DOST showcases vacuum-fried tahong, ready to eat arroz caldo in Sofitel exhibit
The Department of Science and Technology recently showcased several new products in Hotel Sofitel during its Technology Transfer Day, a networking opportunity for technology developers and its potential users.
Products developed by the DOST and the food products it developed were displayed at the “Future Flavors” section such as ready-to-eat arroz caldo, thermally processed instant laing, and nipa sugar among others.
The ready-to-eat arroz caldo was developed as relief food during disasters. It is ready to eat and has a shelf life of at least a year. Its packaging is lightweight and designed to be dropped at heights of 800 to 1,000 feet so it can be distributed in flooded areas or disaster zones that cannot be reached by land.
The exhibit also included the thermally processed instant laing in a can, nipa sugar which has a low glycemic index and can be used even in pastries and native delicacies.
The DOST also featured brown rice that had a longer shelf life. The brown rice retained its taste and was stabilized with a series of heat treatments. It also had a rice that was fortified with iron. The DOST used ordinary rice grains that it binded with iron.
The exhibit also included vacuum-fried tahong, okra, squash, jackfruit, pineapple, calamansi, bagoong and sea grapes and freeze dried pineapple, among others. (Eileen A. Mencias)