NUTRI-CURLS PRODUCTION USING THREE DIFFERENT RATIOS OF POWDERED FISH AND MUNG BEAN

FELOMENA E. APILAN

A RESEARCH PROPOSAL SUBMITTED TO THE FACULTY AND STAFF OF
ZAMBOANGA STATE COLLEGE OF MARINE SCIENCES AND TECHNOLOGY, FORT PILAR, ZAMBOANGA CITY

IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE OF

MASTER OF SCIENCE IN FISHERIES
(Major in Fish Processing Technology)

November 2009

CHAPTER I
INTRODUCTION

This study is concerned on the making of nutri-curls using three different ratios of fish powder and mung bean powder. To achieve high growth or development, there is a need to conduct research about food products. It is important to have constant and standard procedure coming up with new and creative ways to satisfy customers. There is a need of careful study on the process until desired results of the finished products will be attained. Today, junk foods are very common as food snacks by great mass of customers without the realization of getting nothing advantageous from the said snack. Since nutritious food is necessary for our health such as growth and strength, this study is envisioned to manufacture food products with enough aggregates of nutritional considerations. Proper and essential nutritive contents such as right amount of calories, protein, minerals, vitamins, fats and oils. Nutri-curls unlike other curls will be a cheaper food product enrich with natural flavors without artificial additives and preservatives. Thus, this study aims to produce acceptable and viable food products towards the common masses composing of natural flavors and achieving such effective income generating research for further effective of the school and the community.

STATEMENT OF THE PROBLEM

This research seeks to answer the following questions:

1. What is the most acceptable ratio and proportion of powdered fish and mung bean? 2. Are all finished products acceptable to the consumers? 3. What are the nutrient contents of the acceptable finished products? 4. What is the shelf life of the acceptable finished products?

OBJECTIVES OF THE STUDY

This research study aims to: 1. determine the most acceptable formulation through Sensory Evaluation, Physico-Chemical Analysis, Total Plate Count (TPC), Yeast and Molds Count (YMC) and Water Activity (Aw). 2. determine the nutritive value of the finished product. 3. determine the shelf life of the finished products.

Figure 1. Conceptual Framework of the Study

SIGNIFICANCE OF THE STUDY The production of nutri-curls will provide necessary income generating for people interested to have their own business. Aside from knowing the most preferred ratio of the raw materials such as “dilis” and mung bean, the research will also contribute to the public preference which eventually be accepted as source of livelihood for the needy families. Unprivileged students will also have the chance to earn and learn on the production of nutri-curls.

Moreover, nutri-curls could be used as cheap substitute to luxurious junk foods since it is enriched with various nutrients without the presence of other additives and preservatives. Lastly, it is envisioned that this product will augment economic status of the province particularly the City of Dipolog and the country as a whole.

SCOPE AND LIMITATION OF THE STUDY

The study focuses on the nutri-curls production using three different ratios of powdered “dilis” and mung bean as a raw material. Acceptability of the product will be tested and analyzed using 25 panel of tasters through sensory evaluation.

The study will be conducted at the Dipolog School of Fisheries, Olingan Dipolog city within the duration of two months from December to January 2010.

DEFINITION OF TERMS

1. “Dilis” powder – pulverized dried anchovies (Long-Jawed Anchovy/Stolephorus commersinii Lacepede). 2. Mung bean Powder – pulverized mung bean (green variety) 3. Cheese Powder – made by spray drying cheese slurry, using much the same process as when making powdered milk only it is sprayed into a huge box. It is 100% cheddar cheese with emulsifier. 4. Extruder – is a device used to extrude the corn meal mixture in a extrusion chamber creating a shearing effect when pressured is increased and the result is that the cornmeal dough expands and puffs up as it moves to the die. Desired size and shape of the puffed up cornmeal is attained after the extrusion process. 5. Extrusion process – The cornmeal mixture is loaded into the top of the extruding machine. The batch becomes rather gelatinous as it is exposed to heat, moisture, and pressure. The mixture is then propelled through the extruder using an auger or tapered screw. This screw forces the mixture against the inside of the extrusion chamber, creating a shearing effect when pressure is increased. Steam jacket line the extrusion chamber to assist in cooking the meal mixture. When cornmeal reaches the die it should be hot, elastic, and viscous. The moisture is liquid under high pressure but changes to steam as it reaches lower pressure on the other side of the extrusion process. The result is that the cornmeal dough expands and puffs up as it moves through the extrusion dies. The shape of the die is a critical aspect of its product because it gives the product its distinctive shape. As the dough is pushed through the dies, it looks like puffy snakes. These extruded snakes called collettes are cut to the desired length by a rotating knife. 6. Seasoner/Mixer – a flavor reel use to mix or season the extruded corn puffs with cheese and other flavors. 7. Grinder – a device use for pulverizing the raw materials such as the anchovy (“dilis”) and mung bean. 8. Oven – a compartment warmed by a heat source and are used for baking, roasting, or drying. 9. Digital Weighing Scale - electronic device used to measure the mass of an object or of a quantity of some substance, using its weight to do so. 10. Yellow corn grits – Ground corn desired for extruder design. Corn grits # 10 is preferable for the nutri-curls production. 11. Nutrients - any substance that provides nourishment for the body. 12. Cellophane sealer – is a device used to seal any cellophane container to maintain crunchiness of the product. 13. Nutri-curls – is a crusty and crunchy product made from corn grits, powdered mung bean and powdered anchovy/dilis intended for snack items and “pulutan”. 14. Sensory Attributes – 15. Total Plate Count (TPC)– 16. Yeast and Molds Count (YMC) – 17. Water Activity (Aw) -

