Thesis Titles Submitted to

the Graduate School Faculty of

Sultan Kudarat State University

By

RENGIE LADUA
Title: PRODUCT DEVELOPMENT: ACCEPTABILITY AND STANDARDIZATION
OF TILAPIA TOCINO

Introduction

Food is prepared in different ways. Ready to eat foods become more popular all

over the globe. In the Philippines, one of the popular Filipino meat products that can be

processed into a shelf –stable meat product is tocino. Locally, it is known as a ready-to-

cook meal commonly prepared from boneless pork treated with salt, sugar, saltpeter,

ascorbic acid, and red food color (EMU, 2004).

Tocino is commonly produced from pork. However, with the characteristics

inherent to fish like tilapia with meat which can be cured and prepared like pork tocino,

there is a possibility that this fish can also be prepared into shelf-stable tocino product.

It is observed that in the country, tilapia production is increasing annually. It is

also available locally. It is now one of the major species produced in aquaculture in the

Philippines, (DA-BFAR 2001) as well as in region 2. Currently, tilapia is usually

consumed as fresh and only small amount of the total supply is processed into different

products. Hence, employing appropriate processing technology and developing value-

added products from tilapia is therefore necessary to increase economic returns from

tilapia production.

Dalaguit (2012) has researched on this by curing tilapia tocino with species and

kalamansi and found out that the return of investment is 116% after deducting cost of

materials and production adding 25% mark up price. It was concluded in her study that

tilapia meat was acceptable in tocino preparation and recommended adopting the

recipe for technology transfer through entrepreneurial/techno-guide production.

However, it was not included in her study the standards of drying and use of

humectants in the preparation of tilapia tocino.

The goal of this study is to develop the standard procedure in drying and use of

humectants in the preparation of tilapia tocino and find out its acceptability to be gained

from the sensory evaluation. In physical terms, drying of meat and meat products is also

known as lowering the water activity (Aw) which is essential in lowering the growth of

microorganisms. Drying of meat, even though provides a great advantage in making the

product shelf stable, may cause some changes on its physical appearance and sensory

properties. In order to lessen some of its limitation, incorporation of food additives that

will make the product looks moist even if it is dry is recommended and it can be attained

through the use of humectants. (Heinz and Hautzinger, 2007). Humectants are

substances added in food to promote retention of moisture. Three of the most popular

and most commonly used humectants for dried meat are glycerol, propylene glycol, and

sorbitol (BFAD, 1984).

Statement of the Problem

This study aims to develop tilapia tocino and find out its acceptability and

standardization.

Specifically, it aims to find out the answers for the following questions:

1. What are the standard procedures of tilapia tocino in terms of:

a. preparation

b. Dehydration (drying time)

c. Use of humectants
2. What is the acceptability of the tilapia tocino prepared in different standards,

in terms of:

a. Color

b. Texture

c. Flavor

d. General Acceptability

3. Is there a significant difference in the acceptability of the tilapia tocino

prepared in different standards?

Title: STANDARDIZATION OF DIFFERENT VARIETY OF RICE (BROWN RICE, NFA,
BLACK RICE) INTO VINEGAR

Introduction

Vinegar is a product used worldwide. It is familiar to diverse cultures, and is

consumed by people of different walks of life. It is used as a condiment, for flavoring, as

a preservative, as a medicine for routine use, and even as a cleaning agent (Qiu et al.,

2010; Budak et al., 2014; Haruta et al., 2006; Baena-Ruano et al., 2006). Vinegar is a

typical fermented food product with a history of more than 10,000 years produced by

biological transformation via microorganisms ( Mas et al. , 2014). Raw materials for

vinegar production are derived from a variety of sugary and starchy substrates. Starchy

substrates include rice,, wheat, oats, potato, cassava and corn (maize).

Rice vinegar and vinegar produced from other raw materials are widely used by

Asian populations (Chen & Chen, 2009). In Japan, the acceptance of the product has

reached the point where shops and bars specialize in commercial vinegar, even using

refinements usually reserved for other products, such as aging in wooden casks. In

Europe, where vinegar also assumes other functions such as disinfectant, degreaser

and odor neutralizer. In Brazil, vinegar is generally restricted to use as a seasoning

(Blankart, 2013). The use of vinegar is indeed increasing worldwide.

