Pangasinan’s local desserts level up with technologies from DOST supported food innovation center
The Pangasinan State University - Food Innovation Center (PSU-FIC) recently presented the two food innovation research and development projects to the Department of Science and Technology Regional Office I (DOST-I) that resulted in the improvement of the quality of local sweet delicacies from Pangasinan.
Meryl Bernardino, Project Assistant II, presented the terminal report on Candon Calamay & Ube Project and the status report on Smart Foods for the New Normal: Development of Functional Intermediate Ingredients, Ready-To-Eat Nutritious Food Packs and Ready-To-Drink Probiotic Drinks in Region 1.
Dr. Paulo V. Cenas, Vice President for Research, Extension & Innovation of PSU, Dr. Racquel Pambid, PSU-FIC Head, and other researchers involved like Dr. Veronica C. Austria and Dr. Wilma M. De Vera were also present during the discussion.
PSU-FIC employed processes that prolong the shelf life of calamay and ube to increase market potential and satisfy consumer demands. As a result, PSU-FIC produced calamay with longer shelf life from the usual five days to 23-29 days at room temperature and formulated native ube delicacies such as ube calamay and ube buyos with appropriate packaging. From these product improvements, the center expects to increase the potential income of local dessert processors in the area.
During the deliberation, the PSU-FIC team was able to show the successful food innovation of the Candon Calamay & Ube Project as the products passed the tests on safe consumption and gained more consumer acceptability. Now, the team recommends the deployment of the developed technology to the target beneficiaries such as the Candon Calamay Processors of Ilocos Sur and Agoo Ube Processors of La Union, thereby boosting the development of the local dessert industry. (Eulynne C. Eugenio, Science Research Specialist I, DOST-1)
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