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Food Enhancers from Pili Pulp |
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Written by Prof. Estrella T. Tribiana and Ms. Meda B. Mercado
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Tuesday, 20 May 2008 |
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Study 1: Standardization of Pili-Banana Catsup
ABSTRACT
Pili (Canarium ovatum) pulp mixed with banana (saba) was used in making catsup. Three preparations at different proportions were made and presented for evaluation to panelists. Likewise, chili and pili pulp were mixed to produce a chilipili hotsauce. Results of the evaluation revealed that the catsup made was acceptable to consumers. Proximate analysis of the sample was limited to qualitative test only. The ash content, total water insoluble and soluble ash varied depending on the proportions of the products presented. Shelf life of the products is only two weeks without refrigeration and four weeks under refrigeration. It is therefore recommended that the product be placed in the refrigerator after opening its container.
Study 2: Standardization of Pili Hot Sauce
ABSTRACT
The objective of this product development research is to come up with a chili-pili sauce that is acceptable to potential consumers not only in the province but also in other places.
Results of the study revealed that acceptability of the product depends on the manner of the presentation as well as the type of consumer. All the formulated catsup showed a very good texture. Pili pulp only ranks as number 1 followed by 50:50 pili-tomato mixture, while 75:25 pili-tomato mixture ranks last.
All the formulated hot sauce showed a very good flavor. Chili/Pili pulp only ranks as number 1 followed by 50:50 chili/pili-tomato sauce mixture while 75:25 Chili/pili tomato sauce ranked as last.
The three formulations of the hot sauce as well as the pili-banana catsup were subjected to evaluation by students and employees of the Catanduanes State Colleges. A nine-point hedonic scale was used to evaluate the product acceptability.
The six samples exhibited a higher degree of acceptability. Each of the products possesses different characteristics depending on its acceptability.
The ash content of the chili-pili hot sauce is dependent upon the concentration of the pili pulp in the product. The greater the concentration in the pulp, the greater is the amount of ash, and the lesser the moisture content per gram sample.
In terms of shelf life, the pure chili-pili had shown signs of fermentation after 3 weeks outside refrigeration and appearance of molds was noticed. While on refrigeration, the pili-banana mixture had shown signs of fermentation and appearance of molds after three weeks. On refrigeration it was observed that the products could be preserved for 8 weeks under refrigeration. The longer shelf life of the samples can be attributed to the dipped in 10% brine solution for one hour before the products were processed.
Recommendations of the study include the following: 1) Since only qualitative analysis was done, quantitative analysis must be done to determine accurately the amount of the substances in every gram of the product; 2) The addition of 0.1 sodium benzoate must be done to prolong the shelf life of the pili hot sauce; 3) Proximate analysis in terms of the quantity of the chemical contents as well as nutritional information must be done to inform the end users on the quality of the product; 4) Further studies to prolong the shelf life of the products must be done to come up with a standardized product.
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Effects of Scarification and Soaking in Hastening Seed Germination of Pili |
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Written by Roberto B. Barba Jr.
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Tuesday, 20 May 2008 |
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ABSTRACT
The study was carried out to evaluate the effects of scarification and soaking treatments on the germination capacity of pili Canarium ovatum seeds. Seeds were sown in their respective pots and placed under greenhouse condition for germination. One hundred twenty-six (126) seeds of C. ovatum (18 seeds/treatment) with three replicates each were used. Results showed that shelled nut soaked in either 2000 ppm gibberellic acid (GA3) concentration and 50% coconut water solution significantly increased seed germination during the initial 30 to 60 days observation period. Among the significant treatments, soaking of seeds (shelled nut) in gibberellic acid and coconut water had obtained the highest germination percentage of pili seeds in short period of time as compared to control treatment (husked pili). This also indicated that the coefficient germination velocity (CGV) of the significant treatments were nearly twice as the speed of the other treatments. The entire shoot length of control treatment (husked pili) was comparatively good with the seeds soaked in 2000 ppm gibberellic acid (GA3) concentration. The results obtained were encouraging and deserving to be practiced.
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Development and Standardization of Catsup from Pili Pulp |
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Written by Prof. Elena G. Tasarra and Dr. Minerva I. Morales
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Tuesday, 20 May 2008 |
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ABSTRACT
Pili Canarium sp. is traditionally noted in the Bicol Region for its kernels which are processed and sold as confectionery. This study focused on pili pulp. Pili pulp was processed into catsup and was subjected to evaluation and standardization.
Phase 1 of the study involved the development of pili pulp as a substitute and extended of tomato catsup. One hundred percent pili pulp catsup and its various proportion to tomato was compared to tomato catsup (control) in terms of color, texture, consistency and flavor. Pili pulp in various proportions in combination to tomato resulted to a desirable characteristics of a catsup in terms of color, consistency and texture. A puckery taste is however noted in the 100% pili pulp. More over, results showed that pili pulp is a potential material for making catsup.
Phase II is the standardization of the samples. Method of processing was modified to improve the quality characteristics of the experimental samples. Addition of boiled water and flour improved the consistency of the finished product. Evaluation showed that the mixture of 50% tomato and 50% pili pulp is more acceptable than 75% pili pulp and 100% pili pulp in terms of color, consistency, texture and flavor. However, both 75% (+25% tomato) and 100% pili pulp were also acceptable in terms of color, consistency and texture. With regards to flavor, slight puckery taste is still evident in these samples.
Phase III determined the shelf-life and pH of the finished products. A pH of 5.14 for 100% pili pulp, 4.83 for 75% pili pulp and 4.58 for 50% pili indicate that all products are acidic. This indicates that the shelf life of these products will last for 3-4 months at room temperature. The processing of pili pulp into catsup will mean an additional income to pili farmers. It is an alternative catsup to the commercially available products in the market at reduced cost. The product also offers higher energy, calcium and phosphorus than the commercially available catsup.
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Commercial Production of ECM Seedlings: A Novel Roadway to a More Vibrant Coconut |
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Written by EP Rillo, CA Cueto, OD Orense and MB Areza-Ubaldo, PCA-ARC
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Friday, 07 March 2008 |
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Since its discovery, Makapuno has been popularly treated as a delectable dessert whether simply cooked in syrup or added as flavoring to other desserts. A number of food processors has emerged to cater to the demands for ready-to-eat Makapuno sweets by Filipinos here and abroad. However, the volume of Makapuno nut production remains not enough to fill the current demand by these processors for raw Makapuno meat.
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