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Project Information

Category: Agriculture and Fisheries
Subcategory: Agricultural Economic/Agri Business

Development of Frozen Makapuno as Intermediate Raw Material for Food Processing

Conducted by DOST CALABARZON , Started on 2012 - Completed on 2015
Ongoing Total Page Views : 575 Total Likes : 147 Like

Makapuno will be grated before processing methods such as blanching the Makapuno at different time (1, 5, 10 minutes) and different temperatures (70 0C and 100 0C) will be done. One part of Makapuno will serve as Control (without blanching) and another part (blanched at different time and temperature) will be blast frozen and will be kept for six months. All the samples will be tested every month for physicochemical analysis, pH, Titratable acidity, Total soluble solids, Sugar-acid Ratio, Rancidity (Free fatty acid and Peroxide value), microbial analysis (yeasts and molds) and sensory evaluation. Experimental method will be used wherein researchers will determine Proximate analysis of processed Makapuno to determine the major food constituents such as moisture, ash, crude protein, crude fat, carbohydrates and crude fiber. pH, Titratable acidity, Total soluble solids, Sugar-acid Ratio, Rancidity (FFA and Peroxide value), microbial analysis (yeasts and molds) and sensory evaluation will also be conducted to determine the acceptability of the product.

Proponents
Batangas State University
Beneficiaries
Farmers, Cooperatives
Fund Source
PCIEERD
No. of Patents
0
No. of Utility Models
0
How to Cite
Remarks
Under the Program Technological Support for the Industrialization of Makapuno

Agency Details

Department of Science & Technology - Region 4A
aha
Phone: 1234567
Email: [email protected]