The study aimed to generate electricity from cassava (Manihot esculenta) extract using an improvised microbial fuel cell (MFC). In the development of the MFC, screening experiment using 8-run Plackett-Burman (PB) technique and optimization procedure following response surface methodology (RSM) were employed. More cassava extract concentration significantly increased the generated voltage and the significance exhibited by salt ratio was inversely proportional to the voltage generated. One of the treatments in the 3×3 factorial experiment reached the maximum voltage of 546 mV. Response surface regression analysis of all the response studied revealed that linear, quadratic, and cross product regression of cassava extract concentration and salt ratio in the salt bridge significantly affected the voltage which further developed a regression model represented as ∆E=106+1318x-4829y-850x2-787xy+18032y2. The canonical analysis of the voltage showed minimum response at the stationary point inside the factor level space equal to 211 mV. Salt ratio level lower than 15% and cassava extract concentration not less than 60% generated a higher voltage value. T-test showed no significant difference of voltage between days, and between the predicted mean and the observed mean, which had % accuracy of 92.54, and 93.28%.“
The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety. Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality of vacuum-fried jackfruit pulp. The ideal maturity of jackfruit for vacuum fried pulp production is 88 days after bagging. Fruit location on tree has significant influence on pH, TSS and TA while the pulp location in fruit has significant influence on pH, TSS and thickness. The pulp thickness did not influence the sensory acceptability ratings of all the sensory attributes. The pulp size only influenced the taste acceptability rating of the product. The taste attribute of vacuum-fried jackfruit pulp was significantly affected by the fruit location on tree, location of pulp in fruit, and pulp size. Worth noting is that mean acceptability rating still fell under the moderately acceptable level of the scale and the products were acceptable among consumers.
The study aimed to optimize the formulation of flavored toned milk beverage using Response Surface Methodology (RSM). A 7-variable 8-run 3 Plackett-Burman (PB) design and a 3 fractional factorial experiment following Central Composite Design (CCD) were used for the variable screening experiment and the optimization study, respectively. Sensory attributes like color, aroma, mouthfeel, taste, sweetness, and general acceptability were the response parameters considered. Variable screening revealed that sugar, mango, and vanilla flavors were the three factors that significantly affected the sensory attributes of the product. These selected variables were then used in the optimization study. The levels of the independent variables significantly affected the color, sweetness, and general acceptability of the product. The levels satisfying the optimum region were: p < 0.05. 0-14.8 %w/v sugar, 0-0.8%w/v mango, and 0-0.4 %w/v vanilla. The sugar level of 13.6% (w/v), vanilla level of 0.12% (w/v), and 0% (w/v) mango level was verified as the optimum combination for flavored toned milk. Results revealed that among the responses, only the values of the actual and predicted aroma acceptability of the product were not significantly different. This implies that the proposed model equation was only fit for predicting the aroma acceptability of the product. Observed acceptability had a higher rating than the predicted value, indicating that the panelists may have improved their evaluation with less confusion when there were only two samples presented. The optimum formulation of flavored toned milk and the commercial chocolate milk were subjected to consumer evaluation to assess the acceptability of the beverage and to evaluate the preference of consumers between the newly developed and the existing milk product in the local market. The optimum formulation was accepted among 88% of the respondents while 90% liked the commercial sample. Chi-square test results showed no significant difference between the two. This implies that the optimum formulation can compete with the existing commercial product in terms of sensory acceptability. A liter of commercial milk costs Php 80 while the optimum formulation (sugar level of 13.6% w/v, vanilla level of 0.12% w/v, and mango level of 0% w/v) only costs Php 76 per liter.
Jackfruit seeds are rich in carbohydrates and protein. It can be processed into flour as a nutritious product which can be stored for future use. However, jackfruit seed flour has limited cooking applications, thus, the need to improve its functionality through natural fermentation process. The study was conducted to determine the effects of lactic acid and fermentation time on the physicochemical, functional and microbiological properties of the fermented jackfruit seed flour, compared to its unfermented counterpart. A 3x3 full factorial design following Completely Randomized Design (CRD) with different levels of lactic acid (0, 1.5, 3%) and fermentation time (16, 24, 32 hours) and with a control treatment was used. Data for all experimental combinations were analyzed using One-way ANOVA where means were compared using Tukey's HSD. Analysis of variance results revealed that the physico-chemical and functional properties of control treatment is significantly different from the fermented jackfruit flour in terms of pH, moisture and carbohydrates. Moreover, fermentation and lactic acid contributed to increase in quality values of the jackfruit flour except for %energy, %carbohydrates and bulk density. The faster drop in pH brought about by lactic acid increased the count of aerobic bacterial, lactic acid bacteria, yeasts and molds.
The combination action of α-amylase, xylanase, and composite flour was analyzed to determine their effects on the sensory quality of bread through optimization using Central Composite Design (CCD) of the Response Surface Methodology. Fifteen bread formulations containing different concentrations of α-amylase (0, 0.0005, and 0.003% w/w), xylanase (0, 0.001 and 0.003% w/w), and composite flour (15, 30, 45%w/w) were used in the experiment. The study revealed that α-amylase significantly influenced the response of crust color, crumb structure, flavor, and general acceptability of the bread. The presence of xylanase caused a change in the response of crust color, crumb texture, and the general acceptability only. However, its cross product interaction with composite flour level affected the response of crust color, crumb texture and structure, flavor, and the overall acceptability of the product. The synergistic effect of α-amylase and xylanase displayed a positive effect on the overall acceptability of the bread. The optimum formulation set at acceptability rating of >7.20 on the 9-point Hedonic scale was determined at 38% composite flour with 0.002% α-amylase and 0.0012% xylanase with a cost of P41.14 per 421.27g of loaf. The observed acceptability mean for all sensory attributes of the formulation was not significantly different from the predicted acceptability mean value of the model according to the verification test. This formulation was not significantly different from the commercial bread available in the local market of Baybay City, Leyte based on the consumer acceptance results with children and adults as potential target market.
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