Status : Verified
| Personal Name | Tanguilig, Karen May N. |
|---|---|
| Resource Title | Effects of xanthan gum on quality and staling behavior of Puto Calasiao (Fermented Rice Cake) |
| Date Issued | 30 June 2015 |
| Abstract | Xanthan gum (XG) is widely used in the bakery industry to improve quality and retard staling of bread and cake products. The aim of this study was to determine the effects of XG on the quality and staling behavior of puto Calasiao. The most acceptable level of incorporation (0.10, 0.25, and 0.50%, rice weight basis) was first established thru sensory evaluation. The sample with 0.10% XG obtained the highest texture and overall acceptability scores and, therefore, was subjected to shelf life studies. The effects of 0.10% XG on puto quality during storage at room (25°C for 2 days) and refrigerated temperature (4°C for 1 day) were investigated and compared with control samples (0% XG). Based on sensory evaluation, XG did not produce any perceivable effect on puto quality during storage at both temperatures. Refrigeration had an adverse effect on both formulations (such as increased firmness and reduced moistness) and resulted in sudden decrease in acceptability. Similarly, objective tests also showed that XG did not produce any significant effect on weight loss, water activity and texture profile of puto. However, it is apparent that throughout storage, xanthan-treated cakes had lower weight loss and lower hardness values relative to control. Therefore, it is concluded that XG was able to improve firmness (softer) and delay staling of puto during storage. It is recommended to investigate the effects of various XG levels from 0.10 to 0.25% on puto quality so as to achieve results which can be detected by consumers and therefore, delay the decrease in acceptability of the product during storage. In addition, the effect of XG incorporation prior to batter fermentation could also be determined. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Xanthan gum; Rice cakes--Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access