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Influence of addition of spent coffee grounds on the processing of buns / by Amy R. Mamposte.

By:

Mamposte, Amy R [author]

Contributor(s):

Luneta, Janiko Marco R [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xii, 60 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.76 M31 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: AMY R. MAMPOSTE. Influence of Addition of spent Coffee Grounds on the Processing of Buns. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. February 2023. Adviser: Janiko Marco R. Luneta. This study was conducted to utilize spent coffee grounds on the processing of buns. Specifically, the study aims to develop standard formulation and production of buns and characterize produced buns in terms of proximate analysis, microbial, and sensory properties, and lastly to determine the consumer acceptability. The formulation and processing of buns is from the study of the straight dough method of bread making as described by Badifu and Akaa (2001 ) was used for the preparation of the buns. Buns was produced in five treatments; Treatment 0 was produced using 100% of bread flour and served as control, Treatment 1 used 25% of spent coffee grounds powder with added 75% of bread flour, Treatment 2 used 50% of spent coffee grounds powder, and lastly, Treatment 3 used 75% of spent coffee grounds powder. All of the treatments of buns met the standard of proximate analysis and microbial analysis. Based on sensory evaluation, addition of spent coffee grounds powder on the processing of buns is highly significant in terms of color and coffee flavor, but does not have significant differences in terms of aroma, sweetness, texture, and general acceptability. The best treatment is the buns with 50% of spent coffee grounds with moisture of 10.70% and ash content of 8.88%. For consumer acceptability of treatment 2, the result gathered 48% extremely acceptable score from the consumer panelist. The results of this study support the possibility of producing buns with added spent coffee grounds powder.

List(s) this item appears in: Theses 2024

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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	664.76 M31 2023 (Browse shelf(Opens below))		Link to resource	Room use only	T-9408		00084270

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.

AMY R. MAMPOSTE. Influence of Addition of spent Coffee Grounds on the Processing of Buns. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. February 2023. Adviser: Janiko Marco R. Luneta.
This study was conducted to utilize spent coffee grounds on the processing of buns. Specifically, the study aims to develop standard formulation and production of buns and characterize produced buns in terms of proximate analysis, microbial, and sensory properties, and lastly to determine the consumer acceptability.
The formulation and processing of buns is from the study of the straight dough method of bread making as described by Badifu and Akaa (2001 ) was used for the preparation of the buns. Buns was produced in five treatments; Treatment 0 was produced using 100% of bread flour and served as control, Treatment 1 used 25% of spent coffee grounds powder with added 75% of bread flour, Treatment 2 used 50% of spent coffee grounds powder, and lastly, Treatment 3 used 75% of spent coffee grounds powder.
All of the treatments of buns met the standard of proximate analysis and microbial analysis. Based on sensory evaluation, addition of spent coffee grounds powder on the processing of buns is highly significant in terms of color and coffee flavor, but does not have significant differences in terms of aroma, sweetness, texture, and general acceptability. The best treatment is the buns with 50% of spent coffee grounds with moisture of 10.70% and ash content of 8.88%. For consumer acceptability of treatment 2, the result gathered 48% extremely acceptable score from the consumer panelist. The results of this study support the possibility of producing buns with added spent coffee grounds powder.

Submitted to the University Library February 9, 2023 T-9408