Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

This study was conducted to substitute sago flour in ready-mix gelatin dessert and utilize malunggay leaf powder as an added ingredient. Sago, aside from its health benefits, is known for its numerous uses including as a thickener. Malunggay is recognized as a useful and health-promoting plant. Both are utilized to increase their economic value in the production of healthy food. the most preferred % saguo substitution was 10% ovr the 20% and 30%. The 0.10%and 0.20% were equally preferred over 0.30% for the malunngay leaf powder addiiton. The 0.20% malunggay leaf powder adiition was chosen for a higher nutritional value. The final product consist of 10% sago substitution and 0.20% malunggay leaf powder. Results in quality scoring show that the final product is neither firm nor soft, neither dark nor pale in color and has a slightly pronounced malunngay flavor. Furthermore, the gelatin dessert is moderately liked by the consumers based on the 9-point Hedonic scale test. Using the Moisture Accelaration Method, it was determined that the shelf life of the gelatin powder packed in polyethylene bags at 31'C at 81% Relative Humidity is 42 1/2 months. At these conditions, the equilibrium moisture content of the product is 10.83%. The product has an initial moisture content of 1.80% and a critical moisture content of 2.31%. The moisture content of 2.31%. The Moisture Sorption Isotherm was superimposed to the Food Stablity Map showing susceptability to mold growth at awater activity of 0.75 and above. The cost of the product in 50 g pack was estimsted to be PhP20.00. The cost of the ready-mix gelatin dessert is in the range of the prices of existing gelatin products, thus, it is competitive in the market.