Published January 20, 2025 by Campus Information Office
Prof. Dr. Shella B. Cacatian and Asst. Prof. Robert Julius V. Barcena, faculty members of the College of Teacher Education at Cagayan State University – Sanchez Mira, have introduced a groundbreaking innovation in food technology through their study published in the Indian Journal of Science and Technology, which explores the formulation and quality evaluation of spray-dried Bignay vinegar powder, offering a transformative solution for sustainable vinegar production and year-round consumption.
The study, published in the 2024 issue of the journal (Volume 17, Issue 48), utilized spray-drying technology to transform liquid Bignay vinegar into a convenient powdered form. By adding maltodextrin as a carrier agent, the researchers developed a product with an extended shelf life, enabling consumers to enjoy the distinct flavor of Bignay vinegar year-round.
The research focused on evaluating the percent recovery and physico-chemical properties of the powdered vinegar, employing three distinct formulations replicated three times.
The spray-dried Bignay vinegar powder is a convenient and versatile alternative to liquid vinegar, offering extended shelf life, portability, and year-round availability, while providing a sustainable way to savor the distinctive tang of Bignay fruit, making it ideal for food processing and culinary applications.
For further details, refer to the article in the Indian Journal of Science and Technology (DOI: [10.17485/IJST/v17i48.3604](https://doi.org/10.17485/IJST/v17i48.3604)) or contact the corresponding author, Prof. Dr. Shella B. Cacatian, at allehsbc2013@gmail.com.