We use cookies to give you the best experience possible. By continuing we’ll assume you’re on board with our cookie policy

Check Writers' Offers

What's Your Topic?

Hire a Professional Writer Now

The input space is limited by 250 symbols

What's Your Deadline?

Choose 3 Hours or More.
Back
2/4 steps

How Many Pages?

Back
3/4 steps

Sign Up and Get Writers' Offers

"You must agree to out terms of services and privacy policy"
Back
Get Offer

Use of Mango in Making Flavored Dip

Paper type: Essay
Pages: 12 (2780 words)
Categories: Food,Fruit,Mango
Downloads: 37
Views: 2

Chapter I

The problem and its background

Introduction

Dip is also given a texture and flavor in dishes. In all over the Asia, dipping sauces became a standard condiment, used on pita bread, fruits, chips, dumplings, seafood and crackers; it is a dipping sauce and condiment that include mayonnaise, sour cream, cream cheese, honey, mustard, sugar, vegetable oil and spices.

Statistical study in America as cited in U.S per capita: the amount of sour cream and dip was 7.8 half pints from the total consumption 2000-2009 (Statisca 2018).

Thus, the consumption of dips increases year by year not only in our country but globally. In Filipino culture, dip is called as “sawsawan”. In Philippines the common dip are Mayonnaise, Sauces and Ketchup, that pair in fries, fish balls, Spring rolls, nuggets, salads and rice cake.

Coconut milk may be a whitish fluid obtained by manual or mechanical extraction of contemporary coconut (Cocos nucifera L.) kernel with or while not addition of water.

It’s a white, opaque protein-oil-water emulsion and basically free from fiber.

It’s valued clarify for its characteristics nutty flavor and for its organic process content and finds its use in preparation of varied dishes like meat, fish, chicken, vegetable similarly as many varieties of cakes and desserts. (Gwee et al., 1997) Coconut can be preserved by pasteurization and refrigeration.

Withal, such a product doesn’t exist on the patron market, maybe as a result of home refrigeration is scarce in most coconut manufacturing countries. The coconut milk process is just too expensive and too refined for tiny and home-based businesses. As a matter of reality coconut plantations are largely in hand by little holders who cannot afford such expensive and complicated technologies.

Mango (Mangifera indica L.) is one of the finest tropical fruits in the populace with about 75% of the world production coming from Asia. Mango is quality within the international market because of its glorious flavor, engaging fragrance, stunning color, style and nutritional properties.

The fruit is good supply of antioxidant, vitamin C, carotenoids and phenoplast compounds, and alternative dietary antioxidants (bioactive compounds) (Talcott et al., 2005; Djioua et al., 2008). In the Philippines, Mango is third among the fruit crops next to banana and pineapple in terms of their export volume and value.

Acclaimed to be one among the simplest worldwide, this fruit has established a decent reputation within the international market. “Philippine Super Mango” is the name of carabao variety accounts for 73 % of the country’s production (BAS, 2009) However, mango is highly perishable since it easily ripens after harvest or during transport. Moreover, it is susceptible to some postharvest diseases which also cause a decline in its quality and consumer acceptability.

Suman Bulagta is a Filipino delicacy that mixed of glutinous rice with lye water, wrap in banana leaves and boiled in water. In addition, Suman bulagta has been a long-established part of the Filipino cuisine and can be eaten as breakfast, snack or even during celebrations and Christmas.

Suman bulagta is also eaten with various toppings, such as coconut grated, coconut jam or a simple sprinkling of brown sugar. It can also be dipped or even eaten alongside slices of ripe mango. (Foxyfolksy 2018)

This review will focus on the development of mango flavored dip for suman bulagta, In the product designed, the various dip of suman bulagta is proven to be expensive base on their ingredients and it is high risk that is why the researchers intended to develop a new flavored dip by using mango as flavor.

This Application of different cultivars of agricultural in making dip, there is no similarly study that focus mainly on developing dips that is made from mango seems most of the mango are usually made or utilize in making juice, jam, etc.,

Significance of the Study

There is no existing flavored dip in the market for “suman bulagta”. Most of elders nowadays they are more likely eating “suman bulagta” with native dip such as coconut milk. However millennial nowadays want to eat something new that are trend in the present generation where the researchers main consumers are the millennials.

