Abstract
The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30°C, 40°C, and 50°C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.
Highlights
The Philippines is one of the most prominent countries in Southeast Asia that is susceptible to almost all types of calamities such as war, typhoons, volcanic eruptions, earthquakes, and landslide
Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively
Response surface methodology (RSM) particular in simplex lattice design model was used to optimize the three major components of the product and identified an acceptable range of measurement 20% - 60% saba-peel, 35% - 75% monggo, and 0.05% - 25% malunggay which was identified during the previous work of this research
Summary
The Philippines is one of the most prominent countries in Southeast Asia that is susceptible to almost all types of calamities such as war, typhoons, volcanic eruptions, earthquakes, and landslide. Overwhelming cases of malnourishment, vitamin deficiencies, the epidemic case of morbidity, and the awful rate of mortality among victims of calamities have been associated with food insufficiency [6] Confronting this issue, and with the advancement of food science and technology, developing a nutrient-dense convenient and affordable product can minimize the increasing incidence of malnutrition and mortality rates among victims of calamities. Emergency food should contain a high-level amount of energy for a relatively small portion, containing intact nutrients in sufficient amounts to support the entire physiologic needs of the individual. It must be convenient in terms of storage, transport, and consumption with no preparation required as it serves as an immediate food aid. The scoop of the study is limited to the following objectives 1) optimization of ingredients using Response Surface Methodology, Simple-Lattice Design (RSM-SLD), 2) sensory evaluation, 3) vitamin A, Fe, and dietary fiber, and proximate analysis, and 4) accelerated shelf life test
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