Different varieties of rice are already developed and made available in the

market. These varieties have also different contents and properties. This study will

compare these varieties when produced as vinegar. In particular, three varieties will be

used such as brown rice, NFA rice and black rice will be produced and their quality will

be evaluated in terms of their productivity, yield and acidity as acetic acid.

Statement of the Problem

This study aims to develop the standardization procedures of rice vinegar.

Specifically, it aims to find out the answers for the following questions:

1. What is the quality of vinegar made of brown rice variety, in terms of:

a. Productivity

b. Yield

c. Acidity as acetic acid

2. What is the quality of vinegar made of NFA rice variety, in terms of:

a. Productivity

b. Yield

c. Acid as acetic acid

3. What is the quality of vinegar made of black rice variety, in terms of:

a. Productivity

b. Yield

c. Total acidity in acetic acid

4. Is there a significant difference in the quality of rice vinegar from different

varieties?
 Title: ENHANCEMENT AND STANDARDIZATON OF CASSAVA (MANIHOT
ESCULENTA) INTO CHIPS

Introduction

Cassava (Manihot esculenta Crantz) roots is one of the staple foods. Cassava

being an important source of carbohydrate with a low proportion of lipid and protein

(Chijindu & Boateng, 2008) it is equally a major source of food energy. Cassava

remains a subsistence crop partly because of its rapid deterioration after harvest

(Njukwe et al., 2014). The roots deteriorate quickly because of the internal heat

generated from high respiration rate of the tissues (Ikujenlola & Opawale, 2007).

Due to its short shelf-life after harvest, cassava roots must be processed. Frying

being one of the oldest methods known to human kind for preparing food (Ata-Ur-

Rehman et al., 2006). The technology is widely applicable in local marketing with the

production of plantain, potato and cassava chips. Chips are handy and light, usually

seasoned with salt including other flavorings and can be eaten between regular meals

(Lusas, 2001). These products are obtained by cutting the raw material into slices or

parallelepipeds of few millimeters thick, then frying them in vegetable or palm oil for a

few minutes at high temperature.

Fried foods have desirable flavor, color, and crispy texture, which makes deep-fat

fried foods very attractive to consumers (Boskou et al., 2006). However, its quality is

affected with soaking procedures. This study aims to find out which if the drying

procedures will produce the best quality of cassava chips. Its physical properties like tis

hardness and crispiness will be tested as well. Somehow this study will develop the

standard preparation of cassava chips.

Statement of the Problem

This study aims to develop the standardization procedures of cassava chips.

Specifically, it aims to answer the following research questions:

1. What is the quality of cassava chips treated with different soaking

procedures, in terms of:

a. Physical properties (color and texture (hardness and crispiness))

b. Sensory quality (aroma intensity, basic taste (sweet, salty, bitter),

texture (crispy, buttery, crumbly,) and overall quality)

2. Is there a significant difference in the physical properties and sensory quality

of cassava chips produced in different soaking procedures?

 Thesis Titles Submitted to
the Graduate School Faculty of
Sultan Kudarat State University

By

ALTER JAN GONZALES

Title: PROCESSING TECHNIQUES: STANDARDIZATION OF YAM AND MUNGBEAN
USING TEXTURED VEGETABLE PROTEIN (TVP) INTO PATTIES

Introduction

In today's consuming world, there is an increasing trend towards conveniently

derived foods that appear to fit the increasingly busy lives of people. Among these

ready-to-serve foods, hamburger had been listed in the higher end as this is readily

accepted by consumers, thus, it is becoming popular (Menkhaus et al 1993). Burger

patties used in hamburgers are usually prepared from pork and beef, although some

burger patties can be versatile in form suitable to different food patterns and cooking

styles with several types of seasoning and flavorings. These are easy to prepare, take

less time to cook, have unique flavor and taste, and can be served to a large number of

customers in a relatively short period of time. Thus burger patties come under the

category of fast foods.

