Status : Verified
| Personal Name | Cequeña, Sheila Mae M. |
|---|---|
| Resource Title | Characterization of Spray Dried Kamias (Averrhoa bilimbi) |
| Date Issued | 18 June 2018 |
| Abstract | The growing interest in natural flavor additives have lead to the development and characterization of spray dried kamias powder intended for use as a souring agent. Two interrelated phases were conducted to assess the quality of the produced powder. The first phase was the production of spray dried kamias powder. The second phase involves the characterization of the powder. The produced spray dried kamias powder is an acidic product with a pH of 2.12(0.03) and titratable acidity of 3.82(0.04)%.. It has a light greenish yellow color with values of L*= 86.77 (0.99), a*= -0.60 (0.08) and b*=14.43 (0.20) and has a low water activity of 0.24(0.02). The proximate composition was found to be 7.99 (0.70)% moisture, 1.04 (0.03)% ash, and 0.63 (0.06)% protein. The kamias powder was aseptically produced with an acceptable countfor both APC (<2.5x103 CFU/g) and YMC (<1.0. x103 CFU/g). The powdercontains 0.068(0.030) ppm Cd which is lower than the set limit for cadmium content of dried fruits. This implies that the kamais powdercan be an alternative souring agent with low susceptibility to bacterial and fungal growth. |
| Degree Course | BS Food Technology |
| Language | English |
| Keyword | Averrhoa bilimbi; Kamias; Water activity; Proximate Analysis; Kamias; Color Analysis; Kamias; Acidity; Consumer; Cadmium Content ; Microbial Analysis; Spray dry; Ash Content; Crude Protein; maltodextrin; Moisture; Physicochemical Analysis; Heavy Metal |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access