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ABSTRACT BIBLIOGRAPHY OF

COMPLETED RESEARCHES

OF THE DEPARTMENT OF

FOOD SCIENCE

(2000-2013)

VOLUME I

2013

2

PHILIPPINE COPYRIGHT © 2013

By

ALL RIGHTS RESERVED

COLLEGE OF ENGINEERING AND FOOD SCIENCE

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

ISSN 2345-8380

Request for permission to quote from this publication should be directed to the Dean,College of Engineering and Food Science, San Jose, Pili, Camarines Sur, Philippines with email address

cefs_cbsua@gmail.com

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ABSTRACT BIBLIOGRAPHY OF

COMPLETED RESEARCHES

OF THE DEPARTMENT OF

FOOD SCIENCE

(2000-2013)

PROF. MELANI Y. ABALAYAN PROF. JULIETA M. CASAUL

PROF. ANNA MAE S. GAVARRA PROF. ROCELYN M. IMPERIAL

PROF. JOSEPHINE A. RED

VOLUME I 2013

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE College of Engineering and Food Science

Compiled by:

Edited by:

PROF. JULIETA M. CASAUL DR. NILA B. ONATE, Ph.D., ASEAN Engr.

DR. MARIFE L. PESINO, Ph.D., ASEAN Engr.

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001 BALLESTER, RYAN BOLIVAL AND RED, JOSEPHINE A., 2013 The influence of milk source on the quality and acceptability of sugar cane (Saccharum officinarum) probiotic juice Fresh sugar cane extract was utilized in the formulation of the sugar cane probiotic juice with different types of milk used. Different treatments were evaluated to determine the most accepted treatment and were subjected to sensory, physicochemical and microbial analysis. Soy milk, cow’s milk and goat’s milk were used to flavor the product and denoted as T1, T2 and T3 respectively. Results showed that the best formulation was treatment 3 – goat’s milk. Results of sensory evaluation revealed that color, aroma, flavor and general acceptability were not significantly affected while the taste was significant different at 5% level of significance. Physicochemical revealed that the pH of the sugar cane probiotic juice reads 6.2, which is basic to acidic, the total soluble solids of 17 obrix and percent titratable acidity of 4.68.

The results on the microbial analysis revealed that treatment 3 – goat’s milk

meet the standard count for fermented milk having bacterial count. 002 CATHERINE BRITANIA LINTAG AND CASAUL, JULIETA M., 2013 Development of Naturally Fermented Organic Rice (Oryza sativa) flavored with shrimp

Different varieties of organic rice were tested for developing fermented rice namely pink, red and black which were designed as Treatments 1, 2 and 3, respectively. Shrimp was used to flavor the product. The most acceptable variety of rice was determined through sensory evaluation.

Results of Ranking for Preference Test revealed that pink rice was most

preferred by the panelist in all sensory attributes which was supported by the results for general acceptability. On the other hand, physicochemical analysis conducted which includes determination of pH, Total Soluble Solids and Titratable Acidity revealed that the treatments have ranging from 3.9 to 6.6, 7 to 10°Brix and 1.67 to 2.5% as lactic acid, respectively. Evaluation showed that the product is an acidic food.

The microbial analysis showed that the product has yeast and molds count of

4.4 to 5.5 logs CFU/g while the aerobic plate count of all samples ranged from 5.0 to 5.9 logs CFU/g.

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003 ASENCIO, HANNA GIA VELUZ AND ABALAYAN, MELANI Y., 2012 Development of Cacao (Theobroma Cacao)”, Development of Choco milk beverage utilized grind cacao seeds with the use of refined sugar, honey, coco sugar and muscovado sugar as sweeteners assigned as T1, T2, T3 and T4 respectively.

Sensory evaluation revealed that T4 was the most accepted treatment and described as brown, moderately pronounced in cacao aroma, moderately pronounced in cacao bitterness, moderately sweet and like extremely in general acceptability. Using different sweeteners did not significantly affect the color, aroma and bitterness of the Choco milk beverage at 5% level of significance. However the sweetness and general acceptability were significantly different. Storage at 0oC of the Choco milk beverage for 4 weeks was not significantly difference in aroma, bitterness and sweetness at 5% level of significance, while the color and general acceptability were significantly different. The Choco milk beverage was acceptable until the 4th week of storage. On the 5th week the product was spoiled.

Physicochemical revealed that the pH of the Choco milk beverage changed

from 7.6 to 4.1 with the total soluble solid of 20 brix. Curdling occurred as spoilage indicator during the 5th weeks with the pH of 4.1.

Microbiological analysis during storage showed that the coliform count of the

product was <0.03, yeast and molds had the results of “Too Numerous to Count” (TNTC) during 5th weeks likewise with the standard plate count. During 0 to 4th weeks of storage all the results in microbial analysis had passed the standard for SPC (100,000 cfu/ml or log 3 cfu/ml) limit for the Choco milk beverage. 004 BEARIS, GINA A. AND ABALAYAN, MELANI Y., 2012 Development of Fiber-rich Organic Rice Kropeck”,

Organic rice kropeck was developed using organic brown rice combines with the different root crops namely taro, sweet potato and ubi flour designated at Treatment 1, Treatment 2, Treatment 3 and Treatment 4 respectively. It was subjected to sensory evaluation which was observed by its color, texture, taste, flavor and general acceptability.

Sensory evaluation revealed that T3 (organic rice kropeck flavored sweet potato flour) was the most acceptable product and described as brown, crunchy, slightly salty, moderately pronounced (sweet potato) and like very much. The used of different root crops flour were revealed that significantly difference in color while not significantly difference in terms of texture, taste, flavor and general acceptability of the four treatments. Therefore, different root crops flour was affect the color of organic rice kropeck. The most acceptable product was subjected to physicochemical, crude fiber content and microbial load analysis.

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The pH of four treatments was 6.8, 6.9, 7.1 and 7.1 denoted as 1, 2, 3 and 4 respectively while TSS was revealed 2 and 3˚Brix. The moisture content of acceptable product was found out 14.44% while crude fiber content of the product was 1.25%.

Microbial analysis of the product was observed as a result in MEA there was a growth of molds and yeast which was ranges an average of log 2.7 cfu/g while in CWA the growth of filamentous colony was observed and it was ranges an average of log 2.0 cfu/g. 005 CORDENETE, HAZAEL V. AND IMPERIAL, ROCELYN M., 2012 Shelf Life Study of Thermally Processed Basil-Flavored Corned Tilapia (Oreochromisniloticus),” The study focused on determining the shelf life of basil-flavored corned tilapia using the accelerated shelf life testing (ASLT) method specifically through temperature acceleration. The product was subjected to different storage temperatures namely 40°C, 50°C, and 60°C. Control samples were stored at 4°C using a home refrigerator. Difference in sensory attributes, physicochemical characteristics and microbial load were evaluated in establishing the shelf life of the product. Analyses of samples were done every 24 days, 12 days and 6 days for temperatures 40°C, 50°C, 60°C respectively, until significant differences in the quality of the product was observed.

Triangle test for color, odor and flavor revealed that sensory attributes of the product stored at 40°C, 50°C and 60°C showed significant differences after 96 days, 72 days and 24 days respectively. For the physicochemical properties, pH of product at 40°C, 50°C and 60°C from initial pH of 6.5 to neutral (7.0 pH) at 96 days, 72 days and 24 days respectively.

The percent Free Fatty Acid (FFA) being considered an important quality index for oily products was used to mathematically predict shelf life at different temperatures having a standard of 1.5- 3.0%. Results showed that the product deteriorated as shown by the increase in %FFA exceeding the standard values which were 3.1%, 3.03% and 3.05% for 40°C, 50°C and 60°C respectively. These values were determined at 96 days, 72 days and 24 days for 40°C, 50°C and 60°C respectively.

Stability in microbial load of corned tilapia was observed and affected by

thermal processing - application of heat sterilization to food contained in hermetically sealed containers to kill Clostridium botulinum. Application of accelerated temperature causes the microorganisms to minimize or inhibit its growth. Based on mathematical computation, the shelf life of the product was projected to be 120 days at 40°C, 74 days at 50°C and 25 days at 60°C. Theoretical shelf life was computed as 458.6 days (15.3 months or 1 year and 3 months) at room temperature of 30°C.

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006 PAGATPAT, MA. SUTERA ANN B. AND RED, JOSEPHINE A., 2012

Development of Nipa Fruit (NypaFruticans) Jam in Combination with Several Tropical Fruits

Nipa fruit was utilized into jams combined with different fruits like pineapple, tamarind and dalandan. Treatments were subjected to analysis for sensory evaluation, physicochemical and microbial analysis using the ratio (nipa: tropical fruits) of 25:75, 50:50 and 75:25.

Result of the sensory evaluation revealed that the ratio of Treatment 2 nipa and tamarind combination was the most acceptable. For the pineapple and dalandan, Treatments 3 and 2 were found to be the most acceptable treatments.

Physicochemical analysis showed that low acidity and total soluble solids of the product increased due to the amount of flavor added.

Consumer acceptability of the products obtained an overall description as like extremely.

Microbial results showed that tamarind combination had the lowest growth of aerobic microorganism and yeast and molds.

007 SELADIS, SARAH JEAN C. AND CASAUL, JULIETA M., 2012 Development of Bottled Spiral Shelled Mollusks in Coconut Cream

Bottled spiral shelled mollusks in coconut cream was processed with leafy vegetables namely garden core, native fern and taro which served as treatments. A ratio of 70:30 (mollusks: vegetable) was used. The product was prepared with

coconut cream and processed at 240⁰F for one hour to become shelf stable. The products were subjected to sensory evaluation, consumer acceptability and physicochemical evaluation.

Results for sensory evaluation revealed that there was significant difference in color but no significance in terms of aroma, texture, taste, flavor, general acceptability. Preference test for taste was not significantly different among vegetables at 5% level of significance. However, the native fern has the highest acceptability but not significantly different with garden core and taro. Consumer acceptability of mollusk with native fern as rated as “like very much”.

The physicochemical characteristics of shelled mollusks showed that the

products under pH range of 6.3 to 6.4 classified as low acid food and has free fatty acid content of 0.047% expressed as lauric acid.

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008 TINOY, GERALDINE BALDERAMA AND RED, JOSEPHINE A., 2012 Development of Organic Rice Wine Vinegar

Wine vinegar was utilized using different varieties of organic rice. Organic black, brown and red rice were processed and denoted as Treatment one (1), Treatment two (2) and Treatment three (3). The most acceptable Treatment was determined using sensory evaluation. Result of sensory evaluation revealed that Treatment two using organic brown rice was the most acceptable among the treatments. The product was rated as like very much and described as golden yellow, pronounced in aroma and sour in taste. Based from the computed result, using different varieties of organic rice in wine vinegar production was significantly affect the color and general acceptability of the product at 5 % level of significantly difference. The most acceptable treatment was subjected to consumer testing, the result showed that using organic brown rice denoted as treatment two (2) was acceptable to the consumers having the description of like very much in terms of color, aroma (wine vinegar), general acceptability and like moderately in terms of sour taste. Result of physicochemical Test of the product in terms of % TA were obtained 5.54%, 5.02% and 4.47% denoted as Treatment one (1), Treatment two (2) and Treatment three (3). Data and result for pH determination showed that the Treatments contained pH value of 3.32, 3.2 and 4.0 respectively high acid. In terms of % TSS the result showed that brown rice contained the higher sugar content among the treatments. 009 BLANDO, BRIAN GIUSEPPI Z. AND CASAUL JULIETA M. 2011. Optimization of Process Parameters for Flavored Rice Bran Tea

Roasting time and temperature for the rice bran to be utilized for tea was determined. The most acceptable tea was evaluated using sensory evaluation. Results of the selected roasting time and temperature were applied for formulating tea with different herbs as flavoring like pandan, basil and lemon grass. The most acceptable level of each of these herbs was also determined. Sensory attributes and physicochemical characteristics of the final flavored tea were evaluated. Results of the study showed that the most acceptable roasting time was 15 minutes at temperature of 96-100oC. For the ratio of rice bran to flavorings, the most acceptable ratios were 80:20 for both pandan and lemongrass and 90:10 basil. From the three flavorings, pandan was found to be the most acceptable flavor for rice bran tea at a ratio of 80:20. In general the pandan flavored rice bran tea was evaluated as having yellowish brown, moderately aromatic, moderately preferred flavor and has a slight astringency.

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Physicochemical analysis revealed that the product contain 15.07% crude fat, 4.18% moisture, pH of 5.55, titratable acidity of 3.22 % and total soluble solids of 0.8oBrix. The microbial analysis showed that the products have microbial load which did not differ significantly among treatments and ranged from 4.2x103 CFU/g to 3.8x103 CFU/g for the total aerobic pate count and 1.9x103 CFU/g to 18.5x103 CFU/g for yeasts and molds count. 010 CANTORIA, HONEY LEAH O. AND CASAUL, JULIETA M. 2011. Development of Hotdog Utilizing Chinese Edible Frog

Meat of Chinese edible frog or Kabakab was used in developing a new hotdog product. Four treatments were formulated with different ratios of kabakab meat to chicken namely: 75:25, 50:50 and 25:75 for Treatments 1, 2 and 3 respectively. Sensory evaluation was used to determine the most acceptable formulation and the product was further analyzed in terms of its physicochemical properties, nutrient content, consumer and market acceptability.

Sensory evaluation revealed that Kabakab meat was comparable to chicken in terms of the sensory attributes since there was no significant difference existed among treatments and control for the color, texture, juiciness and tenderness except for flavor. The use of different ratios of kabakab from 25 to 75% did not affect the acceptability of the hotdog where control and the three treatments were rated as like very much with mean scores of 7.1 to 7.7 using the 9-point hedonic rating scale. Results of the consumer and market acceptability test showed the higher acceptability of the product in terms of color, texture, juiciness, tenderness and flavor which were all like very much for both teenagers and adults alike. Introductory price of Php 160.00 per kilo easily disposed a total of almost 20 kilograms of product to customers in Pili, CamarinesSur.

