PROCESSING TECHNIQUES AND ACCEPTABILITY OF NATIVE

DELICACIES (KALAMAY HATI, PALITAW AND ESPASOL) OUT OF PURPLE

CORN FLOUR

MAEFIL G. CASTAN̂EDA-CABANBAN
 Chapter I

INTRODUCTION

Background of the Study

Purple corn Zea mays l. has breen grown in Peru for thousands of years.

It is one of the richest sources of important anthocyanins. Purple corn is the

ingredient for famous Peruvian desserts like mazamorra morada and chicha

morada. This superfood has been used since pre-Inca times and has been

represented in different ceramic objects from the Mochica culture dating back

more than 2,500 years.

Purple corn expresses one of the deepest purple shade found in the plant

kingdom, has caught the attention of the food industry as it could serve as a

source for alternatives to synthetic colorants. It is claimed by scientists that the

harsh environment in Peruvian Andes, which rises 10,000 to 15,000 above sea

level have forced this corn to fight for its survival and increase its immunity

capacity through evolution. This in turn led to the production of massive amounts

of anthocyanins- the phytonutrients responsible for its deep purple color. Purple

corn is now considered a super food rich in phenolic compounds with potential

health‐promoting properties. Purple corn may reduce the risk of several chronic

diseases, including reducing the risk of certain cancers, obesity, and reducing the

incidence of diabetes, according to registered dietitian Bansari Acharya, based in

Detroit. It may also support heart health and healthy blood pressure, per Malkani

(2017).
 Aside from being used as a colorant, purple corn can also be used as an

ingredient in desserts such as puddings, cupcakes, crepes, and pastries. Other

use of organic purple corn powder is to partially substitute other flours such as

wheat.

Flour in general is produced by drying and milling of any grains, roots,

beans, nuts or seeds of choice. Flours are used to make many different foods,

wheat flour in particular, is used to make bread, corn flour as substitute for wheat

flour suitable for people with gluten-related disorders and rye flour is a

constituent of bread in central and northern Europe.

In the Philippines, native delicacies are served in every occasion. Its most

basic and rudimentary composition, cooking techniques, and taste identities

linked with such festively humble victuals of glutinous rice, coconut smothering,

muscovado, burnt-sugars, and coco-grates, traditionally prepared and that has

been shaped, condensed, or otherwise combined into a single dish. These are

usually sweet munchies or desserts made from glutinous rice with coconut or

coconut milk. Native delicacies or kakanin are Filipino food that we can call our

own or authentic in its form, recipean compositions, historical and economic

background, and indigene roots wise. The ingredients and the cooking

techniques might have evolved over the years as technological advancements

progress, but the flavors remain the same, it still offers a true taste of Philippines

rich history in every serving. The purple corn in the Philippines was only a

cultivated by a handful of corn growers from San Pablo City in Laguna. Despite

the fact that the purple corn is considerately standing head and shoulders above
regular corn in terms of contribution to health, production and product

development is years behind.

It is in this premise that the processing and acceptability of native delicacy

products like kalamay hati, palitaw and espasol out of purple corn flour urge the

researcher to conduct this study.

Conceptual Framework of the Study

The concept of the study revolves around the relationship of elements in

input process and output (IPO) process. The Input process includes material of

the study i.e., ingredients, tools and equipment to be used. The process covers

the preparation of materials, tool and equipment; the process of developing

purple corn into purple corn flour using sensory evaluation of the product. The

output is the native delicacy products kalamay hati, palitaw and espasol made

out of purple corn flour.

CONCEPTUAL SCHEME OF THE STUDY

INPUT

Materials of the study

 Ingredients
 Tools/Equipment

PROCESS

 Preparation of Materials, Tools and Equipment

 Processing of Purple Corn
 Nutrient and Shelf-Life Analysis

OUTPUT

Developed Native Delicacy products (kalamay hati,

palitaw and espasol)
 Fig. 1. The Research Paradigm of the Study
Statement of the Problem

The general purpose of the study is to determine the processing

techniques and acceptability of purple corn flour into native delicacy products

(Kalamay hati, Palitaw, Espasol).

Specifically, this study aims to answer the following questions:

1. What are the sensory qualities of Kalamay hati, palitaw and espasol

made from purple corn flour, in terms of:

1.1 Color;

1.2 Taste;

1.3 Aroma;

1.4 Texture;

1.5 General Acceptability;

2. What are the qualitative attributes of the developed products in terms

of:

a. Physico-chemical Analysis as to microbial content:

1. E-Coli

2. Coliform

b. Chemical Analysis in terms of:

1. Total Suspended Solids (TSS)

2. CHO

3.) What is the return of investment of the developed product?

 4. What treatment is the most acceptable as the basis for

commercialization?

5. Is there a significant difference among treatments in terms of:

a. Color;

b. Taste;

c. Aroma;

d. Texture;

e. General Acceptability.

Hypothesis of the Study

Ho1. There is no significant difference in the sensory qualities of the

different treatments of purple corn flour as rated by the respondents.

