00000ctm a22000003a 4500 UP-99796217611796171 Buklod 20151001140715.0 a r |||| u| ta 151001s1985 xx d r |||| u| (iLib)UPD-00249809340 dche eng LG 993.5 1985 F66 P47 Peralta, Emelie Gay R. Cabinet-dehydrated beef powder for a soup mix Emelie Gay R. Peralta ; Sonia Y. de Leon, adviser. Quezon City College of Home Economics c1985. viii, 53 pages Thesis (B.S. Food Technology)--University of the Philippines Diliman. This research study aimed to prove the technical feasibility of cabinet drying as a method of producing Salmonella-free powdered beef. Additionally, proteolytic enzyme (papain) were used in order to determine whether or not they would increase the yield of the product. The experiment resulted in an average yield of 22.1% without using the enzyme. Use of proteolytic enzyms decreased the average yield to 17.9%. To determine the quality of the product, microbiological, objective and sensory tests were conducted. It was found that the product was free from Salmonella and coliform microorganisms. The average total plate count was 337/g and Staphylococcus aureus count was 37/g. The proximate analysis of the samples gave an average composition of 2.13% final moisture content, 10.73% crude fat and 2.59% total ash. All these test results were within the acceptable range of specifications set by a commercial firm. The color of the finished product ranged from brown to dark brown, and a slight beef odor and flavor. In a 9-pint Hedonic scale, it was rated 8 (like moderately) by sensory panelists. Beef. Dried beef. De Leon, Sonia Y. FI UPD DCHE LG 993.5 1985 F66 P47 Thesis