Physicochemical analysis revealed that the product is slightly acidic with pH and titrable acidity of 5.20 to 5.51 and 0.17 to 0.26% respectively. The result of proximate analysis revealed that the product has 14.50% protein, 0.23% crude fiber and a moisture content of 58.48%. 011 VILLANUEVA, MARY ROSE C. AND ABALAYAN, MELANI Y., 2011. Development of Thermally Processed Native Gabi (Caladium Bicolor)

Native Gabi (Caladium bicolor) was utilized in processing bottled Laing. The

study was conducted to compare the quality of fresh and dried leaves in processing Laing using pork, chicken and beef as flavorings. It was subjected to thermal processing at 2400F for one (1) hour to produce shelf stable product. The different treatments were evaluated in terms of their sensory and physicochemical properties and microbial load. The sensory attributes of the product using fresh and dried native Gabi leaves

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did not differ significantly for color, taste, flavor and rancid after taste and general acceptability at 5% level of significance. The same results were gathered for the use of different flavorings. The use of ground pork, chicken and beef did not significantly differ for all sensory attributes including the general acceptability. The physicochemical characteristics of the Laing showed that treatment using dried leaves resulted in higher pH and percent titratable acidity than the treatment using fresh leaves. In terms of the meat used, beef gained lower pH and percent titratable acidity and chicken got the highest for percent free fatty acid, pH and titratable acidity. Microbial analysis showed that Treatment 6 (fresh leaves and chicken) gained the highest total aerobic plate count with 1.57 x 107 CFU/g among the six treatments while using the dry leaves Gabi with pork gave out a colony count of 7.60 x 104CFU/g. Likewise, for molds and yeasts count, same treatments resulted for both the highest and lowest counts being 1.29 x 109CFU/g colonies and treatment 1 with 1.22 x 107CFU/g. The use of dried leaves of native Gabi for processing Laing is recommended than of the fresh native Gabi leaves and pork as flavoring. Storage study must also be conducted for the most acceptable treatment and be subjected to rancidity test. 012 BUENO JEMESON O. AND CASAUL, JULIETA M., 2010. An Enterprise Study on Pickled Betel Palm (Areca catechu) Pith The study operated and determined the viability of a micro enterprise on pickling of betel palm pith. The business carried out the production and marketing activities from January to March 2010. Evaluation of the different aspects like the technical, financial, sales, and marketing of running a small business was done. The product was packed and sold in an eight–ounce bottle sealed hermetically with a metal cap. For establishing this micro enterprise, a total capitalization needed was Php 1,499.38 that was financed by the entrepreneur and his family. The production of 200 bottles realized the gross sales of Php 8,000.00 giving out a net income of Php 736.71 for the seven cycles. The business had a return on investment (RI) on 49.13% and a payback period of 2.03 months. The break-even selling volume and break-even selling price are 98 bottles and Php 34.48, respectively.

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013 GALICIA, DIANALEN B. AND ABALAYAN, MELANI Y., 2010. Development of Split Gill Mushroom (Schizopyllum Commune) Instant All-Purpose Sauce Powder With Leguminous Material An instant all-purpose sauce powder was developed utilizing the split gill mushroom with different legumes namely green mungbean, red mungbean and soy bean. All treatments made use of a ratio of 50:50 split gill mushroom to legume. The different treatments were subjected to sensory evaluation to determine the most acceptable product. Results revealed that the most acceptable legume combined with the mushroom was the green mung bean. The product was described as light brown, with moderate mushroom-beans aroma and flavor, moderately sweet, viscous, and rated as like moderately for the general acceptability. Storage stability was also determined through sensory evaluation, physicochemical and microbial analysis of the most acceptable formulation of the product. Analysis of variance showed that there was no significant difference in color, aroma, flavor, taste, and consistency except for the general acceptability of the product within four (4) weeks of storage. Moisture content did not vary much during storage ranging from 5.48% at zero weeks to 5.89% on the fourth week. The pH of the products remained constant which was 6.6 to 6.7 until the fourth week. The total soluble solids decreased from 19.2°Brix at zero weeks to 14.0°Brix on the fourth. On the other hand, microbial analysis increased during storage. 014 IBARRIENTOS, JOYCE BELLE B. AND ABALAYAN, MELANI Y., 2010.An Enterprise Study of an All-Natural Tocino The micro enterprise on all-natural tocino aimed at evaluating the profitability and marketability of the product. The project initial investment was Php 4,422.61. The study included 8 production cycles making use of a total of 100 kg of pork meat for the 3 months operation. This yielded to around 127.75 kg of finished product. Selling price was 50.00 per 250 grams or at Php. 200.00 per kilo packaged in polyethylene plastic. A total net income of Php 3,248.71 was generated giving out a Return on Investment (ROI) of 54.29%. Based from the financial parameters, the enterprise can be concluded as profitable and saleable business with short payback. Market areas were the municipalities of Bato, Buhi and Pili of CamarinesSur. The enterprise enhanced the skills and provided knowledge for the proponent in handling and evaluating the technical, financial, marketing and socio-economic aspects of establishing and managing a processed meat enterprise.

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015 CHRISTINE A. PAGADOR AND GAVARRA, ANNA MAE S., 2010. An Enterprise Study on Squash Malunggay Pastilles

The study covered the establishment and management of a squash-malunggay pastilles enterprise. The study showed that a village level enterprise of squash malunggay pastilles required a capitalization of Php. 6,312.35. Operation of the project lasted for 3 months with a total production of 100 kgs. of pastilles. The total formulation generated 1,904 packs of sold at Php. 20.00 which gave total sales of Php. 38,080.00 and a net income of Php. 3,647.29. The project has a return on investment (ROI) of 57.78% while the cash payback period is 5.1 months. The enterprise was profitable and a good business venture. 016 JENNIFER L. RAMIREZ AND JULIETA M. CASAUL., 2010. An Enterprise Study on Bottled Bicol Express

The study evaluated the technical, financial, marketing and socio economic aspects of running a micro enterprise on bottled bicol express.The three months operation required a total investment of Php. 5,220.04 considering the capitalization for 2 cycles. Total sales of Php 11,440.00 were derived from 143 bottles of Bicol express. From this a net income of 2,418.02 was realized.

The enterprise was found to be capital intensive for a student due to the

equipments required. The product marketability was good since 30 bottles were sold within 2 weeks only. The return on investment (ROI) was computed to be 46.32% and the investment can be gained back in a span of 2.15 months.

The break–even selling volume and price were computed to be 60 bottles and

Php. 72.15, respectively. A mark up of 17.43% was added thus giving a selling price of Php 80.00 per bottle. 017 MAY ANN C. DE OCAMPO AND JULIETA M. CASAUL., 2009. Development of Wine from Native Mulberry

Mulberry wine mixed with pineapple and dalandan was developed and evaluated through its sensory and physicochemical properties. The most acceptable fruit mix for mulberry wine was found to be dalandan as perceived by the sensory panelists. The acceptability of the mulberry-dalandan wine was described as like moderately the same with the perception for the plain mulberry wine. The color and aroma of the fruit combinations were significantly different from each other. However, the addition of pineapple and dalandan did not significantly affect the taste, flavor, aftertaste and general acceptability.

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018 MARITA, MARIA THESA M. AND CAPIO, ELIZABETH T. Consumer acceptability and Storage Study of Ubi Flavored Yogurt

A study on consumer acceptability and storage stability of ubi flavored yogurt was done. A total of 100 panelist composed of 25 college students, 25 high school students, 25 professional and 25 CSSAC community residents evaluated the ubi flavored yogurt using the seven-point hedonic scale consumers acceptability form. Analysis was done every after 5 days of storage at refrigeration temperature.

Consumer acceptability results showed no significant differences in flavor, texture, appearance, sourness, sweetness and general acceptability among college and high school students, professionals and CSSAC community residents. There was also no significant difference noted for the color, texture, mouth feel, sweetness and ubi flavor during storage period. Significant differences were existed for sourness and general acceptability as storage period lengthen.

Physicochemical analysis revealed that the pH and percent total soluble solids decreased while the percent titratable acidity as lactic acid increased during storage. The microbial growth of bacteria decreased from 0-15 CFU/g and increased until the 20th day of storage. 019 OLLERES, CATHERINE P. AND ABALAYAN, MELANI Y., 2009. Comparative Study on the Different Sources of Amylase for Fermented Ubi (Dioscoreaalata Linn.) Drink Production

A fermented ubi drink was produced by the action of amylase enzyme from Aspergillusoryzae and glucoamylase from Aspergillusniger. Sensory attributes, general acceptability, physicochemical characteristics and microbial load were determined.

Sensory evaluation showed that the use of increasing level of ubi flour differ significantly in terms of color, alcoholic aroma and taste (sweetness). Likewise, general acceptability was significantly different from one another. The sour taste and ubi aroma of all treatments did not differ significantly at 5% level of significance. Results of analysis showed that T3 is the most acceptable among treatments.

Physicochemical analysis revealed that the pH of the fermented drink ranged from 2.8 to 3.0 during storage. As expected, %TSS decreased at increased storage period. The result of alcohol content of the most acceptable treatment is only 1.44% by volume.

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020 PARDE, SHIELA MAE I. AND ABALAYAN, MELANI Y. 2009. Comparative Study of Alum and Lime as Firming Agent in Pickled Pako (Diplaziumesculentum)

Alum and lime were applied in pickled pako as firming agents. The control has no firming agent applied, while Treatments 1, 2 and 3 used alum, lime and the combination of alum and lime respectively. Product evaluation was done through sensory and physicochemical analyses including total soluble solids (TSS) and pH.

Alum treated sample has the highest pH and a total soluble solids of 20.80-24.80oB. The control has the least amount of TSS compared with the other treatments.

Results of sensory evaluation revealed that Treatment 1, which is alum-treated sample, was the most acceptable treatment in terms of color, aroma, taste (sweet-sour), texture and general acceptability. Alum treated sample was then subjected to microbial analysis and resulted in a count of <10 CFU/g since it is highly acidic. It is therefore recommended that alum is a better firming agent for pako than lime. 021 SAN BUENAVENTURA, JOY D. AND RED, JOSEPHINE A., 2009. Processing of Lemon Grass Tea Using Different Flavors

Lemon grass was utilized for the production of tea with different flavors. Pure lemon grass serves as the control and the flavors used for the different treatments are mint, pandan and ginger. The different treatments were subjected to sensory evaluation for the determination of the most acceptable flavor. The most accepted tea was evaluated using the physicochemical and microbial analysis. The sensory attributes of the different treatments were as follows, for the color, T1, T2 and T4 got a mean score of 1.1, 3.2 and 4.5 described as yellow and T3 3.1 as greenish yellow. Aroma was rated as pronounced for T1 and T2 described as moderately pronounced with a mean score of 3.7 and 2.7, while T3 and T4 were both rated as slightly pronounced with 2.1 and 2.2 of a mean score. In terms of taste which is astringency, both T1 and T4 had mean scores of 2.1 and 2.2, respectively. This is described as slightly pronounced and both T2 and T3 described as moderately pronounced with 2.9 and 2.2 mean scores. For the attributes of flavoring, both T1 and T3 rated as slightly pronounced with the mean score of 2.3 and 2.0 and for T2 and T4 with the mean score of 3.4 and 3.6 which described as pronounced. The mint flavor tea was finally rated as like very much for the general acceptability. Therefore, it was subjected to physicochemical analysis.

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Physicochemical characteristics of four treatments showed that T1, 0.2”Brix, T3 got 0.1”Brix and T4 has 0”Brix for the Total Soluble Solids and for pH, T1, 6.2; T2, 6.5; T3, 6.4 and T4, 6.2. 022 ASARES, MAY ANN M. AND RED, JOSEPHINE A., 2009. Pineapple Wine, an Enterprise Induction

The study covers the performance of Formosa wine and marketing from August 2008 to December 2008. The total investment for the project was Php. 3,958.00 .The owner of the project gained a total profit of PHP 5,356.70. The project was self-financed by the proponent through her parents to sustain the overall costs of the project. The equipment costs of the production include the container, casserole, mixing bowl, knife, chopping board, blender, etc. The ingredients of the products are pineapple, yeasts and sugar. Pineapple wine is the main product, it is placed in the long neck 750 ml. bottle with cork, cap seal and labeled. It was stored in a cool dry place. The wine was sold at PHP 150.00 per bottle. The operation had the total sales of PHP 15,000.00 with a total net income of Php 5,356.70 in five months operation of the business with a return on investment of 134.41% for the whole duration. 023 BEGUEJA, JOANNE C. AND ABALAYAN, MELANI Y., 2009. An Enterprise Study on Smoked Boneless Bangus (Chanoschanos) with Lemongrass

The study covers the production and management of smoked boneless bangus with lemongrass from August to November 2008. Generally, it aimed to manage business. Specifically it aimed to: (1) process smoked boneless bangus with lemongrass; (2) perform actual business operation associate the theories learned from school; (3) improve student skills and self confidence in managing the business and (4) gain profit from the business within six-month operation. The project was self-financed by the author through the help of her family. The total investment for the project was PHP 3,681.00. The operation had the total sales of PHP 21,294.00 with the total net income of PHP 3,958.53 in 10 cycle production of the business with the return on investment of 107% for the whole duration.

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Smoked boneless bangus with lemongrass is the main product, it was packed in polypropylene bag 8x14 and stored in freezer or on refrigerator and the smoked bangus was sold PHP 210.00 per kilogram. The problems encountered throughout the operation were as follows: insufficient supply of bangus, higher selling price and difficulty of transporting the raw materials. It is recommended that the schedule of delivering of bangus in the market is known, purchasing of fish should be directly from the fishing port, the product must be sold in retail price affordable to the buyers and fish transported contained in styro boxes. The smoke boneless bangus is easy to produce and the distribution of the product is not a big problem. Bangus is expensive yet the sale is good due to its good quality and delicious taste. Thus, engaging in this business is more enjoyable and profitable. 024 MARTIREZ, EDUARDO E. JR. AND GAVARRA, ANNA MAE S., 2009.An Enterprise Study on Chicken Hotdog

The study was conducted for twelve cycles from September 2008 to February 2009 at Department of Food Technology of the Camarines Sur State Agricultural College. It aimed to develop skills in the production and management of chicken hotdog; to develop technical and entrepreneurial skills in running a business; to evaluate the technical, financial and marketing aspects of chicken hotdog enterprise; to determine the profitability of the business and identify problems and solutions on the processing, marketing and distribution of the product.

