Chapter I

INTRODUCTION

Background of the Study

Corn (Zea mays L) stands at third place in importance of cereal crops after

wheat and rice with 1147 million tons of fresh weight of seeds produced in 193

million hectares during 2018. There are several types of corn grains with different

colors such as yellow, blue, brown, green, and purple. Purple corn, also called

purple maize, is a native crop of the Andean region in South America cultivated

in Peru, Ecuador, Bolivia, and Argentina. It has been used for 1000’s of years by

the indigenous people of the region for a multitude of purposes.

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

kingdom. This vibrant purple hue being indicative of the kind of antioxidants it

contains — anthocyanins. It has been reported for its substantial amounts of

phenolic compounds especially anthocyanins, among other phytochemicals,

which give the corn its vibrant colour. Purple corn is valued for its natural colorant

for foods and beverages thus today’s markets acknowledges the health benefits

of this particular type of corn and have made it a sought-after ingredient in the

functional foods and supplements. Aside from producing a natural food and

beverage color, purple corn boast multitude of purposes. One of which is the use

of its flour as partial substitute to any flour for cooking and baking to give a burst

of antioxidant.

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 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.

Purple corn flour is made by drying and then milling the purple corn

kernels. It is used in making tortillas, breads, crackers, cakes, biscuits and

muffins with amazing color and added nutritional value.

In the Philippines, pastries and delicacies are mostly made from wheat

flour or rice flour. The emergence of scientific studies on the benefits of purple

corn have shifted the focus of bakers and cooks alike to discover the possibility

of introducing this magnificent plant to our palates in different forms. However,

production of purple corn is still lower compared to yellow and white corn and

thus, affects the conception of innovative products from purple corn. The purple

corn seeds can be sourced from Allied Botanical Corporation (ABC) and only a

handful of corn growers from San Pablo City in Laguna have successfully

cultivated the variety in commercial quantities. 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 in the

Philippines. It is in this premise that the processing and acceptability of pastry

products like cookies, biscocho and tart out of purple corn flour urge this study to

comply.

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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 pastry product cookies, biscocho and tart made out of purple corn

flour.

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 CONCEPTUAL SCHEME OF THE STUDY

INPUT

Materials of the study

 Ingredients
 Tools/Equipment

PROCESS

 Preparation of Materials, Tools and Equipment

 Processing of Purple Corn

OUTPUT

Developed Pastry products (cookies, biscocho and tart)

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 Fig. 1. The Research Paradigm of the Study
Statement of the Problem

The general purpose of the study is to determine the processing and

acceptability of purple corn flour into pastry products (cookies, biscocho, tart).

Specifically, this study aims to answer the following questions:

1. What are the sensory qualities of Biscocho, cookies and tart 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. Is there a significant difference in the sensory qualities among the

products?

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

of

a. Nutrient content;

b. Microbial load of the products; and

c. Return of investment.

4. What is the storage life of the different products?

5. Which treatment is the most acceptable as the basis of

commercialization?

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Hypothesis of the Study

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

treatments of dehydrated dragon fruit 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. This study can provide information on the many

uses of purple corn, specifically to:

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

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 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 pastry products like

biscocho, cookies and tart using purple corn flour using (3) experimental

treatments of purple corn per pastry 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.

Biscocho refers to various types of twice-baked breads, which the researcher

will try to experiment using the purple corn flour

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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.

Cookies refers to the type of pastry that is usually dry and crunchy which the

researcher will try to experiment using the purple corn flour.

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.

Pastry refers to the dough of flour, water and shortening, (solid fats,

including butter or lard) that may be savory or sweetened that will

be studied by the researcher

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

experimental pastry 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.

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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.

Tart refers to a short-crust pastry with filling that may be sweet or

savoury which the researcher will try to experiment using the purple

corn flour.

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.

