Utilization of native sago (Metroxylon sagu) starch in the production of sago pearl /
Ivanne B. Demorito
- 2009
- 49 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009
An authentic sago development study was carried out to develop sago pearls that utilize local/native starch as main ingredients. Several types of starches are available but sago starch s found to be much cheaper among them. In making sago pearls, different proportions of sago starch and water were tested in the preliminary trials. The proportions of sago starch and water were as follows: (90:10, 80:75, 75:25 and 60:40). Results of the preliminary trials showed that the 60:40 combinations produced yield with best quality sago pearls. The product was then subjected to consumer acceptability test using hedonic scale method employing 30 panelists. The following attributes were evaluated: mouth feel, texture, firmness, color, gumminess, and general acceptability. Result showed that in terms of mouth feel, the product obtained an average of 3.1 in a ni-point hedonic scale with 1 as like extremely and 9 as dislike extremely. The texture of the product gained an average of 2.67, 3.8 for color, 2.67 for firmness, 2.23 for gumminess and 2.3 for general acceptability. Average rating for almost attributes fells between like very much and like moderately. Moreover, the moisture content of the final product was determined. The average moisture content (MC) was 13.92%, which categorizes the sago pearls produced as low moisture food. In order to establish a suitable storage condition and packaging materials for the product, moisture sorption isotherm determination was conducted. Based on the results, the moisture sorption isotherm (MSI) of sago pearls followed a sigmoid (Type II) shape. Results suggested that the product must be stored in polyethylene containers to maintain the MC at 13.92% and protect the product from possible post-process contaminations.