Project cost amounted to PHP 2,101.64 which was financed by entrepreneur.

The product was packed in a polyethylene plastic and sold PHP 45.00 per

pack. Each pack contains 9 pieces or 250 grams.

A total sale was PHP 18,360.00 with a total net income of PHP 4,815.56 in twelve cycle production of the business. Return on Investment (ROI) is 229.13% and with a cash payback period of three (3) months. 025 HERNANDEZ, GREG ANTHONY D. AND CASAUL, JULIETA M., 2009 An Enterprise Study on All Natural Tocino

The study covered the performance of a business enterprise for an all natural tocino which was established from December to February 2009. The general objective is to put up, manage and evaluate an enterprise for an all natural tocino. The project was self-financed with a total investment of PHP 5,339.00 from the entrepreneur’s family.

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Tocino was sold at two hundred pesos (PHP 200.00) per kilo which was competitive enough and generated a total net income of three thousand four hundred eighty sis pesos (PHP 3,486.00) for one hundred kilograms of meat processed. Based on the data gathered the return on investment was computed to be 65.29% while the cash payback period was around four and half months.

Break even analysis revealed that the break even selling price was at PHP 170.22 and with a 25% mark up total selling price was around PHP 200.00. The break even selling volume was computed to be fifty five kilograms.

The product was primarily marketed at Paracale, Camarines Norte. Packaging used was the 9 x 12 polyethylene plastic with a net content of 500 grams. The enterprise provided a good learning experience for the proponent in handling and evaluating the different aspects of a business establishment like the technical, financial, and marketing and the socio-economic aspects. 026 NALAYOG, MIA MAY M. AND RED, JOSEPHINE A. 2009. An Enterprise Study on Bignay Jam

Enterprise study best prepared to the student by developing their entrepreneurial skills. Running a business, gave a holistic experience from raw materials provided an avenue for growing entrepreneurs who can also served as managers of small and medium scale businesses.

The enterprise covered only two (2) months production started from September to October 2008 and housed at the Food Technology Department, Institute of Engineering and Technology Laboratory Room. The project investment in the first production was PHP 1,315.00 of the fixed assets and PHP 5,539 in the working capital. This only covered one month production. The enterprise study for bignay fruit was until October 2008 only because it was out of season, to fill out the shortage, pineapple jam replenishes the supply.

The retained earning showed that the production of bignay jam was profitable. The return on investment (ROI) also showed that there is a return of 83.51 percent in every one peso investment, the cash payback for two (2) months production represents that in 1.20 months left, the invested for whole production cycle will be returned.

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027 PARDE, PRINCESS KAYE I. AND GAVARRA, ANNA MAE S., 2009 An Enterprise Study of Sweet and Spicy Skinless Longanisa.

The enterprise study of sweet and spicy skinless longganisa covers the following aspects: technical, financial, marketing and socio-economic aspects. It was conducted at San Jose, Pili, and Camarines Sur from August 2008 to March 2009.

Sweet and spicy skinless longganisa were made from good quality meat and natural spices and herbs.

The project cost amounted to PHP 2,000.50 and was financed by the proprietor. One hundred kilograms of meat material were used with a total yield of 129.5 kilograms.

The total sales of the enterprise amounted to PHP 1,081.28. The return on investment was computed to be 54.05% and a cash payback period of 6.76 months.

Marketing and sales of the product was done at nearby barangays, where the product produced around Pili and Naga City. 028 PERILLA, MC JEROME LL. AND GAVARRA, ANNA MAE S., 2009. An Enterprise Study on Lucban Longganisa Production

An enterprise study on LUCBAN longganisa was conducted from August 2008 to March 2009. Technical, financial, marketing and socio-economic aspects were evaluated.

Lucban longganisa is a native smoked sausage that originated in Lucban,

Quezon patronized for its distinct garlic and delicious taste.

Total sales for the whole project amounted to PHP 17,142.50 with a net income of PHP 3,323.82. The return of investments was computed to be 92.19% with a cash payback period of 6.5 months. Marketing and sales was done in adjacent barangays of Naga City and Pili District. 029 RAZON, ALMA P. AND GAVARRA, ANNA MAE S., 2009. AnEnterprise Study on Chicken Cordon Bleu Production

The study is about the processing of Chicken Cordon Bleu. The aim of the study were: (a) to put up an enterprise on production; (b) to evaluate its viability; (c) to process and market Chicken Cordon Bleu and (d) to evaluate the technical, financial and marketing of the enterprise as well as its stability.

The project was Php 3,437.00 which was financed by the entrepreneur. Total sales is Php34,721.00 with a total net income of Php. 4,861.34 in twelve cycles production of the business with a total of 141% Return on Investment (.ROI).

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The chicken cordon bleu had been categorized into two: fresh and cooked.

The product was packed into styroboxes and sold Php 90.00 per pack for fresh and 100.00 for cooked. Each pack contains 250 – 255 grams.

The problems encountered throughout the operations were difficulty introducing the product to target buyers and expensive of raw materials. 030 REGINALES, NIDA L. AND ABALAYAN, MELANI Y., 2009 An Enterprise Study on Jackfruit (Artocarpusneterophyllus) Flavored Molido.

The study covers the production and management of jackfruit flavored molido from August to December 2008.

The general objective is to develop skills in managing a sole proprietor enterprise. The specific objectives are to: (1) produce molido flavored with jackfruit; (2) perform actual business operations and applied theories learned from school; (3) evaluate the financial status of molido business and (4) gain 100% of the capital at the end of enterprise study.

The initial investment for the project was PHP 4,498.5 which was financed by her parents. The owner of the business gained a total profit of PHP 8,966.56. The equipment and utensils used in the production includes weighing scale, kettle, pan, charcoal stove, manual sealer, rolling pin, ruler, basin, small basin, table mat, frame/molder, knives, wooden spoon and shredder.

The ingredients used in jackfruit flavored molido production were sweet potato, sugar, young coconut and jackfruit as flavoring.

The finished product was individually wrapped in transparent water cellophane, properly sealed in a 4 x 7 inch polypropylene and sold at PHP 10.00 per pack.

During the production and sales of the products, the financial status of molido

business enterprise was more appealing to the students because of its affordable price. It was found out that during school months, June 2008 to March 2009 the product was saleable.

The operation had the total sales of PHP 27,545.00 with a net profit before tax, PHP 9,746.27. At the end of the enterprise, the capital was recovered and gained a net income of PHP 8,966.56 in five months operation of the business, with a return on investment of 199.34%.

It was concluded that in the whole production, the enterprise was profitable.

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031 SAN JUAN, RICHARD A. AND ABALAYAN, MELANI Y., 2009 An Enterprise Study on Granola bar Production

The business was a sole proprietorship, which produced good quality granola bar high in nutritional content that supplies human body needs.

The different aspects of the enterprise were evaluated such as technical,

financial, marketing and socio-economic aspect. The marketing strategy used was wholesaling and retailing of the product. The product was sold to employees of some institutions, friends and relatives.

The data gathered includes the total production cost, return on investment, and cash payback period and break even selling analysis. The project has a good potential in local and international market.

It includes cash payback computed within 11/2 months in which all investment and expenses were recovered within that period of time.

The enterprise produced total yield of 1,244 packs for the whole production cycle and a total sales of PHP 32,795.00. The net profit was PHP 8,270.29 and had a return on investment of 355%.

The enterprise encountered different problems such as improper shaped of baking pans and other utensils, inaccurate temperature of the oven and insufficient knowledge in accounting.

The enterprise recommended the following: (1) the enterprise should use proper equipment and utensils in processing the product; (2) a temperature gauge should be used in monitoring the heat required for the product; (3) be knowledgeable in managing the business especially in finance, sales and marketing section of the business; and (4) be able to attend several seminar workshops and trainings related to the business. 032 SANTOS, RACHELL C. AND RED, JOSEPHINE A. 2009. An Enterprise Induction on Pili Flavored Yogurt.

The study covers the production and management of Pili Flavored Yogurt from December 2008 to February 2009. Generally, the objective of the study is to develop the skills and acquire knowledge of the entrepreneur in managing a business/enterprise. Specifically, it aimed to: (1) process pili flavored yogurt; (2) evaluate the consumer acceptability of the pili flavored yogurt; (3) perform actual business operation based from the theories learned in school; (4) enhanced the ability of young entrepreneur in managing a small business; and (5) generate at least 30% return on investment (ROI) at the end of February 2009.

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The project was self-financed by the owner through the help of her family.

The total investment for the project was PHP2, 240.73. The equipment used in the production is weighing scale, thermometer, double boiler pasteurizer, measuring cup, wooden ladle, blender, working table, hot plate and frying pan. The raw materials of the products are fresh milk, skim milk powder, sugar, water, and starter culture and pili kernel. Pili flavored yogurt is the finished product. It was packed in a 100 ml plastic cup with lid and stored in freezer or refrigerator. It was sold PHP15.00 per cup which is PHP25.00.

The operation had the total sales of PHP7, 500.00 with a total net income of PHP1, 201.84. The return on investment was computed 53.64% and the cash payback period was computed 1.86.

The problems encountered throughout the operation were as follows: insufficient supply of pili kernel; sometimes insufficient supply of the milk; out of stock plain yogurt (as starter culture) in grocery stores and a lot of users of the mechanical dryer. 033 TAMAYO, TRISTAN JAN V. AND CASAUL, JULIETA M., 2009. An Enterprise Study on Nutri-Cookie

The enterprise study on the product of nutria cookie was established and evaluated according to its technical, financial and marketing potentials. The nutria-cookie produced has the competitive advantage of being nutritious and made from hundred percent natural ingredients.

The business was undertaken for seven months with an investment of four thousand twenty pesos and fifty centavos (PHP4, 029.50). As a whole, the enterprise produced a total of eight hundred packs giving out a sales of nine thousand six hundred fifty seven (PHP9, 657.00) which gave a net income of two thousand three pesos (PHP2, 003.76). The return on investment of the project was computed to be 49% while the cash payback period was found out to around 12 months or after two project cycles. The break-even selling price per pack was eight pesos (PHP8.00) with a break-even selling volume of 159 packs.

Marketing strategies involved wholesale and retail selling and participation in different trade fairs for product exposure or advertising.

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034 ELPEDES, EDUARDO E.JR. AND GAVARRA ANNA MAE S., 2009. Enterprise Study on Chicken Hotdog

An enterprise study for chicken hotdog was established with a total project cost of Php 2,101.64. This was done from September 2008 to February 2009, for a total of twelve production cycles. Production was conducted at the Food Processing Laboratory of the Department of Agriculture, San Agustin, Pili, Camarines Sur and Food Technology Department of Camarines Sur State Agricultural College. The study aimed at developing the skills in the production and management of chicken hotdog, enhance technical and entrepreneurial skills and evaluate the technical, financial and marketing aspects of the enterprise. The product was packed in a polyethylene plastic weighing two hundred fifty grams (250) and sold at Php. 45.00 per pack or Php. 180.00 per kilo.

The entire project had total sales of Php. 18,360.00 and a net income of Php 4,815.56. Return on Investment (ROI) was computed to be 229.13% and with a cash payback period of three (3) months. The project had low capitalization wince equipments were all rented. 035 PALMERO, JUNE P. AND CASAUL, JULIETA M., 2009. Comparative Study on the Use of Pili (CanariumOvatum) Pulp Oil and Olive (Oleaeuropaea) Oil for Mayonnaise Production .

The study was conducted to develop an all natural mayonnaise using pili pulp and olive oil as major ingredients. Sensory evaluation, physico-chemical and microbial analysis were done to compare characteristics of product as affected by different combination of pili pulp and olive oils.

Different ratios of pili pulp oil and olive oil were evaluated to determine the

most acceptable combination. The results of the study showed that seventy five percent pili pulp oil to 25% olive oil was the most acceptable with like moderately rating.

Physico-chemical analysis showed that the pH of mayonnaise decreased

after 2 months. The percent free fatty acid (FFA) showed that the %FFA of mayonnaise changed from 1.7952 to 2.3562. As for the microbial analysis for the most acceptable treatment, result showed that product had an acceptable microbial load when compared to the literature. 036 ALCAIDE, ANN RUBY P. AND GAVARRA, ANNA MAE S., 2008. Storage Stability of Vacuum Packed Fresh Ripe Jackfruit.

The different treatments of vacuum packed fresh ripe jackfruit were used to evaluate the storage stability. Sensory evaluation was done to determine the storage stability, which was subjected to characterization and general acceptability. During

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storage the physic-chemical characteristics (%TSS, pH, %TA and MC) were monitored as well as the changes in sensory attributes of the product. Analysis was conducted right after processing and every three days thereafter the period of twelve days. There were three (3) treatments, namely: (1) fully ripe; (2) medium ripe; and (3) Rare ripe vacuum packed jackfruit. Different treatments used polyethylene bag as their packaging material. Physico-chemical analysis revealed that %TSS, %TA, MC have increased due to the associative growth principles of microorganisms. Results of sensory evaluation during the storage study of the three treatments revealed that it was not significantly different at 5% level of significance in terms of Color, general acceptability, sweetness and aroma. However, there is significant difference in terms of sourness. In comparison to the different treatments: T1, T And T3 were significantly different. 037 AVANCEÑA, AMOR A. AND RED, JOSEPHINE A., 2008. Development of Veggie Mix Tea Different indigenous vegetable leaves such as malunggay, kamotetops Alugbati and kulitis were processed into veggie mix tea flavored with pandan and lemon grass. Three different treatments were used in the study: namely: Treatment 1 (100% veggie mix), Treatment 2 (80% veggie mix and 20% Lemongrass. Treatment 3 (80% veggie mix and 20% pandan.The cost of veggie mix tea is PHP 6.26 per teabag based from the computation results of selling price. The results of the sensory evaluation showed that there is no significant difference at 5% level of significance among the three treatments in terms of taste, astringency, flavor and general acceptability, while there is significant difference in terms of color. However, treatment 2 was evaluated to be the most acceptable formulation and flavor. The veggie mix tea flavored with lemon grass was the most acceptable product and subjected to physicochemical and microbial tests. The consumer test results showed that veggie mix tea was like very much in color as well as in overall acceptability, while other attributes were rated as like moderately.

