Conducted by DOST CALABARZON
, Started on 2012 -
Completed on 2015
Ongoing
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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.