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FERMENTED
F00D s
Philippine
Fermented Foods
Principles and Techn ology
Dedicated to my husband,
vii
Tab I e 0 f Co n te n t s
List ofFigures
XVI
List ofTables
XVlll
Preface
XXl
Types of Fermentation
II
Introduction
II
I2
I4
I8
22
23
24
3I
33
34
37
39
40
4I
4I
viii
Enzyme Production
42
Metabolites Production
45
Flavor Production
45
46
47
48
49
52
55
Biological Hazards
55
61
62
65
66
68
HACCP Principles
69
72
73
73
75
76
77
Table of Contents
ix
97
97
Historical Background
Traditional Processes of Tapuy Manufacture
98
Ioo
106
108
108
III
II4
Improvement of Bubod
II4
I I6
I2I
I24
I24
Historical Background
I24
I2 5
1 29
I 30
1 3I
T he Basi Industry
I3 5
147
I49
Chapter VIII. Palm Wine (Tuba) and Distilled Palm Wine (Lambanog) I 5 I
Description of the Products
1 5I
Historical Backgroud
I5 3
I5 3
I 59
I6I
I64
I66
Manufacture of Lambanog
168
T he Lambanog Industry
I70
I73
I7 5
I7 5
Historical Background
I76
I77
I 8o
I90
207
2 I2
2 I4
2 I7
2 I9
22 I
22I
222
222
22 3
226
228
2 30
2 30
Method of Preparation
23I
232
23 2
233
2 33
Method of Preparation
2 34
Table of Contents
xi
2 36
Introduction
2 36
2 37
2 38
2 39
243
248
2 so
2 52
2 54
Introduction
2 54
255
255
2 56
Preparation of Balao-Balao
2 57
2 57
2 58
262
262
264
266
267
267
269
2 70
2 70
Preparation of Tinabal
27I
2 72
2 74
xii
277
2 77
2 77
278
2 79
280
282
Introduction
2 82
2 83
2 83
Preparation of Longanisa
284
2 86
2 89
2 91
291
293
294
C. Preparation of Agos-os
Microbial and Chemical Aspects of Agos-os Fermentation
296
296
296
301
Introduction
301
303
303
304
305
309
3r2
314
Table of Contents
xiii
p6
p6
p6
316
318
318
323
324
324
Historical Background
Types of Traditional Fermented Vinegar
32 5
326
328
329
330
Manufacture of Vinegar
332
333
33 5
336
33 7
341
341
342
343
T he Nata Organism
Mechanism of Cellulose Synthesis
344
348
352
35 5
35 6
xiv
364
365
371
372
376
391
392
394
394
396
398
401
Table of Contents
xv
424
429
43 5
440
440
442
443
444
445
44 7
45 1
45 3
454
References
Index
46 5
5 11
xvi
l i s t o f F i gur e s
I
Newly prepared bubodlbinokbok using Benguet (A) and Ifugao (B) methods I
Roasting or cooking of milled rice grains for the preparation of tapuy I 104
Cooling of cooked rice and addition of bubod in tray made of rattan I 104
102
132
Pouring of newly extracted sugarcane juice into the iron kettle I 140
I3
Boiling of sugarcane juice provided with bamboo basket with open ends
to prevent overflow I 141
2I
22
Receptacle, locally termed kawit, used as container for sap collection I 157
list of Figures
23
26
27
38
39
(1 0,000 X) I 360
xvii
xviii
Li s t o f T ab l e s
I
IO
II
I2
I3
I4
I5
Amino acid (mgl 100 g) and vitamin contents of freshly gathered coconut sap
and tuba I 1 6 1
Microbiological and chemical changes in fresh tuba and tuba with added
tanbark I 1 62
I7
I8
I9
List of Tables
xix
22
Conversion table for specific gravity, gravity, sugar present, and potential
alcohol percentage by volume I 1 83
23
24
25
26
27
28
29
30
3I
Composition of raw carabao and cow milks and kesong puti per 1 00 g edible
portion I 23 8
32
33
Average cheese yield of different types of milk using the three methods of
soft cheese manufacture I 245
34
35
36
37
38
Average amino acid composition (gl 1 6 g N) and chemical score (%) of four
day balao-balao I 26 1
39
Chemical composition (per 100 g edible portion) of the different fish used in
the preparation of burong isda I 263
xx
40
4r
42
43
44
45
46
47
Composition of coconut milk (CM), nonfat dry milk (NFDM), cow milk, and
carabao milk per 1 00 g edible portion I 304
48
Chemical analysis and yield of white soft cheese made from various
combination of coconut milk and skim milk I 307
49
50
Average values of coconut milk and coconut skim milk per nut and their
chemical composition I 3 1 3
5I
Chemical composition of vinegars from coconut sap, nipa sap, and pineapple
juice per 1 00 g edible portion I 327
52
53
54
55
56
Amino acid content (mgl 1 00 mL) at various stages ofpatis made from dilis
(Stolephorus sp.) and mixed fish species I 416
57
58
59
6o