00000ctm a22000003i 4500 UP-99796217610318718 Buklod 20120515112437.0 a r |||| u| ta 120515s2012 xx d r |||| u| (iLib)UPD-00184904031 DCHE rda eng LG 993.5 2012 F66 L67 Loria, Krizelle Anne A. author Standardization of method for Ilocos white garlic (Allium sativum L.) paste production Krizelle Anne A. Loria ; Lowela Lou M. Cervas, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2012. 133 leaves col. ill., + 1 CD ROM (4 3/4 in.) 24 cm. Thesis Classification: F Thesis (B.S. in Food Technology)--University of the Philippines Diliman 2 April 2012. Includes bibliographical references and appendices. A study was conducted to make a standard method of garlic paste production and to produce and acceptable garlic paste using the Ilocos White garlic variety. The methods include sanitation, boiling, peeling and mashing, water activity reduction, acidification and pasteurization. The parameters evaluated were the physico-chemical (pH, Aw, %TA, %TSS, and color), microbiological (YMC and aerobe and acid formers) and sensorial (consumer acceptability and preference) properties of the garlic paste. There were three garlic paste formulations with varying amount of iodized salt added that were considered. Results show that the garlic paste with 19 grams salt per 100 grams garlic pulp was the most acceptable and preferred. The cut-out tests of the garlic paste incubated at 3-5°C, 25°C and 37°C showed that it was stable. The garlic paste had a final pH of 4.17-4.18, water activity of 0.814-0.820, %TA of 0.97-1.03, and TSS of 38.33-41.17% soluble solid. The color of the garlic paste was light yellowish-brown with Hunter L*, a*, n* values of 68.38-70.66, 2.84-5.16, 32.25-34.50, respectively. For the microbiological test, the garlic pastes incubated at three different temperatures had <10 x 10e3 cfu/g YMC. The aerobic and acid former count is highest at 37°C with <2.5 x 10e4 cfu/g but was still within the standard value. The garlic paste stored at 25°C room temperature was the most acceptable and preferred. Garlic. Garlic Preservation Philippines. Cervas, Lowela Lou M. adviser. Fi UPIANA UPD DCHE LG 993.5 2012 F66 L67 Thesis