FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) REFRESHMENT

JAMES PANGANIBAN TOGÑI

AN UNDERGRADUATE THESIS SUBMITTED FOR THE FACULTY OF DEPARTMENT OF FOOD TECHNOLOGY, COLLEGE OF ENGINEERING AND FOOD SCIENTIFIC RESEARCH, CENTRAL BICOL STATE SCHOOL OF AGRICULTURE, SAN JOSE, PILI, CAMARINES SUR

AS INCOMPLETE FULFILLMENT TO

THE LEVEL OF

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

2013

INTRO

Breadfruit (Artocarpus altilis) also known as rimas is a flexible crop which usually fruit could be eaten by any means stages of maturity. It could be eaten fresh as a fruit and unripe as a veg. In the Bicol region, breadfruit was just utilized being a food for animals like pigs and birds because of not being well-liked. However , it shows large potential with regards to source of nutritious for many Filipinos especially in the disabled regions (DA- Bicol Integrated agricultural exploration center (BIARC)). Further study revealed that breadfruit can be an component for pharmaceutic products and a raw material for commercial product (Marcelino, Luz (BIARC). It is also found that breadfruit has a high-quality flavor intended for ice cream for its fine feel and it includes good persistence with milk (BIARC) which is also preferred in producing a probiotic drink. Probiotic drink is a functional foodstuff which is proven to have vast amounts of living microorganisms and is generally defined as a microbial dietary supplement with benefits on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and they are normally generate through fermentation process. These kinds of strains are also known for its therapeutic effects because they are the predominant local microorganisms (Gregor Reid, 2007). According to the Food and Agricultural Organization (FAO), these living bacteria that after administered in adequate amount confer a health gain on the host (FAO, 2001). Therefore , inside the development of probiotic foods, researched is required to select the right vehicles pertaining to the delivery of the probiotic to ensure that this is often viable throughout its life. Different types of products were recommended as the carrier pertaining to probiotic microorganisms by which buyers can take a large number of probiotic cellular material. These strains provide dual function by acting since the providers for foodstuff fermentation and moreover, it potentially imparting health advantages. This analyze was done to promote the breadfruit as being a base agent for probiotic beverage. This can be supported by the several varieties of clean or raw commodity which have been utilized like fruits and vegetables that basically gives flavor into a well establish probiotic products.

Objectives of the Study

The general objective of this study is to develop breadfruit (Artocarpus Altilis) in a probiotic refreshment.

Specifically this aims to:

1 . Utilize the ripe to fully ripe breadfruit for puree processing; 2 . Enhance the level of breadfruit in the control of liquidized puree being a based agent of probiotic beverage; a few. Establish formulation for probiotic breadfruit drink (PBB); four. Evaluate the physicochemical properties including TSS, pH, %lactic acid solution, viscosity and degree of syneresis as well as physical and enumeration of lactobacillus casei from the probiotic breadfruit beverage; and 5. Decide the storage space stability of the most acceptable formula.

Significance of the study

This kind of study supplies a development of a probiotic refreshment using breadfruit (Artocarpus Altilis) which is underutilized crop inside the Bicol location. The PBB is another efficient food product that promotes the consumption of probiotic pressure cells. Seeing that breadfruit provides a good combination and adjustment of the two its taste and flavour to the dairy, it can probably give a great flavour to the probiotic merchandise.

A probiotic method a milk product extracted by the bacterial fermentation of milk. Applying of this pursuing bacterial pressures,...

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