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Preservation and shelf-life determination of pickled young cob corn / by John Dennis V. Mojica and John Kenneth F. Masana.

By:

Mojica, John Dennis V [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2005.Description: xiii, 53 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.15 M72 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: MASANA, JOHN KENNETH F., MOJICA, JOHN DENNIS V., Preservation and Shelf-Life Determination of Pickled Young Cob Corn Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite, March 2005. Adviser: Mr. Beng Umali The study was conducted from August 2004 to January 2005 at Calumpang Cerca, Indang, Cavite, to determine the best preserving concentration of young cob corn in terms of shelf-life and general acceptability. Specifically, it aimed to determine the physical changes of the product during storage and the microbial changes of the product during storage. Six treatments were used in this study, namely: T; - (Blanched cobs soaked in 5% brine solution), T, - (Blanched cobs soaked in 10% brine solution), T3— (Blanched cobs soaked in 15% brine solution), T,—(Unblanched cobs soaked in 5% brine solution), Ts — (Unblanched cobs soaked in 10% brine solution), Ts - (Unblanched cobs soaked in 15% brine solution). Each treatment was evaluated in terms of color, flavor, texture, aroma, and general acceptability. The results of the study showed that Treatment 5 (Unblanched cobs soaked in 10% brine solution) was the most acceptable pickled product in terms of flavor, aroma and general acceptability with a life span of three months. This was followed by Treatment 4 (Unbianched cobs soaked in 5% brine solution). Mean sensory scores of all treatments evaluated in terms of color and texture during the zero and three months shelf-life did not vary significantly among all treatments. Acceptable pickled young cob corn showed light yellow to yellow color and produced a firm texture of the pickled cobs. Microbial analysis results showed that all treatments yielded satisfactory results indicating that the product samples from zero to three months shelf-life were stable and safe for human consumption.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.15 M72 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-476		00000946

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

MASANA, JOHN KENNETH F., MOJICA, JOHN DENNIS V., Preservation and Shelf-Life Determination of Pickled Young Cob Corn Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite, March 2005. Adviser: Mr. Beng Umali

The study was conducted from August 2004 to January 2005 at Calumpang Cerca, Indang, Cavite, to determine the best preserving concentration of young cob corn in terms of shelf-life and general acceptability. Specifically, it aimed to determine the physical changes of the product during storage and the microbial changes of the product during storage.

Six treatments were used in this study, namely: T; - (Blanched cobs soaked in 5% brine solution), T, - (Blanched cobs soaked in 10% brine solution), T3— (Blanched cobs soaked in 15% brine solution), T,—(Unblanched cobs soaked in 5% brine solution), Ts — (Unblanched cobs soaked in 10% brine solution), Ts - (Unblanched cobs soaked in 15% brine solution). Each treatment was evaluated in terms of color, flavor, texture, aroma, and general acceptability.

The results of the study showed that Treatment 5 (Unblanched cobs soaked in 10% brine solution) was the most acceptable pickled product in terms of flavor, aroma and general acceptability with a life span of three months. This was followed by Treatment 4 (Unbianched cobs soaked in 5% brine solution).

Mean sensory scores of all treatments evaluated in terms of color and texture during the zero and three months shelf-life did not vary significantly among all treatments. Acceptable pickled young cob corn showed light yellow to yellow color and
produced a firm texture of the pickled cobs.

Microbial analysis results showed that all treatments yielded satisfactory results indicating that the product samples from zero to three months shelf-life were stable and safe for human consumption.

Submitted to the University Library R-476