PROCESSING TECHNIQUES AND ACCEPTABILITY OF NATIVE DELICACIES Castaneda
PROCESSING TECHNIQUES AND ACCEPTABILITY OF NATIVE DELICACIES Castaneda
PROCESSING TECHNIQUES AND ACCEPTABILITY OF NATIVE DELICACIES Castaneda
MAEFIL G. CASTAN̂EDA-CABANBAN
Chapter I
INTRODUCTION
Purple corn Zea mays l. has breen grown in Peru for thousands of years.
ingredient for famous Peruvian desserts like mazamorra morada and chicha
morada. This superfood has been used since pre-Inca times and has been
represented in different ceramic objects from the Mochica culture dating back
Purple corn expresses one of the deepest purple shade found in the plant
kingdom, has caught the attention of the food industry as it could serve as a
harsh environment in Peruvian Andes, which rises 10,000 to 15,000 above sea
level have forced this corn to fight for its survival and increase its immunity
capacity through evolution. This in turn led to the production of massive amounts
of anthocyanins- the phytonutrients responsible for its deep purple color. Purple
corn is now considered a super food rich in phenolic compounds with potential
health‐promoting properties. Purple corn may reduce the risk of several chronic
Detroit. It may also support heart health and healthy blood pressure, per Malkani
(2017).
Aside from being used as a colorant, purple corn can also be used as an
use of organic purple corn powder is to partially substitute other flours such as
wheat.
beans, nuts or seeds of choice. Flours are used to make many different foods,
wheat flour in particular, is used to make bread, corn flour as substitute for wheat
flour suitable for people with gluten-related disorders and rye flour is a
In the Philippines, native delicacies are served in every occasion. Its most
linked with such festively humble victuals of glutinous rice, coconut smothering,
been shaped, condensed, or otherwise combined into a single dish. These are
usually sweet munchies or desserts made from glutinous rice with coconut or
coconut milk. Native delicacies or kakanin are Filipino food that we can call our
background, and indigene roots wise. The ingredients and the cooking
progress, but the flavors remain the same, it still offers a true taste of Philippines
rich history in every serving. The purple corn in the Philippines was only a
cultivated by a handful of corn growers from San Pablo City in Laguna. Despite
the fact that the purple corn is considerately standing head and shoulders above
regular corn in terms of contribution to health, production and product
products like kalamay hati, palitaw and espasol out of purple corn flour urge the
input process and output (IPO) process. The Input process includes material of
the study i.e., ingredients, tools and equipment to be used. The process covers
purple corn into purple corn flour using sensory evaluation of the product. The
output is the native delicacy products kalamay hati, palitaw and espasol made
INPUT
PROCESS
OUTPUT
techniques and acceptability of purple corn flour into native delicacy products
1. What are the sensory qualities of Kalamay hati, palitaw and espasol
1.1 Color;
1.2 Taste;
1.3 Aroma;
1.4 Texture;
of:
1. E-Coli
2. Coliform
2. CHO
commercialization?
a. Color;
b. Taste;
c. Aroma;
d. Texture;
e. General Acceptability.
Corn can be planted in the rainfed lowland, the upland plain, and the
foods, planting purple corn as substitute to regular white corn and sweet corn
may be an option some of the farmers would like to take as purple corn is
Compared to other variety of corn available in the country, purple corn can be
sold at a very profitable price. Specifically, this study will bring impact to the
The study will be limited on the development of purple corn flour into
native delicacy products (Kalamay hati, Palitaw, Espasol using (3) experimental
treatments of purple corn per native delicacy product namely: T1, T2, and T3 in
terms of color, taste, flavor, aroma, texture and general acceptability of the
product.
____________________.
Operational Definition of Terms
To fully understand the terms used in this study, the following were defined
operationally:
organ of sight.
made from purple corn flour perceived by the sense of taste and
Native Delicacy is a recipe which is native in the area and is any kind of food
Purple Corn Flour refers to the purple corn, dried and milled to be used in the
times and has been found to produce the same good results and
yield every time when the exact procedures are used with the same
regarding the taste, color, texture, flavor and aroma and palatability
Taste this refers to the ability of the respondents to distinguish the flavor
corn flour.
mouth feel.
