Browsing by Author "Estabillo, Imma Concepcion G."

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    Application of calamansi (Citrofortunella microcarpa) peel powder as flavoring and seasoning
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Casuga, Carla G.; Evangelista, Marineil G.; Santiago, Mary Grace D.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.; Abat, Rossana P.; Pacada, Charles A.
    The study aimsto develop calamansi peel powder as flavoring and seasoning. The standardized calamansi peel powder as flavoring is composed of 9.34% of calamansi peel powder as for seasoning composed of 35.09% of calamansi peel powder. The calamansi peel powder as flavoring and seasoning was acceptable to both consumer and trained panelist. The physicochemical properties of flavoring are carbohydrate content of 33.7g/100g, crude ash content of 6.98g/100g, crude fat of 0.445g/100g and protein of 1.27g/100g. As seasoning, exhibited a water activity of 0.607, moisture content of 4.18g/100g, crude ash of 16.4g/100g, crude fat of 0.617g/100g, and total carbohydrates of 73g/100g. The microbiological qualities of flavoring are aerobic plate count of 27,000 CFU/g and yeast and mold count of 80CFU/g as for seasoning, aerobic plate count of 23,000 CFU/g and yeast and mold count of 600 CFU/g. The packaging for the flavoring was a clear glass sauce bottle, while the seasoning was a square glass spice jar. The cost of the calamansi peel powder was Php. 80.17 for 117ml of flavoring and Php. 68.31 for 77g of seasoning.
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    Development of calamansi (Citrofortunella microcarpa) peel ready to drink juice
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Padua, Fema Rose E.; Coronado, Elysha Jazmin M.; Valmonte, John Mark; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Abat, Rossana P.
    This study aimed to standardized the formulation of calamansi peel ready to drink juice with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The calamansi peel ready to drink juice was conducted two different test for paired preference to determine which best amount of calamansi peel to be added to calamansi juice. Having the attributes of light yellow color, slightly to moderate citrus odor, moderate to strong calamansi flavor, and the texture was perceived to be smooth mouth feel as well as thin viscosity. The physicochemical properties of the calamansi peelready to drink juice were pH value of 3.18 mL, Total Soluble Solids of 6°Bx, Titratable Acidity of 1.16%,and Water Activity of 0.59. The microbiological qualities were Total Aerobic Plate of 25000 CFU/mL, Yeast and Mold Count of 10000 CFU/mL, and E.ColiCount of 3.0 MPN/mL. The Calamansi Peel Ready to Drink Juicewith 0.1% sodium benzoate as preservative has a shelf-life of 9 weeks at refrigerated storage. The Calamansi Peel Ready to Drink Juice can be sold at 17.56 pesos per 100mL.
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    Development of chickpea (Cicer arietinum) chips
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Cuebas, Bea Rodella L.; Dela Rosa, Michael John M.; Organista, Ricka Mae S.; Abat, Rossana P.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.
    Snack is anything consumed between main meals and tends to be energy-dense but nutrient poor. On the other hand, chickpea (Cicer arietinum L.) is a legume that were valued for their nutritional content and health benefits. Due to its versatility, it can be used as an additive in chips making. This study aims to develop chickpea chips. Standardizing the formulation was done before the processing and formulation of chips. Results revealed that in terms of sensory qualities, treatment 3 (40% chickpea powder) yielded the best results in the ranking test with a sum of 107, and is more preferred chips in preference test. In Acceptability test, it showed that the different attributes of chickpea chips were Like Extremely. For the descriptive test, the chips were revealed to be dark orange, very crispy, and moderate to strong flavor. For its physicochemical properties, 3.10 g moisture content, 1.66 g ash, 26.01 fat, 5.40 of protein, 63.83 g carbohydrates, 400 mg sodium, and 2.30% free fatty acids. Also, its water activity is 0.21. Lastly, in terms of microbiological properties, the chips passed the standards for FDA Circular No.012 s.2022. These findings highlight that chickpea can be an additive in chips making and can be a source of healthier snacks. Chickpea beans should be used as raw materials in innovating healthy and convenient products.
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    Development of Nata Di Nipa (Nypa fruticans wurmb) fruit
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Ordoño, Glaiza C.; Abuan, Jomelyn M.; Munar, Jhazel C.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Abat, Rossana P.
    This study focuses on the development of nata de nipa, a gelatinous dessert made from fermented nipa fruit. The objectives include standardizing its formulation and process, determining sensory characteristics, physico-chemical properties, microbiological qualities, designing packaging, and production costs. The nata de nipa was perceived to have an opaque color and a cube shape, it was also perceived as moderate sweet in terms of odor and taste, in terms of texture, moderately chewy, moderately smooth and slightly soft. The physico-chemical properties of nata de nipa in g/100 sample, revealed its moisture content of 78.6, crude fat 0.0752, crude protein 0.0826, crude ash < 0.001, total carbohydrates 23. 2, total soluble solids 22 °Bx, and pH 4.02. Microbiological analysis <1.0 CFU*/g and <10 CFU/g aerobic plate and mold and yeast count respectively. The nata de nipa is priced at Php 83.74 per 360g bottle.
