LAKASABrowsing by Author "Estabillo, Imma Concepcion G."

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.
Development and shelf life of Linubian from cassava (Manihot esculenta)
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2019-05) Rosimo, Jackie Lou G.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Sheila B.; Bermudez, Dodilyn D.
This study aimed to develop and determine the shelf life of linubian with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Two treatments were formulated, every treatment is varied in the amount of sugar. Treatment 1 (125 g of sugar and 500 g of cassava), Treatment 2 (130 g of sugar and 500 g of cassava). The most acceptable formulation was treatment 1 based on the sensory evaluation. The shelf life in room temperature can withstand in 4 days, while refrigerated temperature can withstand in 10 days. Physico-chemical properties were; moisture content of 34. 16% and crude protein of 0.29%. the microbiological qualities of linubian were acceptable and safe for human consumption.
Development of black rice (Oryza saliva cultivar) cracker
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Marayag, Lalyn A.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Bermudez , Dodilyn D.
The study aimed to develop black rice cracker with acceptable sensory characteristics, physicochemical properties, microbiological qualities and profitability. Treatments varied on the amount of black rice flour. Ingredients were mixed, kneaded for 15minutes then baked for 30-40minutes at 120 degree celcius, packed and store in cool and dry place. The black rice cracker was medium purple-brown in color, slightly sweet and salty in flavor and moderate crunchy and rough in terms or texture. It was liked very much by consumer and more preferred than the commercial cracker. The physicochemical properties were water activity of 0.56, ash content of 2.19g/100g, moisture content of 6.09g/100g and crude protein of 9.69g/100g. The microbiological qualities were total aerobic place counts of <4300cfu/g and both <10cfu/g for yeast and mold counts. The black rice cracker can be sold for Php 34/100g of black rice cracker.
Development of calabash (Crescentia cujete) juice drink
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Licos, Janina May M.; Costales, Suzette C.; Villamil, Krisha Shane L.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Abat, Rossana P.
This study is to develop a calabash juice drink. Specifically, it aims to, (1) standardize the formulation and process of calabash juice drink. (2) Determine the sensory qualities of a calabash juice drink. (3) The production cost of processing of calabash juice drink. Four (4) treatments were formulated based on varying the amount of calabash extract. The treatments have undergone sensory evaluation tests such as ranking, preference, descriptive and acceptability tests. Treatment 2 was the most preferred calabash juice drink. The juice drink was perceived to be blackish gray, has a strong aromatic and sweet odor, very strong sweet and slightly sour flavor, and very smooth texture. In acceptability test, the flavor and texture of the calabash juice drink were perceived as like extreme. However, the calabash juice drink had received general acceptability as like very much. Microbiological analysis shows that the calabash juice drink has a mold and yeast count of <10cfuml and an aerobic plate count of <250cfu/ml. The presence of phytochemicals like flavonoids, alkaloids, carbohydrates, and phenolic compounds was observed. Vitamin C was not detected in the calabash juice drink.
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.
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.
Development of gotu kola (Centella asiatica) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Esnada, Andelyn G.; Pacada, Charles A.; Bermudez, Dodilyn D.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.
The study aimed to develop and standardize Gotu Kola Ice Cream. The specific objective are: to standardize the formulation and processing and processing of Gotu Kola Ice Cream, to determine the sensory attributes, physicochemical properties, microbiological qualities, and the product cost of Gotu Kola Ice Cream. The standardized formulation of Gotu Kola ice cream is 25% of coconut milk, 25 %of evaporated milk, 25% of sugar, 5%> of skim milk, 2% of com starch, 2% of egg yolk, 1.5% of vanilla, 0.3% of xanthan gum and 7.5% Gotu Kola. The standardized Gotu Kola Ice Cream has undergone descriptive attributes and consumer type panellist. The Physicochemical Properties of Gotu Kola Ice Cream are pH of 6.8, water activity of 0.77, moisture content of 50.63g/100g, crude ash of 0.60g/100g, crude protein of 2.24g/100g and crude fat of 11.63g/100g. The microbiological qualities of Gotu Kola Ice Cream it has an aerobic plate count of 2400CFU/g and yeast and mold counts of <10CFU/g. The production cost of Gotu Kola Ice Cream result is 18.721 pesos per 150 mL of ice cream.
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.
Development of Pinakbet kropek
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2026-05) Parba, Marc Anthony Louis D.; Delos Santos, Lourene France J.; Mundala, Irish Ann B.; Fernandez, Jerald B.; Estabillo, Imma Concepcion G.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Damaso, Pauline T.; Pacada, Charles A.
