Lorina Galvez

One of the problems of the dehydrated jackfruit produced in Visayas State University (VSU) is the development of browning after 1 to 2 months of storage. This study was conducted to determine the effects of variety and sulfite on the sensory and microbial quality of the product during 4 months storage at ambient temperature. Two jackfruit varieties (AES-1 and AES-2) and two levels of sulfite (0.1% & 0.2% w/w) were used in the study. Treatments were laid out in CRD with three replications. Data were subjected to Analysis of variance (ANOVA) at 5% level of significance employing SPSS version 16. The treatments means were compared using Tukey’s HSD (Honestly Significant Difference at 5% level) and Wilcoxon Signed Ranks Test (5% level). All of the analyses were carried out in triplicate sample. Longer storage caused the deterioration of the product color due to browning reaction. Slow occurrence of the sensorial changes occurred which can be attributed to the variety and sulfite levels....

Coconut water is the liquid endosperm of coconut. It is a very nutritious and refreshingly natural beverage but highly perishable. The study aimed to optimize and evaluate the coconut water beverage formulation. A 33 factorial experiment arranged in Central Composite Design with the levels of Lactobacillus acidophilus starter culture (10, 15, 20%), pineapple puree as flavorant (5, 15, 25%) and sugar (10, 20, 30%) as the independent variables was used. The growth pattern of the lactic acid bacteria was monitored for 32 hours following serial dilution and pour plating techniques to determine the fermentation time to produce the beverage. Sensory evaluation was conducted using the 9-point Hedonic scale. Response surface methodology was used to identify the optimum formulation. Microbial growth indicated that 24 hours of incubation at 37°c can produce the fermented beverage. With increased level of Lactobacillus acidophilus starter culture, pineapple puree and sugar, acceptability for t...

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burg...

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability...

An optimization study of food products is important to be able to develop a nutritious and least costly product using the most efficient processing method. In this study, optimization of an oven-roasted peanut product was done. A two-factor factorial experiment with three levels of garlic solution (4,6, &8 w/w) and roasting time (40, 45 & 50 min) was conducted. Consumer acceptance test and specturm descriptive analysis were done using the 9-point Hedonic scale and 15-cm semi-structrued line, respectively. Roasting time had significant effects on all sensory parameters studied. Garlic level significantly affected fracturability. The optimum combination of 4-8% (w/w) garlic solution and below 47 min roasting time produced a product with acceptability scored of >6.50. Verification study showed the predictive ability of the model which implies that the processor has confidence to choose any combination from the above-mentioned values. Product quality specifications and intensity for ...

This study was conducted to determine the quality of coconut oil (CO) used in a 2-h jackfruit pulp vacuum frying for 20 frying cycles. The % free fatty acid (FFA), acid value (AV), peroxide value (PV), moisture content (MC), and color of the CO used in vacuum frying was determined for unheated oil and oil after the 1st, 5th, 10th, 15th, and 20th cycle of frying. The FFA (0.273–0.554%), AV (0.543–1.102 NaOH/kg oil), PV (4.983–45.739 meq oxygen/kg), and MC (1.016–1.079%) showed significant increase (p < 0.05) in the oil as the number of frying cycle increased that dictated the quality of the used CO. Hunter L and b showed significant (p < 0.05) effect on oil as the number of frying cycle increases, while Hunter a indicated insignificant effect. Based on the standard set by the Codex Alimentarius Commission (CAC) for refined CO (10 meq O2/kg oil), the oil quality is still safe after the third frying cycle, which conforms with the set standards for PV and AV. The pairing of these ...

Processing method plays a significant role in the physicochemical property of food products. This study evaluated the effects of deseeding, packaging method, and storage condition on the physicochemical properties of fresh-cut jackfruit during the 8-day storage period. A 2x2x2 factorial experiment was used in the study with a total of 8 treatments. All of the treatments were subjected to physicochemical analysis following standard protocols. Data were subjected to single factorial Analysis of Variance (ANOVA) and multi-factorial ANOVA for the interaction of dependent variables. Jackfruit pulps which were deseeded have shown significant decrease in the physicochemical attributes of the product which is an indicator for product quality. Deseeded products had much faster deterioration compared to treatments with intact seeds. Treatments stored in chilling (4-6oC) condition exhibited lesser variation in TA, TSS, pH, browning and firmness during the storage period compared to those store...

The main problem of the dehydrated jackfruit developed by the Visayas State University (VSU) is that it develops browning after one to two month seven if the product is packed in a good packaging material. This study was conducted to determine the effects of variety and sulfite in controlling browning within 4 months of storage of dehydrated jackfruit pulp. Two recommended jackfruit varieties (AES Jak 1 and AES Jak 2) and two levels of sulfite (0.1 and 0.2% w/w) were used in the study. Treatments were laid out in CRD with three replications. Data were analyzed using SPSS version 16 and HSD was used to test the significance between treatments. Different parameters on physico-chemical properties and functional components of the product were investigated at 0, 2 and 4 months of storage. Results revealed that utilization of AES Jak 1 variety and either 0.1 or 0.2% w/w sulfite can be used in dehydrated jackfruit processing with least browning during storage. Correlation analysis showed t...

The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety. Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality ...

Jackfruit seeds are rich in carbohydrates and protein. It can be processed into flour as a nutritious product which can be stored for future use. However, jackfruit seed flour has limited cooking applications, thus, the need to improve its functionality through natural fermentation process. The study was conducted to determine the effects of lactic acid and fermentation time on the physicochemical, functional and microbiological properties of the fermented jackfruit seed flour, compared to its unfermented counterpart. A 3x3 full factorial design following Completely Randomized Design (CRD) with different levels of lactic acid (0, 1.5, 3%) and fermentation time (16, 24, 32 hours) and with a control treatment was used. Data for all experimental combinations were analyzed using One-way ANOVA where means were compared using Tukey's HSD. Analysis of variance results revealed that the physico-chemical and functional properties of control treatment is significantly different from the f...