TY  - THES
T1  - History profiling and characterization of Isabela province's pansi cabagan miki
A1  - Galingana,  Cara Lois T.
A2  - Gonzales, Benjamin A.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217612562832
AB  - The history and quality profile of Pansit Cabagan miki and its production were documented in this study. Isabela Province's Pansi Cabagan is a noodle dish; with its miki (uncooked noodles) made from wheat flour mixed with water and lye. From interviews, three popular miki manufactures were identified. Manufacturing processes were documented and compared. Representative finished products from each manufacturer were tested for physicochemical, proximate, and microbial quality. The historical background of miki was collected from interviews. Locals claim that miki was first produced by a Chinese trader who introduced the traditional formulation of miki, along with the method of manual kneading with a wooden pole attached to the wall. Pansi Cabagan miki exhibited unique properties such as having a square-shaped cross-section and thickness of 1.85 to 2.30mm. L, a, and b color values were found to have high correlation to alkalinity (r = 0.99, r = 0.93, and r = 0.90, p < 0.05, respectively), protein (r = 0.98; p > 0.05), and ash content (r = 0.90, p > 0.05). pH values of miki (8.90 to 9.63) were comparable to Asian alkaline noodles. Water activity values were high (0.65 to 0.72), and exceeded the expected range for dried noodles. Pansi Cabagan mikis moisture content (13.29 to 15.09%) was in between the ranges of dried and semi-dried noodles Fat content varied from 1.32 to 1.53%. Protein content ranged from 12.47 to 12.80%, which was typical for yellow alkaline noodles. Obtained ash content (1.08 to 2.29%) was higher than that of other Asian noodles. xiii Pansi Cabagan miki exceeded the acceptable microbial level for uncooked noodles for aerobic plate count (4.70 to 5.16 log cfug-1), but had yeast and mold counts (3.45 to 3.77 log cfug-1) that were within the standard range. Recommendations include producing a sensory profile for standardization and optimization of miki, and widening microbial parameters for shelf-life studies
CN  - LG 993.5 2017 F66 G35
KW  - Noodles : Philippines : Isabela Province.
ER  -