Significance of the Study

Corn can be planted in the rainfed lowland, the upland plain, and the

rolling-to-hilly agro-ecologies. With the increase in market demand for healthy

foods, planting purple corn as substitute to regular white corn and sweet corn

may be an option some of the farmers would like to take as purple corn is

becoming popular to many Filipinos, primarily due to its healthful benefits.

Compared to other variety of corn available in the country, purple corn can be

sold at a very profitable price. Specifically, this study will bring impact to the

following group and organization:

Entrepreneurs it can provide a standard procedure for entrepreneurs

and a stable source of livelihood

Future researchers it can provide a base information which can be used

for future researches on purple corn and marketing

development of its by-products

Purple corn Farmers with the increased possibilities in producing by-

products, this will increase the commercial production

of purple corn and will ensure that our farmers will

have alternative product to produce and thus, have

stable income despite changing seasons.

Scope and Delimitation of the Study

The study will be limited on the development of purple corn flour into

native delicacy products (Kalamay hati, Palitaw, Espasol using (3) experimental

treatments of purple corn per native delicacy product namely: T1, T2, and T3 in

terms of color, taste, flavor, aroma, texture and general acceptability of the

product.

Time and Place of the Study

This study will be conducted at Regional Communal Food Processing

Center, Sultan Kudarat State University , Isulan, Sultan Kudarat from

____________________.
Operational Definition of Terms

To fully understand the terms used in this study, the following were defined

operationally:

Aroma this refers to the quality of the experimental variety of pastry

products made from purple corn flour as perceived by the sense of

smell by the participants/evaluators.

Color this refers to the physical quality of the experimental variety of

pastry products made from purple corn flour as perceived by the

organ of sight.

Flavor It refers to the quality of the experimental variety of pastry products

made from purple corn flour perceived by the sense of taste and

the blend of taste by the participants/evaluators.

General Acceptability it is a predisposition of the individual’s taste showing his

preferences on the palatability of the experimental variety of pastry

products made from purple corn flour.

Native Delicacy is a recipe which is native in the area and is any kind of food

item traditionally prepared and made from glutinous rice, cassava

or any crop mixed with coconut milk.

Purple Corn Flour refers to the purple corn, dried and milled to be used in the

experimental native delicacy products.

Standard Formulation one that has been tried, adapted and retried several

times and has been found to produce the same good results and

yield every time when the exact procedures are used with the same

type of equipment and the same quantity and quality of ingredients.

Sensory Evaluation this refers to the perception of the panel of evaluators

regarding the taste, color, texture, flavor and aroma and palatability

of the experimental variety of pastry products made from purple

corn flour as they see, feel, taste and smell.

Taste this refers to the ability of the respondents to distinguish the flavor

of the experimental variety of pastry products made from purple

corn flour.

Texture This refers to the quality of the experimental variety of pastry

products made from purple corn flour as perceived by the sense of

mouth feel.
 CHAPTER II

REVIEW OF RELATED LITERATURES AND STUDIES

This chapter presents the review of the related literatures and studies to relate

helpful insights on the problems being studied.

The Brief Description of Purple Corn Origin

Maize or corn (Zea mays L.) is an important annual cereal crop of the

world belonging to family Poaceae. Zea is an ancient Greek word which means

“sustaining life” and Mays is a word from Taino language meaning “life giver.” It is

considered as a staple food in many parts of the world. It is a third leading crop of

the world after rice and wheat (Sandhu, Singh, & Malhi, 2007).

 Purple Corn also known as purple maize is a variety of flint maize (Zea

mays indurata) originating from South America. It is more commonly seen in

Peru, Bolivia, Colombia and Ecuador. In Peruvian Andes mountains, it is used as

a base for drinks, sorbets, puddings and popsicles or used to make bread and

tortillas. It is claimed by scientists that the harsh environment in Peruvian Andes,

which rises 10,000 to 15,000 above sea level have forced this corn to fight for its

survival and increase its immunity capacity through evolution. This in turn led to

the production of massive amounts of anthocyanins- the phytonutrients

responsible for its deep purple color.

Here in the Philippines, despite the Purple Corn being stand above regular

corn in terms of contribution to health the, purple corn seeds can only be sourced

from Allied Botanical Corporation (ABC) in . Joni and Susan Sanchez of San
Pablo City in Laguna have successfully cultivated the variety in commercial

quantities. From a one-hectare farm, they were able to harvest a considerable

number of corn ears which they sold at a very profitable price through their Joni

and Susan Agroshop in San Pablo (Yap, 2017).

Nutritional Fact of Purple Corn

 Researchers have discovered the significant role of purple corn and its

effects on cellular health, obesity, diabetes, inflammation and vascular integrity.

These health benefits are largely tied to purple corn’s high content of

anthocyanins, the antioxidant-rich color pigments that give it its dark purple color.

In fact, purple corn has one of the absolute highest levels of a particular

anthocyanin—cyanidin-3-glucoside—that has been attributed to a number of

significant health benefits in humans. Scientists at the University of Illinois at

Urbana-Champaign have discovered that purple corn may help reduce the risk of

major health diseases.