CHAPTER II REVIEW OF RELATED LITERATURE

Classification and History of Cheese curls

Cheese curls are crispy cheese snacks formed from cornmeal, water, oil, and flavored seasonings and coatings and are categorized as extruded snack (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006). Kuntz (1996) as reported in http://www.foodproductdesign.com/archieve/1996/1296/1296CS.html, 2006 snacks such as tortilla and corn chips, and extruded snacks, fall into a category that can be called “fabricated chips”. Cheese curls were discovered accidentally by the “Flakall Company” – flaked feeds manufacturers in 1930’s, when the worker moistened the flaking machine that ran continuously, goes hotter the cornmeal became vary in shape and seems to be a puppy ribbons as it falls down from the machine and the ribbon were brought home by a worker named Edward Wilson took the ribbons home added oil and flavor and it suddenly came as the first cheese curls and until 1950, the company was producing “Korn Kurls” in mass production by the Adams Corporation (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006).

However, cheese curls came lately as food snack in comparison with potato chips which was discovered and credited to George Crum, at a certain hotel in New York in 1853 (Kuntz, 1996). On the contrary, a report stated in http://cources.cuscm.edu/bus4440m/IAA_egs/potato%20chips/potato%20chips.html (2006) even the extruded snacks came so late than other salted snacks it has remained flat relative to other salty snacks in terms of sales.

Cheese curls were classified as salty food snacks by the United States Market (http;//www.packagedfacts.com/product/display.asp?ProductID=143469, 2006). These food snacks were also called as corn curls or cheese puff which is cooked through extrusion process (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006). Kuntz (1996) stated that direct extrusion process were considered as one of the easiest and least expensive methods of creating a snack. Extrusion process were done using the extruder device - cornmeal mixture is loaded into the top of the extruding machine then batch becomes rather gelatinous as it is exposed to heat, moisture, and pressure, the mixture is then propelled through the extruder using an auger or tapered screw, the screw forces the mixture against the inside of the extrusion chamber, creating a shearing effect when pressure is increased, steam jacket line is placed into the extrusion chamber to assist in cooking the meal mixture and when cornmeal reaches the die it should be hot, elastic, and viscous; the moisture is liquid under high pressure but changes to steam as it reaches lower pressure on the other side of the extrusion process; result is that the cornmeal dough expands and puffs up as it moves through the extrusion dies; the shape of the die is a critical aspect of its product because it gives the product its distinctive shape and as the dough is pushed through the dies, it looks like puffy snakes and the extruded snakes called collettes are cut to the desired length by a rotating knife. (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006).

Common Facilities used in Manufacturing Cheese curls

The most important device used in manufacturing corn puffs/curls is the “Extruder” – are versatile systems which combine the process of mixing, shearing, kneading, and cooking into one operation (Agemura et. al, ______). Guzman et.al (_____) states that during extrusion cooking, the food starchy components gelatinize; its proteins denature; growth inhibitors are inactivated, fat-splitting enzymes are destroyed, and the processed material becomes pasteurized, resulting in a product with a very good shelf life.

Before the packaging of the extruded materials the puffs/curls can be seasoned using a flavor reel (Seasoner) by mixing oils, flavors, spices, and colors (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006).

