Development of an acceptable adobo mix powder - Jalmasco, Ma. Cecilia D.; Guantes, Arnel C. (1991.)
Thesis (BSFT)--University of the Philippines Diliman.An acceptable formulation of adobo mix powder was developed through a series of trials involving commonly used spices, condiments and other flavoring ingredients. A reference adobo mix powder was first determined by subjecting adobo samples cooked with available market brands of the product to sensory evaluation. The most preferred sample was designated as the reference sample. Then, formulations through a trial and error method was carried out until the most acceptable formulation was obtained. The optimum usage level of the powder was determined by cooking pork meat in increasing mix-to-meat ratios, then subjecting the cooked experimental samples to a series of sensory evaluation trials. The experimental adobo samples were described according to specified characteristics, and, at the same time, were compared to the reference sample. The product also underwent physico-chemical tests (namely, water activity and pH measurements) as well as microbiological examination using standard plate, and yeast and mold counts. Finally, costing of each usage level was done to determine the competitiveness of the new formulation of adobo mic powder with other brands. The newly developed (experimental) adobo mix powder was found to have an optimum usage level of 50 grams per kilogram of pork meat. Samples cooked with this proportion was described as having a nearly brown color, an almost ideal to almost slightly strong adobo flavor, a nearly ideal garlic flavor, and a similarly describe sourness. The experimental sample was nearly given a rating of "like moderately" by the panelists. Its color was perceived as almost similar to slightly better than R. Its adobo flavor was described as slightly better than to much better than R. In terms of garlic flavor, it was judged as having no difference to slightly better than R. Furthermore, its sourness was rated as almost slightly better than R, and its over-all evaluation was nearly slightly better than R. The powder was found to be of low water activity (0.42 - 0.46) and high acidity (pH 3.2 - 3.3). Very little microbial growth was observed (199 SPC/g). Lastly, the cost of producing this optimum usage level, which amounted to 3.43, was computed based solely on the price of the amount of each ingredient utilized.
Keywords: Adobo mix powder; Condiments