As to the physicochemical analysis, it was found that veggie mix flavored lemon grass contains 5.83% moisture content, 0.03” Brix for total soluble solids, pH of 5.61 and 0.026% titratable acidity.

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Result of microbial analysis showed that the total aerobic count, yeasts and molds count were found to be an estimated standard plate count of 2.91 CFU/g and 4.7 CFU/g. respectively. Low counts may indicate stability of the tea product at room temperature. 038 CALUZA, VANESSA SM. AND GAVARRA, ANNA MAE S., 2008. Profile of Hygiene and Sanitary Practices of Selected Food Processors in Naga City

A profile on sanitary and hygiene practices of some food processors in Naga

City was established using a survey and product evaluation method. Ten processors were surveyed and major products were evaluated for their microbial load. A total of ten food processors from Women Entrepreneur Development and Advancement (WEDA) Association in Naga City were included in this study. Most manufacturers are in the middle age, married and college non graduate. And mostly single proprietorship and family members as source of labor. This is the basis that the manufacturers has the capabilities and have enough knowledge to handle the food in manner of hygiene and sanitation. Manufacturers used adequate supply of clean and safe water in different processing area. The materials used by the manufacturers are preferred for food contact surface and majority of equipment have no damage. This indicates the condition of the equipment and thus eliminates cross contamination. For the prevention of food contamination, a number of workers in different areas were enough to maximize or prevent cross contamination. In personal hygiene and hygienic practices, majority followed the proper working garments and proper hand washing. Study also found out that the plant and layout processing area needs improvement. Majority has proper facilities to ensure hygienic and sanitary practices which could avoid contamination of the food. Most of the products are processed in hygienic and sanitary environment because the microbial load of the products is within the acceptable range. The way on how the product was processed is reflected on the microbial count. Poor hygiene and sanitation cause food contamination. To avoid cross contamination by way of food contact surfaces, effective cleaning and sanitation program is important. Food workers should always pursue good health and hygiene practices. Standard Sanitation Operating Procedure (SSOP) requirements must be strictly followed to have proper hygiene and sanitation.

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039 GODOY, LAILA A. AND CASAUL, JULIETA M., 2008. Pili Pulp as Wheat Flour Substitute in Muffin Production The substitution of pili pulp powder to wheat flour in the production of muffin is evaluated. The most acceptable ratio of pili pulp to wheat flour was determined using these proportions 25:75, 50:50, 75:25 and 100:0 as control (without pili pulp). The selected formulation was then subjected to storage study which includes sensory evaluation, physicochemical and microbial analysis. Results of sensory evaluation showed that the 25:75 ratios were rated to be the most acceptable. However, the sensory attributes among five treatments has no significant difference in terms of taste and moistness, while color, aroma, flavor and texture differ significantly at 5% level of significance. The result of the storage showed that there is no significant difference in terms of color, aroma, taste, flavor and general acceptability while there is significant difference in terms of texture and moistness during the 8 days of storage at room temperature. The pH content during storage slightly decreased from 5.68 to 5.47. Its moisture content also decreased from 31.8% to 29.3%. Microbial analysis during storage showed that the product has a total microbial population of 1.2x10 colony forming units (CFU) per gram after processing which increased to 7.9x10 CFU/g after 8 days. While the yeasts and molds count increased from 2.5x10 to 1.5x10 CFU/g after storage. 040 LAYONES, CYRIL C. AND CAPIO, ELIZABETH T., 2008. Standardization of Fruit Flavored Soft Cheese Production. Series of trials were conducted to determine the yield and the sensory characteristics of soft cheese processed using three different brands of vinegar. The most acceptable vinegar used in soft cheese processing was utilized in subsequent trials to determine the acceptability of unflavored soft cheese and the most accepted level of inclusion in each fruit had been compared. The most acceptable flavor and level of inclusion for soft cheese was evaluated for its physicochemical characteristics. This was also stored for two weeks and microbial analysis and sensory evaluation were done. Result showed that Del Monte vinegar gave the highest yield of soft cheese. However, soft cheese using DatuPuti vinegar as coagulant was the most acceptable. Comparing the 20% mango and banana, the 30% ponkan flavored and the unflavored, the ponkan flavored (30% inclusion) soft cheese was found to be the most acceptable.

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Storage study of the ponkan flavored soft cheese showed a decline in pH and moisture and an increase in microbial load from zero to two weeks. 041 NAGALES, EMMYLOU AND ABALAYAN, MELANI Y., 2008. of Ubi (Dioscoreaalata Linn.) Bar Using High Fructose Corn Syrup as Sucrose Substitute Ubi bar was developed utilizing ubi flour and using high fructose corn syrup as sucrose substitute. Four (4) treatments, namely Treatment 1 – 100% high fructose corn syrup; Treatment 2 – 75% high fructose corn syrup and 25% sucrose; Treatment 3 – 50% high fructose corn syrup and 50% sucrose and Treatment 4 – 25% high fructose corn syrup and 75% sucrose. The acceptability of the product in terms of sensory attributes, general acceptability and storage stability were also determined for the most acceptable product.

Results of the sensory evaluation showed that four treatments did not differ significantly from each other in terms of color, texture, mouth feel, ubi flavor, sweetness and general acceptability. Analysis of variance at 5% level of significance showed that there is no significant difference among the treatments. Storage stability determination revealed that the product could be stored for 2 days at room temperature when packed in polyethylene bag. The spoilage was detected on the third day of storage. The result of the sensory evaluation revealed that there was no significant difference at 5% level of significance in terms of color, texture, mouth feel, ubi flavor, sweetness and general acceptability at second day of storage. The moisture content of ubi bar (25% high fructose corn syrup and 75% sucrose) from day zero to third day of storage was found to be 43.18%, 44.04%, 44.36% and 44.48%, respectively. The increase was about 0.43%. For microbial analysis, yeast and mold count from zero to third day of storage were 1.0x10, 7.3x10, 1.43x10 and 2.09x10 colony forming unit (cfu)/ml, respectively. For aerobic plate count from zero to third day of storage, the colony forming unit were 6.0x10, 1.2x10, 2.5x10 and 5.8x10 colonies forming unit respectively. Results showed that there was an increased of yeasts and molds as the storage time increased. 042 PANAMBO, JOSEPH JOHN L. AND RED, JOSEPHINE A., 2008. Evaluation of Banana (Musa sapientum) Wine With Pili Pigment . This study was conducted to develop a process of banana wine added with pili pigment using three banana varieties namely: saba, bungulan and latundan. It focused on sensory evaluation, physicochemical analysis and microbial analysis. The processing of the product includes the preparation of the raw materials through extraction of fruit juice and extraction of pilinut pigments, formulation, pasteurization and fermentation of the must.

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Four treatments were made of 70:30 ratio of banana to pili pigment were treatment 2 – saba with pili pigments, treatment 3 – latundan with pili pigment and treatment 4 – bungulan with pili pigment except for treatment 1 – pure saba (100%). Sensory evaluation was conducted and results showed that all treatments were significantly different in terms of color because this attributed to the sample used in treatment 1 as pure sample and other treatments using different banana varieties with pigment. However, they were not significantly different in terms of taste, odor, flavor and general acceptability. Physicochemical analysis showed that pH analysis, all treatments obtained a decreasing pH values from zero to three (3) months of storage. The titratable acidity showed a gradual increase in the TA values from the zero of storage until three (3) months of storage. The percent total soluble solids (%TSS) showed that treatment 1 obtained the lowest. Percentage of alcohol for all treatments showed that there was a gradual increase on the alcohol content after three (3) months of storage. The microbial analysis revealed that there was a decrease in microbial load of both molds and yeasts count and total aerobic plate count to all treatments due to alcohol content. 043 VILLANUEVA, ARWIN C. AND ABALAYAN, MELANI A., 2008. Improvement and Storage Stability of Thermally Processed Talangka (Varunalitterata) Small talangka (Varunalitterata) or shore crabs, abundant in river banks of Cagbunga, Gainza, Camarines Sur, was processed at thermal processing for the shelf-life as well as food quality of finished product. Control (treatment 1) served as the finished product of Gainza which was exhausted for 5 minutes with plastic cap and glass jars for the packaging material and without thermal processing. Treatment 2 was also exhausted for 5 minutes and sealed with metal caps and without thermal processing. Likewise, treatment 3 was exhausted for 5 minutes and sealed with metal caps and processed at 116”C (240”F) for 50 minutes. The different treatments were subjected to sensory evaluation, physicochemical and microbial analysis. The sensory attributes of the different treatments of bottled talangka were as follows: as to the color, all bottled talangka were described as yellow-orange to orange except for treatment 3 which is light brown. Taste was rated as sourness and saltiness. During storage time, there is variation when it comes to sourness and saltiness of the bottled talangka. An increased in sourness, there is a decrease in saltiness as other attributes constant. In terms of flavor, bottled talangka was rated as pronounced flavor throughout the storage period. The bottled talangka was neither fine nor grainy in texture and absence of rancidity throughout the storage period.

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The general acceptability of thermally processed talangka was rated as like moderately to like very much during the storage period. Results implied that increase in storage time, general acceptability also increased for thermally processed talangka. Physicochemical characteristics showed that the thermal processed talangka decreased in pH as storage time increased. The percent free fatty acid (%FFA) showed that the %FFA of thermally processed talangka ranged from 0.52-0.57% FFA and indicated a decrease in %FFA and indicated a decrease in % FFA during prolonged storage time because of undetected rancidity. Result of microbial analysis showed that during the first month of storage treatment 1 spoiled because of microbial load about 9.2x106 molds and yeasts count 1.3x107 for total aerobic plate count because of the plastic caps used to seal the bottle. Likewise, treatment 2 had a range of 1.4x104 to 1.9x104 for both molds and yeasts and total aerobic plate count for bacteria during the second to fourth month of storage and found to be decreasing. This only showed that the preservation effect of thermal processing especially that of treatment 3 inhibited the multiplication of microorganisms because the total count of microorganisms is not more than 500,00 per milliliter based from the Proceedings Food Conference (1985) for cooked crabs. 044 FABELLARE, JAZEEL CONCEPCION AND CASAUL, JULIETA M., 2007 Utilization of Plant-Based Waste Materials for Developing Flavored Ubi Tea” Flavored ubi tea was developed utilizing peelings of ubi as base material flavored with calamansi, orange, ginger peelings which were denoted as Treatments 1, 2 and 3 respectively. All these treatments made use of 70:30 ratio of ubi powder to flavorings. Sensory evaluation showed that the ubi-calamansitea has light violet color compared to the use ginger and orange peels which retained the violet color comparable to the plain ubi tea. In terms of the aroma, Treatment 3 has mean score of 4.5 described as very pronounced tea aroma. In terms of flavor, T3 have the very pronounced natural flavor with the mean score of 4.1. Ginger flavored ubi tea was rated to be the most acceptable product. Physicochemical analysis showed that the moisture content, pH, TSS and Titratable Acidity of the most acceptable product was 11.37%, 5.4, 0.2oBrix, and 0.088% as citric acid, respectively.

Microbial analysis revealed that the growth of yeasts and molds were minimal amounting to 140 CFU/g (ESPC).

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045 LLAMADO, JANE DELA CRUZ and CASAUL, JULIETA M., 2007 Development of Pandan-Flavored Pili Pulp Tea,” A formulation for pili pulp tea with pandan flavor was developed and characteristics as well as acceptability of the product were determined. Different ratios of pili pulp to pandan were tested such as 50:50, 75:25 and 80:20 and which were denoted as Treatments 1, 2 and 3 respectively. Finally the most acceptable formulation was subjected to physicochemical and microbial analyses and consumer acceptability test. The results of sensory evaluation showed that there is no significant difference among the three treatments in terms of odor, flavor, taste and general acceptability while there is significant difference in terns of color. However Treatment 3 was evaluated to be the most acceptable formulation. Physicochemical analysis showed that pandan-flavored pili pulp tea contains 0.2oBrix for total soluble solids, pH of 5.0, 0.082% total titratable acidity as ascorbic acid and 31% crude fat, with a moisture content of 5.93%. Results of microbial analysis showed that total aerobic plate count and yeast and mold were found to be an estimated count of 90 CFU/g (ESPC) and 70CFU/g (ESPC), respectively. Low counts may indicate stability of the product at room temperature. 046 DECENA, KAREN ALARCON and CASAUL, JULIETA M., 2007Processing of Pandan –Flavored Brown Rice Tea” The use of pandan as flavoring for the brown rice tea was evaluated. Three treatments were formulated using different forms of brown rice namely whole, broken and powder. All treatments had a 60:40 of brown rice: pandan. A control was included having no pandan flavor and made use of whole rice. Sensory attributes and physicochemical properties were evaluated. Sensory evaluation revealed that there was a significant difference among treatments in terms of color, pandan aroma, tea flavor and pandan flavor. On the other hand, there was no significant difference in terms of tea aroma. Although there were significant differences in sensory attributes, the general acceptability of the treatments were not significantly different and ranged from 5.6 to 7.07 having a description of like slightly and like moderately, respectively. The whole brown rice had the highest amount of moisture. In terms of pH, the products are neutral with pHof6.9 (control) to __ (flavored). Microbiological analysis of pandan-flavored brown rice tea showed that the molds and yeasts count ranged from 80-100 CFU/g due to low moisture content.

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047 TANDAAN SARAH L. AND DUMALASA, AURORA M. 2004. Characterization, Acceptability and Storage of Ubi Cup Cake Fortified with Omega-3 The study was focused on processing of ubi cup cake fortified with omega-3. Sensory attributes, general acceptability and storage stability were determined. Results of sensory evaluation showed that unfortified and fortified ubi cup cake was not significantly different from each other in terms of color, texture, characteristic ubi odor and characteristic ubi flavor. The ubi cup cake fortified with omega-3 possessed a slightly pronounced fish odor and fish flavor. Likewise, general acceptability was described as like very much and did not differ significantly at 5% level of significance. Storage stability determination revealed that the product was good only for 4 days at room temperature when packed in polyethylene bag. The spoilage indicator was detected on the 5th and 6th day of storage. Results of sensory evaluation revealed that there was no significant difference in terms color, texture, characteristic ubi odor and characteristic ubi flavor up to 4 days of storage. A moderately pronounced fish odor and fish flavor was perceived in ubi cup cake fortified with omega-3. The general acceptability level was decreased from like very much to like moderately. The moisture content of unfortified and fortified obi cup cake was determined to be to be 1.2% and 2.4%, respectively. For microbial analysis, results showed that there was an increased of yeasts and molds count as storage time increased. 048 BERMAL, ZALLIE HALLARE and GAVARRA, ANNA MAE S., 2004. Processing and Evaluation of Fermented Pili Milk Using Lactobacillus casei Fermented pili milk was formulated with varying levels of sugar namely 15, 20 and 24oBrix denoted as Treatments 1, 2 and 3 respectively. The most acceptable product was determined together with the sensory attributes. Physicochemical characteristics and storage stability were determined. Analysis was done every seven days for storage until one month. Results showed that Treatment 1 was the most acceptable formulation and perceived to be creamy white, has absence of pili odor and perceptible pili flavor, slightly sour and slightly sweet and rated as “like very much” in general acceptability.