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 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

 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. One of the most popular uses for purple corn is in ‘chicha morada’ –

made by boiling the kernels with fruits and spices – a drink thought to date back

to before the creation on Incan Empire. 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

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anthocyanins- the phytonutrients responsible for its deep purple color (The

Journal of Nutritional science and Vitaminology, 2007).

Here in the Philippines, the purple corn seeds can now be sourced from

Allied Botanical Corporation (ABC). 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

Purple corn is more than tasty and eye-catching. Scientists at the

University of Illinois at Urbana-Champaign have discovered that purple corn may

help reduce the risk of major health diseases.

According to Rudy Dean, regional sales manager of Allied Botanical

Corporation (ABC) for Regions 4A and 5, anthocyanin is said to improve the

functions of the heart, eyes, and nervous system. He says that anthocyanin can

lower bad cholesterol levels, and that this could help preventing heart diseases

and hypertension (Yap, 2017).

The researchers found some with elevated levels of a naturally occurring

chemical that may fight obesity, inflammation, diabetes, cardiovascular disease,

and certain types of cancer. The health benefits are largely tied to the 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

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number of significant health benefits in humans. Study conducted at the Tokai

Gakuen University in Japan 2011, have shown that eating anthocyanin-rich foods

may reduce the risk of disease.

In one finding, the scientists tested purple corn’s phenolic compounds

against insulin resistance. They found that insulin resistance decreased by 29-64

percent

It is also 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 (Juvik 2019).

Anti-Inflammatory Property

In a study conducted at The Tokai Gakuen University in Japan, it was

confirmed that there was an anti-inflammatory response to a particular

anthocyanin found in purple corn. Further, it claimed that the plant pigment may

suppress the inflammatory response in diseases marked with inflammation. Anti‐

inflammatory refers to the property of reducing or inhibiting inflammation. It has

been revealed that purple corn pigments can debilitate high‐glucose‐induced

mesangial inflammation, expansion, and hyperplasia by disturbing the

inflammatory action of interleukin‐8 (IL‐8) (Li et.al,. 2012a). When the renal

mesangial cells of db/db mice were exposed to high‐glucose to induce diabetes,

the production of IL‐8, a chemokine that is linked to inflammatory processes in

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glomeruli, was markedly elevated (Li et.al, 2012a). In contrast, cells that received

purple corn anthocyanin‐rich extract treatments showed mitigation of IL‐8

secretion in a dose‐dependent manner.

Another study has also demonstrated that purple corn pigments

antagonized diabetic kidney problems through control of the IL‐8‐Tyk2‐STAT‐

signaling pathway (Kang, 2012).

Lowers Blood Pressure

According to the American Heart Association, untreated high blood

pressure can lead to kidney damage, heart disease, memory loss, vision loss

and stroke. The Journal of Nutritional Science and Vitaminology 2009, reported

that the anthocyanins in purple corn lowered blood pressure and heart rate in

hypertensive rats. 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 weeks, a

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

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

spontaneously hypertensive rats with purple corn color rich in anthocyanins for

15 weeks 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.

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 Kidney Health

Scientist from Hallym University in Korea found that antioxidant properties

in purple corn extract were able to prevent hardening of the blood vessels in the

kidneys – a process called ‘glomerulosclerosis’ – which often associated with

diabetes. This can cause kidney failure if left unchecked (Westhead, 2019)

Eye Health

Two most important antioxidants found in purple corn are lutein and

zeaxathinin. These compounds are used almost exclusively by the eyes and high

levels of these antioxidants have been associated with decreased chances of

developing serious eye diseases such as cataracts and macular degeneration

( Li, 2017).

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

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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

(Won, 2017).

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).

Pastry

Pastry is a dough of flour, water and shortening, (solid fats, including

butter or lard) that may be savory or sweetened. It is differentiated from bread by

having a higher fat content, which contributes to a flaky or crumbly texture (Suas,

2009).

