Application of lactic acid bacteria will be contributed to improve the quality and safety of local fermented food products and optimize to indigenous agricultural commodities. The objective of this research is to improve the quality and safety of fermented muskmelon inoculated with different starter cultures of lactic acid bacteria. The processing of fermented muskmelon were prepared with To = Control; T1 = Lactobacillus plantarum; T2 = Lactobacillus brevis; T3 = Lactobacillus pentosus; and T4 = Pediococcus pentosaceus in this research experiment. The safety and quality of samples were determined. The titratable acidity, total soluble solid and salty content were increased during fermentation process. Physicochemical properties and antioxidant properties in fermented muskmelon inoculated with different starter cultures of lactic acid bacteria was significantly different (p≤0.05) excepted of sodium chloride. The total viable counts (TVC) was significantly different at 0.42x103 CFU/g for sample of control and the lowest of samples inoculated with different starter cultures of lactic acid bacteria. The safety of fermented muskmelon against pathogenic bacteria such as salmonella, staphylococcus and coliform species were absent. The sensory evaluation of fermented muskmelon inoculated with different starter culture of lactic acid bacteria were significantly different (p ≤ 0.05) accepted sourness and saltness. In conclusion, the physicochemical properties, microbiological load, and sensory properties were significantly different in sample products. However, the above-mentioned isolation could be utilized as starter cultures for the commercial fermentation of vegetables, fermentation of fish and yogurt of production should be determined.

The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90% adlai: 10% OxL corn blend was the most acceptable proportion. The raw, boiled and canned pure adlai, pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling, all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (>74oC). In adlai, OxL corn and adlaicorn blend samples, values of moisture and crude fat increased significantly (p<0.05) from raw to heat-treated samples (boiling and canning), while those of crude protein, crude fiber, total ash and carbohydrate significantly decreased (p<0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p<0.05) decrease. Moreover, there is a significant (p<0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However, the values of moisture, crude fat, total ash, carbohydrates, caloric value, starch and amylose for boiled and canned samples were not significantly (p>0.05) different. Overall, heat treatment significantly reduced the nutritional value of adlai, OxL corn and adlai-corn blend.

Fermentation has been used since ancient times as an easy method of vegetables' preservation, which also maintains and improves the nutritional and sensory properties of the final products.The lactic acid bacteria (LAB) involved in fermentation are generally recognized as safe.Lactic acid bacteria are a group of Gram positive, non-respiring, non-spore forming, cocci or rod, which produce lactic acid as the major end product of the fermentation of carbohydrate.This study isolated LAB from naturally-fermenting young muskmelon (Cucumis melon Linn) in 10% brine solution at pre-determined time intervals using the standard pour plating technique.A total of 18 isolates were chosen and purified by streak plating on MRS agar medium and incubated at 37˚C for 24-48h.Physiological and biochemical characterization of the isolates were carried out.Fermentation of carbohydrates was determined using the API 50 CHL System.Results of the study revealed that out of the three (3) strains of selected LAB strains; one strain was identified as Lactobacillus brevis while the two strains are Pediococcus pentosaceus.These LABS are potential inoculants for commercial production of fermented fruits and vegetables.