During the packaging of the finished products a cellophane sealer were used to seal the curls/puffs in a packaging materials (plastic/foil) to completely keep the product unexposed to gases which may contribute to longer shelf life of the finish products (PTTC, DTI 1994). The use of plastic containers ensure a ready means of protection and containment for food snacks (http;//www.wipo.int/cgi-pct/guest/getbykeys5?KEY= 04/00923.031231&ELEMENT_SET=DECL, 2006)

Raw Materials and Flavorings for Extruded Snacks Usually corn curls were derived from three basic raw materials such as cornmeal, water and oil but seasonings were also added to taste the finish products (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006). Generally corn grits or corn meal is the most important raw materials in corn curls making and according to the to the report by Pleasant (2006) presented in http://www.motherearthnews .com/printable/2004_April_May/Uncommon_Corn.html (2006) that corn improves nutrition and promote great taste. There are about six general varieties of corn (Maize) using the characteristics of the kernel and these are the flint corn, dent corn, flour corn, sweet corn, pod corn and Indian corn (Microsoft Encarta, 2006). However, among the six general categories, dent corn which constitute were almost all hybrids corns such as yellow and white corn were used for corn curls making (http://web.aces.uiuc.edu/value/factsheets /corn/fact-foodcorn.htm, 2006). Dent corns where used for corn puffs due to its unique characteristics which make it the choice for animal feeds and ground into a flour, grits and masa (http://www.motherearthnews.com/printable/2004_April_May/Uncommon_ Corn.html, 2006).

Oil is also one of the essential medium for making corn curls and puffs but due to high rate of obesity prone, extruded snacks were slowly catching on to the low and no fat trend (http://cources.cuscm.edu/bus4440m/IAA_egs/potato%20chips/potato%20chips .html, 2006).On the other hand, reduction and or low fat content for a certain food products may change flavor perception and functionality which contributes to the low appetite of the consumers towards the snack products (Kuntz, 1997). Furthermore, a substitute for fat and oils which is considered a zero-calorie fat substitute can be used for fry products, the Olestra (Kuntz, 1996). Olestra is made from vegetable oils, such as soy beans and cottonseed oil, and table sugar (sucrose through a special combination (http://www.american.edu/projects/mandala/TED/olestra.htm). In addition, olestra is made by converting fats and oils to fatty acid methyl esters that are reacted with sucrose via interesterifiation to form sucrose polyester and due to the several fatty acids of the sucrose polyester the body’s enzyme cannot break down the olestra molecule causing to zero calorie acquisition (Kuntz, 1996). On the other hand, even olestra has many pros to the health of the human body, it also has several cons such as gastrointestinal disturbances when taken in large amount of chips and extruded food snacks (http://www.american.edu/projects/mandala/TED/olestra.htm). However, process of fat reduction which is called as rebalancing is another option to have a success in acquiring fewer calories from the fabricated food snacks (Kuntz, 1997).

Cheese products have been the most popular coatings for food snacks and according to the report stated in http://cources.cuscm.edu/bus4440m/IAA_egs/ potato%20chips/potato%20chips.html (2006) that extruded snacks forms the largest segment of cheese usage consisting of about 96% of the total extruded snacks. It is not so amusing because cheese is acceptable to almost all consumers since cheeses are nutritious and delightful made from cows milk other mammals (http/:www.cheese.com/, 2006 and Microsoft Encarta 2006). Cheese powder is the one that is used in curls coating and it is made by mixing the curls after extrusion process (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006). Seasonings and other flavor enhancers also play important role in the taste of all the fabricated products such as salt (sodium chloride), MSG (Monosodium glutamate), hydrolyzed yeast and yeast extracts, and nucleotides provides a unami (savory) taste however other enhancers when taken in excessive amounts may have adverse reaction to the body such as sodium when taken in undesired amount increases blood pressure , high salt intake is prone to high risk of coronary disease and glutamate intakes have been implicated in a number of adverse reactions (Kuntz, 1996 and Panggat, 1994). Kuntz (1996) also added that salt content in salty snacks must be averaged between 1.5 to 2 percent but level varies with product type, the flavor, regional preferences and other factors. In addition, products of today seem to be so competitive not only to the taste but also with added attractions among food manufacturers using different combinations of native flavors such as ethnic classics, culinary trends, condiments and cobranding (Kuntz,1997). Among the recent snack-food introductions include hot flavors - salsa and chili; barbeque flavors and ethnic favorites - vinegar, pizza and black bean but combination of these flavors and added condiments become popular (Kuntz, 1997).