The pastry making tradition can be traced back to the shortcrust era of flaky

doughs that were in use throughout Mediterranean. Pastry making has also a

strong tradition in many parts of Asia. Chinese have these mooncakes and cha

siu bao as regular savory menu item. Koreans prepare traditional pastry such as

tteok, hangwa, and yasik to make unique desserts. Japanese also have a

specialized pastry known as mochi and manju. In the Philippines, there are

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numerous pastry products that will surely entertain your palates. Puto, hopia,

ensaymada, biscocho, pies, cookies, empanada, and tart are to name a few.

Biscocho

Biscocho, also spelled biskotso, refers to various types of Filipino twice-

baked breads, usually coated with butter and sugar or garlic in some cases.

Biscocho is strongly associated with the versions from the province of Iloilo,

although it actually exists nationwide in various forms (Shobee, 2016).

Variants of Biscocho

There are several types of biscochos from various parts of the Philippines.

All of them are usually referred to as “biscocho” colloquially. A common

characteristic of biscocho is that tthey are typically stale bread that are baked a

second time. They include: Biscocho de can̂ a, native And well-known variant

western Visayas, Biscocho de Manila, originally from manila as the name

suggest, Biscocho de rosca, from the towns of Barugao and Carigara of the

Island of Leyte, Biscocho de sebo, made from \Malolos, Bulacan, Biscocho

Principe originated from Iloilo, Garlic Biscocho a variant topped with butter and

garlic, Kinihad, a thinly sliced bread originating from the Ilonggo regions of

Western Visayas, and Pasuquin Biscocho, named after the town Pasuquin in

Ilocos Norte (Maglalang,2019) .

Cookies

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 Filipino cookies can be traced back to the Spanish period, almost at the same

time we learned how to bake. That’s why they generally resemble Spanish

delicacies. But through the years, we’ve developed and refined our own versions,

using local ingredients and methods, and making them to fit our own tastes.

Here’s our guide to Philippine cookies. Here are some example of Philippine

cookies.

1. Araro (or uraro) are starchy, dry cookies made out of arrowroot flour

through a labor-intensive process. It’s commonly found in the Southern

Luzon region (De Luna, 2016);

2. Apas are another Southern Tagalog specialty, particularly in Lucena.

They’re thin, oblong, wafer-like biscuits topped with sugar (Utdohan,

2016).

3. Broas are traditionally made using only three ingredients: eggs, flour, and

sugar. It’s our local version of ladyfingers (Utdohan, 2016).

4. Jacobinas are thick, crunchy, cubed biscuits, comparable to egg cracklets

(aka galletas de patatas) (Noceda, 2019). 

5. Lengua de gato are long, milky biscuits that resemble cats’ tongues

(hence, the name) (Quirino, 2019). 

6. Otap (also spelled as utap) are flaky, oval-shaped cookies believed to

have originated from Cebu (Corez, 2019)

7. Paborita falls in the same league as jacobina in texture, and

plain galletas in taste. These bite-sized, disc-shaped biscuits are popular

in the Southern Tagalog area (King, 2016).

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 8. Pacencia are drop cookies made using beaten egg whites, giving it a

resemblance to meringue (King, 2016).

9. Puto seko (also spelled puto seco) refers to white, thick-cut, spherical

cookies. They’re crunchy to the bite, but dissolve into a dry, powdery,

chalky texture when eaten (Paguio, 2019).

10. Rosquillos are sweet, egg-y circular cookies with flower-like edges and a

hole in the center (Polistico, 2017).

Tart

A tart is a baked dish consisting of a filling over a pastry base with an

open top not covered with pastry. The pastry is usually shortcrust pastry; the

filling may be sweet or savoury, though modern tarts are usually fruit-based,

sometimes with custard (Corley, 2011).

Tarts are thought to have either come from a tradition of layering food, or

to be a product of Medieval pie making. Enriched dough (i.e. short crust) is

thought to have been first commonly used in 1550, approximately 200 years after

pies. In this period, they were viewed as high-cuisine, popular with nobility, in

contrast to the view of a commoners pie. While originally savoury, with meat

fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit

and custard. Early medieval tarts generally had meat fillings, but later ones were

often based on fruit and custard (Corley, 2011).

