Technological University of the Philippines

College of Industrial Technology

Food and Apparel Technology Department
BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
Manila

FOOD PRODUCT DEVELOPMENT AND INNOVATION (FT 17)

LABORATORY REPORT 1

Submitted by:

Leader:

DAUZ, Lea

Members:

AGRACIADA, Marian Jem D.P.

OLAZO, Eunice A.

ZAMORA, Ainen L.

BSFT 4A

Submitted to:

Prof. Veronica Dela Rosa

Date Starts: December 27, 2021 Date Ends: December 31, 2021

Utilization of Chicken Gizzard in a Vacuum Fried Snack as an Alternative Source for Meat Protein
Objectives for the week were to:

 Formulate the recipe of Fried Chicken Gizzard

 Establish the process of the Vacuum Fried Chicken Gizzard
Progress: The researchers formulate a recipe for the Fried Chicken Gizzard snack. In choosing the right
ingredients, the specification of the raw material needed for the experiment is Raw Chicken Gizzard,
which has an irregular round shape and is medium-sized. The color must be dark reddish-pink to
determine its freshness.
Table1. Preliminary Formulation of Vacuum Fried Chicken Gizzard

Ingredients Measurement
Chicken Gizzard 1000 grams
Soy Sauce 3 tablespoon
Salt 2 teaspoon
Garlic Powder 3 teaspoons
Chili Powder 1 teaspoon
Ground Black Pepper 1 teaspoon

As shown in the flow chart below, the researchers have established the preparation and process of
producing the chicken gizzard snack.
Figure1. The Established Process of making Vacuum Fried Chicken Gizzard Snack

Wash and clean the Chop the chicken

Selection of fresh
chicken gizzard with gizzard into the desired
chicken gizzard.
running water. sizes.

Marinate the chicken

Boil the chicken gizzard with soy sauce,
Drain the excess water salt, garlic powder,
gizzard for 30 minutes chili powder and
and let it cool.
until it is tender. ground black pepper
for at least 1 hour.

Vacuum Fry the

After frying, let it cool.
marinated Chicken
Gizzard.
Future Direction: Future studies, will focus on the actual application of the formulated recipe to the
chicken gizzard using the conventional frying method if it will result in a good flavor that can generally
be acceptable to consumers. The researchers will also focus on the process of preparation of the raw
material before it undergoes cooking.

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Leader

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Development of Alugbati (Basella alba L.) Leaves and Stem Powder as an Active Ingredient in
Instant Fried Rice Seasoning Mix
Objectives for the week were to:
1. Determine which alugbati variety will be utilized and where it will be collected.
2. Establish an alugbati seasoning powder formulation.

During the week 1 progress, the researchers choose between the different varieties of the alugbati or
Malabar spinach. It is a common vegetable with high amount mix of fiber, Vitamin A, Vitamin C, iron,
calcium and antioxidants. The chosen variety was the alugbati with a purplish stem and supposed to be
collected in Marietta’s Small backyard farming located in Antipolo, Rizal.

A preliminary alugbati fried rice seasoning powder formulation (Table I) will be used to evaluate
potential sources of Vitamin A and Calcium. Alugbati powder will be incorporated into the fried rice
seasoning formulation at 10, 15, and 20 percent levels. All dry ingredients (including the alugbati powder)
will be mixed before its application to fried rice.
Table I. Preliminary Fried Rice Seasoning Powder Formulation

Ingredient Weight (g)

Control 10% 15% 20%
Alugbati Powder - 3 4.5 6
Salt 4 4 4 4
Sugar 4 4 4 4
Garlic Powder 5 5 5 5
Black Pepper 4 4 4 4
Toasted Sesame Seed 4 4 4 4
Pork Powder 9 9 9 9

Future Direction: Future study will focus on determining the amount of Vitamin A and Calcium present
in the alugbati fried rice seasoning mix. Trial and testing will be conducted to see if potential off-flavors
can be overcome. The above formulation may be optimized for better outcome.
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Leader

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