However, the use of these meat-based patties is limited only to meat-consuming

customers, and the cost restricts its market only among the low-income sectors of

society. Thus, modifications of its formulation while keeping the sensory attributes at

acceptable limits pose a great challenge to the food processors and as such, the use of

low-cost nonmeat protein substitute is an important area to explore. Nonmeat proteins

from a variety of plant sources such as soy protein (Gujral et al 2002), common bean

flour (Dzudie et al., 2002), and corn flour have been used as both extenders and

binders in meat products. Nonmeat ingredients have also been used as emulsifiers for

improving texture and appearance, but they have to be assessed in terms of stability,

yield, textural palatability and cost.

 Legumes are considered excellent sources of good quality protein, which may

offer great potential (Liu, 2000). Since legume seeds are not only sources of protein but

also complex carbohydrates and dietary fiber, there is a growing interest worldwide in

using legumes as meat extenders or meat substitutes (Khalil 2006). Similarly, root crops

have similar properties but with more carbohydrate contents. The starchy ingredients

can be suitable as meat binders and extenders.

In this study, yam, a root crop and mungbean, a legume will be utilized as

ingredients for patties. Meanwhile, textured vegetable protein (TVP) will be utilized for

these products to be produced as patties. These main ingredients (yam and mungbean)

will be compared in terms of their physiochemical characteristics, production cost and

sensory characteristics.

Statement of the Problem

This study aims to find out the standard processing techniques for yam and

mungbean pattie applied with textured vegetable protein (TVP).

Specifically, it aims to answer the following questions:

1. What are the characteristics of yam patty applied with textured vegetable

protein in terms of:

a. Physiochemical properties (composition such as moisture content and

dry matter; cooking loss, diameter shrinkage, thickness expansion and

oil absorption)

b. Production cost
 c. Sensory characteristics (color, aroma, taste, texture, flavor, intactness

and overall acceptability)

2. What are the characteristics of mungbean patty applied with textured

vegetable protein in terms of:

a. Physiochemical properties (composition such as moisture content and

dry matter; cooking loss, diameter shrinkage, thickness expansion and

oil absorption)

b. Production cost

c. Sensory characteristics (color, aroma, taste, texture, flavor, intactness

and overall acceptability)

3. Is there a significant difference in the characteristics of yam and mungbean

patties applied with TVP?

 Title: ACCEPTABILITY OF PECKING DUCK TOCINO

Introduction

Recently, duck farming has been quickly growing, but processed products from

duck meat are still not easy to find. Investigating duck meat qualities can provide basic

information to improve duck meat utilization. The development of duck meat products

on ready-to-cook and ready-to-eat market scales production is expected to increase the

cycle and improve consumption of non-chicken meat-based protein (Huda, Putra &.

Ahmad, 2011).

In Taiwan, duck meat consumption has increased significantly in recent years,

thus resulting in this meat becoming an important food commodity in Taiwan. Boiled

salted duck, charcoal grilled duck, roasted duck and smoked duck are the famous

processed duck meat products in Taiwan (Chen and Lin, 1997). Generally, various

kinds of traditional food prepared from duck meat have grown in number over the years

in many countries. Peking roasted duck, Nanjing cooked duck, Zhangcha duck (China),

Canard α l'Orange (France), Oritang (Korea) and gulai itiak lado mudo (Indonesia) are

several traditional applications now found commonly.

However this study will find out if pecking duck can be produced as tocino.

Generally, tocino is produced from pork. In making tocino in the Philippines, the pork

belly meat is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are

then combined in a container to make a mixture. Each of the meat strips is then

sprinkled with the mixture and then stacked in a separate container, which is then

covered and kept refrigerated as curing process. The same procedure will be applied

but instead of pork, pecking duck will be used but with different curing duration and

ingredients.
 In this study, the acceptability of pecking duck tocino will be evaluated in terms of

color, texture, flavor and general acceptability.

Statement of the Problem

This study aims to find out the acceptability of pecking duck tocino.

Specifically, it aims to answer the following questions:

1. What is the acceptability of pecking duck tocino, in terms of:

a. Color

b. Texture

c. Flavor

d. General Acceptability

2. Is there a significant difference in the acceptability of the pecking duck tocino

prepared in different standards?

