Development of Katmon fruit(Dellenia philippinensis)as base seasoning mix

• Published in: Journal of ISSAAS Vol. 16; no. 2
• Main Authors: Habla, F. A, Janer, M.L.G, Estrada, J. P, Bigata, P, Magracia, A.P., Sorsogon State Coll., Sorsogon City (Philippines)
• Format: Journal Article
• Language: English
• Published: 01.12.2010
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; AROMATISATION; AROMATIZACION; CALIDAD; FILIPINAS; FLAVOURING; FRUITS TROPICAUX; FRUTAS TROPICALES; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_2967; http://www.fao.org/aos/agrovoc#c_5399; http://www.fao.org/aos/agrovoc#c_5783; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7974; ORGANOLEPTIC ANALYSIS; ORGANOLEPTIC PROPERTIES; PHILIPPINES; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; QUALITE; QUALITY; TROPICAL FRUITS
• ISSN: 0859-3132

This research is focused on the development and acceptability of Katmon fruit (Dellenia philippinensis) as base seasoning mix. Experimental method was used in deseeding the Katmon fruits. Katmon powder was produced through drying, deseeding, milling and packing/storing in a foil packaging material. For every 2500 grams of fresh Katmon fruits, an average of 255 g or 10.2 g or 10.4% of dried flour was generated. A moisture loss of 2240.4 g or 89.6% was observed. The Katmon powder recovered a light brown fine fibrous and has been mixed with other ingredients to produce seasoning mix. Of the three replications conducted the base seasoning mix with ingredients of 45g of Katmon powder, 3g iodized salt, 1.45 sugar, 0.5 msg and 0.05 citric acid were rated as extremely as like to taste. Based on the acceptability level, trial 1 was rated as extremely like as to flavor and much like as to texture, odor and color, respectively. Sensory evaluation was done by the panelist using standard score sheets. Acceptability factors such as taste, texture, odor and color were included among the choices. Results were obtained across prepared viands which is 'Sinigang na baboy' in Katmon mix indicating the evident taste and odor of the Katmon base seasoning mix. The researchers observed correct cooking methods/techniques in the addition of the developed seasoning mix in the prepared viands. The accepted ones were then standardized. The researchers concluded that Katmon fruit are potential for the preparation of base seasoning mix and accepted among consumers and as per laboratory test conducted by the FNRI [Food and Nutrition Research Inst., Manila, Philippines] 2009 and DOST [Department of Science and Technology, Taguig, Metro Manila, Philippines] 2010. The shelf-life is highly recommended for the developed product to compete with the other commercial base seasoning mixes. Further research is still needed to address other gaps revealed by the research.