OPTIMIZATION OF FORMULATION FOR BREAKFAST CEREAL SNACK

USING ADLAI (Coix lacryma jobi L.)1, PINEAPPLE (Ananas comosus L.) AND
CARROTS (Daucus carrota S.)

JAYME PAOLO DUGAY LACISTE

INTRODUCTION

Adlai or Jobs tears is one of the most common crops in Southeast Asia. Adlai is
historically being utilized as food by peasants. The grain was discovered in the 17 th
century by naturalist Georg Eberhard Rumphius which stated that in his day Job's tears
were planted in Java and Celebes on the margins of rice fields. Aldai is closely related to
rice and corn or maize (Zea mays). Both species both belong to the grass tribe Tripsacea.
The grain is known to have higher protein content than most cereals in which adlai can
be utilized to be a good substitute against staples such as corn, rice, wheat and barley.
One of the major concerns of adlai in the Philippines is the underutilization of the
produce. In the Philippines, the grain is largely consumed as an alternative to rice in
Zamboanga del sur. The Department of Agriculture is pushing for the increased
consumption and trade of adlai as an alternative food staple to lessen pressure on rice
production. The Department of Agriculture has announced a central task for the
propagation of the grain.
1 A Food and Science Technology Thesis manuscript submitted in partial fulfillment of the requirements
for graduation with a degree of Bachelor of Science in Food Technology, Food Science Cluster, College of
Agriculture, University of the Philippines Los Baos, prepared under the supervision of Dr. Lerjun M.
Peaflor.

In relation to this, the study is aimed to help at least satisfy the requirement to
encourage the increased consumption of the cereal in various product forms.
Among the most nutritive foods is a breakfast cereal snack. A breakfast cereal
snack is an important food especially with the rising demand for a convenient and healthy
food. Lifestyle changes in modern times have changed the trends in foods. In connection
with adlai, most corn and rice based cereal have less of the nutritive value. However,
most Breakfast cereal snacks are fortified to include micronutrients such as minerals and
fiber.
One of the ingredients of the experiment is powdered carrots. Carrots is rich in
fiber and is a good source of minerals and vitamins.
Pineapple is also a major fruit produce particularly in Southeast Asia. Among the
largest product from pineapple is pineapple juice. The production of pineapple juice
produces a lot of solid waste by canned industries every year. A good amount of
cellulose, hemicelluloses and other carbohydrates found in the by-products of pineapple
juice processing are lost (Abdullah, 2008).
By combining these three products, there should be a room for improvement and
innovation as these products were never mixed previously into a single snack. Also, the
resulting product should be nutritious similar to the food programs developed by the
Department Of Health in the early 90s. The main purpose of this study is to develop a
formulation of a breakfast cereal snack that is nutritious, cheap and enjoyable to the
younger generation and supplement the nutrients and fiber content of commercial
breakfast cereals snacks.

OBJECTIVES
The general objective of the study is to provide a formulation for breakfast cereal
snacks and explore the potential of adlai, pineapple and carrots. Specifically, this study
aims to:
1. Determine the operating parameters that can be controlled and modelled for
formulating a breakfast cereal snack;
2. Determine the optimum combinations of the operating parameters for
formulation of breakfast cereal snack;
3. Establish appropriate formulation for breakfast snack using powdered carrots,
powdered pineapple and adlai powder;
4. To determine the physico-chemical properties of the breakfast cereal snack
and;
5. To evaluate the acceptability of the formulated breakfast cereal snack.

SCOPE AND LIMITATIONS OF THE STUDY

The study is only limited to adlai powder extruded with pineapple powder and
carrots powder using a piston-type extruder.
All preparations, processing and experiments were conducted at the Institute of
Food Science and Technology, University of the Philippines Los Baos. Adlai flour was
sieved in the Pilot Plant of the facility. Cooking and preparation was done at the L 1 room
and Pilot Plant of the facility. Physico-chemical testing was done at the Food Engineering
Laboratory. Proximate Analysis was done in the Student Labortory and Instrument Room.
The sensory evaluation was done in the University of the Philippines Los Baos campus.
The study was conducted from January 2015 to July 2015.