Newly-formulated Karabun can last for 7-8 days Feb 2025 R4D Highlights Karabun By France Joseph Pascual As of 2024, the Philippines continues to grow its population to 115 million people, where 31.71 million are schoolchildren aged 5-17, meaning we would need more food to sustain everyone. Programs like the SchoolBased Feeding Program of the Department of Education (DepEd) aims to address undernutrition, and it requires a sustainable approach to food production that can extend the shelf-life of the food it serves, including the Karabun. As of 2024, the Philippines continues to grow its population to 115 million people, where 31.71 million are schoolchildren aged 5-17, meaning we would need more food to sustain everyone. Programs like the SchoolBased Feeding Program of the Department of Education (DepEd) aims to address undernutrition, and it requires a sustainable approach to food production that can extend the shelf-life of the food it serves, including the Karabun. Recently, researchers from the DAPhilippine Carabao Center (DA-PCC) have formulated a bread recipe that extends its shelf-life from 4-5 days to 7-8 days, which can enhance marketability, reduce economic losses due to spoilage, and support wider bread distribution. Four treatments in varying levels of vinegar, bread improver, and calcium propionate were used based on flour weight. Also, the study evaluated the bread samples on physicochemical characteristics, microbial quality, sensory evaluation, and shelf-life analysis, including water activity, moisture content, and sensory properties during storage. Tests on the sensory evaluation and physicochemical characteristics indicated a decreasing trend in terms of water activity, moisture content, and sensory attributes of samples during storage but showed no significant differences among treatments. On the other hand, results on microbial quality showed visible molds on Day 5 on the T1 (original Karabun) and T2, while T3 and T4 exhibited mold growth on Day 8 and 9, respectively. This apparent spoilage has something to do with the use of calcium propionate, a food additive commonly used to prevent rope bacteria and mold growth without disrupting the leavening process, which further prolongs the shelf-life of any baked goods. Aside from its microbial stability, Treatment 4 has the lowest microbial count in terms of aerobic plate, coliform, E. coli, yeast, and molds throughout the storage period compared to the original formulation. Computation on the formulation cost was also considered in the study with T4 showing the highest at PHP 8.83 per 80g. T1, meanwhile, had the lowest cost at PHP 8.75 bun since it did not contain bread improver and calcium propionate, followed by T2 at PHP 8.78. T4 demonstrated the most extended shelf-life of eight days, improving marketability and reducing spoilage. Though the suggested formulation is at a higher cost compared to the original recipe, profit is more at stake since longer shelf-life means reduced economic loss due to spoilage. Recommendations include developing additional variants of nutritional milk bread for broader market appeal. Karabun—a bread to go at any time, all the time. And now, for a longer time.
Terms and Conditions Welcome to DA-PCC Knowledge Portal (K-Portal)! Thank you for visiting k-portal.pcc.gov.ph website. Subscription to the K-Portal is free. We don’t charge you to use or access this platform. Your privacy and security are very important to us. Please read the information below for your guidance. Data Policy To provide you with the services of our K-Portal, we must process information about you. We do not collect your personal information unless you choose to provide them. Rest assured that we do not share or sell your personal information but we do collect technical information about your visit to our website. When you visit k-portal.pcc.gov.ph website, our system automatically stores: Your personal information that you provided for subscription (email, password, name) Date and time of subscription Words or information you searched for The publications/ categories you viewed on our website The items you clicked on our website Your comments Items you downloaded from our website This process does not collect or track any of your personal information but makes our website more useful to visitors. Through such information, we learn about the number of visitors to our website, detect operational problems, and continuously improve the website’s overall functionality and security. Your comments will be visible to the public. Please make sure to not share information that you do not want made available to the public. We will not be responsible for how other visitors may use your information. Please be reminded that when you voluntarily submit information, it constitutes your voluntary consent to the use of the information you submit for the website’s improvement and maintenance. General Disclaimer and Copyright Notice All the contents uploaded to our website are considered public information, which can be used as reference and may be shared but we strictly request that our agency, DA-PCC, and our knowledge portal website including authors of knowledge products be cited as the source of any information, photos, and images copied from this site and that any photo credits or bylines be similarly credited to the photographer or author. The articles, publications pdf, AVPs, books, manuals and other materials owned by DA-PCC should be directly acquired from the knowledge portal and not through other sources that may change the information in some way or exclude material crucial to the understanding of that information. Disclaimer While we make every effort to provide accurate and complete information, some information may change between site updates. With a lot of articles and documents available and uploaded within short deadlines, we cannot guarantee that there will be no errors. We make no claims, promises or guarantees about the accuracy, completeness or adequacy of the contents of this website and expressly disclaim liability for errors and omissions in the contents of this website.
