Status : Verified
| Personal Name | Luna, Myrna Benita Z. |
|---|---|
| Resource Title | Physico-chemical and microbial characteristics of banana (Musa sp.) leaf as a Philippine traditional packaging materials for Lye-treated boiled rice cake (Suman sa Lihiya) |
| Date Issued | 13 June 2018 |
| Abstract | This study characterized the physico-chemical, and microbiological properties of banana leaf (BL) as raw, pre-treated, and processed leaves utilized for packaging of suman sa lihiya (SSL) prepared based on traditional knowledge. In Phase 1, traditional knowledge in BL harvesting and utilization as packaging material for SSL was documented through in-depth interview and field observation of actual processes. Moreover, relevant criteria used by SSL processors and BL providers in selecting BL for SSL processing were identified. Phase 2 involved characterization of the physico-chemical and microbiological properties of BL traditionally used as packaging for SSL. Also, physico-chemical and microbiological changes occurring in BL and SSL were monitored during storage. Finally, Phase 3 described the response of the key knowledge holders to feedback on laboratory derived results consolidated with traditional knowledge. In Phase 1, the knowledge holders identified were SSL processors in Cainta, Rizal and BL Providers in Batangas and Laguna. It was established that there are three varietal sources of BL including saba (Musa x paradisiaca L), butuan (Musa acuminata sbsp. errans), and lagkitan (Musa x paradisiaca L.). Among these, saba at leaf position 2 was commonly harvested by the BL providers. Traditional knowledge holders characterize BL for SSL in terms of color, maturity, half leaf dimensions, pliability, and cleanliness. Traditional knowledge holders shared varied traditional knowledge regarding leaf varietal sources and leaf maturity. Moreover, the packaging functions attributed by SSL for BL are communication, containment, protection, and sensory enhancement of SSL. In terms of leaf packaging material preparation, participating SSL processors clean visibly soiled leaf by wiping and pre-treat BL by hot-ironing and steaming, to soften the leaf and facilitate folding. In Phase 2, it was established that in terms of half leaf dimensions, saba is considered the better leaf |
| Degree Course | Doctor of Philosophy in Food Science |
| Language | English |
| Keyword | Banana leaf; Food--Packaging; Suman sa lihiya |
| Material Type | Thesis/Dissertation |
Preliminary Pages
1.39 Mb
Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access