Status : Verified
| Personal Name | Bernad, Michelle Andre A. |
|---|---|
| Resource Title | Thermal processing of ready-to-eat corn grit meals in boilable pouches |
| Date Issued | 17 July 2018 |
| Abstract | This study aims to establish thermal processing parameters for ready-to-eat corn grit meals in boilable pouches. It specifically aims to (1) conduct heat penetration studies for ready-to-eat corn grit meals and (2) subject heat treated samples to quality assessment tests. A prepared ready-to-eat adobo and afritada corn grit meal in boilable pouches were subject to heat penetration studies. Since the product was acidic with pH of less than 4.5 target organism identified for the product was Clostridium pastuerianum, thus heat treatment of 200oF for 10 minutes was subjected. Given the parameters established, the process time calculated showed adequate results for the product. This was then subject to quality assessment test for physico-chemical analysis, sensory evaluation and microbiological testing. Physico-chemical tests showed slight deviation both in pH and water activity of the pre-processed sample and the processed sample. While sensory evaluation showed acceptable scores for all samples assessed. Results of no growth for microbiological test showed supporting data that heat treatment done was adequate for both adobo and afritada corn grits meal. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Corn; Ready meals |
| Material Type | Thesis/Dissertation |
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