This study developed and evaluated the acceptability of Pinakbet Kropek as a nutritious alternative snack. It aimed to standardize formulation and processing methods and assess sensory characteristics, physicochemical properties, microbiological quality, packaging, labeling, and production cost. Four formulations using different ratios of taro starch and cassava starch ratios (60:40, 70:30, 80:20, and 90:10) were tested. Treatment 4 (90:10) was identified as the most preferred based on evaluations by consumers and trained panelists. It was described as light brown, slightly salty, with a sligh fish and pinakbet flavor, very crunchy, and a moderately hard texture. Physicochemical analysis showed moisture (9.31 g/100 g), ash (0.153 g/100 g), fat (1.14 g/100 g), protein (2.72 g/100 g), fiber (0.23 g/100 g), carbohydrates (86.45 g/100 g), and water activity (0.584). Microbiological results met safety standards with low counts of bacteria, coliforms, molds, and yeasts. Production cost was Php 40.25 per 100 g pack, indicating potential market viability in local markets in the future.
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.
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.
Integration of vacuum-seal packaging in dried fish in Damortis, La Union
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2024-05) Arangorin, Jenifer G.; Abubo, Leizel D.; Claveron, Alyssa P.; Mercado, Jovelmar R.; Orpilla, Leonyl Jerica M.; Valin, Alexandra G.; Pacada, Charles A.; Estabillo, Imma Concepcion G.; Abat, Rossana P.; Alvarez, Sheila B.
This study assessed the microbiological properties, physicochemical properties (awand MC), and sensory qualities of dried fish using traditional packaging (TP) and vacuum-sealed packaging (VS) over an 8-week period. Sensory evaluations were conducted to assess appearance, texture, and taste. Physicochemical analysis was performed weekly, and microbial analysis every 2 weeks using standard methods. Microbial parameters included aerobic plate count (APC), total coliforms (TC), Escherichia coli (EC), molds and yeasts count (MYC), and Staphylococcus spp. At Day 0, both packaging methods showed comparable aw—0.55 for vacuum-sealed and 0.63 for traditional-packed—and MC% of 6.23 and 9.57,respectively. By Week 6, aw increased to 0.60 and 0.67, and MC% to 8.49 and 10.4,respectively. Vacuum-packed samples exhibited higher levels of APC, TC, E. coli, and Staphylococcus, exceeding acceptable limits, while MYC remained consistent with traditional-packed samples. Both packaging methods showed undetectable microbial counts (<10 CFU/g) by Week 6.
Physico-chemical properties of Annatto powder extracted using different solvents
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2016-03) Aspellaga, Amelia H.; Bernardino, Meryl A.; Valdez, Anabella G.; Estabillo, Imma Concepcion G.; Rivera, Joan V.
The study aimed io determine the physico-chemical properties of annatto powder extracted using different solvents. There are seven treatments in the extraction process of annatto powder. Different treatments used in the extraction of annatto powder were: Treatment I (water). Treatment 2 (1.5% citric acid solution). Treatment 3 (2.5% citric acid solution). Treatment 4 (5% citric acid solution), Treatment 5 (1.5% baking soda solution), Treatment 6 (25% baking soda solution) and Treatment 7 (5% baking soda solution). Samples of annatto powder extracted were subjected to physico-chemical analysis. The parameters were pH (acidity or alkalinity), water activity, solubility and color intensity. The pH value of annatto powder ranges from 5.30-8.27, has low water activity ranges from 0.399 to 0.529, soluble at 100°C and had color red intensity profile at different hue, saturation, and lightness or luminosity value. Among the solvents, basic solvents produced the most acceptable color. The return on investment of the annatto powder extracted using different solvents was 21.60% with projected payback period of 3.09 months.
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.
Processing of Canistel fruit (Pouteria campechiana) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Orencia, Alexandrei John R.; Orillos, Rubelyn M.; Padaoan, Jenclyn R.; Padilla, Andrea Lyn P.; Vasquez, Jamie Rose B.; Pacada, Charles A.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Abat, Rossana P.
The study aimed to process canistel fruit into ice cream with standardized formulation and processing, acceptable sensory properties, microbiological qualities, physicochemical properties, and profitability. The treatments varied in the amount of powdered canistel fruit. The canistel fruit ice cream has a light-yellow color, has a slight canistel fruit flavor, has a soft texture, has a moderate to strong presence of creaminess, and has a very slight canistel odor. The physicochemical properties of the canistel fruit ice cream were pH of 6.5, TSS of 19, moisture content of 77,34g/100g, crude ash of 0.61g 100g, and crude fat of 11.24g/100g. The microbiological qualities of canistel fruit ice cream were aerobic plate count of- 250 cfu/g, total coliform count of 3.0 mpn/g, E. coli count of- 3.0mpn/g, mold and yeast count of- 10 cfu/g, Salmonella was absent al 25g samples, and Staphylococcus aureus count of 0 cfu/g. The canistel fruit ice cream can be sold at 9.24 to 10.01 pesos.
Processing of Passion fruit (Passiflora edulis flavicarpa) juice concentrate.