Nutritionally and compositionally, purple corn (Zea mays L.) is similar to

the more commonly consumed yellow corn as being rich in starch (61% to 78%

dry basis, db), nonstarch polysaccharides (about 10% db) (Sinha and

others 2011), proteins (6% to 12% db), lipids (3% to 6% db), minerals, and

vitamins (Ai and Jane 2016). The macronutrients in corn and their beneficial

effects on postprandial glycemic/insulinemic responses, lipid metabolism, colon

health, and mineral absorption have been well summarized (Ai and Jane 2016).

However, it is the presence of anthocyanins and other phenolic compounds that

differentiate purple corn from other conventional corn varieties and make it stand

out as a health‐promoting food. 

Because purple corn contains these compounds, there are many potential

health benefits. Purple corn may reduce the risk of several chronic diseases,

including reducing the risk of certain cancers, obesity, and reducing the incidence

of diabetes, according to registered dietitian Bansari Acharya, based in Detroit.

It may also support heart health and healthy blood pressure, per Malkani 2019.

The total phenolic content of Andean purple corn, as determined by the

Folin‐Ciocalteu, is about 1756 mg/100 g gallic acid equivalents FW, much higher

than the content of well‐known phenolic‐rich blueberries which contain 138 to

672 mg/100 g FW (Prior and others 1998; Cevallos‐Casals and Cisneros‐

Zevallos 2003). Montilla and others (2011) compared the soluble and bound

phenolic compounds in different Bolivian corn cultivars and showed corn with

deeper shades tended to contain higher phenolic concentrations.

Juvik 2019, also described an extra benefit of purple corn. He noted that

the natural color of purple corn could potentially be used as a food color

replacement for red dye No. 40 – one of the major dyes used in the United

States. People could then easily gain some health benefits through a natural,

anthocyanin-rich pigment dye that is added to foods and beverages.

Health Benefits of Phenolic Compounds in Purple Corn

Interest on the health benefits of purple corn anthocyanins and other

phenolics has been increasing over the last several decades. There is a large
body of evidence suggesting that these compounds may help reduce the

incidence of a variety of chronic diseases.

Antioxidant Properties

The free radical‐involved chain reaction is the generally accepted

mechanism for degenerative oxidation in living tissue (Wang and Stoner 2008).

Antioxidant capability often refers to the ability to scavenge reactive oxygen

radicals: superoxide, singlet oxygen, peroxide, hydrogen peroxide, and hydroxyl

radicals (Wang and Stoner 2008). It is thus believed that antioxidants can provide

health protection to oxidative degradation/damage in biological systems (Halliwell

and others 1992). The antioxidant property of purple corn has been

comprehensively evaluated in various free radical‐scavenging assays, cellular

studies in vitro, and animal studies in vivo.

Anti‐inflammatory Activities

Inflammation is thought to play a role in promoting some kinds of cancer in

animals and humans (Kwon 2007). Anthocyanins in black rice, soybean and

purple corn increase fecal butyric acid and prevent liver inflammation in high fat

diet-induced obese mice (Luna-Vital and Gonzalez de Mejia, 2018, Wu et al.,

2017).

Anticarcinogenic and Anticancer Properties

A carcinogen is a substance, radionuclide, or radiation that has the ability

to damage the genome or to disrupt of cellular metabolic processes and thus to

exacerbate cancer or its propagation (Poirier 2004). Anticarcinogenic refers to

the property of inhibiting or preventing the activity of a carcinogen or the

development of carcinoma.

Blood pressure Regulation

Blood pressure is a symptom of many chronic diseases and also plays an

important role in overall health. The effects of purple corn on blood pressure

regulation have been studied in both animal models and humans. In a study in

which spontaneously hypertensive rats were intra-gastrically administrated purple

corn color at a dose of 7.4 mg anthocyanin/kg body weight twice daily for 5 wk, a

significant inhibition of an increase in systolic blood pressure was observed after

just 8 d (Toyoshi and Kohda 2004). Similarly, another study feeding

spontaneously hypertensive rats with purple corn color rich in anthocyanins for

15 wk and found that the systolic blood pressures of the purple corn color‐fed

rats were significantly lower than those of the control groups (Shindo and

others, 2007). The findings of these studies suggest that purple corn pigments

had anti‐hypertensive effects on hypertensive animals.

 Although the mechanism of blood pressure regulation by purple corn is

still not clear, the observed effects of purple corn suggest a great potential for the

application of this plant as food supplements and medications.

Heart Health

Phenolic compounds, including anthocyanins, have been reported to also

have beneficial effects on cardiovascular health (He and Giusti 2010;

Wallace 2011). Results of the study led to the suggestion that these beneficial
properties of phenolic compounds might be due to their capability to inhibit

hexanal formation in human low‐density lipoproteins and also by inhibition of

hydroperoxide formation in lecithin liposomes (Heinonen and others 1998).

Purple Corn Flour

Purple corn flour is a gluten-free flour made by drying and then milling the

purple corn kernels. Research indicates that Purple Corn is one of nature’s

richest sources of health-enhancing anthocyanins and polyphenols as evidenced

by its deep vivid color. Purple Corn flour tastes like regular corn flour and can be

used as an ingredient in the same manner as white and yellow corn flour. It is

used in making tortillas, breads, crackers, cakes, biscuits and muffins with

amazing color and added nutritional value. It can also be a great addition to raw

chocolates, raw breads and mixed into flax crackers (Westhead, 2019)..

