Utilization of sugar palm (Arenga pinnata) syrup in the production of biko /
Ramos, Nichole John D.
Utilization of sugar palm (Arenga pinnata) syrup in the production of biko / by Nichole John D. Ramos. - Indang, Cavite : Cavite State University- Main Campus, 2016. - xiv, 47 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
RAMOS, NICHOLE JOHN D. Utilization of sugar Palm syrup (Arenga pinnata) as Sweetener in the Production of Biko. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. December 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MSc.
Biko is an all-time favorite snack items basically prepared by the principle of gelatinized starch. Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin and is often eaten as dessert or meryenda. This study, it aimed to; determine the amount of sugar palm sap as sweetener in Biko; formulate Biko with sugar palm sap; describe the processing methods for Biko with sugar palm sap; evaluate sensory properties of Biko with sugar palm sap; determine consumer acceptability; determine the glycemic index of Biko with sugar palm syrup; and determine the cost of production of biko with sugar palm syrup.
The process of making biko with sugar palm syrup consist of; washing the glutinous rice, cooking the glutinous rice in rice cooker, cooking the coconut milk and sugar palm syrup in casserole, mix the cooked glutinous rice and sugar palm medium syrup, continue cooking until all the liquids evaporates, biko was placed in a microwavable plastic container and cooled for 30 minutes to 1 hour.
Three (3) treatments were used in the preparation of biko; each treatment used
500 grams of glutinous rice but with different kind and amount of sweetener. To (control) 500g of brown sugar, Tl with 750ml of medium (55 0 Brix) syrup and T2 with 1000ml of medium (55 0 Brix) syrup.
Sensory properties of the resulting biko were compared to the traditional biko with brown sugar used. The laboratory panelist described that Tl with 750 ml medium sugar palm syrup was the most acceptable among two samples in terms of sweetness and color.
Consumer acceptability test showed that 48% of the consumers rated the biko with sugar palm syrup as highly acceptable. The total production cost in producing biko with sugar palm syrup is 181per Ikl. Unit cost for biko is 45.25 for 1 kilo.
Glycemic Index (GI) of food items using only the available data for Available Carbohydrates and GI of each ingredient, Biko can be classified as a medium (56-69 GI range) glycemic food with GI value of 62.29.
This study is recommended to determine of glycemic index of biko with sugar palm syrup using the modified ISO 26642 International Standard for Glycemic Index Determination using test animals, physic-chemical; microbial analysis; micro-scale; shelf-life study and packaging material development of the product is recommended.
Sugar palm
584.5 / R14 2016
Utilization of sugar palm (Arenga pinnata) syrup in the production of biko / by Nichole John D. Ramos. - Indang, Cavite : Cavite State University- Main Campus, 2016. - xiv, 47 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
RAMOS, NICHOLE JOHN D. Utilization of sugar Palm syrup (Arenga pinnata) as Sweetener in the Production of Biko. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. December 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MSc.
Biko is an all-time favorite snack items basically prepared by the principle of gelatinized starch. Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin and is often eaten as dessert or meryenda. This study, it aimed to; determine the amount of sugar palm sap as sweetener in Biko; formulate Biko with sugar palm sap; describe the processing methods for Biko with sugar palm sap; evaluate sensory properties of Biko with sugar palm sap; determine consumer acceptability; determine the glycemic index of Biko with sugar palm syrup; and determine the cost of production of biko with sugar palm syrup.
The process of making biko with sugar palm syrup consist of; washing the glutinous rice, cooking the glutinous rice in rice cooker, cooking the coconut milk and sugar palm syrup in casserole, mix the cooked glutinous rice and sugar palm medium syrup, continue cooking until all the liquids evaporates, biko was placed in a microwavable plastic container and cooled for 30 minutes to 1 hour.
Three (3) treatments were used in the preparation of biko; each treatment used
500 grams of glutinous rice but with different kind and amount of sweetener. To (control) 500g of brown sugar, Tl with 750ml of medium (55 0 Brix) syrup and T2 with 1000ml of medium (55 0 Brix) syrup.
Sensory properties of the resulting biko were compared to the traditional biko with brown sugar used. The laboratory panelist described that Tl with 750 ml medium sugar palm syrup was the most acceptable among two samples in terms of sweetness and color.
Consumer acceptability test showed that 48% of the consumers rated the biko with sugar palm syrup as highly acceptable. The total production cost in producing biko with sugar palm syrup is 181per Ikl. Unit cost for biko is 45.25 for 1 kilo.
Glycemic Index (GI) of food items using only the available data for Available Carbohydrates and GI of each ingredient, Biko can be classified as a medium (56-69 GI range) glycemic food with GI value of 62.29.
This study is recommended to determine of glycemic index of biko with sugar palm syrup using the modified ISO 26642 International Standard for Glycemic Index Determination using test animals, physic-chemical; microbial analysis; micro-scale; shelf-life study and packaging material development of the product is recommended.
Sugar palm
584.5 / R14 2016