Browsing by Author "Gayo, Kenneth L."

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    Development of banana blossom (Musa acuminata) and carrot (Daucus carota) embutido
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Fontanoz, Kyne G.; Casugay, Kathleen N.; Fernandez, James R.; Gayo, Kenneth L.; Punongbayan, Melvin S.; Martinez, Lynnie E.; Gacayan, Daniel B.; Hufana, Zhelyn A.; Bayani, Keneth G.; Quinitip, Tiffany Ruth R.
    This study explored the development, experimentation, and description of embutido, a filipino meatloaf, incorporating banana blossom and carrot. This study developed a standardized formulation and process for banana blossom and carrot embutido, evaluating their sensory, microbiological, physicochemical properties, acceptability, shelf life, production costs, and marketing potential. Using developmental, experimental, and descriptive research designs, data were analyzed through frequency percentages, hedonic scales, cost analysis, shelf-life analysis, and DOST's microbiological and physicochemical assessments. Frequency percentages, cost analysis, and shelf-life analysis were employed to assess various aspects of embutido production. The findings indicated that incorporating banana blossom and carrot into embutido, composed of all-purpose flour, onion, garlic, paprika, salt, pepper, egg, sugar, cheese, and tomato paste, maintained favorable sensory qualities and extended shelf life. Microbiological and physicochemical qualities met safety standards, and cost analysis showed competitive production expenses. Acceptability attributes were high, suggesting market viability for the newly formulated embutido.