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Product Profile I. Rationale
Product Profile I. Rationale
October 5, 2019
Victor, Jeffrey M.
BSFT-2M2
PRODUCT PROFILE
I. RATIONALE
The reason why a group of food technologist choose this particular product it is because they
want to study how to extend the shelf life of tomatoes and other tomato product like tomato
sauce in which the nutrients it contains are not affected after the process. Tomatoes are the
major dietary source of antioxidants lycopene, which has been to many health benefits,
including reduced risk of heart disease and cancer. The major concern about tomatoes is that
it will only last for about 5 to 7 days under fridge temperature. Out of this problem, the food
technologist was motivated to modify product that will possibly extend its shelf life in a longer
time and improve the said product by putting twist to make it more attractive and beneficial
to the consumer. Moreover, the food technologist may also consider different factor that may
affect the product, one of this is the microbial growth. In order to control microbial growth
the food technologist uses different technologies such as, pressure canner, steamer, and
water retort. Through this equipment the growth of possible microorganisms will be reduced
or eliminated. It also prevented the possible entry of extrinsic factor that may affect the
microbial growth.
Out of the presented product the food technologist find ways how to innovate it without
affecting its taste, food technologist add mushroom, mushroom are pack with nutritional
value, they’re low in calories and are great source of fiber and protein they also provide many
important nutrients, including B vitamins, selenium, potassium, copper and vitamin D. They
also doubled the formulation of sugar that makes it sweeter and more attractive at the same
time to improve its palatability. Furthermore, on the process the food technologist was able
to study how it is done, how it may become contaminated once it is not process properly and
how can intrinsic and extrinsic factor possibly enter to the product before and after the
process. However the major concern of this study is how to extend the shelf life of the
modified product and how it could help the consumer in terms of health concern.
II. PRODUCT FLOWCHART
TABLE II. Purchasing:
Cogon Market
Tomatoes 20/kl
Garlic 160/kl
Oregano leaves
Iodized salt
Olive oil
Sugar
Pepper
Fill into bottles
Mushroom
Oil Olive
Oleic acid 10 tbsp.
Free acidity
Sugar White sugar
Refined 4 tbsp.
Crystalized form
Salt Iodized 3 tbsp.
White
Powdered
Pepper Ground 1 ½
Black tbsp.
soft
Powder
Citric acid White
Food preservative 60g
Sodium Powder
benzoate White
Food preservative 60g
Name of Specification
Equipment
Electrical stove Portable Electric
Stove Single Burner
Weighing Scale Digital weighing
Scale
Blower Hair Blower
Colony Counts
Replication 10-1 10-2 10-3 APC CFU/ml or g Average APC
1 11 cfu 9 cfu 7 cfu 110 CFU/g 110
The table above shows the result after the laboratory test, under Serial dilution, the
growth of colonies was observed. This food sample does not undergo process, based
on the data, in 1st dilution 10-1 shows only 11 colonies forming units, while in 2nd
dilution the 10-2 only shows 9 colonies forming units, and the 3rd dilution 10-3 only
shows 7 colonies forming units. This means that the food sample was not
contaminated because it clearly shows the few number of colonies
Colony Counts
Replication 10-1 10-2 10-3 APC CFU/ml or Average APC
g
No
1 9 cfu 7 cfu colony 90 CFU/g 90
count
Based on the data gathered in table VI, it shows the number of colony forming units
in every dilution. After the laboratory test under serial dilution, the food sample shows
the following data, in the 1st dilution 10-1 shows only 9 colonies, in second dilution 10-
2 shows only 7 colonies, while in 3rd dilution 10-3 has no colonies forming units. Based
on the observation of the colonies forming units in both processes, before and after
processing, it is observe that the growth of colonies from before processed has larger
number than the after processed.
CONCLUSION:
https://www.google.com/search?q=shlf+life+of+timatoes&oq=shlf+life+of+timatoes&aqs=c
hrome..69i57.16968j0j1&sourceid=chrome&ie=UTF-8;
https://www.medicalnewstoday.com/articles/273031.php;
https://www.medicalnewstoday.com/articles/278858.php
V. PACKAGING DESIGN
Sealer
Final packaging
Packaging design