The study was conducted to evaluate the physicochemical and sensory properties of cashew apple-mango blends jam. Different ratios of cashew apple: mango purees (100:0, 70:30, and 50:50 and level of citric acid 0.1, 0.2, and 0.3 percent) were used to determine the physicochemical properties and sensory analysis of jams. Results of statistical analyses revealed that except for moisture content (MC) and water activity (Aw), significant differences exist among samples in terms of physicochemical and antioxidant properties. The MC of samples ranged from 26.35-30.20%; Aw, 0.80-0.84; pH, 3.73-4.50; titratable acidity, 0.56-0.84%; total soluble solids, 63.30 to 67.43 °Brix; total sugar, 51.02 to 58.71%; reducing sugar, 10.38-12.52%; vitamin C content, 45.66 to 72.76 mg/100g; and total phenolic content, 1.95 to 2.47mgGAE/mL. Microorganisms were not detected in the samples after processing. However, the natural acid content of cashew apple was found not enough to provide suitable acid taste in the jam, hence, addition of citric acid was done to enhance the taste of the final products. Sensory evaluation revealed that high proportion of cashew apple in the formulations was commented by most panelists to have acrid taste and objectionable odor resulting in low scores particularly for overall acceptability. Results show that T6 where the ratio of cashew apple: mango (50:50) received the highest consumer preference among treatments in terms of color, sourness, sweetness, texture, taste, and general acceptability. Utilization of cashew apple into high valued products like jams or other similar products will not only help in the reduction of wastage of these fruits, but it will also serve as additional source of income for the local famers and the country as a whole. Future studies should be conducted in the production of processed products using local raw materials, including optimization of processing parameters and development of proper packaging to be more competitive in the international markets.

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum, one of the species used as the adjunct inoculum, which resulted in higher lactic acid production. On the other hand, Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production, significantly different (p>0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

The study determined the optimum process conditions to produce batuan fruit powder using combined Response Surface Methodology (RSM) and desirability function. The factors considered were sodium metabisulfite (SMS) concentration and drying temperature. Two-factor ANOVA revealed the significant responses among the physicochemical (bulk density, titratable acidity, total soluble solids, whiteness index) and functional (antioxidant activity, total phenolics, water absorption index, water solubility index) characteristics. The response that was not significant in the model was also identified (pH). Based on the results, the optimum drying temperature and SMS concentration were found to be 50.0 °C and 106 ppm, respectively. The powder was produced using the predicted optimum conditions and was analyzed for its physicochemical, functional, and sensory properties.

The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index, pH, total soluble solids, titratable acidity) and sensory (color, aroma, off-odor, general acceptability) characteristics of the product were monitored. The kinetics of nonenzymatic browning (NEB) was found to be a pseudo-first-order reaction in terms of whiteness index (WI). The effect of temperature on the rate constant for NEB was observed to follow Arrhenius Law such that the activation energy is 105.9 kJ mol-1 and Q10 is 3.90. The shelf-life of the product at room temperature was predicted to be 202 days (6.7 months).

With the aim of developing artificially-carbonated fruit wine blends, three locally available fruits (mango, pineapple and passion fruit) were fermented, blended and carbonated, and were evaluated for their physico-chemical, antioxidant and sensory properties. Physico-chemical tests conducted include pH. titratable acidity (TA; as citric acid), total soluble solids (TSS), total sugar and alcohol content. Total phenolic content (TPC) was measured by Folin-Ciocalteau Assay and antioxidant activity (free-radical scavenging activity) was evaluated by DPPH assay. Four formulations were created from the mixture of the three wine flavours. Based on overall acceptability, best wine blend formulation for carbonation consisted of 50% mango wine. 25% pineapple wine and 25% passion fruit wine. This formulation exhibited the highest TSS (6.3 degrees Brix), total sugar content (4.5 mg/mL), total phenolic content (256 mg/L GAE) and antioxidant activity (44.47% inhibition). This blend was perceived as the sweetest, least bitter and least sour as compared to the other treatments evaluated. This blend was subjected to carbonation at -4 degrees C. (C) All Rights Reserved

Introduction: There is growing interest in using indigenous crops as alternative food sources that can address food and nutrition insecurity in developing countries. This study aimed to evaluate the nutrient content and sensory characteristics of crackers developed from indigenous pigmented corn (Zea mays L.) called camotes. Methods: Eleven camotes and all-purpose flour (APF) combinations were made into crackers following the modified method of Manley (2001) at University of the Philippines Los Baños. Sensory evaluation was conducted using the linear scale of quality scoring based on standard methods. Proximate composition analysis, nutrient contents and phytochemical components were conducted using standard methods. Data from the sensory evaluation were analysed using non-parametric Analysis of Variance (ANOVA), while results from the chemical analysis were analysed using One-Way ANOVA and Tukey’s honestly significant difference (HSD) test. Results: Sensory characteristics of the cracker containing 80% camotes flour were comparable with those of the 100% APF cracker except in colour. Crackers containing 100% and 80% camotes flour had significantly higher levels of protein, dietary fibre, lysine, tryptophan, zinc, antioxidant activity, phenols, and flavonoids than crackers made of 100% APF. Conclusion: Crackers formulated at 80:20 camotes:APF blend compares most favourably with that from APF crackers. Incorporation of camotes flour into making of crackers increases its nutrient content. Such crackers can serve as a nutrient-dense alternative food source to address the food and nutrition insecurity situation in the Philippines.

