Development of Dilis Bagoong Powder: An Intermediate Food Product

Abstract

The traditionally produced fermented Stolephorus commersonii or dilis bagoong from Cagayan coastal towns was processed using High Impact Technology Solutions (HITS) Equipment, the Spray Dryer and other auxiliary equipment available at CSU-DOST02 Food Innovation Center. The general objective of this study was to utilize dilis from Cagayan Valley for the development of products through the Center. Dilis bagoong and maltodextrin followed certain specifications. The rate of drying, quality of spray dried products, level of carrier, temperature, and pressure were tested for process optimization. Temperature range of 80 to 85⁰C, carrier percentage of 15-25%, and pressure range of 400-700 psi were used in the process. The raw materials outsourcing was conducted on various municipalities. Drying parameters were varied to determine the highest recovery percentage. Maltodextrin was used as carrier. The targeted Total Soluble Solids was 25 °Brix. Treatments used dilution to increase water to bagoong ratio. Dissimilarity of yield was observed as the pressure and the desired TSS were varied. The study showed that powdered dilis bagoong can be obtained highest at spray drying condition with a pressure of 600 psi, temperature of 80-85 °C and drying rate of 6L per hour.