This study was conducted to describe the sensory attributes coffee flavored dip. The study generated data and information will be a great help for future researchers, students, and entrepreneurs.

This will benefit the small enterprises of sticky rice “suman bulagta” and the data to be gathered may serve as the reference to improve and standardize the quality of making sticky rice dips. This can also support the mango farmers.

In addition the entrepreneur such as Cottage-Scale Processors, Micro, business minded persons, people in the province, especially the housewives, will benefit from this study.

Lastly, this study provided some facts and added literature which could serve as reference for future researchers, students and entrepreneurs for related studies and will guide them to improve their skills in product development.

The data to be gathered by this study gives some important information about use of mango in making flavored dip.

Scope and Delimitation of the Study

This study will focused on determine the consumer acceptability of various treatment of mango flavored dip for suman bulagta in terms of sensory attributes as to appearance, taste and general acceptability. It was confined with the analysis of Consistency, Total Soluble Solids (TSS), pH, Water Activity (Aw) of mango flavored dip.

The study does not cover the suitable packaging, natural, microbial analysis, nutritional analysis, medical aspects, shelf life analysis, economic cost and use of preservatives.

Definition of Terms:

The word and the terms stated below would be used all throughout the study thus the definition are stated to guide the readers to fully understand the study.

  • Consistency. Consistency means thickness at serving temperature. (Course Hero, 2014)
  • Dip. A thick sauce in which pieces of food are dunked before eating
  • Flavoring. Substance that gives another substance flavor, alternating the characteristics of the solute, causing it to become sweet, sour, tangy.
  • Lot. is food produced during a period of time and under more or less the same manufacturing condition indicated by a specific code.
  • Pasteurization. is the heating of food at 100°C or below at a specified time.
  • pH. is the intensity or degree of acidity of a food material by using glass electrode (A.O.A.C).
  • Physico-Chemical Properties. Is used to determine the proper formulation and delivery method of a solution. (Barich, D. et al., 2016)
  • Sensory Evaluation. Is defined as “a scientific discipline used to invoke, measure, analyze, and interpret reactions to characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing” (Deep Frying, 2007)
  • Sweet preserves. Are food products prepared from fruits, legumes, coconut, or “nata,” singly or in combination thereof, packed in syrup and heat processed in hermetically sealed containers to achieve commercial sterility.
  • Total Soluble Solid (TSS). Is the concentration in syrup corresponding approximately to percentage as measured with a refractometer or hydrometer and expressed in °Brix units (A.O.A.C).

Chapter II

Review of related literature and studies

This chapter presents the discussions of facts, studies and similar method, used for inquiries or investigations that were already conducted to which the present study is related or has some bearing or similarity. Moreover, it presents the framework which serve as the researcher’s guide in conducting the study.

Related Literature

A variety of sauces may be made with starch used as a thickening agent. A white sauce is a starch-thickened sauce made from fat, flour, liquid and seasonings. When the liquid is milk, the basic sauce is called becbamel.

White sauces are used in the preparation of a variety of dishes, including cheese sauce, cream soup, souffl?s, and various casseroles. The finish sauce should be smooth, satiny, and free lumps. The consistency depends on the amount of starchy agent used. (Embery et al., 2016) Sauces and like product embody able to eat sauces, gravies, dressings and mixes to be reconstituted before consumption.

The able to eat product are divided into subcategories for emulsified and non emulsified sauce mixes: emulsified sauces and dips (e.g., mayonnaise dressing and onion dips), like sauces, gravies, dressing-based sauces and dips, a minimum of partially, in an exceedingly fat oil in-water emulsion examples embody dressing fat-based sandwich spread, dressing, fatty acid and snack dips.

