Status : Verified
| Personal Name | Ramos, Grace Faith P. |
|---|---|
| Resource Title | Shelf-life improvement of Palagsing |
| Date Issued | 7 April 2011 |
| Abstract | Palagsing, a native delicacy from Butuan City made from sago (Metroxylon sagu) flour, is a highly perishable product with shelf life of less than 24 hours. Traditional extraction of sago starch as the raw material of the said product is not only outdated but also yields sago flour of lower quality. Palagsing production was done in this study under controlled conditions to explore the possibility of extending the shelf life with minimal loss in quality. The moisture content of the sago flour obtained from this study was 8%. The sensory properties of palagsing (control) obtained from Butuan City was compared with an experimental sample, prepared using the sago flour produced in this study. Consumer acceptance test results showed no significant difference between the two samples in terms of overall acceptability, as well as acceptabilities of flavor and moistness. Moreover, the experimental palagsing sample was still fit for human consumption beyond 24 hours. The effect of freezing on the quality of palagsing was determined and results showed that the frozen samples stored for one and two weeks were not significantly different based on its textural properties after reheating, but showed significant difference from the fresh sample. Employment of better extraction techniques for the sago flour and suitable packaging for the samples might be necessary to further extend the shelf life of the sample without any significant change in its sensory and physico-chemical properties. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Snack foods--Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
1.90 Mb
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