Furthermore, the proposed product using our native ingredients such as the nutritious anchovies and green mung bean is the main focus of the study with the most appropriate ratio of the said ingredients which will be acceptable for the masses of the region.
CHAPTER III

MATERIALS AND METHOD

A. Ingredients Needed
Fish Powder : Mung bean Powder Ratio 1:1 Ratio 1:2 Ratio 2:1
1. Corn grits #10 (1.25kg) Corn #10 (1.25kg) Corn #10 (1.25kg)
2. Cheese Powder (200g) Cheese Powder (200g) Cheese Powder (200g)
3. Vegetable Lard (166.7g) Vegetable Lard (166.7g) Vegetable Lard (166.7g)
4. Vegetable Oil (38 mL) Vegetable Oil (38 mL) Vegetable Oil (38 mL)
5. Powdered Dilis (6.5 g) Powdered Dilis (6.5 g) Powdered Dilis (13g)
6. Powdered Mung Bean (6.5 g) Powdered Mung Bean (13 g) Powdered Mung Bean (6.5g)
7. Iodized salt (1 g) Iodized salt (1 g) Iodized salt (1 g)

B. Materials/Tools/Equipment 1. Grinder 8. Aluminum tray 2. Extruder 9. Basin 3. Mixer/Seasoner (Optional) 10. Tub 4. Oven 11. Sets of measuring cups and spoons 5. Cellophane Sealer 12. Strainer 6. Digital Weighing Scale 13. Knife 7. Heavy Duty Stove 14. Rubber scrapper 15. Scissors /Shears 19. Kettle 16. Spoon/Ladle 20. Drying Trays 17. Mixing Bowl 21. Tongs 18. Chopping Board 22. Pail
C. Procedure 1. Preparation of the raw materials a). Mung Bean (Green) – Sort out the seeds. Select only the good/quality seeds - Wash the seeds thoroughly in clean water. - Stew the seeds until tender. - Drain off the liquid. Pour in an aluminum pan ready for drying. - Dry the tenderized seeds under the heat of the sun until totally dried. Let it cool. - Grind dried mung bean finely. - Strain the ground seeds repeatedly until it turns into a powdered form.

b). Dried Anchovies (dilis) – Sort the fish according to size and species - Wash the fish with potable water. - Weigh the fish using the digital weighing scale. - Soak the fish in brine solution with a proportion of 1:8 (1 part of salt:8 parts of water) - Dry the fish under the heat of the sun until done. - Cut heads and tails and remove the entrails using shears/scissors. - Roast/bake anchovies until crisp or until golden brown. - Grind roasted/baked anchovies finely. - Strain the ground anchovies repeatedly to separate the coarse particles and discard. Use only the fine particles. 2. Weighing – weigh the different ingredients according to its measurements. 3. Mixing – mix the three ingredients (corn grits, oil and iodized salt) 4. Preparing of the ingredients – Prepare the mixture consisting of cheese powder, powdered mung bean and powdered anchovy. 5. Grinding – Grind mixture in the extruder - Place a container underneath the curls. 6. Application of Lard – Apply immediately the lard evenly into the curls while it is still hot, then add the mixture (cheese powder, powdered mung bean and powdered anchovies) into the curls and mix thoroughly until done. 7. Place/put evenly the curls into the aluminum pan/utility tray. 8. Place the above products in an oven from 5-15 minutes or until it will become crunchy or crusty at 210◦ F temperature. 9. When time is up, remove the finished products from the oven. 10. Packing – Packing should be done after cooling. Pack the finished product in 25g aluminum foil container (6” x 7” x 1/16”) 11. Sealing – After cooling, the products must be sealed to maintain it crunchiness. 12. Store the products in a cool dry place at room temperature. 13. Test the products after the three formulations for acceptability using: a) Sensory evaluation for acceptability which ever acceptable, prepare and pack for storage.

D. Testing the Stored Products

During storage, sensory evaluation for Aw (Water Activity) and YMC (Yeast and Molds Count) will be conducted. Test evaluation will also be done every five days following figure 2 and 3.

[pic] Figure 2. Water activity versus No. of days

[pic] Figure 3. No. of days versus YMC
FLOW CHART IN NUTRI-CURLS PRODUCTION

[pic]
[pic]

Note: All analysis will be conducted every 5 days for a period of two months or until product become unacceptable.

