DEVELOPMENT OF TURMERIC-FLAVORED PASTILLAS

Abstract

Product development has been major activity in the food industry. The pressure for developing a new product became very strong on the needs of the growing markets for constant changing. Filipinos are known for their sweet tooth. They love to eat sweets not just in every occasion but even in a regular time of the day. Sugar is beneficial to the brain; to be exact, sweets are food for the brain but it should be consumed by the body properly because in can also harm us when taken too much. The researchers used “turmeric” as their main flavoring in the utilization of pastillas. The ingredients of Turmeric-Flavored Pastillas are: Powdered milk, Concentrated Sugar, Condensed milk, Powdered Turmeric, Native Lime. In making Turmeric-Flavored Pastillas, prepare all the tools and ingredients to be used in making the product. Secondary ingredient is “dayap” and the usual ingredients in pastillas making came after. The procedure in making the Turmeric-Flavored Pastillas were: first, mix all the dry ingredients in a mixing bowl, then make a well and pour the evaporated milk and mix well. Add the native lime extract to add flavor and aroma. Make any shape preferred. Lastly, roll it into the concentrated sugar and pack. The product was tested in terms of Aerobic plate count, Coliform count, Escherichia coli count, Yeast and Molds count and salmonella determination at BulSU (Bulacan State University) Analytical Testing Laboratory. The product sample has undergone the microbiological analysis specifically, Aerobic plate Count, Coliform Count, Yeast and Molds Count, Escherichia coli count and Salmonella determination that was conducted at the BulSU-DOST (Department of Science and Technology) Food Testing Laboratory, Bulacan State University, City of Malolos, Bulacan,Philippines. The researchers brought some sample of Turmeric Flavored Pastillas to DOST-BSU food testing laboratory for microbiological analysis. Yeast and Molds Count, Aerobic Plate Count, Coliform Count, Staphylococcus aureus and Salmonella that are within ate FDA (Food and Drug Authority) microbiological standards. The sample was negative for the presence of Salmonella. The sample has passed all the parameters of microbiological quality. Based on the evaluation of the one hundred (100) respondents on the Turmeric Flavored Pastillas, the appearance has the weighted mean of 4.56 which is very acceptable. The aroma has the weighted mean of 4.61 which is very acceptable, the flavor has the weighted men of 4.88 which is very acceptable, the taste has the weighted mean of 4.38 which is also very acceptable and the texture has the weighted mean of 4.89 which is very acceptable. The overall mean from the level of acceptability of all the respondents was 4.664 and concluded as very acceptable. Based on the results, conclusions and recommendation the future researchers are looking forward to develop new product using different flavors aside from turmeric. Microbial Analysis is a must for product development and proper hygiene and sanitation practices must be observed in order to pass the microbial analysis test. Subsequent microbiological analyses of samples may be conducted to monitor the microbiological quality of samples, preferably within 12 months’ period, to comply with the standards set by the Department of Health.