CHAPTER II
This chapter presents the review of the related literatures and studies to relate
Maize or corn (Zea mays L.) is an important annual cereal crop of the
world belonging to family Poaceae. Zea is an ancient Greek word which means
“sustaining life” and Mays is a word from Taino language meaning “life giver.” It is
considered as a staple food in many parts of the world. It is a third leading crop of
the world after rice and wheat (Sandhu, Singh, & Malhi, 2007).
Purple Corn also known as purple maize is a variety of flint maize (Zea
a base for drinks, sorbets, puddings and popsicles or used to make bread and
which rises 10,000 to 15,000 above sea level have forced this corn to fight for its
survival and increase its immunity capacity through evolution. This in turn led to
Here in the Philippines, despite the Purple Corn being stand above regular
corn in terms of contribution to health the, purple corn seeds can only be sourced
from Allied Botanical Corporation (ABC) in . Joni and Susan Sanchez of San
Pablo City in Laguna have successfully cultivated the variety in commercial
number of corn ears which they sold at a very profitable price through their Joni
Researchers have discovered the significant role of purple corn and its
These health benefits are largely tied to purple corn’s high content of
anthocyanins, the antioxidant-rich color pigments that give it its dark purple color.
In fact, purple corn has one of the absolute highest levels of a particular
Urbana-Champaign have discovered that purple corn may help reduce the risk of
the more commonly consumed yellow corn as being rich in starch (61% to 78%
dry basis, db), nonstarch polysaccharides (about 10% db) (Sinha and
others 2011), proteins (6% to 12% db), lipids (3% to 6% db), minerals, and
vitamins (Ai and Jane 2016). The macronutrients in corn and their beneficial
health, and mineral absorption have been well summarized (Ai and Jane 2016).
Because purple corn contains these compounds, there are many potential
health benefits. Purple corn may reduce the risk of several chronic diseases,
It may also support heart health and healthy blood pressure, per Malkani 2019.
Folin‐Ciocalteu, is about 1756 mg/100 g gallic acid equivalents FW, much higher
Zevallos 2003). Montilla and others (2011) compared the soluble and bound
phenolic compounds in different Bolivian corn cultivars and showed corn with
Juvik 2019, also described an extra benefit of purple corn. He noted that
the natural color of purple corn could potentially be used as a food color
replacement for red dye No. 40 – one of the major dyes used in the United
States. People could then easily gain some health benefits through a natural,
phenolics has been increasing over the last several decades. There is a large
body of evidence suggesting that these compounds may help reduce the
Antioxidant Properties
radicals (Wang and Stoner 2008). It is thus believed that antioxidants can provide
Anti‐inflammatory Activities
purple corn increase fecal butyric acid and prevent liver inflammation in high fat
2017).
development of carcinoma.
important role in overall health. The effects of purple corn on blood pressure
regulation have been studied in both animal models and humans. In a study in
corn color at a dose of 7.4 mg anthocyanin/kg body weight twice daily for 5 wk, a
spontaneously hypertensive rats with purple corn color rich in anthocyanins for
15 wk and found that the systolic blood pressures of the purple corn color‐fed
rats were significantly lower than those of the control groups (Shindo and
others, 2007). The findings of these studies suggest that purple corn pigments
still not clear, the observed effects of purple corn suggest a great potential for the
Heart Health
Wallace 2011). Results of the study led to the suggestion that these beneficial
properties of phenolic compounds might be due to their capability to inhibit
Purple corn flour is a gluten-free flour made by drying and then milling the
purple corn kernels. Research indicates that Purple Corn is one of nature’s
by its deep vivid color. Purple Corn flour tastes like regular corn flour and can be
used as an ingredient in the same manner as white and yellow corn flour. It is
used in making tortillas, breads, crackers, cakes, biscuits and muffins with
amazing color and added nutritional value. It can also be a great addition to raw
chocolates, raw breads and mixed into flax crackers (Westhead, 2019)..
