Formulation of extruded chips from corn (Zea mays L.) cob /
Santos, Syra D.
Formulation of extruded chips from corn (Zea mays L.) cob / by Syra D. Santos. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 68 pages : illustrations ; 28 cm.
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
SANTOS, SYRA DIAZ. Formulation of Extruded Chips from Corn (Zea mays L.) Cob Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February 2023.Adviser Janiko Marco R. Luneta.
A study was conducted to produce and formulate the extruded chips from corncob by increasing the amount of cob in every treatment. Specifically, it aimed to characterize produced chips according to their physico-properties, Microbial analysis, and sensory properties as well as to determine the consumer and level acceptability also, the production cost of extruded chips from corn cob. The study was done to utilize corncob. The study adopted the process of Rababah, 2011 with some modifications.
Together with the process of corncob powder was acquired from Lee in 2018.
100% CP (TO) the control, 25% of CP + 75 % CCP (Tl), 50 % CP + 50 % CCP (T2) and lastly, 100% CCP (T3). All treatments of extruded chips from corncob met the standards of Physico-chemical analyses. Based on sensory evaluation, flavor, and texture, showed no significance while color, aroma, and overall acceptability showed significant differences. The best treatment was 50 % of CP + 50 % of CCP (T2) source with a moisture content of 4.240b % and has the value of water activity 0. 37 ab, the weight of the chips is approximately 4 grams, the length and width range 2.933 mm also, thickness 1.667 ab and it meets the standard of chips. The yeast and molds ranged between less than 100 cfu/g and total plate count ranges from 98 - 135 cfu/g. Moreover, the evaluation by the consumer panelist showed no significance.
Food processing
Food product development
Corn-based--Chips
664.75 / Sa5 2023
Formulation of extruded chips from corn (Zea mays L.) cob / by Syra D. Santos. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 68 pages : illustrations ; 28 cm.
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
SANTOS, SYRA DIAZ. Formulation of Extruded Chips from Corn (Zea mays L.) Cob Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February 2023.Adviser Janiko Marco R. Luneta.
A study was conducted to produce and formulate the extruded chips from corncob by increasing the amount of cob in every treatment. Specifically, it aimed to characterize produced chips according to their physico-properties, Microbial analysis, and sensory properties as well as to determine the consumer and level acceptability also, the production cost of extruded chips from corn cob. The study was done to utilize corncob. The study adopted the process of Rababah, 2011 with some modifications.
Together with the process of corncob powder was acquired from Lee in 2018.
100% CP (TO) the control, 25% of CP + 75 % CCP (Tl), 50 % CP + 50 % CCP (T2) and lastly, 100% CCP (T3). All treatments of extruded chips from corncob met the standards of Physico-chemical analyses. Based on sensory evaluation, flavor, and texture, showed no significance while color, aroma, and overall acceptability showed significant differences. The best treatment was 50 % of CP + 50 % of CCP (T2) source with a moisture content of 4.240b % and has the value of water activity 0. 37 ab, the weight of the chips is approximately 4 grams, the length and width range 2.933 mm also, thickness 1.667 ab and it meets the standard of chips. The yeast and molds ranged between less than 100 cfu/g and total plate count ranges from 98 - 135 cfu/g. Moreover, the evaluation by the consumer panelist showed no significance.
Food processing
Food product development
Corn-based--Chips
664.75 / Sa5 2023