Physicochemical analysis revealed that total soluble solids did not change with storage time, however, pH decreased while titratable acidity (as lactic acid) increased with storage time. Yeast and molds count decreased due to the associative growth principles of microorganisms.

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Results of sensory evaluation during the storage study of the most acceptable treatment revealed that there was no significant difference at 5% level of significance in terms of color and pili odor. However, there is a significant difference during the storage in terms of pili flavor, taste (sweetness and sourness) and general acceptability. 049 BADIAN, MURIEL PELONIO and GAVARRA, ANNA MAE S., 2009. Chicken Burger Patty: An enterprise Induction The study covers the performance of chicken burger patty from August 2008 to February 2009. Generally, this enterprise aimed to process meat product and to develop skills in managing a small-scale business. Specifically it aims to: 1) Develop the skills in processing chicken burger patty 2) produce chicken burger patty that will give satisfaction to consumers 3) Gain profit and generate at least 30% return on investment (ROI) on processing chicken burger patty. The owner of the project gained a total profit of Php 5,557.61. The project was self-financed through the help of the family. The total investment for the project was Php 4,029. The equipment acquired were mixing bowls, weighing scale, hamburger moulder, chopping board, knife plastic sealer. The ingredients of the project are chicken and pork meat, TVP, Phosphate, Sugar, onion, garlic, black pepper, flour, skimmed milk, eggs, hamburger seasoning, celery, salt, Worcestershire sauce and chicken cubes. The product is chicken burger patty; the primary packaging was cling wrap and polyethylene bag as its secondary packaging. The patty was sold at PHp 5.50 per piece. The operation had the total sales of Php 36,659.50 in five month’s operation of the business with a return on investment of 137.94% for the whole duration. 050 DE JESUS, CLAUDITH G.andABALAYAN, MELANI Y., 2004 Processing of Sopaipallas Using Ubi (Dioscorea Alata Linn) Flour.

The study was conducted to establish or develop sopaipillas using ubi flour. The ubi was washed and then cooked 30-40 minutes, sliced, dried and ground until it was powdered. The ubi flour and all-purpose flour were mixed thoroughly with their respective treatments. The sensory characteristics such as color, odor, texture, flavor and general acceptability of the finished product were determined by 20 partially trained panelists. Treatment 1 which has a proportion of 100% all-purpose flour was like slightly appears light brown in color and got the mean score of 1.0 and moderate in odor of 1.3. Treatment 2 has a mean score of 3, 8 which was described as slightly ubi flavor. The texture of the finished product smooth with the mean score of 3.6.

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Treatment 3 has a mean score of 7.25 which was described as like slightly. The result of this study showed that the mean score for sensory evaluation of sopaipillas was described as golden brown in color, moderate in color, slightly pronounced in ubi flavor and smooth in texture. The result of the study showed that treatment 2 which has a proportion of 75% all-purpose flour and 25% ubi flour was more acceptable than treatment 1 and 2. The general acceptability test using the Hedonic Rating Scale that treatment 2 got the mean score of 7.07 described as like slightly. Based on microbial test in the first week the CFU is from one (1) to four (4) that means that the product is acceptable. On the second week CFU counting unit three (3) to twenty one (21) forming unit appears and it is also acceptable. The third week of cfu unit is too many to count (TMC). In this test it shows that the product can last for three weeks only. Based from the result of the study it is recommended to standardize the procedure in processing of sopaipillas using ubi flour. Also processing of sopaipillas using ubi flour will have different flavors. 051 CORONA, LAGRIMAS, NORLANIE AND RED, JOSEPHINE A., 2007. Development of Flavored Lemon Grass Herbal Tea Drink” Development of flavored lemon grass herbal tea drink involves sensory evaluations to determine the most acceptable treatments and formulation for the plain lemon grass tea and for flavored lemon grass tea with kalamansi and ponkan. This most acceptable formulation was subjected to determine the physicochemical property of the product this are the %Total Soluble Solids, the pH and %Titratable Acid by which is monitored right after evaluating the product. Sensory evaluation revealed the most acceptable level of sugar for the plain lemon grass tea as a base is 11”Bx, for the ponkan flavored lemon grass tea which accepted proportion is the formulation C and has a 12” Brix % TSS and formulation B is the most accepted for the kalamansi flavored lemon grass tea with 11” Brix % TSS. Physicochemical Analysis revealed that the plain lemon grass tea has a %Total Soluble Solids of 11”Brix, kalamansi flavored lemon grass tea with 11”Brix and ponkan with 12”Brix. The pH of lemon grass is 3.9, 2.2 for flavored kalamansi and 3.8 for flavored ponkan. The highest %Titratable Acidity is the kalamansi flavored lemon grass tea with 0.25%, followed by the lemon grass tea with 0.02%Titratable Acidity and the ponkan flavored lemon grass tea with 0.01 % Titratable Acidity.

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052 BALORO, MARLON VILLAGONZALO AND CASAUL, JULIETA M.Utilization of Sweet Sorghum Juice for Vinegar Production Vinegar was processed from sweet sorghum juice. The properties of sweet sorghum vinegar were compared to that of coconut sap vinegar. Varying concentrations of sweet sorghum juice to coconut sap were evaluated to determine the most acceptable ratio. Acidity level of vinegar from pure was 2.8% for two weeks of acetification. Results of the study showed that the use of 25% sweet sorghum juice produced the most acceptable vinegar which is comparable to pure coconut sap vinegar and had also the same degree of sourness. However, pure sorghum was still liked by the panelists. Addition of sorghum produced light yellow vinegar as sorghum concentration increases. The aroma was the same from 25% to 100% sorghum rated as moderately pronounced. Addition of 25% juice produced a comparable acidity of 3.12% acetic acid to pure coconut sap with 4.7% acidity. Total soluble solids decreased to around 3.0 Brix. The results were obtained using different analysis such as Physico-chemical, microbial and sensory evaluation. The sensory evaluations were subjected to analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) was also done. 053 IBARBIA BUSTER A. AND ABALAYAN, MELANI Y., 2003. Analysis of Nutritional Composition and Processing of Pili Cotyledon at Different Germination Periods”

Pili nuts were germinated using sand, sawdust medium at thirty (30), thirty five (35) and forty (40) days and cotyledon produced were designated as treatment 1. Treatment 2 and treatment 3 respectively. Non-germinated pili nuts served as the control. Nutritional composition was determined using proximate analysis. Results showed that for percent ash and crude fiber, that 40 days germinated cotyledon has the higher percent ash, fiber and moisture content. Crude fat has irregular pattern among treatments same with protein. The germinated cotyledons were utilized for producing pili products as substitute for non-germinated pili kernel. For all products, sensory evaluation results showed that the germinated pili cotyledon did not differ significantly from each other in terms of color, texture, flavor, odor and general acceptability. However, general acceptability test using Hedonic Rating Scale showed that all treatments are acceptable ranging from like slightly to like extremely.

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Based from the results of the study it is recommended to germinate pili cotyledon at 40 days germination period. At this stage nutritional improvement was attained and characteristics of the product do not differ significantly from the control in terms of sensory evaluation attributes and general acceptability. 054 AGOMAA, ARNOLD R. AND ANNA MAE S. GAVARRA., 2010.Characterization of Pili (CanariumOvatum) Pulp Molido A study on the characteristics of Pili Pulp Molido was done through sensory evaluation and physico-chemical analysis. Result of the sensory evaluation showed that the most acceptable level of pili pulp and sweet potato is 25% and 75% respectively. It is described as light brown color, sweet, very pronounced pili aroma and hard. The general acceptability is like extremely. The physico-chemical characteristics of pili pulp molido are assessed according to the following parameters; pH, moisture and Total soluble solids. The pH of pili pulp molido is 5.2, moisture content is 9.38% and total soluble solids are 65.75 brix. 055 CASAUL, BUENABAJO ALFONSO AND RED, JOSEPHINE A., 2006. Processing of Pili(CanariumOvatum) Ice Cream The use of pili (CanariumOvatum) nut as flavoring of an ice cream was evaluated using fresh, roasted and crispy pili kernel for Treatments 2, 3 and 4 respectively. A control was also included having no pili nut or a plain ice cream designated as Treatment 1. The sensory and storage characteristics of the product were studied. Results of sensory evaluation revealed that there is no significant difference among different treatments in terms of color, flavor, aroma and general acceptability. Storage study was done by subjecting pili ice cream under freezing temperature of -8”C to -10”C. Sensory evaluation and determination of microbial load were done every other week for a period of 6 weeks. Results showed that sensory characteristics were not greatly affected by prolonged storage and until week six all treatments were still acceptable. This rating was given although treatment 1 showed rancidity but was still rated as like slightly on week 6. Microbial analysis of pili ice cream showed that treatment 1 got the lowest microbial count for both aerobic plate count and yeasts and molds count. This can be due to higher sugar concentration of the plain ice cream. All treatments decreased in their microbial load as storage period was lengthened for both aerobic and yeasts and molds count. This only showed the preservation effect of freezing which inhibit multiplication of microorganisms.

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056 BLAZA, REGINA I. and DUMALASA, AURORA M. 2001. Product Development of Pili (CanariumOvatum Engl.) Coffee This study was conducted to develop coffee using pili seedcoat; to evaluate the sensory attributes such as color, odor and taste and to determine the general acceptability of the product. There were four treatments used with different proportion. Treatment 1, 100% pili seed coat powder; Treatment 2, 75% pili seed coat powder and 25% instant coffee, treatment 3, 50% instant pili seedcoat powder and 75% instant coffee and Treatment 4, 25% pili seedcoat powder and 75% instant coffee. The study was divided into three phases: Phase 1: Processing of Pili seed coat into powder; Phase II: Processing of pili coffee and Phase III: Sensory evaluation of the product. Sensory evaluation of the product was served and evaluated by ten partially trained panelists. Descriptive score card were used to evaluate the sensory attributes such as color, odor and taste. Hedonic rating scale was used to test the general acceptability of the product. Analysis of variance revealed that the four treatments in terms of color were significantly different from each other include mean score of color. On the other hand, all treatments for odor, taste and general acceptability have no significant difference. General acceptability test using hedonic rating scale showed that all treatments are acceptable which ranged from like slightly to like moderately. 057 HERRERA, GLADYS I. AND DUMALASA, AURORA M. 2001. Development of Biscuit Using Tilapia (Oreochromisniloticus) and Pili Pulp Flour This study was conducted to develop biscuit using pili pulp flour and fish flour, determine the sensory characteristic such as color, odor, texture, taste, flavor and general acceptability of the product, conduct storage study of the product and determine the nutritional content of the product through proximate analysis. There were three ratio used as treatments, T1-50% pili pulp flour, 50% tilapia flour, T2-75% pili pulp flour, 25% tilapia flour and T3-25% pili pulp flour, 75% tilapia flour. Analysis of variance revealed that there were significant difference in terms of pili pulp color, fish odor, fish flavor and general acceptability. Results showed that all treatments for biscuit exhibited the desired characteristic of brown color, moderately pronounced fish flavor and moderately pili pulp flavor.

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General acceptability test using Hedonic Rating Scale showed that all treatments are acceptable which ranged from like moderately to like very much. Two-way ANOVA was used to determine the sensory characteristic of the product during the two months storage. Results showed that were no significant difference in the sensory characteristic of the product during the storage. Treatment 3 with the ratio of 25% pili pulp flavor and 75% tilapia flour was determined as the most acceptable formulation. It was determined to its nutritional content by proximate analysis and the result showed that T3 has 5.49% moisture, 8.45% protein, 8.71% fiber, 3.81% ash and 0.27% fat. 058 OROLA, JOEVY G. AND GAVARRA, ANNA MAE S.2001. Development of Bouillon Cubes from Lemon Grass (Cymbopogon flexuous)

The main objective of the study was to develop bouillon cubes from lemon grass. It specifically aimed to process lemon grass into bouillon cubes, evaluate its sensory characteristics and general acceptability and study its storage stability.

Phase I dealt with the processing of the bouillon cubes using the different parts of lemon grass plant. Treatment 1 is the bulb. Treatment 2 is the stem and Treatment 3 is the leaves.

In Phase II, the products were subjected to sensory evaluation in terms of color, odor, texture, except for flavor and general acceptability.

Phase III was the storage of the study treatments through sensory evaluation, moisture determination and microbial analysis. Sensory evaluation results showed that color, odor, flavor and general acceptability of the products were affected by the storage especially in 6” and 8” week of storage. Result of moisture content determination showed that it was increasing together with the microbial load through time. 059 PIOLINO, FHETY T. AND DUMALASA, AURORA M. 2001. Development of Milkfish (Chanoschanos) Polvoron in Combination with Pili (Canariumovatum) Pulp Flour This study was focused on the development of milkfish (Chanoschanos) polvoronIn combination with pili (Canariumovatum) pulp flour. The study was divided intofour Phases: Phase I – processing of milkfish and pili pulp flour, Phase II – processing of polvoron with different ratio of milkfish and pili pulp flour; Phase III – sensory evaluation and Phase IV – proximate analysis of the most acceptable product. There were three ratio used such as T1: 50% fish flour, 50% pili pulp flour; T2: 75% fish flour, 25% pili pulp flour; and T3: 25% fish flour, 75% pili pulp flour.