 Title: ACCEPTABILITY OF VEGETABLES AS HALO-HALO TOPPINGS

Introduction

Halo-halo (Tagalog for "mixed"), also spelled haluhalo, is a popular Filipino cold

dessert which is a concoction of crushed ice, evaporated milk and various ingredients

including, among others, ube, sweetened beans, coconut strips, sago, gulaman

(seaweed gelatin), pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped

with a scoop of ice cream.

Ingredients can vary widely, but they usually include sugar palm fruit (kaong),

coconut sport (macapuno), saba plantains cooked in syrup (minatamis na saging),

jackfruit (langkâ), agar jellies (gulaman), tapioca pearls, nata de coco, sweet potato

(kamote), sweetened beans, cheese, and pounded toasted young rice (pinipig), among

others. Most of the ingredients (fruits, beans, and other sweets) are first placed at the

bottom, followed by the shaved ice. This is then topped with either (or a combination of)

leche flan, ube halaya (mashed purple yam), or ube ice cream (sometimes vanilla).

Evaporated milk is poured into the mixture upon serving.

It is observed that most toppings for halo-halo are fruits and other sweetened

ingredients. In this study, vegetables will be used as ingredients to prepare a more

nutritious dessert. Vegetables such as Kalabasa, carrots, sayute, karlang will be

sweetened and will be utilized as toppings. Then these toppings will be evaluated in

terms of Color, taste, texture and general acceptability.

Statement of the Problem

This study will find out the acceptability of vegetables as halo-halo toppings.

Specifically, it will answer the following questions:

1. What is the acceptability of vegetable halo-halo toppings prepared in different

procedures, in terms of:

a. Color

b. Taste (flavor)

c. Texture

d. General acceptability

2. Is there a significant difference in the acceptability of halo-halo topping prepared

in different procedures?
 Thesis Titles Submitted to
the Graduate School Faculty of
Sultan Kudarat State University

By

FERNIE JEAN R. EYAS

 Title: ACCEPTABILITY OF BLUE TERNATE (CLITORIA TERNATEA) AS COLOR
ENHANCER IN BAKING CAKE ROLL

Introduction

Clitoria ternatea, commonly known as butterfly pea, is a perennial herbaceous

plant from the Fabaceae family. It has recently attracted a lot of interest as it has

potential applications both in modern medicine and agriculture, and as a source of

natural food colorants and antioxidants. This crop has long been cultivated as a forage

and fodder crop, and early studies assessed the plant for these purposes (Reid &

Sinclair, 1980). Blue ternate has been widely used in traditional medicine, particularly as

a supplement to enhance cognitive functions and alleviate symptoms of numerous

ailments including fever, inflammation, pain, and diabetes (Mukherjee et al., 2008).

In the Philippines, blue ternate is also common. It is usually prepared as tea or as

blue cold drinks mixed with other ingredients. Interestingly, its blue color can be utilized

as natural coloring. Some would add the blue ternate flower as garnish for salads and

other dishes; others also love to put the flowers while cooking rice to add appeal.

With the natural coloring ingredients of the flower, it is conceptualized in the

study that this can be an enhancer for the cake roll. Cake roll is a type of sponge cake

roll filled with whipped cream, jam, or icing. It comes in appealing colors and

ingredients. The use of blue ternate tea as color enhancer will be the main focus of the

study. This is significant to explore to find out if the flower’s natural color can be a good

substitute for other ingredients which are utilized to make the cake roll appealing and

colorful.
Statement of the Problem

This study will determine the acceptability of blue ternate (Clitoria Ternatea) as

color enhancer of cake roll.

Specifically, it aims to the answer the following questions:

1. What is the acceptability of the cake roll enhanced with blue ternate in different

preparations, in terms of:

a. Color appeal

b. Taste

c. General acceptability

2. Is there a significant difference in the acceptability of cake roll enhanced with

blue ternate in different preparations?

