The table above shows the sensory evaluation of espasol and maja blanca.

All sensory
attributes were excellent (appearance, texture, palatability, and over – all palatability) for
espasol, due to the proper cooking and measuring techniques applied, proper choice of
purchasing best quality of ingredients and tips in cooking (avoiding overheating of pan that
leads to overcooking) was observed during the cooking proper. In making the espasol,
dextrinization process was further applied in order for the starch to become dextrins, which is in
smaller fragment form that is often water – soluble, making the starch less to thicken/gelatinize
and unsusceptible to lumping. By constant agitation/stirring, it makes the mixture to thicken,
allowing dextrins in gelatinized cornstarch disperse apart. Brown, well formed espasol was
achieved due to the Maillard browning, smooth and easily chewed product based to the starch
used (malagkit was used in the activity, making the food easily chewed, containing highest
amount of amylopectin which makes the starch to thicken easily and less likely to
harden/retrograde). A blend of nutty and sweet taste was formed due to the dextrinized starch
and brown sugar. In the maja blanca making, it exhibited an excellent rating in the appearance
and very good mark in texture, taste and over – all acceptability. Gelatinization and gelation
were the process involved in the maja blanca making as starch granules starts to absorb the
water granules and granules swell accompanied by thickening (Claudio et al., 2006), increasing
viscosity and making thickened starchy products like maja blanca. Gelation is achieved by
making the mixture/sol into a solidified mass when gelatinized starch is cooled forming a gel
(network of amylose, amylopectin and water). That’s the reason why cornstarch is utilized in the
activity (when compared to malagkit, it does not undergo gelation to make more rigid gels – high
amylose starches). In the mixture, milk was added to give firmness to the gel and sugar for a
soft and glossy/smooth texture. Based on the activity, a creamy white texture was formed, firm
gel was exhibited and the taste was moderately sweet (with a taste of coconut milk) but still the
rating is only 4 since some starch was not fully cooked (undercooked).
Conclusion
Upon the addition of sugar in the starch, it delays and inhibit gelatinization of starch but
makes swollen granules more resistant to mechanical rupture. Addition of sugar decreases
starch viscosity ang gel strength because the sugar competes with water, so the water won’t be
able for gelatinization. Sugar interacts with the amorphous areas of the starch granules, causing
an increase in starch gelatinization temperature. With acid, it lowers the gelatinization
temperature and time resulting with a softer gel. In dextrinization process, starch is being
exposed to dry heat cooking (1600C) to smaller fragments (dextrins), which are water – soluble,
making it to gelatinize and thicken. Using dextrinized starch, Filipino food recipes are made
possible especially espasol, roasting starch as observed in toasting bread, browning of crust in
baking cakes, browning of flour in polvoron and toasting rice flour for kare – kare. Gelation is
also important in order for the starch to solidify at room temperature, especially in making maja
balanca (those starch with high amylose can undergo gelation than starch with higher
amylopectin/ 100% amylopectin).
References
Claudio, V., Chavez, L. & De Leon, S. (2006). Basic Foods for Filipinos (4 th ed.) Merriam
and Webster, 2006