Monthly Archives: June 2019

Physicochemical qualities of stored fresh cut EVIARC sweet jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by deseeding, packaging method and storage condition

Author(s): Anne Gellie P. Pablo1, Lorina A. Galvez2*, Roberta D. Lauzon2 and Yan Diczbalis3


Processing method plays a significant role in the physicochemical property of food products. This study evaluated the effects of deseeding, packaging method, and storage condition on the physicochemical properties of fresh-cut jackfruit during the 8-day storage period. A 2x2x2 factorial experiment was used in the study with a total of 8 treatments. All of the treatments were subjected to physicochemical analysis following standard protocols. Data were subjected to single factorial Analysis of Variance (ANOVA) and multi-factorial ANOVA for the interaction of dependent variables. Jackfruit pulps which were deseeded have shown significant decrease in the physicochemical attributes of the product which is an indicator for product quality. Deseeded products had much faster deterioration compared to treatments with intact seeds. Treatments stored in chilling (4-6oC) condition exhibited lesser variation in TA, TSS, pH, browning and firmness during the storage period compared to those stored at ambient temperature. Chilled treatments packed in vacuum had slower deterioration compared to treatments which were conventionally packed.

Keywords : Keywords: EVIARC sweet jackfruit, minimally processed, jackfruit, quality evaluation, low-temperature storage, vacuum packed

Effects of selected fruit development factors on the quality and acceptability of vacuum-fried EVIARC sweet jackfruit (Artocarpus heterophylus Lam.) pulp

Author(s): Roberta D. Lauzon1* , Lorina A. Galvez1, Felix J. Amestoso1 and Jennelyn P. Vinculado1


The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety.
Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality of vacuum-fried jackfruit pulp. The ideal maturity of jackfruit for vacuum fried pulp production is 88 days after bagging. Fruit location on tree has significant influence on pH, TSS and TA while the pulp location in fruit has significant influence on pH, TSS and thickness. The pulp thickness did not influence the sensory acceptability ratings of all the sensory attributes. The pulp size only influenced the taste acceptability rating of the product. The taste attribute of vacuum-fried jackfruit pulp was significantly affected by the fruit location on tree, location of pulp in fruit, and pulp size. Worth noting is that mean acceptability rating still fell under the moderately acceptable level of the scale and the products were acceptable among consumers.

Keywords : EVIARC Sweet, vacuum-fried jackfruit, fruit maturity, physico-chemical properties of vacuum fried jackfruit

VOLUME 29 NO. 3 2007


Improving Commercial Possibilities of Non-wood Forest Products from Leyte, the Philippines

Celeste Lacuna-Richman

Integrating Abaca in a Mixed Forest Culture: A Livelihood Option for Smallholder Tree Farmers

Lelita R. Gonzal

Development of an Extension ‘Primer’ on Tree Registration Policy in Leyte: An Example of a Collaborative Material Design

Melissa Gordon, Rotacio Gravoso, Eduardo Mangaoang and Edwin Balbarino

Assessment of Tree Registration in Leyte and Biliran Islands

Emma M. Germano, Emmanuel G. Tan, Eduardo O. Mangaoang and Edwin Cedamon

Case Studies of Tree Farmers in Maasin, Leyte Island, the Philippines

Melissa Gordon

Timber Market Information on Leyte Island, the Philippines

Edwin Cedamon, Steve Harrison and John Herbohn

Biomass Equations for Tropical Tree Plantation Species in Young Stands Using Secondary Data from the Philippines

Ma. Regina N. Banaticla, Renezita F. Sales and Rodel D. Lasco

The Contribution of Farm Products to Farmer’s Livelihood and Household Consumption in Leyte, the Philippines

Carol A. Neal

Most Significant Change Experienced by Farmers from Adopting Rainforestation Farming

Genie Leen M. Velarde, Rotacio S. Gravoso, Editha G. Cagasan and Christina A. Gabrillo

Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

Author(s): Clarita E. Morbos1*, Melogen Bandalan1, Jenalyn M. Gonzaga1, Eliza C. Cabugawan1 & Lorina A. Galvez2


This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test.
Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.

Keywords : Burger patties, mung bean flour as meat substitute, sensory and quality