Selection of antioxidant suitable for the preservation of Kalamay-Buna /
by Ethel Joy Dimero Bobadilla.
- Indang, Cavite: Don Severino Agricultural College, 1995.
- 124 pages : illustrations ; 28 cm.
Research Study (Agricultural Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
BOBADILLA, ETHEL JOY D., Applied Research IV (Agricultural Seience Curriculum), Don Severino Agricultural College, Indang, Cavite, “SELECTION OF ANTIOXIDANT SUITABLE FOR THE PRESERVATION OF KALAMAY-BUNA” . Adviser: Mrs. Julia U. Razon
A Study entitled “Selection of Antioxidant Suitable for the Preservation of Kalamay-Buna" was conducted at the researcher's residence from September 25, 1994 to October 5, 1994, to select an antioxidant that is best suitable in preserving “Kalamay- Buna".
Quality attributes of three types of Kalamay-Buna with shredded young coconut were evaluated for ten days through a sensory evaluation. The total plate count of the samples on each day was also determined. There were two treatments used namely Kalamay-Buna with Butylated Hydroxyanisole (BHA) as treatment 1 and Kalamay-Buna with Butylated Hydroxytoluene (BHT) as treatment °2. Kalamay-Buna without antioxidant was also used as control Which served as the basis of comparison.
The two treatments were found to be equally effective in preserving the texture, strength of kalamay flavor and after taste of the samples. Data gathered also revealed the effectiveness of the two antioxidants in hindering the development of rancidity within the samples and in givin the samples a more acceptable taste for a longer period of time. Antioxidants were also found to be ineffective in controlling the growth of microorganisms on the samples.