Purple corn from which purple corn flour comes from contains substantial
and functional properties. Research shows that crops with the highest total
phenolic and anthocyanin content also have the highest antioxidant activity
(Juvik, 2019).
supports healthy glucose and lipid metabolism. The anthocyanin content found in
purple corn is what gives the corn its deep purple color. It is also an excellent
source of nutrients and fiber which promotes healthy aging and vascular integrity
(Li,2017).
region/area. It could be made from glutinous rice, cassava, or root crops with
coconut milk and sugar. Kakanin are usually present on special occasions such
without these kakanin being served in the table. They are especially popular
during the Holiday Season ,Christmas and New Year (Noceda, 2019).
Usually rice flour is used for the base of kakanin and native pastries. The
rice flour that has two types, galapong and malagkit (glutinous rice) are being
added with gata (coconut milk), white/ red sugar or panocha to taste, also, ubi,
pinipig, monggo, anise and achuete are used for coloring and flavoring (, 2017).
being used for the base of sapin-sapin, cuchinta, maja blanca, panara, puto,
bibingka and palitaw. However, Maja blanca base is mixed with corn kernels, and
or flavoring.
Malagkit (glutinous rice) is the base used for cuchinta, espasol, puto
maya, suman sa ibus, suman sa lihia and bibingka. Also, the favorite simbang
gabi food, puto bumbong, is a mixture of malagkit and pururutong (dark purple
Kalamay-Hati
that is popular in Bohol. This native kakanin or rice cake is made from ground
sticky rice, sugar, mascuvado, coconut milk and sesame seeds. It is brownish in
color and is very sticky that you will almost spend your whole time chewing it. It’s
not easy to prepare as you have to spend around 2 hours cooking it with
Espasol
Espasol is a type of rice cake that is made of rice flour cooked in coconut
milk. This cylindrically shaped treat originated from the Province of Laguna. This
classic delicacy is made from toasted glutinous rice flour cooked low and slow in
sweetened coconut milk into a soft and chewy consistency. Cooking the
glutinous rice flour and sweetened coconut milk mixture usually takes an hour as
the mixture needs to become really thick to achieve the right consistency. The
mixture is flattened into desired thickness, dusted with toasted rice flour to coat
and then cut into tubular shapes or bite-sized squares. It is then wrapped in
Palitaw
Palitaw is actually glutinous rice flour and water mixed into a dough, rolled
into balls, boiled until they're soft and kind of chewy, and rolled in coconut and
sugar. It got its name from the manner it is cooked. It is quite easy and fun to
make as all you have to do is form into small balls the ground malagkit and
flatten with fingers to form tongues. Drop in boiling water, when they float
(lumitaw or lumutang), skim and drop in cold water. Drain and roll in mixed grated
coconut, sugar and sesame seed mixture and palitaw is done (Manalo, 2018).
Sensory Evaluation
are perceived through the senses of sight, smell, touch and hearing (Lawless &
biasing effects, like information that could influence consumer perception, for
example brand name and price etc. (Lawless and Heymann, 2010)
their products and information regarding the consumer liking and preferences
markets.
Color
In foods, color and appearance are often the first attributes by which
as Jell-O, Kool-Aid, candy and sherbet, in which color affects perception of other
attributes such as flavor due to the association with a color. For instance, a
unexpected colors are generally not well received. According to Boyler 1999,
color is representative of the flavors for the consumer, for example, yellow has
come to represent lemon, and green for lime or apple flavors. Increased color
There are factors affecting sight perception such as intensity of the light
(Walker, 2014)
predetermined, preferably uder the same light source the samples will be judged
the phenomena that a pair of samples may appear to be match under one light
Taste
The sense of taste is a chemical sense due to taste stimuli falling on taste
receptors located on the tongue called taste buds. It is generally accepted that
human tongue can distinguish among five to six basic taste qualities- sweet,
sour, salty, bitter, umami and fatty. Between 20 and 30 levels of intensity can be
The sense of smell is very complex. Aroma and flavor are chemical
reach the olfactory bulb to interact with olfactory cells in the olfactory mucosa.