While no emulsified sauces are embody water, coconut milk, milked-based sauces, gravies, and dressings, like barbecue sauce, ketchup and b?chamel. (Garcia, M.N.,2016)

Food flavor is a crucial attribute of quality food, and it mostly determines client food preference. Several food products exist as emulsions or expertise emulsification throughout process, and so, an honest understanding of flavor unharnessed from emulsions is important to style food with fascinating flavor characteristics.

Emulsions are biphasic system, wherever flavor compounds are partitioning into totally different phases, and therefore the releases in modulated through other ways. Emulsion structures, as well as driblet size and size distribution, viscosity, interface thickness, etc., will influence flavor part partition and their diffusion within the emulsions leading to totally different flavor perception. (Mao, L. et al.,)

Most foods are subjected to variations in their temperature during production, transport, storage, preparation, and consumption, e.g., pasteurization, sterilization, evaporation, cooking, freezing, chilling, etc.

Temperature changes cause alterations in the physical and chemical properties of food components, which influence the overall properties of the final product, e.g., taste, appearance, texture, and stability. Chemical reactions such as hydrolysis, oxidation, or reduction may be promoted, or physical changes, such as evaporation, melting, crystallization, aggregation, or gelation may occur.

Sensory evaluation is the discipline of hedonic response flourished swiftly in 20th century along with the growth of food processing industries.

According to the institute of Food Technologies (IFT), sensory evaluation is a logical technique used to bring out measure, break down and translate those reactions to items as saw through the faculties of sight, smell, hearing, contact, smell, and taste is a logical technique used to bring out measure, break down and translate those reactions to items as saw through the faculties of sight, smell, hearing, contact, smell, and taste (Stone and Sidel 1993; IFT 2007).

The challenge between sustenance preparing businesses is raising for more space in superstores; consequently tangible investigation has turned out to be fundamental piece of nourishment generation. Tactile assessment has risen as a basic segment of nourishment item improvement and models for setting up, testing, examining and deciphering tangible outcomes are currently at a propelled stage.

Dip is also given a texture and flavor in dishes. In everywhere throughout the Asia, dipping sauces turned into a standard fixing, utilized on pita bread, organic products, chips, dumplings, fish and saltines; it is a dip sauce and fixing that incorporate mayonnaise, harsh cream, cream cheddar, nectar, mustard, sugar, vegetable oil and flavors.

Factual investigation in America as refered to in U.S per capita: the measure of harsh cream and plunge was 7.8 half pints from the all-out utilization 2000-2009 (Statisca 2018). Dip is likewise given a surface and flavor in dishes.

In everywhere throughout the Asia, dipping sauces turned into a standard topping, utilized on pita bread, natural products, chips, dumplings, fish and wafers; it is a plunging sauce and fixing that incorporate mayonnaise, acrid cream, cream cheddar, nectar, mustard, sugar, vegetable oil and flavors. Measurable examination in America as referred to in U.S per capita: the measure of acrid cream and plunge was 7.8 half pints from the absolute utilization 2000-2009 (Statisca 2018)

Related studies

Foreign

Rahman, M.N.A. and Thajudin, N.A.M. (2015) made a study about “Product Development of Kembayau (Canarium Odontophyllum) Exotic Fruit Sauce” this study was done to determine the suitability of Kembayau fruit as a sauce.

The result of Kembayau is a potential colorful organic product to be contemplated for the nourishment item improvement. Amid about two months of capacity learns at room temperature, Kembayau natural product sauce indicates negligibly decrease of thickness, pH and total soluble solids (TSS) was insignificantly expanded.

The larger part of specialist like Kembayau sauce dependent on epicurean rate for the particular qualities of sweetness is 82%, shading is 80%, harshness is 72%, thickness is 63%, and fragrance is 53%. These tactile properties mirrors the customer acknowledgment of the item, i.e., by and large acknowledgment is 73%.

The current analysis work was conducted to live the standard and practicability of dairy product prepared by exploitation cow milk and completely different levels of coconut milk with two starter culture. The aim of this analysis is to review the result of addition of coconut milk in food.

Design expert version ten D-optimal style was used for the formulating the formula of yoghurt. They obtained 5 formulations coded A (10%), B (20%), C (30%), D (40%) & E (50%) of coconut milk incorporated food were ready in laboratory.. Period of time of the simplest product was calculable in terms of acidity and total plate count and also the period of time was found to be two days at temperature and seven days at refrigeration.

