Coconut processing

Question 1

A screened food-grade product
obtained after drying, expelling and/or
extracting most of the oil or milk from
sound coconut meat.
a. Copra
b. Virgin coconut oil
c. Coconut flour
d. All of the above

Answer 1

Coconut flour

Question 2

A coconut flour prepared from unpared
dehydrated and edible coconut kernel by
pre-pressing and solvent extraction.
a. Whole full fat coconut flour
b. Defatted coconut flour
c. Paring Flour
f. All of the above

Answer 2

Whole full fat coconut flour

Question 3

The coconut flour prepared from the
paring or from the “testa” of the coconut.
a. Whole full-fat coconut flour
b. Defatted coconut flour
c. Paring Flour
f. All of the above

Answer 3

Paring Flour

Question 4

The coconut flour obtained from food-
grade copra meal.
a. Whole full-fat coconut flour
b. Defatted coconut flour
c. Paring Flour
f. All of the above

Answer 4

Defatted coconut flour

Question 5

The process wherein the meat is
extracted with milk, residue is dried and
grinded to produce flour.
a. Dry process
b. Wet process
c. Wet and dry process
d. None of the above

Answer 5

Wet process

Question 6

The process of drying grated coconut
meat, extracting oil and pulverizing meal.
a. Dry process
b. Wet process
c. Wet and dry process
d. None of the above

Answer 6

Dry process

Question 7

The advantage of dry process over
wet process is that it gives ___ oil
recovery and 0.1% free fatty acid.
a. low
b. medium
c. high

Answer 7

high

Question 8

A natural oil obtained from fresh
mature coconut by mechanical
extraction.
a. Coconut oil
b. Virgin coconut oil
c. Copra
d. All of the above

Answer 8

Virgin coconut oil

Question 9

Virgin coconut oil can be obtained in
___.
a. dry process
b. wet process
c. wet and dry processes
d. None of the above

Answer 9

wet and dry processes

Question 10

10. In virgin coconut-oil processing,
    allowing coconut milk to stay in a jar for
    at least ___ hours will cause the oil to
    separate and a layer of curd will appear
    at the top of the jar.
    a. 12
    b. 24
    c. 36
    d. All of the above

Answer 10

24

Question 11

The coconut meat obtained after
extracting oil for granulated copra.
a. Copra
b. Copra meal
c. Copra meat
d. None of the above

Answer 11

Copra meal

Question 12

12. Which of the following products is not
    a by-product of coconut processing?
    a. Virgin coconut oil
    b. Desiccated coconut powder
    c. Coconut vinegar
    d. Nata de coco
    e. None of the above

Answer 12

None of the above

Question 13

A cellulosic white cream yellow
substance formed by the bacteria
Xyliniumon the surface of sugar-enriched
coconut water.
a. Cocosugar
b. Virgin coconut oil
c. Nata de coco
f. All of the above

Answer 13

Nata de coco

Question 14

A by-product of drying finely particles
of homogenized coconut milk mixed with
maltodextrins and other emulsifiers.
a. Desiccated coconut powder
b. Spray-dried coconut milk powder
c. Heated-air dried coconut powder
d. All of the above

Answer 14

Spray-dried coconut milk powder

Question 15

Coconut sugar contains ___ sucrose
than sugarcane.
a. the same amount of
b. lesser amount of
c. more amount of
d. None of the above

Answer 15

. lesser amount of

Question 16

Coconut sugar contains ___ of macro
and micro nutrients than sugar cane.
a. the same amount
b. more amount
c. less amount
d. None of the above

Answer 16

more amount

Question 17

17. The dark-brown color of coconut
    sugar is basically the result of drying
    sugar crystals at ___ temperature.
    a. low
    b. medium
    c. high
    d. None of the above

Answer 17

high

Question 18

The collection time requirement for
harvesting coconut sap for coco sugar
processing.
a. 4 to 5 hours
b. 6 to 9 hours
c. 10 to 14 hours
d. None of the above

Answer 18

4 to 5 hours

Question 18

The cooking temperature for
coconut sap for sugar processing.
a. 80°C
b. 90°C
c. 100°C
d. All of the above

Answer 18

100°C

Question 19

Coconut sap brix requirement for
coconut sugar.
a. 9.1 to 10.5
b. 11.0 to 12.9
c. 13.0 to 14.5
d. All of the above

Answer 19

13.0 to 14.5

Question 20

An instrument used to measure the
sugar level of coconut sap.
a. Refractometer
b. pH meter
c. Glycimeter
d. All of the above

Answer 20

Refractometer

Question 21

22. The recommended temperature for
    drying coconut sugar.
    a. 40° to 50°C
    b. 51° to 60°C
    c. 65° to 70°C
    d. None of the above

Answer 21

65° to 70°C

Question 22

The recommended relative
humidity in drying coconut sugar.
a. 80 to 95%
b. 50 to 75%
c. 35 to 45%
d. None of the above

Answer 22

35 to 45%

Question 23

An instrument used to reduce the
relative humidity of air in coconut sugar
storage.
a. Pyschrometer
b. Dehumidifier
c. Hydrometer
d. None of the above

Answer 23

Dehumidifier

Question 24

25. Bioethanol from coconut can be
    produced from ______.
    a. Coconut water
    b. Coconut milk
    c. Coconut sap
    d. None of the above

Answer 24

Coconut sap

Question 25

Nata de coco can be produced from
coconut ____.
a. Water
b. Sap
c. Milk
d. None of the above

Answer 25

Milk

Question 26

Coco sugar can be produced from
coconut _____.
a. water
b. milk
c. sap
d. None of the above

Answer 26

sap

Question 27

Cocosugar is commercially produce
in the Philippines because it has
____ glycemic index.
a. low
b. medium
c. high
d. None of the above

Answer 27

low

Question 28

The process in heating copra to
facilitate the removal of oil during
pressing.
a. Drying
b. Steaming
c. Conditioning
d. None of the above

Answer 28

Conditioning

Question 28

One thousand nuts, at 800 grams
per nut, will produce ___ of copra.
a. 220 kg
b. 320 kg
c. 420 kg
d. None of the above

Answer 28

220 kg