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2014-03) Del Rosario, Jencel A.; Estabillo, Imma Concepcion G.; Valdez, Anabella G.; Lopez, Shirley O.; Malig, Virginia R.
This study aimed to process passion fruit juice concentrate that is wholesome and safe for human consumption. This study involved primarily the processing and standardization of passion fruit juice concentrate, the sensory, physico-chemical, microbiological properties and the return on investment of processing passion fruit juice concentrate. The descriptive attributes of the passion fruit juice concentrate has near golden yellow, high in sweetness, moderate sourness and strong passion fruit jlavor. The processed passion fruit juice concentrate is highly acceptable in terms of overall, appearance, sweetness,sourness and passion fruit flavour. The physico-chemical qualities of processed passion fruit juice concentrate are pH 2.90, total soluble solids of 46° Brix, 2.41% of titratable acidity and 19mg/100mL of vitamin C content. The aerobic plate count of passion jruit juice concentrate is <10 cju/g, yeast and mold count is<10 cfu/g and E. coli count is <3.0 MPN/mL. The return on investment for the processing passion jruit juice concentrate is 31.31% and payback period at 2.43 months.
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.
Roselle (Hibiscus sabdariffa Linn) -flavored non-dairy ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Carreon, Clarissa C.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Bermudez, Dodilyn
The purpose of this study is to develop a Roselle-flavored Non-Dairy Ice Cream by the used of Soyamilk and pure coconut milk a plant based milk which is a high protein and good for the diet. Three treatments were formulated to determine the most appropriate amount of Roselle extract to be used and different ratio of soya milk and pure coconut milk. The three treatments undergo sensory evaluation, physicochemical and Microbiological analysis. In different amount of Roselle extract has 160 ml in treatment 1, treatment 2 180 ml and treatment 3 has 200 ml. The treatment 2 has the most preferred characteristics and most acceptable flavor used in Non-dairy Ice Cream. Where in the Treatment 2 proceed to the different ratio of milk has 50% soyaik and 50% pure coconut milk, treatment 2 has 60% and 40%, and Treatment 3 has 70% and 30% pure coconut milk. The Treatment 3 has the most preferred and most acceptable by consumer panelist among the treatments and became the develop Roselle-Falvored Non-Dairy Ice Cream . It has a ph value of 4.7 , total soluble solid of 26 °Brix and Water cativity of 0.82. It contains 62.11 g/ 100 g Moisture content and 0.57 g/ 100g crude ash. It also contains 5,400 CFU/g Aerocic Plate Count and <3.0 MPN/g E. coli which passed the microbiological standard. The selling price of Roselle-falvored Non-Dairy Ice Cream is Php 24.65 per 100 ml.
Sensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018-05) Garcia, Gennevieve Ruth M.; Bernardino, Meryl A.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Sheila B.
The study aimed to processed grape products specifically grape jelly and grape jam with acceptable sensory characteristics and physico-chemical properties. The descriptive attributes of processed grape jelly are light orange in color, very sweet, sour, with slightly tart, grape flavor, soft, slightly sticky and very spreadable. The descriptive attributes of grape jam are brown in color, very sweet, sour, slightly tart, with grape and raisin flavor, slightly rough, soft, less sticky, and very spreadable. The physico-chemical properties of grape jelly are water activity value of 0.765, pH value of 3.2, total soluble solid of 69.9°Brix while grape jam has water activity value of 0.757, pH value of 3.5 and total soluble solid of 67.7 °Brix. The grape jam has an anthocyanin content of 9.32 mg/100g while grape jelly has no detected anthocyanin content.
Shelf life stability of binubodan cassava (Manihot esculanta Crantz)
(Don Mariano Marcos Memorial State University – Mid La Union, 2019-05) Arcadio, Donesia S.; Pacada, Charles A.; Alvarez, Sheila B.; Bermudez, Dodilyn D.; Estabillo, Imma Concepcion G.
Binubodan cassava (Manihot esculanta Crantz) are rich in carbohydrates, fiber, vitamins, protein and minerals and through fermentation the protein and vitamins will be enhanced, and the variety that was used is UPL ca 2 (Lakan). This paper analyzed the shelf life stability of binubodan cassava as well as the Physicochemical Properties, descriptive attributes, acceptability, and production cost. The Physicochemical properties, are pH 4.6, alcohol content of 15%, TSS of 23°Brix. The binubodan cassava is described with light yellow color, slightly sweet, slight to moderate alcohol flavour, and it is very smooth and very soft for its texture. The level of acceptability to the consumers to its attributes is acceptable to its alcohol flavour; appearance and texture is fairly accepted. The production cost is Php 45.88 per 150g pack. The pasteurized binubodan cassava has the longest shelf life as compared to the unpasteyrized binubodan cassava which could be stable until 2 months at refrigerated storage.

Browsing by Author "Estabillo, Imma Concepcion G."

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