Status : Verified
| Personal Name | Delos Reyes, Mary Blaise G. |
|---|---|
| Resource Title | Documentation and Microbial Trailing of Puto Tabla-making Process |
| Date Issued | 21 June 2019 |
| Abstract | Puto tabla is a product native from Lagonoy, Camarines Sur. It is made of rice flour, sugar, eggs, powdered milk, butter and cheese. The general process involves pounding of rice, sifting, mixing of ingredients, molding, steaming and toasting. At present, the few remaining producers from Barangay San Francisco are the ones supplying puto tabla to the local market and to neighboring municipalities. This study was done to document then history and production process of puto tabla and to assess its microbial content during certain points in its production. Three puto tabla producers were contacted and interviewed to gather historical and processing information. Their practices and techniques during production were also observed and assessed with regard to compliance with Good Manufacturing Practices required for food manufacturers. In general, the noncompliant practices were regarding the handling of materials and hygienic practices during production. Microbiological analyses were also conducted (aerobic plate count, yeasts and molds count, E. coli, S. aureus, and Salmonella) to assess the microbial content of the ingredients and in-process samples. An additional test for B. cereus count was also done for the finished products. The samples analyzed were rice flour, sugar, eggs, and in-process samples collected at the pre-steaming, post steaming, pre-toasting, and post toasting stages. The prevalent microorganism enumerated from the in-process samples was S. aureus, which was attributed to the intensive manual handling involved in the production process. S. aureus contamination in food reaching 10^5 to 10^8 cfu/g has been associated with several staphylococcal food poisoning cases due to toxin production. All but the post-toasting sample from one producer had S. aureus content within 10^5 to 10^8 cfu/g. Rice flour and pre-steaming samples from the other two producers had S. aureus counts within the said range. Nevertheless, the steaming and toasting processes successf |
| Degree Course | BS Food Technology |
| Language | English |
| Keyword | Documentation; Microbial trailing; Puto tabla; Lagonoy, Camarines Sur; Rice-based; Rice cakes--Philippines; Rice products--Philippines |
| 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