Villegas, Marian R. <br/><br/>
Proximate composition and sensory properties of noodles added with coffee husk / 
by Marian R. Villegas. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2019. 
 - xiv, 44 pages :   illustrations ;  30 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology  College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology 
<br/><br/> VILLEGAS, MARIAN R. Proximate Composition and Sensory Properties of Noodle<br/>Added with Coffee Husk. Undergraduate Thesis. Bachelor of Science in Food<br/>Technology. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Janiko<br/>Marco Luneta.<br/><br/>This study was conducted to utilize coffee husk in the production of noodle. Specifically,<br/>it aimed to formulate and characterize the produced noodle in terms of cooking and proximate<br/>composition, as well as sensory properties and consumer acceptability.<br/>Fresh and dried coffee husk were used in ratios of 200:0, 170:30, 150:50 and 130:70<br/>representing Tl, T2 and To noodle added with dried coffee husk, T4, Ts and TG added with<br/>fresh coffee husk and TO as the control, respectively. Forty milliliters of water, 3 rniliiliters Of<br/>olive oil, 3 grams iodized salt and 3 pieces egg were added to each treatment and thoroughly<br/>mixed to form a dough. The dough was rested, slit through pasta maker and dried for 20<br/>minutes at 120 0 C.<br/>Produced noodle were subjected to proximate and cooking analysis, sensory<br/>evaluation and consumer acceptability. The result of proximate composition shows that noodle<br/>added with 15 percent dried coffee husk has the highest value in terms of percent moisture,<br/>protein and fat content (61.3%, 4.64% and 1.90%), compared to literature result of pounded<br/>yam noodle (58.8%, 3.8% and 0.7%). However, pounded yam has the highest value in terms<br/>of ash content and total carbohydrates (1.8% and<br/>83.8%) than the noodle added with dried coffee husk with a value of 0.34 percent and 31.8<br/>percent. in cooking properties, the weigh increase Of noodle added With coffee husk ranges<br/>from 209 to 258 percent, swelling volume of 24.90 percent and a pH value ot<br/>6.73 which represent to isoelectric point (PI) value of net positive charge, respectively.<br/><br/>Significant difference was observed in the sensory attributes (color, flavor, off flavor and<br/>general acceptability) of noodle added with 15 percent dried coffee husk which was<br/>determined to have a dark beech color, a moderately desirable noodle flavor, with a slightly<br/>intense coffee husk flavor, slightly perceptible off-flavor and was moderately acceptable.<br/>Moreover, majority of the consumer rated the noodle with 15 percent dried coffee husk as highly<br/>acceptable. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Nutrition<br/>Food--Sensory evaluation<br/>Analysis of variance
<br/><br/><label>Dewey Class. No.: </label>664.07   / V71 2019