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					Effects of Heat Treatment on the Storage Stability of Refrigerated Vacuum-packed Baye-baye
Ronald Ladrillo Amigo BS Food Technology IV

are usually food, ingredients or beverages that have a particular association with the country or place of origin (PCIERD-DOST, 2008)

AEFT 2003
sales amounting to US$ 19.4 million

Anuga 2005
generate 24 million dollars

Poor storage stability
(short shelf-lives)

a mixture of grated coconut, sugar, and either glutinous rice or ground corn kernels formed into patties and often packed in banana leaves

Baye-baye deteriorates fasts. It only lasts for 12-24 hours (Medio, 2001).

Characteristics
 Physico-chemical Properties  Microbiological Properties  Sensorial Properties

Physico-chemical Properties
Physico-chemical Properties
Moisture Content, %

Meana
26.79

Water Activity
pH

0.917
6.34

Titrable Acidity (as lactic acid), %
Free Fatty Acid Content (as lauric acid), % Peroxide Value, meq peroxide/kg baye-baye
a

0.1053
1.69 0.0318

Mean of four observations Source: Sasana, 2006

Microbiological Properties
Microbiological Properties
Total Plate Count, cfu/g Yeast and Mold Count, cfu/g

Meana
148.00 x 105 55.40 x 105

Psychrophilic Plate Count, cfu/g
Presence of Mesophilic Spore-forming Anaerobes
a

9.21x105
+

Mean of four observations Source: Sasana, 2006

Sensorial Properties
Sensory Property
General Acceptability Baye-baye odor Off-odor Cohesiveness Hardness Baye-baye flavor Off-flavor
a

Range
Neither like nor dislike to like extremely Slight to strong Absent Not sticky to very sticky Very hard to soft Slight to strong Absent

Median
Like moderately Moderate Absent Slightly sticky Soft Moderate Absent

Mean of four observations Source: Sasana, 2006

Objectives
 assess the effect of heat treatment on the quality of freshly prepared refrigerated vacuum-packed baye-baye and compare these to control sample (no treatment) after which it will undergo storage;

 monitor the changes in the physico-chemical, microbiological and sensorial characteristics of samples on storage; and,
 estimate the shelf-life of refrigerated vacuumpacked baye-baye samples heat treated at varying temperatures.

Scope and Limitation
 Baye-baye samples will be prepared using the method and formulation used by local producers in Miag-ao  Quality monitoring includes the following analyses:  Physico-chemical Analyses  Micobiological Analyses  Sensory Evaluation  Three independent runs  Nylon laminate as packaging material

Significance
 Valuable information  Provide standard procedure in ethnic food processing  Baye-baye penetrate distant markets
 Greater production  Greater profit

Methodology
 Preliminary Study
 Final Experiment

Preliminary Study
 Ocular Inspection
 Determination of Time and Temperature Combination  Determination of Days Interval of the Analyses

Final Experiment
Freshly Prepared Baye-baye
Vacuum-Packaging

Control
(no heat treatment)

Heat Treated
at 85 ± 2°C for 15 min

Heat Treated
at 95 ± 2°C for 15 min

Refrigeration (8°C to 12°C)

Glutinous Rice

Preparation of Baye-baye[1]
Coconut Meat Coconut Water

Washing Soaking Draining Air-drying

Grating
Cooking

Toasting
Grinding Mixing

Washed Sugar
[1]

Kneading
Pounding Baye-baye

Adapted from Sasana, M. J. (2006). Storage Stability of Refrigerated Vacuum-Packed and Heat-Sealed Bayebaye. An Undergraduate Thesis. UP Visayas. Unpublished.

Refrigeration at 8-12°C Visual Inspection Yes (Evidence of Mold Stored Sample Growth?)

Reject

Physico-chemical Analyses Moisture Content Water Activity pH Peroxide Value

Microbiological Analyses Total Plate Count Psychrophilic Plate Count

No Smell Inspection (Evidence of Spoil
Odor?) No Steam for 5 min Sensory Evaluation

Yes

Reject

Storage Monitoring

General Acceptability

Stored Baye-baye Sample

Rejection Scheme
Yes
REJECT

[1]

Visual Inspection (evidence of mold growth?) No
Perceptible Spoiled Odor? No General Acceptability Rating

Yes

REJECT

Neither like nor dislike or worse

REJECT

Like slightly or better
Continue Storage Study
[1]

Adapted from Sasana, M. J. (2006). Storage Stability of Refrigerated Vacuum-Packed and Heat-Sealed Baye-baye. An Undergraduate Thesis. UP Visayas. Unpublished.

Interpretaion of Results
 Physico-chemical Properties  Microbiological Properties  Sensorial Properties

Physico-chemical Properties
Results in physico-chemical analyses will be determined using TWO-WAY ANALYSIS OF VARIANCE (ANOVA) at 5% level of significance
Factor B (Storage Days) Week 0 Factor A (Treatment Levels) Treatment 1 Treatment 2 Treatment 3

Week 1 Week 2
Week n

Physico-chemical Properties
Fisher’s Least Significant Difference Test (FLSD) (α = 5%) will be used to
further analyze the data having significant difference.

Regression analysis will be performed to
examine the relationship between a quality parameter and storage time.

Microbiological Properties
Results in microbiological analyses will be determined using TWO-WAY ANALYSIS OF VARIANCE (ANOVA) at 5% level of significance
Factor B (Storage Days) Week 0 Factor A (Treatment Levels) Treatment 1 Treatment 2 Treatment 3

Week 1 Week 2
Week n

Values are transformed to logarithmic values

Sensorial Properties
Results of general acceptability will be analyzed using Kruskal-Wallis H-Test at the 5 % level of significance.


				
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posted:10/8/2009
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