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Formulation of vegetable cookies made of sweet potato (Ipomea batatas) leaves / Gladys P. Rodriguez.

By:

Rodriguez, Gladys P [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiii, 53 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.22 R61 2019

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR).

Abstract: RODRIGUEZ, GLADYS PLAZA. Formulation of Vegetable Cookies Made of Sweet Potato (Ipomea batatas) Leaves. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. June 2019. Adviser. Mrs. Aitee Janelle E. Reterta, MSc. This study was conducted to formulate vegetable cookies made from sweet potato leaves. Cookies were prepared with five different levels of sweet potato leaves (0, 5, 10, 15, and 20%) and the physico-chemical properties, (moisture content, gluten test, and water activity), proximate composition (ash content, crude protein, crude fat, dietary fiber, calories, and carbohydrate), sensory properties (color, aroma, off-odor, texture, overall flavor, off -flavor (sweet potato leaves) general acceptability) and production cost were determined. The formulation and processing of cookies by Bhat and Ashan (2015) was adopted in this study with some modifications. Addition of sweet potato leaves increases the moisture content of cookies (10.4) and increases water activity (0.683). It has a gluten content of (93.3) with binding and still elastic dough. The resulting functions of Gluten are essential to determining the dough quality of the cookies . The incorporation of sweet potato leaves in cookies increased the green color of cookies. Sensory evaluation revealed that overall acceptability scores were not significantly different between control and sweet potato leaves incorporated cookies. The cookies with 20% substitution with sweet potato leaves were found acceptable by the consumers.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.22 R61 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8764		00081335

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR).

RODRIGUEZ, GLADYS PLAZA. Formulation of Vegetable Cookies Made of Sweet Potato (Ipomea batatas) Leaves. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. June 2019. Adviser. Mrs. Aitee Janelle E. Reterta, MSc.
This study was conducted to formulate vegetable cookies made from sweet potato leaves. Cookies were prepared with five different levels of sweet potato leaves (0, 5, 10, 15, and 20%) and the physico-chemical properties, (moisture content, gluten test, and water activity), proximate composition (ash content, crude protein, crude fat, dietary fiber, calories, and carbohydrate), sensory properties (color, aroma, off-odor, texture, overall flavor, off -flavor (sweet potato leaves) general acceptability) and production cost were determined.
The formulation and processing of cookies by Bhat and Ashan (2015) was adopted in this study with some modifications. Addition of sweet potato leaves increases the moisture content of cookies (10.4) and increases water activity (0.683). It has a gluten content of (93.3) with binding and still elastic dough. The resulting functions of Gluten are essential to determining the dough quality of the cookies .
The incorporation of sweet potato leaves in cookies increased the green color of cookies. Sensory evaluation revealed that overall acceptability scores were not significantly different between control and sweet potato leaves incorporated cookies. The cookies with 20% substitution with sweet potato leaves were found acceptable by the consumers.

Submitted to the University Library 07/15/2019 T-8764