00000ctm a22000003a 4500 UP-99796217609133413 Buklod 20100208081846.0 a r |||| u| ta 100208s2009 xx d r |||| u| (iLib)UPD-00127699176 DCHE eng LG 993.5 2009 F66 G66 Gonzales, Benjamin A. Characterization and storage studies on a native layered rice cake (Sapin-sapin) prepared through retort heat treatment Benjamin A. Gonzaes. ; Ma. Leonora DL. Francisco, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2009. xiii, 103 p. ill. 1 CD ROM (4 3/4 in.) Thesis (B.S. Food Technology)--University of the Philippines Diliman. ABSTRACT Sapin-sapin (layered rice cake) is a colorful traditional Filipino rice cake that has a shelf life of less than one day. This study was conducted to determine the effects on quality and shelf life of retort-processed Sapin-sapin made from glutinous rice, milk, sugar, and water. Sapin-sapin in aseptic retort pouches was subjected to a retort process at 1210C, with a minimum F value of 4. The retorted pouches were stored at a room temperature of 290C + 1.0 for 6 weeks. Retorted Sapin-sapin was found to have a darker color and glossier surface compared to steamed counterparts. Results showed that the Sapin-sapin was microbially safe during the storage period. A sharp decrease in penetration and compression depth was, however, observed in the first two weeks of storage. These changes, attributed to the retrogradation of glutinous rice, correlated to an unacceptable mean hedonic scale rating for mouth feel (4.08+1.02). The addition of a 5-minute, in-bag boiling procedure prior to serving was found to reverse the condition of the two week old sample, producing no significant differences from that of the one week old sample. Snack foods Preservation. Food Preservation. Francisco, Ma. Leonora DL. FI UPD DCHE LG 993.5 2009 F66 G66 Thesis