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Value of coconut milk extender in making pastillas de leche / by Jennelyn M. Rollan.

By:

Rollan, Jennelyn M [author]

Contributor(s):

Razon, Julia U [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1997.Description: 60 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.61 R64 1997

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: ROLLAN, JENNELYN M., Laboratory School, School of Education of the Don Severino Agricultural College, Indang, Cavite, March, 1997. “VALUE OF COCONUT MILK AS COW’S MILK EXTENDER IN MAKING PASTILLAS DE LECHE.” Adviser: PROF. JULIA RAZON This study entitled “Value of Coconut Milk as Cow’s Milk Extender in Making Pastillas de Leche” was conducted at the Home Making Building of the Don Severino Agricultural College from December 17, 1996 to January 14, 1997 except the chemical analysis of the samples which were conducted in the Animal Nutrition Analytical Service Laboratory in the University of the Philippines at the Los Banos. This study was conducted to find out the nutritive value and acceptability of coconut milk as cow’s milk extender in pastillas de leche. This also aimed to explore the possibility of substituting the desirable amount of coconut milk as cow’s milk extender in pastillas de leche without reducing the overall quality of the product. In the preparation of pastillas de leche, 50, 78, and 26 percent coconut milk were incorporated in the basic recipe for making pastillas de leche. A similar procedure was followed for all levels for substitution. Control samples made from 100% cow’s milk were used as reference standards in the sensory evaluation and chemical analysis of the products. Results of the chemical analysis of the samples revealed that the corresponding increase in amount of coconut milk shows an increase in the percent crude fat content of the samples. On the other hand, the percent crude protein content of the samples decreased as the Proportion of cow’s milk decreased. The greater amount of cow’s milk, the higher percent crude Protein content of the samples. In the sensory evaluation, results revealed that the control treatment of 100% cow’s milk produced “moderately acceptable* samples. The results of the study indicated that the optimum level} of substitution of coconut milk in pastillas de leche without adversely affecting the overall quality of the product and its nutrient content is 28%. But the characteristics of the samples from 80% and 76% level of substitution were not significantly inferior form characteristics of the samples from the control treatment.

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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	634.61 R64 1997 (Browse shelf(Opens below))		Link to resource	Room use only	R-271		00000767

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

ROLLAN, JENNELYN M., Laboratory School, School of Education of the Don Severino Agricultural College, Indang, Cavite, March, 1997. “VALUE OF COCONUT MILK AS COW’S MILK EXTENDER IN MAKING PASTILLAS DE LECHE.” Adviser: PROF. JULIA RAZON

This study entitled “Value of Coconut Milk as Cow’s Milk Extender in Making Pastillas de Leche” was conducted at the Home Making Building of the Don Severino Agricultural College from December 17, 1996 to January 14, 1997 except the chemical analysis of the samples which were conducted in the Animal Nutrition Analytical Service Laboratory in the University of the Philippines at the Los Banos. This study was conducted to find out the nutritive value and acceptability of coconut milk as cow’s milk extender in pastillas de leche. This also aimed to explore the possibility of substituting the desirable amount of coconut milk as cow’s milk extender in pastillas de leche without reducing the overall quality of the product.

In the preparation of pastillas de leche, 50, 78, and 26 percent coconut milk were incorporated in the basic recipe for making pastillas de leche. A similar procedure was followed for all levels for substitution. Control samples made from 100% cow’s milk were used as reference standards in the sensory evaluation and chemical analysis of the products.

Results of the chemical analysis of the samples revealed that the corresponding increase in amount of coconut milk shows an increase in the percent crude fat content of the samples. On the other hand, the percent crude protein content of the samples decreased as the Proportion of cow’s milk decreased. The greater amount of cow’s milk, the higher percent crude Protein content of the samples. In the sensory evaluation, results revealed that the control treatment of 100% cow’s milk produced “moderately acceptable* samples.

The results of the study indicated that the optimum level} of substitution of coconut milk in pastillas de leche without adversely affecting the overall quality of the product and its nutrient content is 28%. But the characteristics of the samples from 80% and 76% level of substitution were not significantly inferior form characteristics of the samples from the control treatment.

Submitted to the University Library R-271