Purple corn from which purple corn flour comes from contains substantial

amounts of phenolics and anthocyanins, among other phytochemicals. Its main

colorant is cianidin-3-b-glucosa. Phenolics are known to have many bioactive

and functional properties. Research shows that crops with the highest total

phenolic and anthocyanin content also have the highest antioxidant activity

(Juvik, 2019).

Purple corn flour is also full of antioxidants and phytonutrients, which

helps in strengthening the body’s immunity and decreasing inflammation. It also

supports healthy glucose and lipid metabolism. The anthocyanin content found in

purple corn is what gives the corn its deep purple color. It is also an excellent
source of nutrients and fiber which promotes healthy aging and vascular integrity

(Li,2017).

Native Delicacies in the Philippines

Native Delicacies or kakanin are a traditional recipe popular in a certain

region/area. It could be made from glutinous rice, cassava, or root crops with

coconut milk and sugar. Kakanin are usually present on special occasions such

as weddings, birthdays, anniversaries, and fiesta. No celebration is complete

without these kakanin being served in the table. They are especially popular

during the Holiday Season ,Christmas and New Year (Noceda, 2019).

Usually rice flour is used for the base of kakanin and native pastries. The

rice flour that has two types, galapong and malagkit (glutinous rice) are being

added with gata (coconut milk), white/ red sugar or panocha to taste, also, ubi,

pinipig, monggo, anise and achuete are used for coloring and flavoring (, 2017).

Galapong is prepared by soaking the rice flour in water overnight,

afterwards it is ground and strained through levels of cheesecloth. Galapong is

being used for the base of sapin-sapin, cuchinta, maja blanca, panara, puto,

bibingka and palitaw. However, Maja blanca base is mixed with corn kernels, and

or flavoring.

Malagkit (glutinous rice) is the base used for cuchinta, espasol, puto

maya, suman sa ibus, suman sa lihia and bibingka. Also, the favorite simbang
gabi food, puto bumbong, is a mixture of malagkit and pururutong (dark purple

rice) which gives it the color purple. (Fildelicacy,2013)

Kalamay-Hati

Kalamay-hati also called Calamay or Matamis sa Bao is a native delicacy

that is popular in Bohol. This native kakanin or rice cake is made from ground

sticky rice, sugar, mascuvado, coconut milk and sesame seeds. It is brownish in

color and is very sticky that you will almost spend your whole time chewing it. It’s

not easy to prepare as you have to spend around 2 hours cooking it with

continuous stirring to achieve the tough-leathery texture (makunat). It is usually

stored inside empty coconut husk or bao ( Manalo, 2015).

Espasol

Espasol is a type of rice cake that is made of rice flour cooked in coconut

milk. This cylindrically shaped treat originated from the Province of Laguna. This

classic delicacy is made from toasted glutinous rice flour cooked low and slow in

sweetened coconut milk into a soft and chewy consistency. Cooking the

glutinous rice flour and sweetened coconut milk mixture usually takes an hour as

the mixture needs to become really thick to achieve the right consistency. The

mixture is flattened into desired thickness, dusted with toasted rice flour to coat
and then cut into tubular shapes or bite-sized squares. It is then wrapped in

banana leaves (Merano, 2018)

Palitaw

Palitaw is actually glutinous rice flour and water mixed into a dough, rolled

into balls, boiled until they're soft and kind of chewy, and rolled in coconut and

sugar. It got its name from the manner it is cooked. It is quite easy and fun to

make as all you have to do is form into small balls the ground malagkit and

flatten with fingers to form tongues. Drop in boiling water, when they float

(lumitaw or lumutang), skim and drop in cold water. Drain and roll in mixed grated

coconut, sugar and sesame seed mixture and palitaw is done (Manalo, 2018).

Sensory Evaluation

Sensory evaluation is a scientific discipline used to evoke, measure,

analyze, and interpret those reactions to the characteristics of products as they

are perceived through the senses of sight, smell, touch and hearing (Lawless &

Heymann, 2010). It is a commonly used and accepted definition for sensory

evaluation, introduced by the US Institute of Food Technologies in 1975.

Sensory evaluation methodologies attempt to isolate the sensory

properties of food to enable accurate measurements of human responses.

According to Svensson, (2010), he defined sensory evaluation methodologies as

“under predefined conditions, a group of organized individuals evaluate attributes

of a group of products with respect to the given target”. It is done by minimizing

biasing effects, like information that could influence consumer perception, for

example brand name and price etc. (Lawless and Heymann, 2010)

Nowadays, through different kinds of sensory evaluation, companies can

get important and useful information regarding both sensory characteristics of

their products and information regarding the consumer liking and preferences

(Lawless and Heymann, 2010). This information is crucial in determining and

maintaining the quality of a product, in the work towards new product

development, in forecasting of market behavior and when exploiting new

markets.