Therefore, to smell, molecules must be airborne (i.e. volatile). The air comes in
contact with the tiny smell receptors high in the nasal passages. These receptors
send information to smell nerves. Then the brain. The specific reaction with the
Texture
General Acceptability
interaction with the sensory organs of the human beings, e.g., vision, taste,
smell, feel, and hearing. The sensory properties of new or improved foods are
usually tested by human beings to ensure that they have acceptable and
desirable properties before they are launched unto the market. Even so,
trained so that they can reliably detect small differences in specific qualities of
needs and on the degree of satisfaction that is able to provide (Heldman, 2004).
The process by which the man accepts and rejects food is of a multi-dimensional
nature. Its structure is both dynamic and variable, not only among different
individuals within the group but also within the same individual in different
Return on Investment
investment relative to investment’s cost. To calculate the ROI, the benefit (or
Product Standardization
is making use of same materials and processes, has the same packaging and is
promote the convenience of use for the consumer and attracts consumer on the
basis of consistent quality. These guidelines are ones that are accepted on a
general basis and are adhered to when producing a good or carrying out a
service.
Escherichia Coli
Escherichia coli (E. coli) is a bacteria that normally lives in the intestines of
both healthy people and animals. In most cases, this bacteria is harmless. It
helps digest the food. It survives in the partially digested food that passes from
the stomach and the small intestines. In turn, humans are benefited with Vitamin
contaminated foods such as raw or undercooked ground meat products and raw
contamination during food preparation (with beef and other meat products,
contaminated surfaces and kitchen utensils) will also lead to infection (Felson,
2010).
salad) whereby contamination maybe due to contact with feces from domestic or
asymptomatic carrier state has been reported, where individuals show no clinical
signs of disease but are capable of infecting others. The duration of excxretion of
STEC is about 1 week or less in adults, but can be longer ion children. Visiting
farms or venues where the general public might come into direct contact with
farm animals has been identified as important risk factor for STEC infection
(WHO 2011).
Coliform Bacteria
intestinal tract of warm blooded animals. This group of bacteria has been an
and pathogens. While coliforms themselves are not normally causes of serious
illness, they are easily cultures and their presence is used to indicate that other
feedlots; septic tanks and sewage plants; animals and wild fowl. Domestic
may be directly deposited into natural streams from waste in water and runoff
procedures intended for these purposes has been continuously evolving in close
into two categories depending on the manner in which the assays are performed.
a balance.
being analyzed (the analyte) and a reagent that is added to the analyte. Wet
that is easily detected and measured. For example, the product could be
chloride precipitate, is filtered from the solution, dried, and weighed. Because the
product was formed by an exhaustive chemical reaction with the analyte (i.e.,
virtually all of the analyte was precipitated), the mass of the precipitate can be
that are not dissolved, in a sample of water that can be trapped by a filter that is
assess the quality of a specimen of any type of water or water body, ocean water
listed as a conventional pollutant in the U.S. Clean Water Act. Total dissolved
used to determine water quality based on the total substances that are fully
Nutrient Analysis
The analysis of food began in the nineteenth century utilizing microscopy.
It was the first analytical technique used by analysts such as Accum and Hassall
Kjeldahl method for nitrogen estimation in 1885), together with the concern over
Shelf life is the length of time that a commodity may be stored without
becoming unfit for use, consumption, or sale. It applies to cosmetics, food and
many perishable items. In some areas, an advisory best before, mandatory use
by, or freshness date is required on packaged perishable goods. The most direct
way of identifying the shelf life is to conduct properly constructed storage trials
METHODOLOGY
This chapter deals with the methods to be used in this study. It presents
and describes the materials and equipment, experimental design and treatments,
hati, espasol, palitaw) , locale of the study, respondents of the study, the
preparation table.
