Effects of flour substitution on the production of eggplant (Solanum melongena) chips /
Pandita, Fahad B.
Effects of flour substitution on the production of eggplant (Solanum melongena) chips / by Fahad B. Pandita. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 54 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.
FAHAD B. PANDITA. Effects of Flour Substitution on the Production of
Eggplant (Solanum melongena) Chips. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. September 2022. Adviser: Janiko Marco R. Luneta.
This study was conducted to determine the effects of flour substitution on the production of eggplant chips. Specifically, the study aims to develop a standard procedure for eggplant chips, characterize produced eggplant chips in terms of physicochemical, microbial, and sensory properties, determine consumer acceptability, and lastly design packaging and determine the production cost
The formulation and processing technology of eggplant chips is from the study of De Rivera (ND) and Riaz, M.N. (2016) with some modifications. Eggplant chips were produced in four treatments; Treatment O produced using all-purposeflour and served as control, Treatment 1 used wheat flour, Treatment 2 used rice flour, and Treatment 3 used coconut flour.
Based on the results, the physicochemical and microbial properties of eggplant chips fall within the standard. In terms of sensory properties, the produce eggplant chips in all treatments appeared to have no significant differences in the quality attributes such as aroma, off-flavor, and overall flavor. However, it appears to be significantly different in the quality attributes such as color, mouthfeel, and overall acceptability of eggplant chips. In terms of consumer acceptability, the produced eggplant chips from control and treatment 1 (best treatment) appeared to have a significant difference from each other and were generally rated as moderately acceptable.
The substitution of flour on eggplant chips doesn't affect the production cost. The unit cost of produced eggplant chips from all treatment are close to each other and ranges from Php 42.00 — Php 44.00 per 50 grams.
Ingredient substitution--Flour
Healthier alternatives
Eggplant--Chips
664.812 / P19 2023
Effects of flour substitution on the production of eggplant (Solanum melongena) chips / by Fahad B. Pandita. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 54 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.
FAHAD B. PANDITA. Effects of Flour Substitution on the Production of
Eggplant (Solanum melongena) Chips. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. September 2022. Adviser: Janiko Marco R. Luneta.
This study was conducted to determine the effects of flour substitution on the production of eggplant chips. Specifically, the study aims to develop a standard procedure for eggplant chips, characterize produced eggplant chips in terms of physicochemical, microbial, and sensory properties, determine consumer acceptability, and lastly design packaging and determine the production cost
The formulation and processing technology of eggplant chips is from the study of De Rivera (ND) and Riaz, M.N. (2016) with some modifications. Eggplant chips were produced in four treatments; Treatment O produced using all-purposeflour and served as control, Treatment 1 used wheat flour, Treatment 2 used rice flour, and Treatment 3 used coconut flour.
Based on the results, the physicochemical and microbial properties of eggplant chips fall within the standard. In terms of sensory properties, the produce eggplant chips in all treatments appeared to have no significant differences in the quality attributes such as aroma, off-flavor, and overall flavor. However, it appears to be significantly different in the quality attributes such as color, mouthfeel, and overall acceptability of eggplant chips. In terms of consumer acceptability, the produced eggplant chips from control and treatment 1 (best treatment) appeared to have a significant difference from each other and were generally rated as moderately acceptable.
The substitution of flour on eggplant chips doesn't affect the production cost. The unit cost of produced eggplant chips from all treatment are close to each other and ranges from Php 42.00 — Php 44.00 per 50 grams.
Ingredient substitution--Flour
Healthier alternatives
Eggplant--Chips
664.812 / P19 2023