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Analysis of variance at 5% level of significance revealed that there was significant difference in terms of color; pili pulp odor, fish odor, pili pulp flavor, fish flavor. While in terms of texture, there was no significant difference. Result shows that all treatment for polvoron exhibited the desired characteristics of golden brown, brown and dark brown, slightly too pronounced odor, coarse and rough texture, slightly to pronounce fish and pili pulp flavor. General acceptability test using hedonic rating scale showed that all treatments are acceptable ranging from like slightly to like moderately. Treatment 3: 25% fish flour and 75% pili pulp flour was the most preferred among the treatments. This treatment contained the following nutrients specifically 9.14% crude protein, 5.71% crude fiber, 0.36% crude fat, 1.01% ash and 7.4% moisture. 060 QUIDOR, GERALDINE A. AND DUMALASA, AURORA M.,2001. Product Development of Pili Pulp (Canariumovatum Engl.) As Chocolate Syrup This study was conducted to develop a new product of pili pulp as chocolate syrup specifically; its objectives are to formulate powdered pili pulp as extender to chocolate; to develop chocolate syrup using pili pulp powder and to evaluate sensory attributes in terms of color, taste, flavor, odor and general acceptability. Three phases were conducted in processing of pili pulp as chocolate syrup. Phase I, processing of pili pulp into powder. The pili fruit was bought from the market, washed, soaked, depulped, squeezed and grinded in an oysterizer. Phase II, processing of pili pulp powder into chocolate syrup. Pili pulp powder was weight in varying proportions as used for treatments. One (1) cup of water was added for each treatment. It was boiled for 10 minutes, stained, measured the liquid part. For every one cup of water, a cup of refined sugar was added. It was boiled then cooled. Phase III, sensory evaluation of the product. The chocolate syrup was subjected to sensory evaluation by 10 partially trained panelists in terms of color, flavor, taste, odor and general acceptability. Descriptive score card were given. Results were statistically analyzed by subjecting the mean score using ANOVA and DNMRT at 5% level of significance. The chocolate syrup using pili pulp powder was acceptable. ANOVA revealed that there was a significant difference in terms of color and flavor. On the other hand, odor, taste and general acceptability were not significantly different among the treatments. The use of 50% pili pulp powder and 50% cocoa powder is preferred in making chocolate syrup using pili pulp powder.

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061 QUINTELA, NENITA C. AND CABRERA, FELICIANA M. 2001. Product Development of Elephant Apple (Dilleniaindica) Into Jelly, Jam and Preserve This study was conducted to develop recipe using elephant apple fruit. It alsoaimed to process into jelly, jam and preserve; to determine the sensory characteristics such as color, odor, gel strength, appearance, acidic taste, sweet taste, texture and acceptability of the product and to determine the physic-chemical analysis of elephant apple fruit. For evaluation of jam, the result showed that the color of the product was described as light brown, odor described as pronounced elephant apple fruit odor.Texturedescribed as slightly thick and acidic taste as the same average mean score described as moderately acidic taste and sweet taste. 062 RELLORA, MERLYN S. AND ABALAYAN, MELANI Y. Development of Cotton Chevon Phase I. This study was conducted to develop a process of cotton chevon, flavored with rice wine. Four treatments were done, each treatments composed of one kilo chevon.

T1 (control) – no rice wine; T2 (¼ cup rice wine); T3 (½ cup rice wine) and T4 (¾cup rice wine).

Sensory evaluation was conducted to determine the characteristics such as

odor, flavor and general acceptability.

Phase II: This is a study of storage period of the product. The product was stored at room temperature for ten weeks. Total Plate Count (TPC) determined the changes that occurred within the period. The microbial load of the product was determined and it was found out that the microbial load of the product. Statistical analysis using Analysis of Variance (ANOVA) at 5% level of Significance showed that there is significant difference among the four treatments in Terms of odor, flavor and general acceptability.

Result of t-test, showed a significant difference among the two treatments T1 and T4. Treatment 4 was described as like slightly. DMRT results showed that there are significant differences in terms of odor from weeks 0, 4, 8 to weeks 2, 6, 10. General acceptability showed that week 0 is Significantly different from weeks 2, 4, 6, 8 and 10.

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063 ABRERA, JOSEPHINE T. and ABALAYAN, MELANI Y., 2000. Product Development of Frozen Carrot-Buko Pie Filling This research was conducted to develop a new product utilizing buko as the main ingredient and carrot as a substitute flavoring agent. This study employed four treatments, namely: Treatment 1 (Control) – 100% buko; Treatment 2 – 75% buko and 25% carrot; Treatment 3 – 50% buko and 50% carrots; and Treatment 4 – 25% buko and 75% carrot. Storage stability was also conducted to find out if there is significant difference in terms of color, texture, flavor, taste and general acceptability. Result for storage stability at 0’C showed that zero months is 3.2, while from first to third month all have 2.8 mean score. The analysis of variance (ANOVA) revealed that all treatments were found to have significant differences, due to the different ratio used in each treatment. In terms of texture at zero months, it has a mean score of 3.0, during the first month 3.4, second month 2.5 and the third month 3.4. It was found to have significant differences and was described as slightly mashy due to large ice crystal formed. In terms of carrot flavor intensity, it has mean scores of 3.1 from zero to second month and 3.3 on the third month. While odor and intensity of buko flavor the treatment has scores of 3.7 during the zero month, 3.6 on the first month, 2.9 on the second month and 3.5 on the third month. Both the carrot and buko flavor resulted to have significant differences due to the amount used in each treatment. In terms of taste, it has a mean score of 3.7 from zero months until the end of the study and has found further that there are no significance differences existing among the samples. It was described as moderately sweet. The general acceptability at zero month mean score is 4.3, 4.1 for the first and second month and 4.3 for the third month. It was found that there are no significant differences among treatments. It was described as like moderately. Based on the result of this study, it was concluded that Treatment T4, with the ratio of 25% buko and 75% carrot was accepted as the best treatment after the third month of storage.

It is therefore recommended that further study on storagetime maybe studied using the freezing temperature lower than 0’C.should be undertaken. 064 ASIS, ARCELI E. AND GAVARRA ANNA MAE S. 2000. Comparative Study on Seaweed Noodles Using Eucheuma sp. (Goso) and Gracilaria firma (Gulaman-dagat)

The main objective of the study was to compare the seaweed noodles using Eucheuma sp. And Gracilaria firma. It specifically aimed to process seaweeds noodles, characterized the product through sensory evaluation and proximate analysis and determined which specie of seaweeds is more preferred in processing noodle through the general acceptability test.

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In phase I, four treatments were prepared namely: Treatment 1, which is the control (no seaweed); Treatment 2 with Eucheumasp; Treatment 3 with Gracilana firma and Treatment 4 combination of Eucheuma sp. and Gracilaria firma.

Phase II of the study dealt with the characterization of the seaweed noodles. Results of sensory evaluation showed that there is significant difference among the treatments in terms of color and flavor. DMRT showed that Treatments 3 and 4 are significantly different from each other as well as Treatments 2 and 4. No significant difference is found to exist among the treatments in terms of texture and general acceptability at 5% level of significance.

Proximate analysis showed that no significant difference exist among treatments in terms of ash, fat and protein content at 5% level of significance while significant difference exist in terms of moisture, fiber and carbohydrates content. DMRT result further showed that T1 and T4 are not significantly different from each other as well as T2 and T3. In terms of fiber content, T1 and T4 are significantly different from Treatments 2 and 3. 065 EBRON, OLGA D. AND GAVARRA, ANNA MAE S. Product Development of Mushroom Sausage Using Oyster Mushroom (Pleurotus sp.)

This study was an attempt to develop a new product utilizing mushroom as a substitute to pork to evaluate its odor, color, texture, flavor and general acceptability. In this study, four treatments were employed: Treatment 1 (control) – 100%; Treatment 2 – 60% pork plus 40% dried oyster mushroom; Treatment 3 – 50% pork plus 50% dried oyster mushroom and Treatment 4 – 40% pork plus 60% dried oyster mushroom.

The analysis of variance (ANOVA) showed no significant difference in terms pf texture. On the other hand, significant difference in terms of odor, color, flavor and general acceptability were noted at 5% level of significance. DMRT showed that no significant difference in terms of color and flavor in Treatment 2 and 3. In terms of general acceptability and odor, Treatments 2, 3 and 4 are not significantly different from each other. In terms of odor and general acceptability Treatment 1 is significantly different from treatments 2, 3 and 4. On the other hand, color and flavor of Treatments 1 and 4 are significantly different from Treatments 2 and 3.

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066 GARBELES, RHODORA M. AND GAVARRA, ANNA MAE S. 2000 Comparative Study on Seaweed Cracknel using Gracilaria firma and Eucheuma sp. This study was conducted to compare and characterize the seaweed cracknel using Gracilaria firma and Eucheuma sp. Through sensory evaluation and proximate analysis. The study was divided into two phases. Phase I covered the entire processing of the product. Four treatments were prepared. T1 (control) – no seaweeds, T2 – Gracilaria firma, T3 – Eucheuma sp. And T4 – combination of Gracilaria firma and Eucheuma sp. Phase II covered the product characterization of seaweed cracknel through sensory evaluation and proximate analysis. Sensory evaluation was done three times. This was conducted to know the descriptive sensory characteristics for color, mouth feel, flavor and general acceptability to the product. Results of the descriptive test showed that the product was brown in color, slightly crunchy in mouth-feel and moderately pronounced fishy flavor. Proximate analysis of the product was also conducted. This analysis consists of the determination of crude protein, crude fat, crude fiber, ash and moisture content of the product. Result of the statistical analysis using ANOVA showed that there were no significant differences among the samples in terms of moisture, ash, crude fat, crude fiber and crude protein at 5% level of significance. Based on the results of the general acceptability test, T3 which contains Eucheuma specie was found to be the most acceptable with a mean score of 7.6 which corresponds to like very much. 067 OJEDA, JACQUILINE M. AND GAVARRA, ANNA MAE S. 2000. Determination of Nutritional Content and Storage Stability of Rice (Oryza Sativa) – Mungbean (Vignasinensis) Crunchies

This research was conducted to determine the storage stability of the dried crunches, nutritional content and consumer acceptability.

The product was subjected to sensory evaluation and moisture determination

test. In the determination of the storage stability sensory evaluation results showed that there was no significant difference in terms of color, texture and general acceptability in two months of storage. However, in terms of mouth feel, significant difference was observed on the eight week of storage.

Simple linear correlation also revealed that there was significant relationship between the moisture content and the different sensory characteristics in the two months of storage. Proximate analysis revealed that rice-mungbean crunchies

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contained: 1.87% moisture content, 2.62% ash, 0.52% crude fat, 9.44% crude protein and 3.41% crude fiber. In the consumer acceptability test, 50 students evaluated the product in terms of general acceptability, mouth feel, flavor and texture. The result of the test indicated that the product was accepted as snack food with a rating of like-extremely in all the attributes. 068 RODRIGUEZ, JAIDE M., CASAUL, JULIETA M. AND DUMALASA AURORA M., 2000. Development of Powdered Bamboo (bambuseblumeana) Shoot

Fresh bamboo shoot was processed into powdered form. Results of the experiment showed that at a drying temperature of 85-90’C for 8-10 hours gave a desirable product with a moisture content of 10-12%. Drying was done with the use of solar dryer.

The powdered product was processed into a soup with shrimp and carrots as main ingredients and subjected to consumer acceptability test. Results of evaluation showed that the product was rated as like moderately in terms of color, taste, flavor and general acceptability. 069 VALENCIA, MARY JOY C. AND CASAUL, JULIETA M. 2000. Comparative Study on Pickled Seaweed (Gracilaria sp.) Using Different Firming Agents

This study was conducted to process pickles seaweed and determines the effect of firming agents namely: alum, lime and their combination to the color, odor, firmness and general acceptability.

Comparison of the affectivity of different firming agents during storage

through sensory evaluation was also done. Treatment 1 served as the control, treatment was treated with alum, Treatment 3 with lime and the combination of alum and lime for Treatment 4.

Results of the sensory evaluation showed that all the treatments were significantly different from one another in terms of color. Treatment 1 was described as brown, reddish brown for Treatment 2, green for Treatment 3 and the dark brown for Treatment 4. Based from these results, firming agents affected the color of the product. ANOVA revealed that each of the four treatments significantly differ from which means that the firming do affect the color of the products.

Evaluation of color for the four treatments was moderately pronounced fishy odor. Based from this result, the firming agent did not affect nor improved the odor of the product. In firmness, Treatments 1, 2 and 4 were described as firm while Treatment 3 was neither firm nor soft.

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Evaluation of odor for the four treatments was moderately pronounced fishy

odor. Based from this result, the firming agent did not affect nor improved the odor of the product. In firmness, Treatments 1, 2 and 4 were described as firm, while Treatment 3 was neither firm nor soft.

Results in terms of the general acceptability revealed that all the treatments were rated to have the same degree of liking which is like moderately. Thus, firming agents did not affect the general acceptability of the product.

In terms of storage study, the color of Treatments 1 and 4 was described as light brown, Treatment 2 was. 070 VALIENTE, SHERALYN V. AND CASAUL, JULIETA M. Development of Fish Embutido Using Tuna (Tunnusalbacares), Tulingan (Auxestazard) and Tilapia (Oreochromisniloticus)

Fish embutido was developed using three different fish species namely tuna, tulingan and tilapia for Treatments 1, 2 and 3 respectively. Pork embutido served as the control.

Sensory evaluation by ten panelists revealed that tuna and tilapia were slightly fishy while tulingan was described as having moderately fishy odor. For color, tuna and tilapia have the same description as light pink with the control. Tuna and Tulingan were described as moderately tender and as moderately compact in terms of cohesiveness. Tuna and tilapia got slightly fishy flavor while tulingan had a moderately fishy flavor. In terms of general acceptability, tuna is the most acceptable followed by tulingan and tilapia embutido. Statistical analysis showed that the four treatments were significantly different in terms of color, odor. For embutido, use of tulingan was the only significantly different from tuna as well as tilapia, but the latter 2 treatments were not distinct from each other. The same findings were obtained with the other characteristics like color, odor, cohesiveness and flavor. For the storage characteristics the sensory attributes of the four treatments have not changed until the fifth week of storage at freezing temperature ranging from 40C to 100C. 071 HABER, MARIA ISABEL B. AND CABRERA, FELICIANA M. Product Development of Rice (Oryza sativa) Based Crunches in Combination with Mungbean (Vignasinensis) and Soybean (Glycine max) Flour

This research was conducted to determine the consumers acceptability of the prepared crunches and develop its quality characteristics using different treatments: Treatment T01:100 grams of rice flour (control); Treatment 1, 70 grams rice and 30

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grams of mungbean flour; Treatment 2, 3:70 grams rice and 30 grams of soybean flour and Treatment 3, 4:70 grams of rice, 15 grams mungbean and 15 grams of soybean flour.

