Quality is a wide-ranging concept determined by many factors. It is a composite of those physical and chemical properties of the material which govern its acceptability and processing suitability. This study aimed to determine the physico-chemical and functional properties of the two jackfruit varieties (EVIARC Sweet and AES-2) grown in Eastern Visayas, Philippines. Fresh ripe jackfruit varieties were subjected to physico-chemical properties and functional component analyses following standard protocols. The two jackfruit varieties were found to have the following properties: the pH were 4.80 and 5.50; total soluble solids (TSS), 24.00 and 22.60oB; total titratable acidity (TTA), 0.33% and 0.12% citric acid; moisture content (MC), 77.30% and 75.96% (wb); total phenolics (TP), 127.73 and 125.91mg CE/100g; tannin content (TC),127.73 and 208.72 mg VE/100g; total reducing sugar (TRS), 15.43% and14.38%; total sulfur (TS), 0.36 and 0.57ppm; and antioxidant activity (AOA), 39.55 and 52.35% LP (lipid peroxidation) for EVIARC sweet and AES-2, respectively. Variety significantly affects the pH, TSS, TTA, %MC, TC, TRS, TS and AOA. Non-significance was noted on their TP contents.
This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.
Snack bars made from cassava along with the fortification of peanuts and malunggay uplifts the utilization of cassava as a key commercial crop with high-value and nutritious products. Optimization of the formulation of cassava bars with peanuts and malunggay was done using Response Surface Methodology. Plackett-Burman (PB) variable screening design and a 3 3 fractional factorial experiment following Central Composite Design with different levels of cassava grates (20, 40, 60% w/w), peanuts (10, 20, 30% w/w) and malunggay (8, 16, 24% w/w). Response Surface Regression analyses revealed significant influence of the three variables on the total regression models for the color, texture and bitter taste acceptability response of the product. Verification study confirms a high predictive ability of the model in generating the acceptability responses. Optimum product formulation was at 35% w/w cassava grates, 22% w/w peanuts and 10% w/w malunggay satisfying an acceptability of ≥ 7.4 for all sensory parameters and at the cost of Php 20.00 per 50 g of product.
Coconut water is the liquid endosperm of coconut. It is a very nutritious and refreshingly natural beverage but highly perishable. The study aimed to optimize and evaluate the coconut water beverage formulation. A 33 factorial experiment arranged in Central Composite Design with the levels of Lactobacillus acidophilus starter culture (10, 15, 20%), pineapple puree as flavorant (5, 15, 25%) and sugar (10, 20, 30%) as the independent variables was used. The growth pattern of the lactic acid bacteria was monitored for 32 hours following serial dilution and pour plating techniques to determine the fermentation time to produce the beverage. Sensory evaluation was conducted using the 9-point Hedonic scale. Response surface methodology was used to identify the optimum formulation. Microbial growth indicated that 24 hours of incubation at 37°c can produce the fermented beverage. With increased level of Lactobacillus acidophilus starter culture, pineapple puree and sugar, acceptability for the product increased. The optimum formulation has 30% sugar, 20% starter culture and 15% pineapple puree. The product is more nutritious than the unfermented beverage and still acceptable when stored at refrigerated condition for 15 days. Fermentation increased the nutritional values of fresh coconut water.
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