 Title: PRODUCT DEVELOPMENT: ACCEPTABILITY OF RAMBUTAN (NEPHELIUM
LAPPACEUM) INTO PRUNES

Rambutan (Nephelium lappaceum Linn.) is a fruit of minor importance but very

well known because of its attractive colors and exquisite taste. Over a considerable

period, rambutan has acquired immense popularity as a seasonally available fruit in

many countries of tropical Asia, and it is widely grown in both home gardens and

commercial orchards. Rambutan is a native of the Malay archipelago and has spread

and distributed in all countries in tropical Asia. It has been introduced in the Philippines

in the form of seeds during the prehistoric times and was early found wild in Palawan,

Sulu and Basilan. It was once only a wild fruit in the Southern Philippines until good

varieties were introduced making this fruit better known in the country.

In the municipality of Makilala alone, tons of rambutan fruits are produced. During

harvest seasons most of the fruits are under-utilized even if there are different ways of

preserving the fruits. Rambutan fruit is commonly eaten out-of-hand after merely tearing

the rind open, or cutting it around the middle and pulling it off. The peeled fruits are

occasionally stewed as dessert. They are canned in syrup on a limited scale.

In this study, rambutan fruits will be produced as prunes. Prunes are A prune is a

dried plum of any cultivar, mostly the European plum. Use of the term "prune" for fresh

plums is obsolete except when applied to varieties grown for drying. Hence, drying the

peeled rambutan fruit can be considered as prunes. Once developed as prune, its

acceptability will be evaluated in terms of taste, skin quality and color.

Statement of the Problem

This study will find out if rambutan fruit can be developed into prunes.

Specifically, it aims to answer the following questions:

1. What is the acceptability of rambutan prunes applied with different drying

parameters, in terms of:

a. Flavor

b. Skin Color

c. Skin Quality

d. Fruit Size

e. Flesh Color

f. Flesh Texture

g. General acceptability

2. Is there a significant difference in the acceptability of rambutan prunes

applied with different drying parameters?

 Title: QUALITY AND ACCEPTABILITY OF JUTE (CORCHORUS) CUP CAKE

Introduction

Today, young and old alike want to have a healthy lifestyle. They try different

foods that can help the body to be strong and healthy. Saluyot, also known as Jute is

one of the vegetables known for its nutritional value. Saluyot is widely found in tropical

and subtropical areas from Asia to Africa valued as food and for its strong fiber. It is also

abundantly growing in the Philippines and it is less costly.

According to the Food and Nutrition Research Institute (FRNI) of the Department

of Science and Technology (DOST), one-half cup cooked saluyot leaves (45g) is

equivalent to 20 kilo calories and will provide the following amount of nutrients: Protein–

1.30 grams; Calcium–87.3 milligrams; Phosphorus–22.5 milligrams; Iron–1.0 milligrams;

Beta carotene–1334 micrograms; Thiamine–0.02 milligrams; Riboflavin–0.04 milligrams;

Niacin–0.30 milligrams; and Ascorbic acid–10 milligrams; Fat–0.30 grams;

Carbohydrates–3.1 gram; Fiber–0.40 grams; and Retinol Equivalent (vitamin A)–222

micrograms. Moreover, saluyot has an antioxidant activity of 77% or α-tocopherol

equivalent (vitamin E) of 48.9 gram. In other words, saluyot contains all the important

nutrients needed by the body.

Since saluyot is a vegetable with a taste and texture which are undesirable when

cooked by steaming or by mixing it with other vegetables, many would refrain from

consuming the vegetable even with its nutritional value. Cup cakes on the other hand

are popular dishes well loved by many Filipinos, young and old alike. They are served in

special occasions. But for those whose diet has sugar restrictions, this cannot be a

good choice. In this study, incorporating saluyot in cup cakes to enhance the nutritional
value will be explored. Saluyot will be added while decreasing the amount of the flour in

the mixture to produce a jute cup cake and determine its acceptability in terms of color,

appearance, aroma, taste, texture and the general acceptability.

Statement of the Problem

This study aims to determine the quality and acceptability of jute cupcake.

Specifically, this study will answer the following research questions:

1. What is the level of acceptability of jute cupcake in terms of:

a. Color

b. Appearance

c. Aroma

d. Taste

e. texture

f. general acceptability

2. Is there a significant difference in the level of acceptability of jute cupcake in

different preparations?