000			03203nam a22003733a 4500
001			UPMIN-00005875705
003			UPMIN
005			20240525120604.0
008			240525b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG 993.5 2010 _bF62 S27
100			_aSartagoda, Kristel June D. _eauthor _92995
245			_aPreservation of Makapuno (cocos nucifera L.) through trehalose drying technology / _cKristel June D. Sartagoda.
260			_c2011
300			_a87 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
520	3		_aThis study was done to develop dried and instant version of makapuno by using trehalose as pre-treatment agent and vacuum drying. Drying significantly reduces the weight of samples making storage and distribution more convenient, sufficing the need for an alternative method in preserving perishable food such as makapuno. Three trehalose pre-treatment solutions were prepared.: 5% (w/w), 10% (w/w), and 15% (w/w). Preference Ranking Test was used to determine which of the three pre-treatment solutions were most preferred and Friedman test was used to analyze the responses. The 5%(w/w) trehalose solution was most preferred and was chosen as the final pre-treatment solution. Acceptability testing was conducted to compare the sensory characteristics of the fresh and the trehalose-treated samples. Results of the z-test indicated that the reconstituted samples pre-treated with 5% trehalose solution were significantly different from the fresh samples and had a higher acceptability. An accelerated storage study was conducted to establish the product's theoretical shelf-life. Samples were stored in incubators controlled at 3- degrees celcius and 35 degrees celcius. The 0.5% FFA was used as an index for product unacceptability. Samples stored at 30degrees celcius reached the critical FFA value within 24 days and samples stored at 35 degrees celcius reached the critical FFA value within 14 days. The rate constant at each test temperature was calculated and an Arrhenius plot was constructed. A best fit line was drawn and the value at the target storage temperature of 20 degrees celcius was extrapolated. calculations showed that the products would have reached unacceptability levels within approximately 57 days at 20 degrees celcius packed in HDPE bags. It is recommended that microbial characterization and tests on the gas permeability characteristics of the packaging material be done to analyze the effects of storage conditions to the package integrity and product quality.
650	1	7	_aMakapuno. _925868
650	1	7	_aDrying technology _925869
650	1	7	_aPerishable food. _925870
650	1	7	_aPreference Ranking Test. _91451
650	1	7	_aTrehalose solution. _925871
650	1	7	_aAccelerated storage. _925872
650	1	7	_aVacuum drying. _925873
650	1	7	_aPreservation. _925874
650	1	7	_aMicrobial characterization. _925875
650	1	7	_aFriedman Test. _925840
650	1	7	_aAcceptability Test. _91658
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2671 _d2671