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    Development of tapilan beans (Vigna umbellate) as hopia filling
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Mayo, Rayven Joshua A.; Panit, Dario J.; Perez, Gian Franco S.; Pacada, Charles A.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Abat, Rossana P.
    The present study was conducted to develop an acceptable tapilan bean hopia and determined its sensory qualities, physicochemical properties, microbiological qualities, shelflife and cost of production. The tapilan bean hopia have a light brown color, moderate milky and nutty, strongly sweet and very strong bean odor, strongly sweet, creaminess, milky and very strong bean flavor, moderately soft and crumblinesstexture both hopia crust and filling- The physicochemical properties are moisture 32.6 g/lOOg, crude ash 1.22 g/lOOg, crude fat 10.6 g/100g, crude protein 6.14 g/100g, total carbohydrates 49.4 g/100g and water activity 0.87. microbiological quality analysis shows that aerobic plate count is <250 CFU/g, and no Salmonella has been detected. The shelflife conducted both hopia with and without preservatives shows that hopia with preservatives can last for 8 days, while hopia without preservatives can only last for 6 days. The production cost producing 8 packs per 220 gram each pack of tapilan bean hopia is sold at 44 pesos per pack. The study developed an acceptable to both consumer trained panelist.
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    Development of white oyster mushroom (Pleurotus ostreatus) longganisa
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Costales, Fenella D.; Del Rosario, Blesilda B.; Somera, Abegail P.; Abat, Rossana T.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.
    The study aimed to standardize the formulation of oyster mushroom longganisa with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The oyster mushroom longganisa was more preferred over the commercially available longganisa. Having the attributes of medium brown color, slightly to moderate meaty and mushroom odor, slight garlicky odor, slight salty and spicy taste, slight to moderate sweetness and umami taste, slight to moderate meaty, mushroom, and savory flavor, and slight peppery flavor, and texture was perceived to be slightly soft and grainy as well as moderately juicy. The physicochemical properties of the oyster mushroom longganisa were Water Activity of 0.824, Moisture Content of 71.0 g/lOOg, Ash of 1.62 g/lOOg, Fat of 0.298 g/lOOg, Protein of 3.10 g/lOOg and Carbohydrates of 24.0 g/lOOg. The microbiological qualities were APC of 6000 CFU/g, E.Coli count is negative, Salmonella is absent. The oyster mushroom longganisa can be sold at 158.00 pesos per 220 g.
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    Processing of bottled Duck (Anas platyrhynchos domesticus) adobo
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Martinez, Jenica O.; Nonog, Shantilly R.; Portacio, Princess O.; Abat, Rossana P.; Estabillo, Imma Concepcion G.; Pacada, Charles A; Alvarez, Sheila B.
    This study focused on the development and evaluation of bottled duck adobo as a ready-to-eat food product with extended shelf life. Through multiple formulation trials, the product was optimized and assessed for sensory attributes, physicochemical properties, microbiological safety, packaging effectiveness, and cost. The bottled duck adobo achieved high consumer acceptability across all treatments, with panelists rating it "Like Extremely" for appearance, aroma, flavor, texture, and overall acceptability. It also outperformed a commercial spicy honey chicken product in preference tests. The physicochemical properties were pH of 5.93; moisture content of 53.0g/100g; crude ash of 1.66g/100g; crude fat of 18.2g/100g, crude protein of 21.6g/100g; carbohydrates of 5.54g/100g. The microbial qualities were commercial sterility with negative results for mesophiles and thermophiles. The cost of production was Php 153.00 per 220-gram jar, making it a viable option for commercialization. This study highlights the potential of bottled Duck Adobo as a convenient and marketable Filipino ready-to-eat dish.
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    Quality of spray-dried and oven-dried roselle (Hibiscus sabdariffaL.)powders
    (DMMMSU, 2017-12-01) Estabillo, Imma Concepcion G.
    Roselle (Hibiscus sabdariffa L.) contains significant amountsof anthocyanins and Vitamin C;however, these nutrients are heat sensitive and are easily degraded during heat processing. This study assessed the influence of drying methods on the physicochemical properties of roselle powders. The 80:20(extract:maltodextrin) liquid feed formulation produced the best quality spray-dried powder. Optimum parameters for spray-drying wereestablished at inlet temperature, Ti = 173+ 1°C, outlet temperature, T0 = 73 +1°C, feed rate(R) of 10 rpm and air pressure (P) of 1.5 –2.0 bars. Presoaking conditions anddrying methods significantly influenced the antioxidant components of the roselle extract powder. At higher water temperatures (50C° and 100°C), higher losses of anthocyanin and Vitamin C were recorded. Likewise, similar changes were observed in the oven –dried (45°C, 24h) roselle powder. Spray –dried powder had lower Aw, moisture, protein, ash and fiber contents than the oven –dried powder. This study suggested that spray –drying protects the essential nutrients anthocyanin and Vitamin C, however, degrades the proximate composition of roselle powder.