After the period of 4 months after planting, purple corn will be ready for
harvesting. The best corn ears will be selected, cleaned, then be removed from
its cobs and dried. It will then be milled and then set aside.
Mix well until then texture of the mixture becomes soft. Use wire
whisk if necessary. Turn the heat on to medium. Gradually stir
until the mixture starts to get hot. You will notice that lumps will
form, continue to stir until bubbles appear. Set the heat to low-
medium.
Continue to stir for 15 minutes. Add the sugar. Mix well to
incorporate. Continue to mix for the next 30 to 40 minutes or until
the mixture becomes really thick and the color turns dark brown.
Place a pan on top of a stove and apply low heat. Put the
grated coconut in the pan and allow to toast while
continuously mixing until the color turns light brown.
Remove the toasted grated coconut from the pan and
transfer to a bowl. In a cooking pot, pour-in the coconut
milk and bring to a boil. Add the sugar and stir continuously
for 10 minutes.
Put-in the toasted grated coconut and cook for 5
minutes. Add the vanilla essence and toasted rice
flour and cook for 40 minutes to 1 hour or until the
mixture becomes really thick while folding. Remove
the mixture from the pot and allow to cool down.
Dust the toasted sweet rice flour in a flat surface.
. Divide the mixture into parts and roll over the dusted
sweet rice flour until a cylindrical shape is formed. Slice
according to your preference. Place in a serving plate or
wrap in paper or banana leaf.
Center, Sultan Kudarat State University, Isulan Campus, Isulan, Sultan Kudarat.
Fig. 3 Location
Map of Isulan,
Sultan Kudarat
(source: Google Map)
Sampling Technique
availability sampling. There are no other criteria to the sampling method except
sampling method does not require that a simple random sample is generated,
since the only criterion is whether the participants agree to participate (Thornhill,
2012).
INHS Faculty
Total
Research Instrument
The study will employ the Sensory Evaluation to assess the evaluators’
kalamayhati, palitaw and espasol using purple corn flour. The 9-point Hedonic
Rating Scale will be used in evaluating the output in terms of color, taste, flavor,
Secure approval
Conduct of Tests
Prior to the conduct of the study, the researcher will secure approval of the
school head and consumer to allow the conduct of the study in their respective
stations.
light, controlled ventilation, and away from distractions noise, odors and the
preparation room.
The researcher will then distribute the score sheets to the evaluators and
provide proper instruction on how to answer the evaluation sheets. Every after
tasting the evaluators will be given water to drink to rinse out the taste of the
earlier to assure that they will give authentic evaluation of each sample.
The kalamayhati, palitaw, and espasol using purple corn flour will be
evaluated by the evaluators in terms of color, taste, flavor, texture, and general
acceptability.
Sensory Evaluation
Using the 9-point Hedonic Rating Scale, determining the sensory qualities
of kakanin such as kalamayhati, palitaw, and espasol using purple corn flour will
8– Like Very Much, 7– Like Moderately,6- Like Slightly, 5- Neither Like Nor
Extremely. These scores will be assigned for the evaluation of color, taste,
aroma, texture and general acceptability. The rubric below was used:
Table 3: Rubric for Evaluating Dragon Fruit using four (4) variants of sugar
(muscovado, white sugar, brown sugar, coconut sugar)
Criteria 9 8 7 6 5 4 3 2 1
Color
Taste
Aroma
Texture
General
Acceptability
9- Like Extremely; 8- Like very much; 7- like Moderately; 6-Like slightly; 5- neither like nor dislike;
4- dislike slightly; 3- dislike moderately; 2- dislike very much; 1- extremely dislike
Statistical Analysis
After the evaluation of the kakanin , kalamayhati, palitaw, and espasol
using purple corn flour, the data will be properly organized tabulated and
T2, T3, of the experimental kalamayhati, palitaw, and espasol using purple corn
flour will be perceived by the respondents in terms of color, texture, flavor, taste
and aroma.
the significant difference among treatments. The hypothesis will be tested at the
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and-out
https://foodsofnations.com/product/corn-flour-purple-2/
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