This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80–190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282 g/cm 2 ) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases.

The drying characteristics and moisture sorption isotherm (MSI) of batuan, an underutilized and commonly neglected fruit that is often found in tropical climate countries like the Philippines, were investigated. Whole and sliced fruits were dried using a convection dryer set at 50°C. The constant-rate period is absent from the drying curve, and the bulk of drying happened in the falling rate period. Drying data was fitted in four drying models, namely: Newton (Lewis), Handerson and Pabis, Page, and Logarithmic. The goodness of the fit of the model was evaluated by comparing the values of coefficient of determination (R) and Root Mean Square Error (RMSE) between the observed and predicted moisture ratios. Page model provided the best fit in describing the drying behavior of both whole and sliced fruits, with highest R of 0.9867 and 0.9994 and lowest RMSE of 0.0360 and 0.0078, respectively. MSI of the dried fruits was meanwhile determined at 25°C using the static gravimetric method, and was fitted in seven different isotherm models, namely: Brunauer-Emmet-Teller (BET), Guggenheim-AndersonDeBoer (GAB), Adam and Shove, Halsey, Oswin, Henderson-Thompson, and Peleg. Fitness of models was evaluated using the values of R standard error (SE) and mean relative percentage deviation modulus (P). Among the models, Halsey showed the best fit for MSI with highest R of 0.9946, SE of 0.0185 and P of 7.0207%. Using the same model, the monolayer value of the dried batuan fruits was determined as 0.1542 g H2O/g solid, with corresponding water activity (aw) of 0.3478. 

Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and retrogradation is reported for 8 varieties of indica milled rice with apparent amylose ranges from 3 to 34. Results showed that retrogradation is effective in decreasing starch hydrolysis rate (k), while addition of exogenous lipid had no significant effect. Moreover, reduction in digestibility after retrogradation was more effective in high amylose than low amylose or waxy rice. Structurally, strong negative correlations were found between k and starch fractions rich in long glucan chains such as long-chain amylose (LCAM) or intermediate-chain amylose (ICAM). Conversely, strong positive correlation was seen between k and short-chain amylopectin (SCAP). Decreased hydrolysis of LCAM and low levels of SCAP was observed in retrograded rice. This shows that LCAM becomes less susceptible to digestion which consequently results to increased hydrolysis of SCAP as the preferred substrate in rice.

The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation methods with different starter cultures. The rice wine produced using waxy pigmented rice had high TP and AOA compared to rice wine produced using waxy non-pigmented rice regardless of the method of fermentation (traditional or multi-parallel). The type of starter culture had less effect on the TP, AOA and CUPRAC of the rice wines. The results of the study revealed that the rice wine produced using the Cambodian waxy rice possess bioactive compounds that could function as antioxidants, with higher values obtained from pigmented than the non-pigmented variety. Hence, this study proved that rice wine is a healthy alcoholic drink. However, future research should be conducted to identify the specific antioxidant compounds in rice wine using waxy pigmented rice.

Distribution of Cambodia's rice liquor, srasor, is limited only to some local areas due to its poor and inconsistent quality.The study, in general, aimed to improve the quality of srasor through identification of the technical issues and other factors affecting product's quality.Specifically, the study focused to modify the traditional process of srasor production; conduct trial production to evaluate the effectiveness of the modified techniques, and determine the quality of the resulting product through physicochemical properties evaluation.Simple production cost analysis was also conducted.Process modifications of the traditional method of srasor processing were done through the implementation of proper sanitation practices, rice cooking method, fermentation condition, and technique of distillation.Results revealed that the yield and alcohol content of the product using the modified method significantly increased.Adoption of the improved method also resulted in the profitability of rice liquor production.