Jam was standardized by incorporating tender coconut pulp at varied levels with fruit pulp of pineapple, mango, grapes and papaya. On the premise of organic process qualities, jam ready with twenty five communications protocol Tender coconut pulp and seventy five pineapple pulp were found to be the simplest. Jam ready with twenty five communications protocol and seventy five mingling fruit pulp were organoleptic ally additional acceptable.

The best gel strength was discovered for jam ready with twenty five tender coconut pulp and seventy five is mixed fruit pulp. The utmost stickiness was within the jam ready exploitation one thousandth tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the merchandise slightly enlarged throughout storage.

However, a decreasing trend was discovered within the case of total sugar content throughout storage. The best fat content was discovered in jam ready exploitation one thousandth communications protocol. The mineral content bit by bit shrunken with advancement of storage amount.

As indicated by Thaiphanit S., (2016) made an examination about “Physicochemical and emulsion properties of eatable protein concentrate from coconut (Cocos nucifera L.)

Processing by products and the influence of heat treatment” this investigation was done to determine the physico-chemical and emulsion properties of the palatable coconut protein concentrate (CPC) acquired from coconut wet handling side-effects that assessed so as to portray the protein. In this way, coconut wet handling side-effects can be utilized as a wellspring of protein for people, and it is conceivable to utilize the utilitarian fixings in oil-in-water emulsion sustenance.

Local studies

In the study of J.N.A. Aviola of Department of Food Science and Chemistry and V.G. Monterde of University of the Philippines Mindanao February 9, 2018 made a study about “Physico-chemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines”.

In this examination, they investigating locally accessible wheat choices will be favorable to the household flour and preparing industry and to the Filipino ranchers. This will likewise offer esteem added items to the developing sans gluten showcase.

It was the gooiest yet was precarious upon. Banana flour had the most elevated water retention limit and the second most elevated swelling power at 85C beside sago flour. The appearance of gluten in the non-wheat flour prompted better and denser bread. Bread from innately pigmented flours had an essentially darker scrap, yet just mug bean flour created an altogether darker than the control.

In the study made by Bureau of Plant Industry (2011), the author mentioned that mango (Mangifera indica, Linn) has an increasing commercial importance all over the world.

Reputed as fruit of par excellence, it has assumed a leading position among commercial fruits being rich in vitamins, minerals, carbohydrates, proteins, anti-oxidants, and enzyme with stomach soothing properties. Aside from its contribution to the economy, it has also an ecological function since the tree prevent soil erosion and minimize greenhouse effect. (Bureau of Plant Industry, 2011)

Jam was standardized by incorporating tender coconut pulp at varied levels with fruit pulp of pineapple, mango, grapes and papaya. On the premise of organic process qualities, jam ready with 25% communications protocol tender coconut pulp and 75% pineapple pulp were found to be the simplest.

Jam ready with 25% communications protocol and 75% mingling fruit pulp were organoleptic ally additional acceptable. The best gel strength was discovered for jam ready with 25% tender coconut pulp and seventy five is mixed fruit pulp.

The utmost stickiness was within the jam ready exploitation one thousandth tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the merchandise slightly enlarged throughout storage.

However, a decreasing trend was discovered within the case of total sugar content throughout storage. The best fat content was discovered in jam ready exploitation one thousandth communications protocol. The mineral content bit by bit shrunken with advancement of storage amount.

Cite this essay

Use of Mango in Making Flavored Dip. (2019, Nov 25). Retrieved from https://studymoose.com/use-of-mango-in-making-flavored-dip-essay

How to Avoid Plagiarism
  • Use multiple resourses when assembling your essay
  • Use Plagiarism Checker to double check your essay
  • Get help from professional writers when not sure you can do it yourself
  • Do not copy and paste free to download essays
Get plagiarism free essay

Not Finding What You Need?

Search for essay samples now

image

Your Answer is very helpful for Us
Thank you a lot!