A preliminary trial was conducted to arrive at suitable proportion which was used as basis of the experiment. A panel of 10 judges evaluated the product and findings revealed that Treatment 2 is the most acceptable among the treatments. The study was restricted only to the development of rice based crunches in combination with mungbean and soybean. 072 OLAYRES, RICKSEL P. AND DUMALASA, AURORA M. Product Development of Luncheon Meat Using Carabeef and Beef This study was conducted to determine the effect of using carabeef leans in the processing of luncheon meat and to determine the ideal proportion of carabeef and beef for production of most accepted luncheon meat. There were four treatments used namely: T1 (100% carabeef); T2 (80% carabeef and 20% beef); T3 (60% carabeef and 40% beef); and T4 (40% carabeef and 60% beef). The descriptive and hedonic test was used in sensory evaluation of the product such as color, odor, texture, flavor and general acceptability. There were ten panelists used for sensory evaluation of the product and analysis of variance (ANOVA) was used to determine the significant differences of the different treatments. Based from the result obtained especially in the general acceptability, T2 was found to be the most acceptable from among the treatments, T3 was the second followed by T4 and lastly T1. The four treatments were not significantly different in all sensory characteristics. 073 SIARES, ELISA G. AND CABRERA, FELICIANA M. 1999. The Production of Soybean (Glycine max.) Candy Using Different Flavorings This study focused on the production of soybean (Glycine max.) using different flavoring as an alternative candy considering the nutrients present in it. It aimed to determine which among the treatments using different flavors like pandan, orange and vanilla is the most acceptable based on their preferences on color, texture, flavor and general acceptability of the new product. Results showed that soybean candy with orange flavor was the most preferred in terms of flavor and taste, moderately hard texture was observed in all treatment. The most preferred color was Treatment 1 (control). The general acceptability was rated in 9 hedonic scale is like very much in treatments 1, 2 and 3 while the treatment 4 has the lowest mean score of 6.5 was like moderately.

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074 TEMPLONUEVO, MARITES A. andABALAYAN, MELANI Y. 1999. Proximate Analysis of Oyster Mushroom (Pleurotusostreatus) Burger Patty.

This study was conducted to formulate mushroom burger patty, determine its sensory characteristics and nutritional composition.

The study was divided into two phases. Phase 1 covered the entire processing and evaluation of the said product. The formulation of the product contained 500 grams of oyster mushroom, 250 grams ground beef and 500 grams ground pork. Sensory evaluation was conducted to know the descriptive sensory general acceptability of the product. Phase II covered the proximate analysis. This analysis consists of the determination of crude protein, crude fat, crude fiber, ash, carbohydrates and moisture content. This was done to diet the major constituents of foods that are important in nutrition. Result of the analysis showed that the product contains 24.5% protein, 7.3% crude oil, 3.3% crude fat, 6.7% ash, 20.2% carbohydrates and 38% moisture content. 075 ARCO, MICHELLE M. and ANNA MAE J. SERRANO. 1998. Storage stability of Dehydrated straw Mushroom This study was conducted to develop a processing technology for dried mushroom utilizing the straw variety (Volvariellavolvacea) and to determine its quality characteristics, acceptability, and storage stability using different packaging materials. There were two (2) treatments, namely, T1 (soaked dried) and T2 (blanched dried) under the sun using the cabinet dryer. Each treatment had three (3) sub-treatments using different packaging materials such as (a) cellophane (b) polypropylene and (c) high density polyethylene bag. The dried straw mushroom was evaluated according to its sensory characteristics and acceptability. Shelf life was monitored through moisture content determination of the dried product. ANOVA results showed no significant difference among samples in terms of their sensory properties except for texture of soaked solar dried straw mushroom. Moisture content decreases with time through storage at four (4) degrees centigrade for all treatments. The most acceptable packaging material for the product was the high-density polyethylene bag.

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076 AMORES, ODESSA P.ABALAYAN, MELANI Y., 1998. Product Development of Structured Ham This research was conducted to develop structured ham and determine the differences of binders used. The following binders were used: Treatment 1 – profam (soybean derivative as hydrolyzed vegetable protein); Treatment 2 – carrageenan; Treatment 3 – cassava flour; and Treatment 4 – sweet potato flour, the meat was sliced thinly and cured overnight the weighed ingredients. Analysis of variance (ANOVA) revealed that all treatments were significantly different in terms of odor and color and not significantly different with respect to texture, flavor and general acceptability. The average mean of all treatments was described as having slightly pronounced odor, reddish brown color moderately tender texture, slightly strong flavors and like moderately. The DMRT revealed that T1 and T2 have significant difference between 13 and 14 in terms of odor and color. There was no significant different in terms of texture, flavor and general acceptability. All binders used in all treatments are acceptable and further research on the shelf life of structured ham is recommended. Further, study on the techniques, shelf life and use of cassava flour is recommended. 077 BUSTARGA, MA. SALVACION C.AND CABRERA, FELICIANA M. Product Development of Candied Male Papaya (Carica papaya Linn.) Stalk Using Different Flavoring and Moisture Determination The study was conducted to develop the procedure for the production of candied male papaya stalk using different flavoring such as orange flavor, pandan and vanilla flavor. Sensory characteristics of the product such as color, texture, flavor and general acceptability were evaluated and moisture content was determined. Results of the study revealed that the product showed difference in color, texture, flavor and general acceptability. The product described as “yellowish brown”, “greenish brown”, “light brown” in color, “chewy” in texture and considered as slightly to moderately to strong in flavor and like moderately to like very much in its general acceptability. The analysis of variance showed that there was significant difference at 5% level in terms of color and flavor, while texture and general acceptability shows that it was not significantly different both at 5% and 1% level of significance.

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078 CACERES, ANA MARIE V., CABRERA, FELICIANA M. AND DUMALASA AURORA M. 1998. Product Formulation of Breadfruit (Artocarpusaltitis) Seeds Flour

This study attempted to develop breadfruit seeds into flour product. It aimed to evaluate its sensory characteristics such as color, taste, odor, texture and its general acceptability. The flour or bread flour, composed of four treatments such as T1: one hundred percent (100%) breadfruit seeds flour; T2: seventy-five percent (75%) breadful seeds flour with twenty-five percent (25%) bread flour; T3: fifty percent (50%) bread flour; T4: twenty five percent (25%) breadfruit seeds flour with seventy-five percent (75%) bread flour.

Result of the study showed that the mean score from sensory evaluation revealed that brown was the acceptable color, texture and odor got the same mean score corresponding to slightly, taste obtained was pronounced and general acceptability was like very much. Analysis of variance computation showed a significant difference at 5% level in terms of color, while the taste, color, texture and general acceptability showed that it was not significantly different both 5% and 1% level. 079 CAMPOSANO, NOIME P. AND SERRANO, ANNA MAE J. 1998. Identification of Fatty Acid FromPili Nut Kernel (CanariumOvatum) The study dealt with the identification of fatty acids of pili nut from four different provinces of Bicol, namely: Albay, Camarines Sur, Camrines Norte and Sorsogon. Phase I is the extraction of fat using mix solvent extraction. Non-polar solvent were used, diethyl either and petroleum ether because of the low polarity of fats. Extracted fats were stored in cool storage to avoid contamination and rancidity.

Phase II dealt with the identification of fatty acid using gas chromatography. Identified fatty acid was myristic, stearic and palmic acid which are saturated and comprised only 45.8 to 48.0% of the total acid content. Whereas, the other identified fatty acids were oleic and linoleic acids, classified under unsaturated fatty acids and is at 56.5 to 61.0% of the total fatty acids content. 080 BACUNA, LULYVER E. AND ABALAYAN, MELANI Y. PURPLE. 1998. Color Retention of Nata de Ubi (DioscoreaAlata Linn.) Using Different Pigments This research was conducted to develop purple color retention of nata de ubi using different pigments. Four treatments were employed, T1 (control) pigments

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from ubi peelings; T2 pigments form camote tops; T3 pigments from pili peelings and T4 pigments from beetroot peelings. Phase 1 consist of processing nata de ubi using the flour treatments. Phase II, consists of finding the RF value of each pigments to find out which are the most stable. Based on the findings of the study T2 using the pigments from camote tops was more stable in the nata de ubi. Further testing using the color separation of paper chromatography resulted that camote tops was more stable. However, the results of the study may have certain limitations as brought about by the pigment concentrations, time frame and techniques employed to find out the RT value. The researcher therefore, recommends further studies along these problems at the same pigment concentration, time frame and techniques employed to find out the stability of pigments in acidic and non-acidic substrate. Further testing for shelf life is also recommended. 081 DE MATA, AUGUSTO ROQUE AND SERRANO, ANNA MAE J. M. 1998. General Acceptability of Instant Powdered Ampalaya (Momordicacharantia) Tea with Kalamansi (Citrus microcardabunge). This study was conducted to develop a processing technology for general acceptability of instant powdered ampalaya tea using kalamansi flavor and to determine the sensory characteristics of ampalaya tea in terms of color, taste, odor and general acceptability. There were four treatments namely: Treatment 1 (1 tablespoon black tea); Treatment 2 (2/3 tablespoon ampalaya tea and 1/3 tablespoon black tea); Treatment 3 (½ tablespoon ampalaya tea and ½ tablespoon black tea and Treatment 4 (1 tablespoon ampalaya tea). Result of analysis of variance (ANOVA) showed no significant difference among treatments of odor at 5% level of significance. However, a significant difference in terms of color, flavor and general acceptability at 5% level of significance was observed. The most acceptable among the treatments were Treatment 3 containing ½ tablespoon ampalaya tea and ½ tablespoon black tea. It has a general acceptability of 7.8, which correspond to like slightly.

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082 NACARIO, EDITH M.AND SERRANO, ANNA MAE J.1998. Proximate Analysis of Pilinut (CanariumOvatum, Engl.) From Selected Provinces in Bicol Region T

This study was described to determine the proximate analysis of pilinut/kernel (CanariumOvatum) such as moisture determination, percentage ash, crude fiber, crude fat and crude protein. The samples used were large and small sizes from Camarines Sur, Camarines Norte, Albay and Sorsogon. The Analysis of Variance (ANOVA) showed that no significance difference existed among the samples with respect to size at 5% level of significant in all analysis difference in percentage crude fiber, crude fat and crude protein at 5% level of significance. 083 VILLOTE, JASMINA. AND ABALAYAN, MELANI Y. 1998. Product Development of Structured Ham Using Chicken Breast This study was conducted to develop structured ham using breast chicken and determine its acceptability. Phase I – the establishment of a processing procedure for structured ham using breast chicken. Four different binders act as treatments. They were as follows: Treatment 1 – profam (control); Treatment 2 – cassava starch; Treatment 3 –sweet potato starch and Treatment 4 – carrageenan. Deboned breast chicken and pork fat were used and cut into desired sizes and steamed inside a molder for two or three hours. Phase II – the sensory evaluation of the different treatments of structured chicken ham. A panel of ten members was requested to evaluate the sample as the quality attributes of the product such as color, odor, texture, ham flavor and its general acceptability. Statistical analysis using ANOVA revealed that there were no significant differences among the treatments in terms of ham odor, color, ham flavor and general acceptability, while there were highly significant differences in terms of texture. Result showed that Treatment 3 was found to have the most acceptable formulation among the treatments. The finished product was brown in color with a very fine texture, moderately ham odor, ideal ham flavor (true flavor) and generally acceptable with a rating of 5.05 which is like slightly.

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084 AMORES, ODESSA PADERNAL AND ABALAYAN, MELANI Y. 1998. “Product Development of Structured Ham,” Structured ham develops and determines the differences of binders used. The following different binders were used. Treatment 1 – Profam; (soybean derivative as hydrolyzed vegetable protein) T2 – carrageenan; T3 – cassava flour and T4 – sweet potato flour. The meat was sliced thinly and cured overnight using the weighed ingredients. The ANOVA revealed that all treatments were significantly different in terms of odor and color and not significantly different with respect to texture, flavor and general acceptability. The average mean of all treatments was described as having slightly pronounced odor, reddish brown color moderately tender texture, slightly strong flavors and like moderately. The DNMRT revealed that T1 and T2 have significant difference between T3 and T4 in terms of odor and color. There was no significant different in terms of texture, flavor and general acceptability. All binders used as a treatment are acceptable and further research on the shelf life of structured ham is recommended. Further study on the techniques, shelf-life and using cassava flour is recommended. 085 VALENCIA, VIMA SONIA PALMA AND DUMALASA AURORA M. 1997. “Quality Evaluation of Dried Mutton Using Oven and Solar Drying Methods,” The study generally aimed to determine the acceptability of dried mutton tapa processed using oven and solar drying methods. The sensory characteristics such as appearance, texture, odor and flavor were evaluated, and the advantages and disadvantages of two dehydration methods used were also identified. The mutton lean of sheep (Ovisaries) was divided into two parts to accommodate the oven and solar dehydration methods each using flavor ingredients. The meat samples were then allotted in a Completely Randomized Design experimental lay out with the following treatments: T1 – 500 grams mutton without flavoring (control), T2 – 500 grams mutton with onion flavor, T3 – 500 grams mutton with garlic flavor. Each treatment was replicated thrice in both the oven and solar dehydration methods used. Sensory characteristics of the dried mutton tapa were evaluated by a panel of judges and were statistically analyzed using the Analysis of Variance and Duncan’s New Multiple Range Test.

