Status : Verified
| Personal Name | Ofalsa, Jeanne Emily P. |
|---|---|
| Resource Title | Shelf-life estimation and characterization of traditional purple sticky rice cake (binanban) |
| Date Issued | 26 June 2024 |
| Abstract | This study aimed to fill the knowledge gap in the binanban industry of Lagonoy by examining the physicochemical and microbiological changes that occur in the product during spoilage at ambient temperature within 72 hours post-production. A survey outlining the production process and selling conditions was conducted with two adult binanban manufacturers in Lagonoy. Physicochemical tests indicated that binanban generally flattened during storage, with an increase in weight and most physical dimensions except width. The pH levels increased from 6.04 ± 0.038 to 6.20 ± 0.025, indicating a higher susceptibility to neutrophilic foodborne pathogens as storage time extended. Concurrently, moisture content decreased from 38.95 ± 1.25% to 38.17 ± 1.90%, while total soluble solids increased from 2.30 °Brix ± 0.32 to 2.64 °Brix ± 0.25, reflecting water loss to the surface. The anthocyanin content decreased with storage, resulting in a rise in lightness (L*) from 46.54 ± 2.12 to 47.88 ± 2.44 and yellowness (b*) from 1.4 ± 0.75 to 2.3 ± 0.42, but a decrease in redness from 7.80 ± 1.10 to 7.60 ± 1.27. Microbial analysis showed that the growth of yeast, molds, coliforms, and Escherichia coli remained within safe limits throughout the study. However, levels of aerobic mesophilic bacteria and Bacillus cereus increased significantly from 6.70 ± 0.92 and 2.30 ± 0.21 log10 CFU g-1 on day 1 to >5.06 and 4.73 ± 0.78 log10 CFU g-1 by day 3, respectively. Given the pathogenicity of B. cereus in rice-based and starchy foods, it was identified as the primary concern for the microbial shelf-life of binanban. Based on these findings, a shelf-life of one to two days is recommended for binanban stored at room temperature. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English; Bikol |
| Keyword | Lagonoy; Food technology; Traditional food industry practices; Binanban; Rice cakes; Physicochemical study; Traditional food; Microbial shelf-life; Food--Shelf-life dating |
| 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