ACCEPTABILITY

Sensory test will be used for the evaluation of the finished products adapted in Panggat (1994). There are three major categories used in sensory testing but in this study, the researcher chooses to follow the preference/acceptance test which is effective based on the measure of preferences invoking personal feeling or liking towards the product to be evaluated.

Finished products will then be tested for the most preferred ratio of powdered mung bean and “dilis” used by panel of tasters. There will be 20 panels of tasters which constitute of ten students (secondary and post-secondary students) and ten employees/professional individuals. The panel of tasters will evaluate the different samples as to the different sensory attributes such as flavor (saltiness/taste), aroma (odor), appearance (color, size and shape), texture (crunchiness/crustiness) and general acceptability.

A combined interview-questionnaire approach will be used as tool for the testing of the finished products. This tool provides a written questionnaire to be filled-out by the tasters and the data will be used indirectly for the most preferred samples. The respondents or the tasters will then be asked to rank the finished products according to their preference from highest preference to the least. Hedonic scaling will then be used for the ranking of their preference.

The raw data for general acceptability will be computed using Analysis of Variance (ANOVA) and DMRT and then draw an inference about the result of the research.

SAMPLE QUESTIONNAIRE

Name of respondent/taster (Optional): ____________________________Age: ______
Address: ____________________________________________________ Sex: ______
Occupation: ____________________________________________________________
Educational level: ________________________________________________________

Instructions: You are presented three samples of nutria-curls – Product A (1:1), product B (1:2) and product C (2:1). Check your own evaluation that best describes your opinion about the product.

General Acceptability
Legend:
9 – like extremely 4 – dislike slightly 8 – like very much 3 – dislike moderately 7 – like moderately 2 – dislike very much 6 – like slightly 1 – dislike extremely 5 – like nor dislike

SENSORY ATTRIBUTES

|ATTRIBUTES |CODE |
| |305 |206 |403 |
|1. COLOR | | | |
| red orange | | | |
| orange | | | |
| yellow orange | | | |
| yellow | | | |
| light yellow | | | |
| | | | |
| | | | |
| | | | |
| | | | |
|2. ODOR (Fishy) | | | |
| extremely fishy | | | |
| very much fishy | | | |
| moderately fishy | | | |
| slightly fishy | | | |
| not detectable | | | |
|3. TEXTURE (Crunchy} | | | |
| Very crunchy | | | |
| Moderately crunchy | | | |
| pliable | | | |
| | | | |
|4. FLAVOR (fishy) | | | |
| extremely fishy | | | |
| very much fishy | | | |
| Moderately fishy | | | |
| Not detectable | | | |
|5. GENERAL ACCEPTABILTY | | | |
| Like extremely | | | |
| Like very much | | | |
| Like moderately | | | |
| Like slightly | | | |
| Like nor dislike | | | |
| Dislike slightly | | | |
| Dislike moderately | | | |
| Dislike very much | | | |
| Dislike extremely | | | |

Comments: __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________.
Thank you, FELOMENA E. APILAN Researcher

PHYSICO-CHEMICAL ANALYSIS

After the production of nutri-curls, the finished products physico-chemical composition will be analyzed. Parameters will be analyzed such as percentage protein (Kjeldahl method), percentage Fiber (Wendee/Fibertec method), percentage salt as NaCl (Titrimetric/Volhard method), percentage fat (Soxhlet Extraction method) and percentage ash (Gravimetric method). Percentage carbohydrate and energy, Kcal will also be analyzed by difference method and Atwater factor (4-9-4) method respectively.Other additional nutrients if present will also be analyzed. Water Activity (Aw).

The mentioned analysis will be conducted in the laboratory of the Department of Science and Technology (DOST) laboratory.

LITERATURE CITED

Agemura, C.K., Kauten, R.J., Mccarthy, K.L. _____. Analysis of the flow field in a single screw extruder using magnetic resonance imaging. _____________________ pp.218-220

Guzman, B.G., Lee T.C. Chichester, C.O. _____. Lipid binding during extrusion cooking. ______________________________ pp. 427436.

Kuntz, L.A. (1996). Creating healthful salty snacks (http;//www.foodproduct design.com/archive/1996/1296CS.html, 2006)

Kuntz, L. A. (1997). Flavoring systems for savory snacks (http;//www.foodproduct design.com/archive/1997/0597AP.html)

Panggat, E.B. 1994. Sensory testing for optimizing a new product prototype. New Fishery Product Development pp. 61-69.

