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Utilization of squash (Cucurbita maxima) as food colorant in pancit palabok and paella / by Joyce Ann P. Rodil.

By:

Rodil, Joyce Ann P [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xiv, 49 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.14 R61 2014

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: RODIL, JOYCE ANN P. Utilization of Squash (Cucurbita maxima) as Food Colorant in Pancit Palabok and Paella. Undegraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2014. Adviser: Prof. Aitee Janelle E. Reterta. The study was conducted to produce food coloring from squash and utilize the color in pancit palabok and paella; develop processing method for squash food colorant using extraction; utilized food color in pancit palabok and paella. And evaluated sensory properties and consumer acceptability of squash as food colorant in pancit palabok and paella. Processing method for squash food color is described. A kilo of fully matured squash was selected, washed, peeled, seeds were removed, flesh was cut into cubes and blended. Different amounts of propylene glycol solvent per kilogram of squash was used. The treatments used were: To- 1 cup of annatto extract and dissolved in hot water; T1- 1/4 cup of propylene glycol with heating at 60° C at about 20 min; T2- '/2 cup of propylene glycol with heating at 60° C at about 20 min; and T1- 1 cup of propylene glycol with heating at 60° C at about 20 min. Liquid extract was filtered using cheesecloth and filled in sterilized glass bottles. Sensory properties such as color, glossiness, flavor, off-flavor, aroma and general acceptability were evaluated. In pancit palabok, color, glossiness, flavor and general acceptability differed due to extraction methods of the colorant, while off-flavor and odor were not affected. Significant differences in glossiness of paella due to extraction method were observed. Color, flavor, off-flavor, odor and general acceptability of paella were not affected by extraction method for food color. The best treatment is '/4 cup of propylene glycol with heating at 60° C at about 20 minutes. This was applied in pancit palabok and paella for consumer acceptability. According to one hundred respondents, 75% said that pancit palabok is highly acceptable while 68% told that paella is highly acceptable also.

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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	641.14 R61 2014 (Browse shelf(Opens below))		Link to resource	Room use only	T-5446		00008747

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

RODIL, JOYCE ANN P. Utilization of Squash (Cucurbita maxima) as Food Colorant in Pancit Palabok and Paella. Undegraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2014. Adviser: Prof. Aitee Janelle E. Reterta.

The study was conducted to produce food coloring from squash and utilize the color in pancit palabok and paella; develop processing method for squash food colorant using extraction; utilized food color in pancit palabok and paella. And evaluated sensory properties and consumer acceptability of squash as food colorant in pancit palabok and paella.
Processing method for squash food color is described. A kilo of fully matured squash was selected, washed, peeled, seeds were removed, flesh was cut into cubes and blended. Different amounts of propylene glycol solvent per kilogram of squash was used. The treatments used were: To- 1 cup of annatto extract and dissolved in hot water; T1- 1/4 cup of propylene glycol with heating at 60° C at about 20 min; T2- '/2 cup of propylene glycol with heating at 60° C at about 20 min; and T1- 1 cup of propylene glycol with heating at 60° C at about 20 min. Liquid extract was filtered using cheesecloth and filled in sterilized glass bottles.

Sensory properties such as color, glossiness, flavor, off-flavor, aroma and general acceptability were evaluated. In pancit palabok, color, glossiness, flavor and general acceptability differed due to extraction methods of the colorant, while off-flavor and odor were not affected. Significant differences in glossiness of paella due to extraction method were observed. Color, flavor, off-flavor, odor and general acceptability of paella were not affected by extraction method for food color. The best treatment is '/4 cup of propylene glycol with heating at 60° C at about 20 minutes. This was applied in pancit palabok and paella for consumer acceptability. According to one hundred respondents, 75% said that pancit palabok is highly acceptable while 68% told that paella is highly acceptable also.

Submitted copy to the University Library. 04/24/2014 T-5446