• Corpus ID: 138432486

PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITIES OF UBE POWDER

@inproceedings{Valdez2013PHYSICOCHEMICALAM,
  title={PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITIES OF UBE POWDER},
  author={A. G. Valdez and Don Mariano},
  year={2013}
}

• A. G. Valdez, Don Mariano
• Published 2013
• Materials Science

The physico-chemical and microbiological characteristics of ube powder from kinampay and ubing-ube varieties were studied after processing and during storage at ordinary condition or at room temperature using polyethylene as the primary package. The ube powder had a water activity value range of 0.208 – 0.277. The rehydration ratio and volume increase ratio significantly decreased on storage from 5.5 – 4.0 and 3.75 – 3.54 respectively. The purple color of the ube powder became lighter and the ube aroma is still perceptible after one year of storage of the packed ube powder. The proximate composition (crude protein, crude fat, crude ash, and moisture) did not vary significantly after one year of storage. The ube powder from the two ube varieties had low microbial load (yeast and molds count and aerobic or total plate count) until the end of storage study due to proper processing methods, appropriate packaging, and storage conditions employed. The ube powder has a shelf life of one year using polyethylene and corrugated paper as the primary and secondary package respectively, stored at ordinary condition/room temperature.