Sensory Evaluation Parameters

Color

In foods, color and appearance are often the first attributes by which

quality is assessed. The importance of color is also demonstrated in such foods

as Jell-O, Kool-Aid, candy and sherbet, in which color affects perception of other

attributes such as flavor due to the association with a color. For instance, a

yellow beverage is expected to have a lemon flavor (Walker, 2014). Color is a

vital component in quality standards and consumer acceptance. Food with

unexpected colors are generally not well received. According to Boyler 1999,

color is representative of the flavors for the consumer, for example, yellow has
come to represent lemon, and green for lime or apple flavors. Increased color

intensity has shown to increase the perceived flavor of food products.

There are factors affecting sight perception such as intensity of the light

source, distribution of wavelength in the light source, absorption or transmission

characteristics, and surface characteristics of object, shape of object reflectance,

texture or surface of object. Physiological factors include state of adaptation,

angle, sensitivity of eye specific wavelengths and color vision deficiencies

(Walker, 2014)

To consistently evaluate color, judges should be checked for color vision

deficiencies. Standard for visual assessment should be determined (memory,

physical color chips or model products). The ‘acceptable’ range must be

predetermined, preferably uder the same light source the samples will be judged

in the future, otherwise metameric matching may occur. Metameric matching is

the phenomena that a pair of samples may appear to be match under one light

condition, but mismatched under most other conditions (Walker, 2014).

Taste

The sense of taste is a chemical sense due to taste stimuli falling on taste

receptors located on the tongue called taste buds. It is generally accepted that

human tongue can distinguish among five to six basic taste qualities- sweet,

sour, salty, bitter, umami and fatty. Between 20 and 30 levels of intensity can be

distinguished for each taste (Walker, 2014)

 Factors affecting taste sensitivity include age, smoking, viscosity of

products, taste disorders (ageusia, non-tasters, hypogeusia, hypergeusia,

dysgeusia) and temperature.

Flavor and Aroma

The sense of smell is very complex. Aroma and flavor are chemical

senses stimulated by the chemical properties of odor molecules which must

reach the olfactory bulb to interact with olfactory cells in the olfactory mucosa.

Therefore, to smell, molecules must be airborne (i.e. volatile). The air comes in

contact with the tiny smell receptors high in the nasal passages. These receptors

send information to smell nerves. Then the brain. The specific reaction with the

odor molecule is unknown (Walker,2014).

Texture

Texture is defined as ‘’the sum total of kinesthetic (muscle sense) and

cutaneous sensations derived from manual and oral manipulation. It

encompasses mouth feel, masticatory properties, residual properties and even

visual and auditory properties of a food,’’(Walker,2014).

The frostbite or initial phase encompasses the mechanical characteristics

of hardness, factorability and viscosity and any geometrical characteristics which

are observed initially. The second or masticator phase encompasses the

mechanical characteristics of gumminess, chewiness, and adhesiveness and any

geometrical characteristics observed during chewing. The third or residual phase

encompasses changes induced in the mechanical and geometrical

characteristics through mastication (Walker,2014).

General Acceptability

The quality and desirability of a food product is determined by its

interaction with the sensory organs of the human beings, e.g., vision, taste,

smell, feel, and hearing. The sensory properties of new or improved foods are

usually tested by human beings to ensure that they have acceptable and

desirable properties before they are launched unto the market. Even so,

individuals’ perceptions of sensory attributes are often fairly subjective, being

influenced by such factors as current trends, nutritional education, climate, age,

health, and social, cultural and religious patterns.

Food are often tested on statistically large groups of untrained consumers

to determine their reaction to a new or improved product before full-scale

marketing or further development. Alternately, selected individuals may be

trained so that they can reliably detect small differences in specific qualities of

particular food products (J. McClements, 2015)

The acceptance of food will depend on whether it responds to consumer

needs and on the degree of satisfaction that is able to provide (Heldman, 2004).

The process by which the man accepts and rejects food is of a multi-dimensional

nature. Its structure is both dynamic and variable, not only among different

individuals within the group but also within the same individual in different

contexts and period of time. According to Svensson (2010), food characteristics

(chemical and nutritional composition, physical structure and properties),

consumer characteristics (genetic, age group, gender, physiological and

psychological state) and those of the consumer’s environment (family and

cultural habits, religion, education, fashion, price or convenience) influences the

consumers’ decision to accept or reject a food.

Return on Investment

Return on Investment (ROI) is a performance measure used to evaluate

the efficiency of an investment or compare the efficiency of a number of different

investments. ROI tries to directly measure the amount of return on a particular

investment relative to investment’s cost. To calculate the ROI, the benefit (or

return) of an investment is divided by the cost of the investment. The result

expressed as a percentage or a ratio (Chen, 2020).

Product Standardization

It is a process of marketing a good or service without making any changes to it. It

is making use of same materials and processes, has the same packaging and is

marketed under the same name.

The strategy of product standardization requires a particular industry or

organization to follow certain guidelines in order to maintain the consistency of

products nature, appearance and quality. Standardized goods and services

promote the convenience of use for the consumer and attracts consumer on the

basis of consistent quality. These guidelines are ones that are accepted on a
general basis and are adhered to when producing a good or carrying out a

service.

Escherichia Coli

The Escherichia Coli commonly known as E Coli is a Gram-negative,

facultative anaerobic, rod-shaped, coliform bacteria. It is commonly found in the

lower intestine of warm-bloodied organism (endotherms) (Sheperd, 2017).

