RDE Abstract of Completed Research
Sugar and Co-Products Utilization / Sugar
- Sucrose
confectionery
- Rosemarie S. Gumera and Blesilda S. Gregorio
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- A continuation of the Rock Candy Production project
wherein series of experiments were conducted using various brand
of raw and refined sugars as raw materials. Optimum production
parameters were established with the highest yield obtainable
in eight (8) weeks of crystallization. As per cost and benefit
analysis, commercial production of sucrose confectioneries is
feasible and readily adaptable for a cottage industry level of
manufacture.
Sucrose-based surfactants (Phase
I)
- Rosemarie S. Gumera and Blesilda S. Gregorio
-
- The project deals with the production of sucrose-based
surfactants from seven (7) types of oil or fatty acids (castor,
linseed, soya bean, corn, tallow, oleic acid and hydrogenated
palm oil). The process involves saponification for twenty (20)
minutes at 105-110 oC and esterfication for two (2) and eight
(8) hours at 90-100 oC using two catalyst as potassium and sodium
carbonates.
-
- Results revealed that ester level of products obtained
from the different oil fatty acids varies depending on the type/amount
of oil or fatty acids and catalyst used and esterification time.
Only products from castor oil, palm oil and tallow were analyzed
for ester content as corn, linseed, soya bean oil yielded a heterogeneous
product with excess fatty acid and oleic acid that produced an
irritating fume upon sponification thus the decision to discontinue
the test run. For palm oil samples treated separately with the
catalyst and esterified for two (2) hours, a higher ester value
ranging from 161 to 177 mg. KOH per gram sample is attained. Tallow
samples esterifies for (2) hours with two catalysts combined,
on the other hand, gave a higher ester value (139 and 109 mg KOH
per gram sample). Contrary, castor oil samples esterified for
eight (8) hours treated with the combined catalyst yielded a higher
value.
- Direct
uses of sugar : Sucrose in mango preservation
- Dorothy Rodrigo, Nelsie Grace Gela and Ma. Lourdes
T. Escarrilla
-
- Several trials were conducted in this project to
determine the optimum concentration of sugar syrup for preservation
of mango halves in a bottled or canned mango product. The trials
were defined to highly utilize the preservative qualities of sucrose
in fruit products; and minimize the use of chemical treatments
in the post harvest and other preliminary treatments of the fruit
prior to processing. Chemical parameters used as basis for observation
were pH, titratable acidity, Brix and percent reducing sugar.
The higher sugar concentrations of 30o and 40oBrix in the syrup
were observed to be more effective in maintaining product quality.
The addition of minimal amount of preservatives (0.01% citric
acid and 0.01% sodium metabisulfite) and subjected to be effective.
The shelf life, quality, odor, color, and visual acceptability
of the bottled mango-syrup blends were improved by a predip treatment
using 5% sodium citrate solution. Based on chemical parameters
and visual acceptability, the shelf life of the mango-syrup
(40oBrix) with 0.01% sodium metabisulfite subjected to predip
processing was observed to reach 6 weeks without refrigeration.
Microbiological analyses of the product were conducted. The 40oBrix
mango-syrup with 0.01% sodium metabisulfite with a shelf life
of (5) weeks without refrigeration passed the microbiological
tests.
-
- The analyses results of the tem treatments used
in the several conducted trials were subjected to analysis to
variance tests and comparison of means. The experimental design
used was randomized complete block. (RCB)
