Acceptability of kalamay na puti using different packaging materials / by Paulene C. Costa, Julie Ann C. Diloy and Justine Mae B. Morabe.
Material type:
TextLanguage: English Publication details: Indang, Cavite, 2011. Cavite State University- Main Campus,Description: xi, 55 p. : ill. ; 28 cm. cm. illustrationsContent type: - text
- unmediated
- volume
- 641.65 C82 2011
| Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.65 C82 2011 (Browse shelf(Opens below)) | Room use only | RS-622 | 00007982 |
Research Study (Science High School) Cavite State University
Includes bibliographical references.
COSTA, PAULENE C., DILOY, JULIE ANN C., MORABE, JUSTINE MAE B. Acceptability of Kalamay na Puti Using Different Packaging Materials. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Liza C. Costa
This study was conducted to determine the best packaging material for kalamay na puti in terms of taste, general appearance and microbial level. Specifically, it aimed to:
1.) evaluate the taste and appearance of kalamay na puti packed in different materials;
2.) analyze the microbial level of packed kalamay na puti stored for two months at room temperature; and
3.) identify the best packaging material in terms of taste, general appearance and microbial level.
The study was conducted at Buna Lejos, Indang, Cavite and at Cavite State University-Biological Science Department, Microbiology Laboratory. Kalamay production and packaging was done on November 7, 2010. Packed kalamay na puti were stored at room temperature and were subjected to microbial analysis on November 7, 2010, December 7, 2010 and January 7, 2011.
Four treatments varied according to the kinds of packaging material used for kalamay na puti: To- polyethylene plastic; T,- microwavable plastic container; T2-banana leaves; and T3- pie box.
All treatments were generally perceived to be very good in taste and general Appearance.
Mean scores for the taste of kalamay na puti revealed that kalamay packed in polyethylene plastic (To) was the best, followed by T2 ( banana leaves), next is T3 (pie box) and the least was T; ( microwavable plastic).
Friedman test revealed that the consumer rating for kalamay na puti packed in microwavable plastic container (Ti) is significantly different from To, Tz and Ts,
Although kalamay na puti packed in polyethylene plastic was perceived as the best in taste, consumer rating is comparable to the taste of kalamay packed in banana leaves and in a pie box.
In terms of general appearance, mean score revealed that kalamay na puti packed
in pie box (T3) was the best, followed by T, (microwavable plastic container), next is To (polyethylene plastic) and the least preferred was T2 (banana leaves).
The Friedman test revealed that the consumer rating for the general appearance of kalamay packed in a pie box is significantly different from those packed in the polyethylene plastic and banana leaves. Kalamay na puti packed in polyethylene plastic is comparable with microwavable plastic containers and banana leaves in general appearance.
Microbial analysis of four treatments showed that kalamay na puti packed in polyethylene plastic has the lowest level of almost all the contaminants analysed, such as moulds and yeasts, pseudomonas, enterobacter and E. coli bacteria. Kalamay packed in microwavable plastic containers has the lowest level of general types of bacteria followed by polyethylene plastic.
Submitted to the University Library 05/09/2011 RS-622