Utilization of powdered batuan into sinigang mix
2016
The study aimed to develop sinigang mixes from the batuan fruit powder. Batuan fruits processed into puree, dehydrated using a cabinet dryer and pulverized into powder were used in the formulation of sinigang mixes. In the development of formulation, different treatments were done by varying powder and citric acid level together with other ingredients. All the treatments were subjected to physicochemical and sensory tests together with the commercial brands. The pH and titratable acidity of the different treatment formulations differed with each other. Formulation B had the same pH with Brand X but slightly lower than Brand Y, and had nearly the same TTA with both commercial brands. The TSS of the different treatments was the same but differed with commercial Brand Y. The results indicated that as the level of batuan powder was increased, corresponding decrease in pH and increased TTA was noted. The physical properties of all the formulations and two samples of the commercial sinigang mixes exhibited good dipersibility and flowability, and fair sinkability and solubility. Bulk density of the formulations increased as the level of citric acid was decreased. Formulation B with batuan powder twice as much as citric acid had the highest general acceptability and was not significantly different from the commercial brands, X and Y in terms of flavor and sourness. Proximate composition of the different treatments of sinigang mixes indicated no significant differences from each other.
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