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Jenny B Mamacus
Department of Vocational and Technical Education, University of Southern Mindanao-Kidapawan City Campus, Kidapawan City, Philippines
Publications
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Research Article
Development and Product Evaluation of Adlai Butter Spread
Author(s): Emilie S Estelloso*, Jenny B Mamacus, Janice E Reynes, Jo-Ann D Santos and April Geraldine M Quiñonero
This study was conducted to develop Adlai butter spread in different formulations. It aimed to determine the product quality of Adlai butter spread in terms of texture, appearance and taste, and to measure its Total Suspended Solid (TSS), pH, crude fat, and total protein. To produce the butter spread, the Adlai Seed was treated first and it involved several trials in determining appropriate time for soaking of seed, cooking method, and water proportion. The treated seed then received formulations or treatments for butter spread: T1:1 cup Adlai seed+2½ cup water; T2:1 cup Adlai Seeds+1½ cup water; and T3:1 cup Adlai seed+1 cup water. The organoleptic evaluation of the 30 panel of evaluators was then conducted. As for the result, it was discovered that the longer the seed is soaked the softer is its texture. In terms of the method of cooking, the Adlai.. View more»