Status : Verified
| Personal Name | Tongson, Maria Clarissa C. |
|---|---|
| Resource Title | Process profilling and characterization of puto oas from Albay, Bicol Region, Philippines |
| Date Issued | 17 June 2020 |
| Abstract | Traditional foods are studied to preserve food and culture, provide product and process improvements, and form laws and regulations for quality and safety. The traditional food subject in this study is Puto Oas; a dry, half-circle shaped, toasted rice product from Oas, Albay. Its simple appearance hides the large impact it has brought to people’s livelihood and the municipality’s economy for generations. Said to have been conceptualized in 1915-1920s, the procedure in making Puto Oas brings insight to the producers’ ingenuity and resourcefulness to utilize large supplies of rice into a value-adding product that is unlike any other. The production process from one manufacturer each from Barangays Talongog and Mayao, were documented. Product dimensions, pH, water activity, proximate composition, APC, YMC and S. aureus count were obtained. Puto Oas is mainly composed of rice flour, sugar, and milk, with optional ingredients like vanilla flavoring, egg yolks, and margarine. The general process flow includes: (1) procurement of ingredients, (2) mixing, (3) sieving, (4) packing of the mixture into half- coconut husks and cutting, (5) steaming, (6) removal from the half coconuts and splitting into individual pieces, (7) roasting and toasting of individual pieces, (8) polishing and cooling, and lastly, (9) storage, transport, and distribution. The products are classified as low-acid (pH 5.74- 6.54) and low-water activity (aw 0.14-0.25), with proximate composition ranging from: 2.6-4.9% moisture, 86.6-87.5% total carbohydrates, 0.98-4.2% fat, 5.8-6.2% protein, 0.32-0.38% ash, and no detectable crude fiber. The two products differ greatly only in moisture and fat content, where the Mayao product has a higher moisture but a lower fat content than the Talongog product. Due to the products’ toasting step and low water activities, the presence of aerobic bacteria, yeasts, molds, and S. aureus was not detected, however, due to the nature of the product and it’s processin |
| Degree Course | Bachelor of Science in Food Technology. |
| Language | English |
| Keyword | Rice -- Processing; Rice cakes; Rice products |
| 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