Escherichia coli (E. coli) is a bacteria that normally lives in the intestines of

both healthy people and animals. In most cases, this bacteria is harmless. It

helps digest the food. It survives in the partially digested food that passes from

the stomach and the small intestines. In turn, humans are benefited with Vitamin

B12 (Maule, 2000).

E. coli 0157:H7 is transmitted to humans primarily through consumption of

contaminated foods such as raw or undercooked ground meat products and raw

milk. Fecal contamination of water and other foods, as well as cross-

contamination during food preparation (with beef and other meat products,

contaminated surfaces and kitchen utensils) will also lead to infection (Felson,

2010).

An increasing number of infection are also associated with the

consumption of fruits and vegetables (including sprouts, spinach, lettuce, and

salad) whereby contamination maybe due to contact with feces from domestic or

wild animals at some stage during cultivation or handling. Waterborne

transmission has been reported also, both from contaminated drinking water and

from recreational waters (Halkman, 2014).

Person-to-person contact is also noted through oral-fecal route. An

asymptomatic carrier state has been reported, where individuals show no clinical

signs of disease but are capable of infecting others. The duration of excxretion of

STEC is about 1 week or less in adults, but can be longer ion children. Visiting

farms or venues where the general public might come into direct contact with

farm animals has been identified as important risk factor for STEC infection

(WHO 2011).

Coliform Bacteria

Coliform Bacteria is a non-spore forming and motile or non-motile bacteria

which as ferment lactose. It originate as organism in soil or vegetation and in the

intestinal tract of warm blooded animals. This group of bacteria has been an

indicator of water contamination and possible presence of intestinal parasites

and pathogens. While coliforms themselves are not normally causes of serious

illness, they are easily cultures and their presence is used to indicate that other

pathogenic organism of fecal origin may be present (Halkman, 2014).

Sources of bacterial pollution include runoff from wood-lands pastures and

feedlots; septic tanks and sewage plants; animals and wild fowl. Domestic

animals contribute heavily to the bacterial population. Many coliform bacteria

may be directly deposited into natural streams from waste in water and runoff

from areas with concentration of animals and humans (Treyens, 2004)

Chemical Analysis

Chemical analysis, is the determination of the physical properties or

chemical composition of samples of matter. A large body of systematic

procedures intended for these purposes has been continuously evolving in close

association with the development of other branches of the physical sciences

since their beginnings.

Chemical analysis, which relies on the use of measurements, is divided

into two categories depending on the manner in which the assays are performed.

Classical analysis, also termed wet chemical analysis, consists of those

analytical techniques that use no mechanical or electronic instruments other than

a balance.

The method usually relies on chemical reactions between the material

being analyzed (the analyte) and a reagent that is added to the analyte. Wet

techniques often depend on the formation of a product of the chemical reaction

that is easily detected and measured. For example, the product could be

coloured or could be a solid that precipitates from a solution.

Most chemical analysis falls into the second category, which is

instrumental analysis. It involves the use of an instrument, other than a balance,

to perform the analysis. A wide assortment of instrumentation is available to the

analyst. In some cases, the instrument is used to characterize a chemical

reaction between the analyte and an added reagent; in others, it is used to

measure a property of the analyte. Instrumental analysis is subdivided into

categories on the basis of the type of instrumentation employed.

Both classical and instrumental quantitative analyses can be divided into

gravimetric and volumetric analyses. Gravimetric analysis relies on a critical

mass measurement. As an example, solutions containing chloride ions can be

assayed by adding an excess of silver nitrate. The reaction product, a silver

chloride precipitate, is filtered from the solution, dried, and weighed. Because the

product was formed by an exhaustive chemical reaction with the analyte (i.e.,

virtually all of the analyte was precipitated), the mass of the precipitate can be

used to calculate the amount of analyte initially present.

Total Suspended Solid (TSS)

Total suspended solids (TSS) is the dry-weight of suspended particles,

that are not dissolved, in a sample of water that can be trapped by a filter that is

analyzed using a filtration apparatus. It is a water quality parameter used to

assess the quality of a specimen of any type of water or water body, ocean water

for example, or wastewater after treatment in a wastewater treatment plant. It is

listed as a conventional pollutant in the U.S. Clean Water Act. Total dissolved

solids is another parameter acquired through a separate analysis which is also

used to determine water quality based on the total substances that are fully

dissolved within the water, rather than undissolved suspended particles.

Nutrient Analysis
 The analysis of food began in the nineteenth century utilizing microscopy.

It was the first analytical technique used by analysts such as Accum and Hassall

to identify food components and to detect adulteration. The development of

improved analytical methods to determine the composition of foods (such as

Kjeldahl method for nitrogen estimation in 1885), together with the concern over

adulteration resulted in the introduction of statutory legislation over the

composition of important food products in many countries (Jain 2005).

Nutrient analysis is used to assess the nutrition facts, ingredients and

allergen information for food. It is carried out usually by in-house or accredited

laboratories or calculation by using credible database of software.

