Quality evaluation of pastillas de leche as affected by different concentrations of sorbic acid and various stabilizers
Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Jelynne P. Tamayo
Abstract
Pastillas de Leche is one of the most common confectionary products here in the Philippines. In this study, three treatments with different stabilizers were used, namely: Treatment 1 ? corn starch added Treatment 2 ? cassava starch added Treatment 3 ? all-purpose flour added using varying levels of sorbic acid for each treatment, namely: Level 1 ? 0% sorbic acid added Level 2 ? 0.025% sorbic acid added Level 3 ? 0.040% sorbic acid added. Statistical analysis showed no significant difference on the flavor of the product whereas it shows significant difference on aroma, body and texture, off-flavor and general acceptability of the product. The differences noted on these attributes were due to the kind of stabilizers that were used. Sorbic acid was noted to not affect the initial taste of Pastillas de Leche but lengthen its shelf-life up to more than 20 days at room temperature (25oC) and 173 days at refrigerated temperature (4oC) for 0.040% sorbic acid added and more than 15 days at room temperature (25oC) and 142 days at refrigerated temperature (4oC) for 0.025% sorbic acid added. Proximate composition of Pastillas de Leche shows that cassava starch as stabilizer is better than corn starch since it has higher amount of protein and carbohydrates and lower amount of fat.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 /D45
Recommended Citation
Del Mundo, Alyzza GAil M., "Quality evaluation of pastillas de leche as affected by different concentrations of sorbic acid and various stabilizers" (2015). Undergraduate Theses. 1829.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1829
Document Type
Thesis