Sensory Evaluation

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 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

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 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).

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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.

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

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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

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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.

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).

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

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

B12 (Sheperd, 2017).

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 (Maule,

2000).

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 (Felson, 2010).

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).

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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)

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).

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 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 of Pastry Products (Biscocho,

Cookies, and Tart) using Purple Corn Flour, locale of the study, respondents of

the study, the research instrument and data gathering procedure, statistical

analysis and preparation procedures.

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 Materials and Equipment

The utensils and equipment to be used in making pastry products using

purple corn flour:

Materials and Equipment Ingredients

Bowls Purple corn
Measuring Cup Set and Spoons
Ladle
Serving Tray
Chopping Board
Knife
Wash Basin
Strainer
Ruler
Food dehydrator
oven
Plastic wrap
Cookie sheet
2-inch round fluted cutter

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 Biscocho are as follows:

Treatments Cups of flour

T1 1 cup purple corn flour 2 cups all-purpose flour
+ 1 cup milk + ¼ cup
granulated sugar + 1tsp
salt + 3 tbsp butter + 1
½ instant dry yeast + 1

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 egg

T2 2 cup purple corn flour 2 cups all-purpose flour

+ 1 cup milk + ¼ cup
granulated sugar + 1tsp
salt + 3 tbsp butter + 1
½ instant dry yeast + 1
egg

T3 3 cup purple corn flour 2 cups all-purpose flour

+ 1 cup milk + ¼ cup
granulated sugar + 1tsp
salt + 3 tbsp butter + 1
½ instant dry yeast + 1
egg

The treatments for Cookies are as follows:

Treatments Cups of flour

T1 1. 22 cup purple corn 2.44 cups cornstarch +
flour 1 cup butter + 1 cup
white sugar + 3 eggs +
1 tsp cream of tartar +
1 tsp baking powder
T2 2. 44 cup purple corn 1.22 cups cornstarch +
flour 1 cup butter + 1 cup
white sugar + 3 eggs +
1 tsp cream of tartar +
1 tsp baking powder
T3 3. 66 cup purple corn 1 cup butter + 1 cup
flour white sugar + 3 eggs +
1 tsp cream of tartar +
1 tsp baking powder

The treatments for Tart are as follows:

Treatments
T1 1/3 cup purple corn 2/3 cup all purpose
flour flour + 1 cup self-rising
flour + 10 tbsp butter +

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 1 egg, beaten + 2 tbsp
cold water + 1 pinch
salt + 2 cups fresh
pineapples + 1 ½ cups
white sugar + 1 egg ,
beaten (egg wash)
T2 2/3 cup purple corn 1/3 cup all purpose
flour flour + 1 cup self-rising
flour + 10 tbsp butter +
1 egg, beaten + 2 tbsp
cold water + 1 pinch
salt + 2 cups fresh
pineapples + 1 ½ cups
white sugar + 1 egg ,
beaten (egg wash)
T3 1 cup purple corn flour 1 cup self-rising flour +
10 tbsp butter + 1 egg,
beaten + 2 tbsp cold
water + 1 pinch salt + 2
cups fresh pineapples +
1 ½ cups white sugar +
1 egg , beaten (egg
wash)

Preparation of Utensils

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 All Materials are washed and
arranged in the tray

Selecting of mature purple corn

Harvesting of mature purple corn

Fig. 3 Flow Process of Preparation of Utensils

All materials/utensils used in this study will be washed and arranged in a

tray carefully ready for use. The mature purple corn will be selected and

harvested from a corn farm to ensure best quality.

Preparation of Purple Corn Flour

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 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.

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Preparation of Biscocho using Purple Corn Flour

Prepare ingredients according to treatment. In a bowl, combine milk,

sugar, salt, and butter. Stir until sugar and salt are dissolved. Warm in
microwave until luke-warm. Remove from microwave and add the egg and
beat several times until well blended.