Shelf life Analysis

Shelf life is the length of time that a commodity may be stored without

becoming unfit for use, consumption, or sale. It applies to cosmetics, food and

beverages, medical devices, medicines, explosives, pharmaceutical drugs and

many perishable items. In some areas, an advisory best before, mandatory use

by, or freshness date is required on packaged perishable goods. The most direct

way of identifying the shelf life is to conduct properly constructed storage trials

under realistic, defined conditions (Heneghan, 2015).

 Chapter III

METHODOLOGY

This chapter deals with the methods to be used in this study. It presents

and describes the materials and equipment, experimental design and treatments,

sampling techniques, procedure in developing native delicacy products (kalamay

hati, espasol, palitaw) , locale of the study, respondents of the study, the

research instrument and data gathering procedure, and statistical analysis.

Materials and Equipment Ingredients

Bowls Purple corn flour
Measuring Cup Set and Spoons Glutinous Rice flour
Ladle sugar
Large Pan Coconut milk
Basin Grated coconut toasted
Strainer Vanilla essence
 Stove Sesame seeds
Wok muscovado
Materials and Equipment

Experimental Design and Treatment

This study will be conducted in a Completely Block Design with three (3)

treatments and three (3) replications.

The treatments for Kalamay Hati are as follows:

Treatments Cups of flour

T1 1 cup purple corn flour 2 cups glutinous rice
flour + 3 cups
coconut milk + 3
cups muscovado
T2 2 cup purple corn flour 1 cup glutinous rice
flour + 3 cups coconut
milk + 3 cups
muscovado
T3 3 cup purple corn flour 3 cups coconut milk + 3
cups muscovado

The treatments for Espasol are as follows:

Treatments Cups of flour

T1 1 cup purple corn 2 cups glutinous rice flour toasted
flour toasted + ½ cup sweet rice flour toasted
+ 2 cups sugar + 3 cups coconut
milk + 1 ½ cups grated coconut
toasted + 1 tsp vanilla essence
T2 2 cup purple corn 1 cup glutinous rice flour toasted
flour toasted + ½ cup sweet rice flour toasted
+ 2 cups sugar + 3 cups coconut
milk + 1 ½ cups grated coconut
 toasted + 1 tsp vanilla essence
T3 3 cup purple corn ½ cup sweet rice flour toasted +
flour toasted 2 cups sugar + 3 cups coconut
milk + 1 ½ cups grated coconut
toasted + 1 tsp vanilla essence

The treatments for Palitaw are as follows:

Treatments Cups of flour

T1 1 cup purple corn 2 cups glutinous rice flour + 1 ½
flour cup water + ½ cup sugar + ¼
cup sesame seeds
T2 2 cup purple corn 1 cup glutinous rice flour + 1 ½
cup water + ½ cup sugar + ¼ cup
sesame seeds
T3 3 cup purple corn 1 ½ cup water + ½ cup sugar + ¼
cup sesame seeds.

Preparation of Utensils and Ingredient

All Materials are washed and

arranged in the tray

Selecting of mature purple corn

Harvesting of mature purple corn

 All utensils will be washed and arranged in a tray and set in the food

preparation table.

Preparation of Purple Corn Flour

Cleaning of mature purple

corn

Removing of mature purple corn

from cobs

Drying of purple corn

Milling of Purple corn into flour

After the period of 4 months after planting, purple corn will be ready for

harvesting. The best corn ears will be selected, cleaned, then be removed from

its cobs and dried. It will then be milled and then set aside.

Preparation of Kalamayhati using Purple Corn Flour

Prepare ingredients according to treatment. Combine coconut milk,

coconut cream, water, and glutinous rice flour and purple corn flour in a
deep cooking pot.

Mix well until then texture of the mixture becomes soft. Use wire
whisk if necessary. Turn the heat on to medium. Gradually stir
until the mixture starts to get hot. You will notice that lumps will
form, continue to stir until bubbles appear. Set the heat to low-
medium.
 Continue to stir for 15 minutes. Add the sugar. Mix well to
incorporate. Continue to mix for the next 30 to 40 minutes or until
the mixture becomes really thick and the color turns dark brown.

Transfer the thick mixture on the prepared plate or pan. Let it

cool for a few minutes

Preparation of Espasol using Purple Corn Flour

Prepare ingredients according to treatment. Place a pan large

enough to accommodate the glutinous rice flour and purple corn
flour on top of a stove and apply low heat. Put the flours in the
pan and allow to toast while continuously mixing until the color
turns light brown. Remove the toasted flours from the pan and
transfer to a bowl or large container

Place a pan on top of a stove and apply low heat. Put the
grated coconut in the pan and allow to toast while
continuously mixing until the color turns light brown.
Remove the toasted grated coconut from the pan and
transfer to a bowl. In a cooking pot, pour-in the coconut
milk and bring to a boil. Add the sugar and stir continuously
for 10 minutes.
 Put-in the toasted grated coconut and cook for 5
minutes. Add the vanilla essence and toasted rice
flour and cook for 40 minutes to 1 hour or until the
mixture becomes really thick while folding. Remove
the mixture from the pot and allow to cool down.
Dust the toasted sweet rice flour in a flat surface.

. Divide the mixture into parts and roll over the dusted
sweet rice flour until a cylindrical shape is formed. Slice
according to your preference. Place in a serving plate or
wrap in paper or banana leaf.