Seriales (Flacourtia jangomas) is an underutilized fruit in the Philippines. The processing of the fruit into a RTD beverage was standardized by statistical methods. Plackett-Burman Design (PB) was used to determine the most significant factors that affect the sensory characteristics of the product. Response surface methodology (RSM) was applied based on the factorial Central Composite Design (CCD) to determine the optimum conditions for the maximum sensory acceptability of the seriales RTD beverage. Results of the PB revealed that the most significant factors were blanching time, level of seriales and TSS level. With different levels of blanching time (0.5, 1.0, and 1.5 min.), seriales level (10, 20, 30 %) and TSS value (12, 15, 18ºBrix), the optimum region for sensory acceptability was perceived at 0.7 to 1.4 minutes blanching time, seriales level of not beyond 27 %, and TSS at any level.

Hydroxycitric acid is a compound with anti-obesity property which is predominant in Garcinia cambogia. In the Philippines, another species, Garcinia binucao, locally known as batuan, is an indigenous fruit used as a souring agent. This study was conducted to determine the most effective method of hydroxycitric acid extraction from batuan (Garcinia binucao) fruit. Acid isolation was performed using three methods including water, methanol and acetone as extraction solvents. Isolated hydroxycitric acid was quantified using spectrophotometric analysis while thin layer chromatography was employed to determine its purity. Results revealed that Garcinia binucao is a potential source of hydroxycitric acid. The extracted hydroxycitric acid from batuan amounted to 4.81 + 0.12 g/100 g sample using water extraction method. Methanol and acetone extraction methods isolated 2.65 + 0.18 g/100 g sample and 2.76 + 0.08 g/100 g sample, respectively. Thin layer chromatography revealed that collected isolate using water extraction method is pure. Water extraction method was found out to be the most effective and efficient method to isolate hydroxycitric acid from batuan fruit. (C) All Rights Reserved

Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally fermenting samples.Greater pH reduction and increased lactic acid production was observed in samples inoculated with the lactic acid bacteria (LAB) starter cultures and those fermented at 32°C.Fermentation increased the monounsaturated fatty acid content of carabeef which may have good health benefits.The total plate count, coliform count, yeasts and molds count generally decreased after fermentation for five days which were more pronounced in LAB-inoculated samples.It was also observed that acid-forming bacteria were the predominant microflora in all fermented samples.Sensory evaluation revealed that the addition of starter cultures significantly improved flavor and general acceptability of fermented carabeef.The most acceptable was the meat inoculated with a combination of L. plantarum BS and P. acidilactici 3G3.Samples fermented at lower temperature (10°C) had significantly higher overall acceptability scores than those fermented at 32°C.The study demonstrated the potential of LAB starter cultures in improving safety, nutritional and sensory properties of pindang damulag.

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

This study determined the physicochemical properties, total phenolic content, and antioxidant activity of waxy pigmented and non-pigmented rice varieties in Cambodia.The results showed that, waxy pigmented rice has 2.1% for amylose, 8.31% for crude protein, 2.67% crude fat, 0.77% crude fiber, 0.59 % crude ash, 7 mm for length, 1.8 mm for width, 16.57g weight/1000 grain, 2047 µg g -1 for total phenolic content, 12.54% for DPPH-2,2-diphenyl-1-picrylhydrazyl (DPPH) and 0.138% Copper reduction antioxidant capacity (CUPRAC) was higher compared to waxy non-pigmented rice but the 86.69% of starch and 11.7% of moisture content was lower compared to waxy non-pigmented rice.The results of total phenolic content and antioxidant activity is one way of utilizing the local drought resistant crops for nutritious and safe products in the promotion of food security in the country.