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Results of the Study showed that the appearance, texture, odor and general acceptability of dried mutton tapa were comparable in all the treatment combinations used in the study in both oven and solar dehydration methods thus; no significant differences were noted among treatments. This implied that the use of flavoring ingredients such as onion and garlic did not significantly improved the said sensory attributes of the products. However, the flavor of the dried mutton tapa was significantly enhanced when treated with flavor particularly using garlic. The results further suggest that production of mutton tapa through oven drying was quite better than the solar drying method since constant drying temperature was maintained in the oven, hence drying time was shorter. General acceptability rating of the dried mutton tapa from various flavored and unflavored treatments in both oven and solar dehydration methods revealed a “Like Moderately” acceptability for the products, hence, it was concluded that consumers’ acceptance for dried mutton tapa is revealing especially when given due attention. 086 GONOWON, ALMA I., MELANI Y. ABALAYAN B. 1997. Acceptability of Soy curd (Taho) as affected by the Different Levels of Carrot (Daucuscarota) Supplement”. This study was conducted to develop a product of soy curd as influenced by the different levels of carrot supplement. It was evaluated in terms of color, odor, flavor, texture and general acceptability. Among the four (4) treatments, Treatment 2 – 75% soy curd and 25% carrot was found to be the most acceptable product. Statistical analysis using the analysis of variance (ANOVA) revealed hat there were no significant differences among the treatments with respect to flavor, odor and general acceptability at 5% level of significance. However, significant differences existed in terms of color and texture. The Duncan’s New Multiple Range Test (DMNRT) was also used to locate the significant differences that existed within the treatments in terms of color and texture. Treatment 1 was significantly different from all other treatments I terms of color and texture. Further study of soy curd is recommended on the shelf-life, chemical analysis and removal of beany flavor.

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087 CARUMBA, ROSALIE R. 1995. Test for Acceptability of Jellyfish Species Fit for Food From Sibobo, CalabangaCamarines Sur. Three species of jellyfish black, 2a white, 2b white were subjected to preliminary process to determine its lead and mercury content. They were dehydrated and 98 percent of its moisture content had been improved. The dehydrated samples were subjected to laboratory analysis at the National Science Resource Institute, University of the Philippines, Diliman, Quezon City. This was done to determine of lead and mercury content. Result of both lead and mercury analysis for the three species showed that the black contained 9.96 mg/kg; 2a white has a 0.48 mg/kg and 2b white has 7.21 mg/kg. Mercury analysis showed that black has 0.352 mg/kg; 2a white has 0.272 mg/kg and 2b white has 0.48 mg/kg. The amount of lead and mercury were higher than the acceptable levels: mercury – 0.5 ppm (parts per million), lead – 5.0 ppm and any amount higher than this would be considered toxic to health. Moreover, findings inhibited the researcher to formulate product water activity (Aw) and the shelf life of the formulated product.

Further, research on the reduction of lead and mercury in jellyfish for human consumption. Other species of jellyfish from other waters in Bicol region may also be used as sample for similar study. 088 GALLARTE, ELSA B. AND DUMALASA, AURORA. 1997. Product Development Using Mushroom (Pleurotus sp.) Cubes as Instant Seasoning This study was conducted to develop a processing technology of fresh oyster mushroom (Pleurotus sp.) as instant food seasoning using cornstarch, garlic, iodized salt and lard. Two phases was conducted under experimental procedures, phase 1 for the processing of mushroom by Processing of mushroom cubes using the four treatments with varying levels of mushroom as percentage, the same proportion of ingredients and phase II for the sensory evaluation of the product. Sensory evaluation reveals the following acceptable quality characteristics: light brown color, slightly tough texture and slightly perceptible and like slightly. Treatment three (3) having mushroom as the principal ingredient was the most acceptable cubes prepared. These acceptable cubes seasoned in any food stuffs. Preliminary investigation showed that treatment 3 was the most acceptable among the four treatments.

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089 SALES, MA. MYLA S. AND DUMALASA, AURORA. 1997. Pili (Canariumovatum) Candy Using Gracilariaverrucosa. Plant Residue as Binder. The affectivity of the extracted Gracilariaverrucosa plant residue as binder in masapanpili candy was determined with the following treatments: T1 (200 grams pili and 100 grams cornstarch); T2 (200 grams pili and 50 grams plant residue and 25 grams plant residue and 75 grams cornstarch); T3 (200 grams pili and 50 grams plant residue and 50 grams cornstarch); and T4 (200 grams pili and 100 grams plant residue). The sensory evaluation was made on different treatments as follows: color, odor, texture, flavor and general acceptability after one day of processing. Results revealed that the different treatments used were significantly different in color, odor, flavor and general acceptability. The processed product was found out to be not significantly different in terms of texture both at 5% and 1% level of significance. It was concluded that masapanpili candy with Glacilariaverrucosa plant residue as binder has a great chance of being accepted by the consumers since the average mean score for general acceptability was rated as like moderately with brownish color, slight pili odor, grainy texture and has a moderate pili flavor quality attributes. It is therefore recommended that Gracilariaverrucosa plant residue should be made into powderized form to be able to totally complete with the binders in the market and to study its shelf life. 090 SAN FELIPE, DITHA MEDEN O. SERRANO, ANNA MAE J. 1997. Product Development Using Lemon Grass (Cymbopogonflexuousus) As Base Seasoning. March 1997. (Adviser: Anna Mae J. Serrano).

This study was conducted to develop a processing Lemongrass (Cymbopogonflexuousus) technology as base seasoning,

The study was divided into two phases. Phase 1 was the processing of lemon grass powder. Phase II was the determination of the sensory characteristics of lemongrass-base seasoning in soup. Sensory evaluators were composed of ten members of different ages. The four treatments had been evaluated in terms of color, texture, flavor and general acceptability using descriptive, subjective and Hedonic test to determine their quality attributes and general acceptability.

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Statistical analysis using the Analysis of Variance (ANOVA) method revealed that there are no significant differences among the treatments at 5% level of significance with respect to color and general acceptability. It was in texture, odor and flavor that there was significant difference among the treatments with respect to texture, odor and flavor, For the general acceptability, the most acceptable among the treatments was treatment 1, which contained 25% lemongrass and 75% cornstarch with measure of 6.9 attributed like slightly, 091 SORIANO, ZENAIDA L.AND ABALAYAN, MELANI Y., 1997. Processing and Evaluation of Nata De Ubi (Dioscoreaalata, Linn.) Beverages Flavored with Different Fruit Concentrates . This research was conducted to develop a new product utilizing nata de ubi as beverage flavored with different fruit concentrates. Five treatments were employed. Treatment 1 (control) – nata de ubi concentrates; treatment 2 – tomato – nata de ubi; treatment 3 – lemon – nata de ubi; treatment 4 – pineapple – nata de ubi and treatment 5 – melon – nata de ubi concentrates. Nata de ubi was formed from acidified broth of ubi peeling. It was harvested after 12 days and was used in preparation of the different treatments. The ANOVA revealed that all treatments were significantly different with respect to texture. The average mean of all treatments were described as having very light pink color, soft texture, moderately pronounced fruit flavor and like moderately. The DNMRT revealed that there is no significant and significant difference among the treatments in terms of color and general acceptability. There was no significant difference existing between treatments with regards to flavor. Further research on the shelf life and relation of the original purple color of nata de ubi is recommended. 092 DEL CASTILLO, JOSE P AND Feliciana M, Cabrara.1995, Product Formulation of Akebia (Landizabalacea or Berberidacea). April 1995. (Adviser: Feliciana M. Cabrera). Ous (Akebia) is a Japanese name from Cyclopedia of Horticulture scientific name Landizabalacea or Berbendacea. This is a very common plant which ordinarily grows in backyard unnoticed most especially in Partido Area. Children often use these nuts for play or if ever they broiled it over fine and playfully eat them. Seeing these children enjoyed eating these nuts encouraged the researcher to develop a product.

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Being a nut family, it was tried the way nuts were cooked: salted, candied, sugar coated, but it was successful. It was again tried as flour and it comes out successful. The Akebia flour in a basic cake recipe was tested using different treatments: Treatment 1 (25% Akebia flour, 75% cake flour); Treatment 2 (50% Akebia flour, 50% cake flour); Treatment 3 (75% Akebia flour, 25% cake flour); and Treatment 4 (100% Akebia flour) that serves as control among the treatments. Treatment 1 was the most acceptable because it got a mean score of 7.4 which was nearest to like very much corresponding a mean score of 8 and it has a characteristics of most firm texture, slight aroma and slight flavor. Treatment 2 and Treatment 3 got a mean score of 6.7 and 6.6 respectively which corresponding like moderately. Treatment 4 was not popular to the evaluator because of the characteristics, odor and texture of the cake was quite chewy. Due to limited facilities the protein, fat and other food nutrients was not determined. These needs further study. 093 ESTRELLA, NANCY P. Processing of Vinegar Using the Pulp and Seed of the Kalamansi (Citrusmicrocarpa B.) This study was conducted to produce vinegar from Kalamansi pulp and seed. Vinegar mean scores from sensory evaluation described the acceptable color as yellowish brown odor as trace kalamansi flavor is slightly sour and like signify for general acceptability. Kalamansi pulp and seed, which constituted 20% to 10%, respectively, were found to be a good source of quality vinegar and found to be comparable to the commercial vinegar after three months storage. The pulp and seed was divided into three treatments. Treatment 1(composed of pulp), seed for Treatment 2 and combination of pulp and seed for Treatment 3 with some varying amount of the ingredients. Evaluation of the product was done by the panelist who was composed of ten members. The product was rated according to the quality attributes and general acceptability. Treatment 3, which is the combination of pulp and seed, was found to be the most acceptable product among the treatments. Statistical analysis using Analysis of Variance (ANOVA) revealed that there is significant difference among the sample at 5% and 1% level of significance with

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respect to color, flavor and general acceptability. It was only in terms of odor that there are no significant differences among treatments. 094 AGUADO, LEMA O. AND ABALAYAN, MELANI. 1994. Acceptability of Anonas (Anona reticulate Linn) Juice as Beverage.

This study was conducted to formulate anonas juice blends with orange puree

and sour soup. Citric acid was used as preservative, while sugar was added to taste. Average mean scores from sensory evaluation revealed that acceptable color was yellow, odor was moderate, and flavor was slight and was neither liked nor disliked for general acceptability.

Analysis of variance (ANOVA) computation revealed that there was significant difference in color and further analysis showed that treatment had the most acceptable color white; odor, flavor and general acceptability were similar for the four treatments. Tested shelf-life of the juice blends was more than a month. 095 BRISENIO, TECLA LOLIT T. AND ABALAYAN, MELANI. 1994. Design, Construction and Testing Performance of Solar/Charcoal Dryer This study was conducted to determine the drying efficiency of the designed and constructed solar/charcoal dryer by the use of solar and charcoal as a source of heat for drying. The sample material used was fish tilapia ( Oreochromisnilulicus) and three experimental treatments were made as follows: (a) 1200 grams, (b) 900 grams, and (c) 600 grams. The drying efficiency of the solar/charcoal dryer was determined in terms of drying rate, drying capacity, duration of drying, general acceptability of the dried sample and the highest permissible temperature from both source of heat after one hour of operation. Result of the study showed that average drying rate for solar was 50.7 grams of water were removed from one hour while 31.1 grams of water is removed per hour in charcoal drying. In terms of general acceptability of the dried samples result showed that both experimental treatments and replicates are generally acceptable through the use of organoleptic evaluation. It is advisable to carry out some study and trials for variety of commodities on the same dryer in order to establish its drying efficiency.

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096 FUENTEBELLA, ROWENA K. AND ABALAYAN, MELANI. 1994. Design Construction and Testing of a Multi-purpose Cutter This study was conducted to determine the cutting capacity and machine efficiency of the multi-purpose cutter. Six sample materials (2 fruits, 2 vegetables and 2 root crops) were used and two testing phases were made. These consist of electric and manual operations. The performance of the machine was expressed in terms of cutting capacity and machinery efficiency. Two operations differ greatly in cutting capacity of electrical operation having 50% gap compared to manual operation. Therefore, electrical operation gained higher recovery rate compared to other operation with obtained only an average amount. The cost of the project amounted to seven thousand nine hundred seventy pesos and fifty centavos (P 7,972.50). The payback period of the machine was computed at approximately 8 months operation gaining a total net profit of P 1,128.22 using the unripe jackfruit as its sample basis. 097 BANDALES, MARITES l. AND ABALAYAN, MELANI. 1993. Acceptability of Prawn (Pennaeusmonodon) Trimmings as Substitute for Beef in Making of Patties Acceptability of prawn trimmings as substitute for beef meat in making of patties of levels 25%, 50% and 75% were evaluated in terms of appearance, odor, flavor, texture and general acceptability. The evaluation was conducted right after processing the product. Evaluation showed that prawn trimmings at 50% up to 75% exhibited desired attributes in terms of appearance, odor, flavor and texture. Analysis of variance revealed that these four treatments of prawn patties were not significantly different from each other in terms of odor, flavor and texture. The general acceptability resulted from like moderately to like very much. 098 RAMOS, SLAVE V. 1993. Acceptability of Bottled Nipa (Nyphafruticanwumb) Fruit as Salad Ingredient. This study was conducted to determine the acceptability of nipa fruit as salad ingredient, the citric acid concentration and effect of thermal processing on its sensory characteristics. Result showed that the use of 0.1% citric acid was acceptable with the highest mean score of 6.6 corresponding to like moderately. Thermal processing time of 15 minutes at 100’C was found to be the most acceptable.

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Result of pH and total titratable acidity analysis showed that Treatment B obtained the pH value of 4.69, which corresponds to medium acid food and have the total titratable acidity of 0.025. 099 BISMONTE, CYNTHIA A. 1990. The Effect of Calcium Chloride (CaCl2) on the Quality of Bottled Ampalaya (MomordicaCharantia, Linn) in Brine Calcium Chloride (CaCl2) and sodium chloride (NaCl) were used to prevent the occurrence of undesirable changes in texture and color of processed ampalaya. An experimental design representing all possible combination of four levels NaCl was used to arrive at the most desirable combination of the two additives on the basis of objective and subjective tests. The minimum process of 250’F and 7 minutes at 15 psi established for canned sitao was found adequate for ampalaya. The concentration that made the ampalaya firm was 2.0 % CaCl2 at 2.5% NaCl. The effects of varying amounts of CaCl2 at different brine concentration on color, texture and flavor of the product were observed after one week of storage. Significant difference was observed among the treatments in terms of texture and flavor at 5% level of significance.