Marife Hilapad - Academia.edu (original) (raw)
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Papers by Marife Hilapad
Volume 31, No. 1 (2019), Aug 22, 2019
Food Research, 2020
This study is aimed to optimize the processing parameters for the production of a vacuum fried pr... more This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. ...
Among the chocolate-related products available in the market is chocolate spread, containing impo... more Among the chocolate-related products available in the market is chocolate spread, containing imported hazel nuts and almonds. This makes the product relatively expensive. This study formulates and optimizes the process of herb-flavored sweet potato-chocolate spread. Plackett-Burman (PB) variable screening design and Response Surface Methodology (RSM) were used as experimental designs. A 33 factorial experiment arranged in Central Composite Design (CCD) with sweet potato (Ipomoea batatas L.) (125, 150 and 175 g), cocoa tablet (20, 25 and 30 g) and basil (Ocimum basilicum L.) (5, 10 and 15 g) served as independent variables. Plackett-Burman variable screening shows that cocoa tablet and basil significantly influenced the acceptability of aroma, flavor, aftertaste and general acceptability while Buffalo’s milk, sweet potato color and cocoa tablet significantly affected the color of the product. The third variable considered was sweet potato. Response surface analysis reveals that basil...
This study is aimed to optimize the processing parameters for the production of a vacuum fried pr... more This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 3 3 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content....
Volume 31, No. 1 (2019), Aug 22, 2019
Food Research, 2020
This study is aimed to optimize the processing parameters for the production of a vacuum fried pr... more This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. ...
Among the chocolate-related products available in the market is chocolate spread, containing impo... more Among the chocolate-related products available in the market is chocolate spread, containing imported hazel nuts and almonds. This makes the product relatively expensive. This study formulates and optimizes the process of herb-flavored sweet potato-chocolate spread. Plackett-Burman (PB) variable screening design and Response Surface Methodology (RSM) were used as experimental designs. A 33 factorial experiment arranged in Central Composite Design (CCD) with sweet potato (Ipomoea batatas L.) (125, 150 and 175 g), cocoa tablet (20, 25 and 30 g) and basil (Ocimum basilicum L.) (5, 10 and 15 g) served as independent variables. Plackett-Burman variable screening shows that cocoa tablet and basil significantly influenced the acceptability of aroma, flavor, aftertaste and general acceptability while Buffalo’s milk, sweet potato color and cocoa tablet significantly affected the color of the product. The third variable considered was sweet potato. Response surface analysis reveals that basil...
This study is aimed to optimize the processing parameters for the production of a vacuum fried pr... more This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 3 3 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content....