In a big bowl, mix together flour and yeast. Pour in the liquid mixture
over the flour and mix until a dough forms.  Knead the dough on a clean
surface dusted with flour until it becomes smooth and elastic, about 7-10
minutes.

Form the dough into a ball and place the dough in a greased
bowl and cover with a kitchen towel or plastic wrap and place it
in a warm area and let it rise until it doubled in size. Depending
on how warm it is, could take 30 minutes to an hour or longer.

Punch down the dough and divide into 4 equal parts using a knife or
dough slicer. Roll each into a log about 6-inch long. Arrange the pieces
on a baking sheet and cover with a clean kitchen towel. Leave them to
rise for another 10-15 minutes. While waiting, preheat oven 370° F
/185°C.

Bake for 15 minutes or until the sides are a slightly brown.

Remove from the oven and let cool down. Cut each piece into 4
equal parts, lengthwise. Place them in a bread box or simply
cover with a dry kitchen towel. Leave them at room temperature
for a day or two (or longer) to dry out and harden.

Arrange the pieces on a baking sheet lined with

parchment paper. Brush a thin layer of softened
butter or margarine on each piece on the cut sides.
Next, brush them liberally with condensed milk.
Bake for 20-30 minutes or until the edges are slightly
golden and condensed milk has become glossy but
no. longer tacky. Bread should also dry out and
become crunchy.

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Preparation of Cookies using Purple Corn Flour

Prepare ingredients according to treatment. Preheat the oven to 375

degrees F (190 degrees C).

Grease cookie sheets.

In a medium bowl, cream together the butter and

sugar until smooth.

Beat in the eggs, one at a time. Stir in the purple corn flour,
cornstarch, cream of tartar and baking powder until well blende

Roll the dough into 1 inch balls and place them 1 inch
apart onto the prepared cookie sheets. Bake for 10 to 12
minutes in the preheated oven, or until light brown.

Remove to wire racks to cool.

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Preparation of Tart using Purple Corn Flour

Prepare ingredients according to treatment. In a large bowl, combine

all-purpose, self-rising flour and salt. Cut in butter until mixture
resembles coarse crumbs. Make a well in the center of the mixture.
Pour in 1 beaten egg and water. Bind the ingredients together gently.
Do not knead too much. Shape dough into a ball, wrap in plastic and
refrigerate for 4 hours or overnight.

Shape dough into a ball, wrap in plastic and refrigerate for

4 hours or overnight. In a saucepan over medium heat,
combine pineapple and sugar. Bring to a boil. Reduce heat
and simmer, stirring frequently, for 30 minutes, or until
mixture thickens. Remove from heat and allow to cool.

Preheat the oven to 400 degrees F (200 degrees C).On a

lightly floured surface, roll the dough out to 1/4 inch in
thickness. Cut 24 rounds, using a 2 inch round fluted cutter.
Place on cookie sheet. Put a spoonful of pineapple jam in the
center of each piece

. Decorate with criss-cross strips of pastry over jam,

extending slightly onto pastry shell. Cut 24 more 2 inch
rounds, then, using a smaller cutter, cut out the
centers, creating a ring shape. Moisten the edges of
each pastry, and place the rings on top of each pastry
shell.

Brush the top of the pastry with beaten egg. Bake

for 20 to 25 minutes in the preheated oven. Allow to cool
on baking sheet for 5 minutes before removing to a wire
rack to cool completely.

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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 Pastry

products, biscocho, cookies and tart out of purple corn flour.

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 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 Pastry products

Biscocho, cookies, tart 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

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 Secure approval

Preparing and Baking

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 baking of the pastry products biscocho, cookies,

and tart, 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.

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 The biscocho, cookies, and tart 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 Pastry products biscocho, cookies, and tart 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

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 After the evaluation of the pastry products biscocho, cookies, and tart

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 biscocho, cookies, and tart 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.

39 | P a g e
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