, the results are not statistically significant.
Table 6 presents the acceptability of cookies made with Nypa fruticans flour dried for 5 days. For the sensory attributes of the samples, such as appearance, aroma, taste, and texture, no significant difference was found.
The control group received the highest average score for appearance (8.04), indicating that it was perceived to have the most visually appealing appearance among all groups. While Treatments 1, 2 and 3 had lower scores (7.25, 7.65 and 7.34, respectively).
The control group received the highest average score for aroma (8.22), followed by Treatments 1, 2, and 3, with scores of 7.87, 7.61, and 7.16, respectively. While there are some differences in scores, they are relatively close, suggesting that the evaluators perceived the aroma of the products in each group similarly.
The control group again received the highest average score for taste (7.62), indicating that it was perceived to have the most favorable taste among all groups. Treatments 1, 2, and 3 had slightly lower scores (7.54, 7.49, and 7.33, respectively), but the differences were not substantial.
Like taste, the control group received the highest average score for texture (8.08), suggesting that it was perceived to have the most desirable texture among all groups. Treatments 1, 2, and 3 received slightly lower scores (7.94, 7.84, and 7.72, respectively), but the differences are not significant.
While the scores across different attributes varied, the control group consistently received higher ratings for formulation, appearance, taste, and texture compared to the treatments. However, statistical analysis revealed no significant difference among samples.
Table 7 shows the overall acceptability of the samples. For the cookies made with nipa flour dried for 1 day, no significant difference was found in their overall acceptability. With a rating of 8.10, Treatment 3 is the most accepted formulation, followed by the Control formulation, which garnered a score of 8.09. Treatment 1 is the least accepted formulation. All the formulations with nipa flour dried for 1 day were rated as “Like Very Much.”
No significant difference was noted among the cookies made with Nypa fruticans flour dried for 3 days. Treatment 3 (8.12) is the most preferred formulation, while Treatment 1 is the least preferred.
Moreover, Control and Treatment 2 received ratings of 8.09 and 8.03, respectively. Furthermore, all the formulations were acceptable to the panelists, with an overall acceptability of “Like Very Much.”
The statistical examination revealed significant differences in the overall acceptance levels among various formulations of cookies made with Nypa fruticans flour dried for 5 days. Treatment 3 garnered the lowest acceptance score at 6.19, indicating a "Like Slightly" rating. Following Treatment 3 is Treatment 2, which received a score of 6.39, also interpreted as "Like Slightly." Conversely, the Control formulation was the most favored with a rating of 7.21, denoted as "Like Moderately." Additionally, no significant difference was observed between the Control and Treatment 1 formulations.
The low acceptability level of cookies made with nipa flour dried for 5 days could likely stem from the sensory evaluation of Flour C (dried for 5 days), which consistently ranked lowest in terms of appearance, aroma, texture, and overall acceptability.
CONCLUSION
The study demonstrated the potential of traditionally processed Nypa fruticans fruit flour as a viable ingredient in cookie production, contributing to the innovation of food value chains through indigenous resources. Moreover, considering current market data and consumer preferences in the Philippines, nipa flour and nipa-based cookies appear to have a bright future. Their potential for widespread market adoption is driven by the increasing desire for healthy, natural, gluten-free, and sustainably sourced ingredients, alongside the natural advantages and plentiful supply of nipa palm. Varying drying durations significantly influenced the flour’s microbiological quality, sensory attributes, and overall consumer acceptability. The total plate count (TPC) was notably affected by drying time, with Flour C (dried for 5 days) showing the highest TPC at 820,000 cfu/g, while Flour B (dried for 3 days) had the lowest at 6,600 cfu/g. Importantly, all samples remained within the acceptable limits set by BFAD standards. Sensory evaluation revealed that cookies made with flours dried for 1 and 3 days were most favored, both receiving a rating of "Like Very Much." In contrast, cookies made from flour dried for 5 days showed decreased acceptability, with Control and Treatment 1 rated as "Like Moderately" and Treatments 2 and 3 rated as "Like Slightly." These findings underscore the importance of optimized drying periods to enhance product safety and consumer satisfaction while promoting using locally-sourced, traditional ingredients in food innovation.
RECOMMENDATION
To promote sustainable food innovation and strengthen local value chains through the use of indigenous resources like Nypa fruticans, it is recommended that government agencies and relevant stakeholders support the utilization of underused crops by integrating them into food development and livelihood programs. Various indigenous Philippine crops have been successfully integrated into food product development. For instance, Malunggay (Moringa oleifera) has been incorporated into diverse food items, including bread, noodles, juices, milk, and tea, to enhance their nutritional content (Palada, 2017). Similarly, Gabi (Taro - Colocasia esculenta) has been utilized in the production of popular pastries such as ensaymada (Buniel & Caglayag, 2025). Standardized guidelines for the traditional processing and drying of Nypa fruticans flour should be established to ensure product safety and quality, particularly about microbial content and consumer acceptability. Capacity-building initiatives should be implemented to train local farmers, processors, and small-scale entrepreneurs on hygienic processing techniques, value-added production, and effective market strategies. Additionally, financial incentives such as grants, subsidies, or low-interest loans can encourage innovation in indigenous food products, especially for Small and Medium Enterprises (SMEs) in adherence to Republic Act 10644, an act promoting job generation and inclusive growth through the development of micro, small and medium enterprises or the Go Negosyo Act of 2014 of the Philippine Law. Public awareness campaigns can help promote the nutritional and cultural value of cookies made from Nypa fruticans flour, creating demand and supporting local economies. Finally, fostering collaboration among government bodies, academic institutions, and industry players will enhance research and commercialization efforts, while preserving traditional knowledge and practices associated with this indigenous resource.
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Publication Date (Web): 2024 November 06 ()
doi:https://doi.org/10.4491/eer.2024.484
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