Normal view MARC view ISBD view

Formulation of extruded chips from corn (Zea mays L.) cob / by Syra D. Santos.

By:

Santos, Syra D [author]

Contributor(s):

Luneta, Janiko Marco R [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xii, 68 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.75 Sa5 2023

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Abstract: 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.

List(s) this item appears in: Theses 2024

Average rating: 0.0 (0 votes)

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	664.75 Sa5 2023 (Browse shelf(Opens below))		Link to resource	Room use only	T-9437		00084309

Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	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	Next
Previous	664.726 C86 2005 Nutty peanut butter /	664.74 C13 2023 Characterization of muffin premix incorporated with mung bean (Vigna radiata) powder as a partial substitute to wheat flour /	664.75 Ib2 2022 Production control operations of produced Jacobina biscuits in La Noceda Food Products, Inc. /	664.75 Sa5 2023 Formulation of extruded chips from corn (Zea mays L.) cob /	664.752 G13 2022 Quality control monitoring in bread mixing process at Doughpro Manufacturing and Trading Corporation /	664.752 M72 2010 Ekonomista's arroz pastel /	664.7523 C47 2009 Applying the deep fried technology in bread making /	Next

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.

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.

Submitted to the University Library February 16, 2023 T-9437