Panggat, E.B. 1994. Refinement of prototypes by consumer testing. New Fishery Product Development pp. 70-73.

Panggat, E.B. 1994. Ingredient screening and product stabilization. New Fishery Product Development pp. 53-56.

Internet Sources

Agri-food processing projects (http://www.ee.unb.ca./jtaylor/Agri.html, 2006)

Anchovy (http://library.thinkquest.org/22403/data/species/anchovy.html, 2006)

Bean, mung – Phaseolus aureous Roxb. (http://edis.ifas.ufl.edu/MV022, 2006)

Cheddar cheese powder (http;//www.foodproductdesign.com/archive/1998/0898de.html, 2006)

Cheese. (http://www.cheese.com, 2006)

Cheese curl (http://www.madehow.com/Volume-5/Cheese-Curl.html, 2006)

December 2005 market quality survey of tortilla chips in the Southwest, USA (http://journals.aol.com/losnacks/LINEofSNACKS, 2006)

Food package background of the invention (http;//www.wipo.int/cgi-pct/guest/get bykeys5?KEY=04/00923.031231&ELEMENT_SET=DECL, 2006)

Meiji cheese curls (http://store.yahoo.comherrsnackgifts/cheesecurls.html, 2006)

National food industries. (http://www.nfidubai.com/nfidxb/aboutus.htm, 2006)

Oriental vegetable seeds – evergreen seed. (http://www.store.yahoo.com/evergreen seeds/mungbean.html, 2006)

Potato chips, corn chips, and similar snacks. (http://courses.csusm.edu/bus444om? IAA_egs/Potato%20Chips/Potato%20Chips.html, 2006)

Shearer’s foods, incorporation (http://referenceforbusiness.com/history/Sh-St/Shearers-s- Foods-Inc.html, 2006)

Ted case studies. Olestra, health and trade (http://www.american.edu/projects /mandala/TED/olestra.htm, 2006)

The U.S market for salted snacks. (http://packagedfacts.com/product/display.asp?Product ID=143469, 2006)

Uncommon corn – Grow corn colorful whole-grain corn for improved nutrition and great taste (http://www.motherearthnews.com/printable/2004_April_May/ Uncommon_Corn, 2006)

White and yellow food corn – updated for 2003. (http://webaces.uiuc.edu/value/ factsheets/corn/fact-foodcorn.htm, 2006)

Other references

Anchovy. (Microsoft ® Encarta ® Premium Suite 2005. © 1993-2004 Microsoft)

Cheese. (Microsoft ® Encarta ® Premium Suite 2005. © 1993-2004 Microsoft)

Maize (Microsoft ® Encarta ® Premium Suite 2005. © 1993-2004 Microsoft)

Food packaging and labeling. Philippine Trade Training Center – Department of Trade and Industry 1994.

-----------------------
ACCEPTABLE NUTRI-CURLS

A. Appearance B. Color C. Texture -General Acceptability

D. Texture - General Appearance

RATIO OF POWDERED “DILIS” AND MUNG BEAN (Ratio 2:1)

RATIO OF POWDERED “DILIS” AND MUNG BEAN (Ratio 1:2)

RATIO OF POWDERED “DILIS” AND MUNG BEAN (Ratio 1:1)

STORING OF ACCEPTED PRODUCTS

STRAINING

GRINDING

ROASTINGG

DRYING

REMOVING/CUTTING OF HEAD, TAIL & ENTRAILS

DRYING

SOAKING

WEIGHING

WASHING

SORTING

APPLICATION OF THE MIXTURE

APPLICATION OF LARD

MIXING

WEIGHING

STRAINING

GRINDING

-3TVjkmš¤þ , 4 5 > @ A H K V ` a j y „ ˆ ‰ Š ‹ ˜ ™ › ¤ ¥ ³ Ê Ï -S
U
r s w
…
¡
¢
Û š ?
Æ
Ñ
;
F
²
³ úõúñúéäúßúÚúÚßÚúÕúÐúËÆúËÚúäÕäÁäÚ¹´¯«§«£«Ÿ«Ÿ«Ÿ«Ÿ«›—›§›“›Ž hùS5?h2JÆh½,qhD7òhö,ýhæ;hü&Ôh¸U) h¸U)5? h¢k45?h¸U)h¸U)5? hÜw’5? hÁ ?5? hŠz‘5? hÚ`5? h?\5? h