Preparation of Palitaw using Purple Corn Flour

Prepare ingredients according to treatment. In a pan over medium

heat, toast sesame seeds, stirring frequently, for about 30 to 40
seconds or until lightly browned and fragrant. Remove from heat
and allow to cool.

In a bowl, combine toasted sesame seeds and sugar. Set

aside. In a bowl, combine rice flour and water and mix into a
soft, pliable dough.  Divide the dough into portions and using
the palm of hands, shape into balls and then flatten into oval
disks about 1/4-inch thick. In a pot over medium heat, bring
about 5-inch deep of water into a rolling boil.
 Individually drop the rice patties into the boiling
water, making sure not to overcrowd the pot. Cook for
about 2 to 3 minutes or until the patties float to the
surface,  Using a slotted spoon, remove from the water
and drain well.

Arrange in a single layer on a parchment-lined platter to

keep from sticking together and let cool just enough to
touch. While still warm, roll the palitaw on grated coconut
to fully coat.  Sprinkle with sesame-sugar mixture before
serving.

Locale of the Study

The study will be conducted at the Regional Communal Food Processing

Center, Sultan Kudarat State University, Isulan Campus, Isulan, Sultan Kudarat.

Fig. 3 Location
Map of Isulan,
Sultan Kudarat
(source: Google Map)

Sampling Technique

The researcher will utilize Convenience Sampling Technique. It is a type

of non-probability sampling method where the sample is taken from a group of

people easy to contact or to reach. For example, standing at a mall or a grocery

store and asking people to answer questions would be an example of a

convenience sample. This type of sampling is also known as grab sampling or

availability sampling. There are no other criteria to the sampling method except

that people be available and willing to participate. In addition, this type of

sampling method does not require that a simple random sample is generated,

since the only criterion is whether the participants agree to participate (Thornhill,

2012).

Respondents of the Study

The respondents of the study will be Cookery Students of Isulan National

High School, teachers and students of Isulan National High School .

Table 2. Participants in the Sensory Evaluation of Quality of

Kalamayhati, Palitaw and Espasol made from purple corn
flour.
Respondent’s Group No. of Participants

Cookery Students (INHS)

INHS Faculty

Grade 7 Students of INHS

Total

Research Instrument

The study will employ the Sensory Evaluation to assess the evaluators’

perception on the different treatments of the experimental Kakanin products

kalamayhati, palitaw and espasol using purple corn flour. The 9-point Hedonic
Rating Scale will be used in evaluating the output in terms of color, taste, flavor,

aroma, texture and general acceptability

Data Gathering of the study

Secure approval

Preparing and Cooking of Kakanin

Conduct of Tests

Fig. 4. Data Gathering Procedure of the study.

Prior to the conduct of the study, the researcher will secure approval of the

school head and consumer to allow the conduct of the study in their respective

stations.

After the preparation and cooking of the kakanin kalamayhati, palitaw,

espasol, it will be served to the respondents. Each treatment will be labelled as

T1, T2, T3 and replicated three (3) times.

 Sensory tests were carried out in a sensory evaluation room, with white

light, controlled ventilation, and away from distractions noise, odors and the

preparation room.

The researcher will then distribute the score sheets to the evaluators and

provide proper instruction on how to answer the evaluation sheets. Every after

tasting the evaluators will be given water to drink to rinse out the taste of the

earlier to assure that they will give authentic evaluation of each sample.

The kalamayhati, palitaw, and espasol using purple corn flour will be

evaluated by the evaluators in terms of color, taste, flavor, texture, and general

acceptability.

Sensory Evaluation

Using the 9-point Hedonic Rating Scale, determining the sensory qualities

of kakanin such as kalamayhati, palitaw, and espasol using purple corn flour will

be evaluated with the following scores on their descriptions: 9– Liked Extremely,

8– Like Very Much, 7– Like Moderately,6- Like Slightly, 5- Neither Like Nor

Dislike, 4- Dislike Slightly, 3- Dislike Moderately, 3- Dislike Very Much, 1- Dislike

Extremely. These scores will be assigned for the evaluation of color, taste,

aroma, texture and general acceptability. The rubric below was used:

Table 3: Rubric for Evaluating Dragon Fruit using four (4) variants of sugar
(muscovado, white sugar, brown sugar, coconut sugar)

Criteria 9 8 7 6 5 4 3 2 1

Color
 Taste

Aroma

Texture

General
Acceptability
9- Like Extremely; 8- Like very much; 7- like Moderately; 6-Like slightly; 5- neither like nor dislike;
4- dislike slightly; 3- dislike moderately; 2- dislike very much; 1- extremely dislike

Statistical Analysis
After the evaluation of the kakanin , kalamayhati, palitaw, and espasol

using purple corn flour, the data will be properly organized tabulated and

interpreted. To determine the sensory qualities of the different treatments, T1,

T2, T3, of the experimental kalamayhati, palitaw, and espasol using purple corn

flour will be perceived by the respondents in terms of color, texture, flavor, taste

and aroma.

The F-test or Analysis of Variance (ANOVA) will be employed to analyze

the significant difference among treatments. The hypothesis will be tested at the

0.05 level of significance.

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