Physico-chemical and sensory properties of muffin, cookies and loaf bread made from spent coffee powder / by Jasmine O. Rosas.Material type: TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xi, 49 pages : illustrations ; 28 cmContent type:
- 584.5 R71 2019
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
|Item type||Current library||Collection||Call number||Materials specified||Status||Notes||Date due||Barcode|
|Theses / Manuscripts||Ladislao N. Diwa Memorial Library Theses Section||Non-fiction||584.5 R71 2019 (Browse shelf(Opens below))||Room use only||T-8351||00079703|
Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
|No cover image available||No cover image available||No cover image available||No cover image available||No cover image available||No cover image available||No cover image available|
|584.5 L96 2016 Effects of added starter culture from fermented fruits in acetic fermentation of sugar palm (Arenga pinnata) sap /||584.5 P75 2016 Micro-scale production on herb-flavored sugar palm vinegar /||584.5 R14 2016 Utilization of sugar palm (Arenga pinnata) syrup in the production of biko /||584.5 R71 2019 Physico-chemical and sensory properties of muffin, cookies and loaf bread made from spent coffee powder /||584.5 V71 2016 Utilization of sugar palm vinegar and syrup in pickled papaya /||589.2 B29r 2019 Inventory and assessment of the macroscopic fungi under orders agaricales, dacrymycetales, geastrales, Eastern side slope of Mt. Manabu in Sto. Tomas, Batangas /||589.2 C17 2012 Isolation and identification of endophytic fungi associated with renga pinnata (Wumb) Merr. in different barangays of Indang, Cavite /|
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 Science and Technology
ROSAS, JASMINE O. Physio-chemical and Sensory Properties of Cookies,
Muffins, Loaf bread made from Spent Coffee Powder. Undergraduate Thesis. Bachelor
of Science in Food Technology. Cavite State University, Indang Cavite. June 2019.
Adviser. Mr. Janiko Marco Ramos Luneta.
A study was conducted to determine the physio-chemical and sensory properties of
cookies, muffins, loaf bread made from spent coffee powder. Specifically, the study aimed to
incorporate spent coffee powder in the production of pastry products; analyze the physio-
chemical properties of produced pastry product and determine the sensory properties and
consumers acceptability of the products.
An increasing trend in moisture content and ash content was observed as the amount
of spent coffee powder increases and falls within the standard for pastry products.
In terms of physical properties, addition of 15% spent coffee powder greatly affects the
diameter, thickness, weight and spread ratio of cookies. For muffins, diameter, thickness, and
weight increased with the addition of spent coffee powder. The density of the muffins, however,
was not affected by spent coffee powder. Also, incorporation of spent coffee powder to loaf
bread greatly affects its weight, volume, and specific volume.
With regards to sensory characteristics, addition of spent coffee powder up to 15% does
not impart any changes on the acceptability of cookies but it greatly improves its aroma. For
muffins and loaf bread, an increase in the amount of spent coffee powder causes a decrease
in acceptability, making 5% spent coffee powder to be the most accepted amount. In all the
pastry products, reduced sweetness was observed as spent coffee powder is added.
Generally, consumers rated all products to be moderately acceptable to highly
Submitted to the University Library 07/18/2019 T-8351