Acceptability of hass avocado (Persea americana) cookie using spent coffee grounds (SCG) / by Maria Clarisse A. Mulawin.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xiii, 72 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 664.774 M89 2023
- College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 664.774 M89 2023 (Browse shelf(Opens below)) | Link to resource | Room use only | T-9441 | 00084313 |
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.
MULAWIN, MARIA CLARISSE ANDINO. ACCEPTABILITY OF HASS AVOCADO (Persea americana) COOKIE USING SPENT COFFEE GROUNDS (SCG). Undergraduate thesis manuscript. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. Adviser Ms. Jeanelle J. Lorenzo.
This study was conducted to reduce the environmental problem and to utilize the spent coffee grounds (SCG) that could be used as a new ingredient for food processing. Also, to improve the nutrients and to develop the types of cookies that will attract nowadays and give great attention to consumers. The aim of the study was to formulate avocado cookies with spent coffee grounds (SCG), evaluate the effects of SCG treatment in the cookie formulation on physical and chemical properties, microbial quality, and sensory overall acceptability, and determine the consumer acceptability and production cost of the product.
Four different formulations were developed using different amounts of spent coffee grounds (SCG) powder (TO - control 0% SCG powder, Tl - 5%SCG powder, T2 10%SCG powder, and T3- 15%SCG powder). Physical (Weight, Diameter, Thickness, and Spread ratio) and chemical properties (Moisture content and Ash content), microbial analysis (Total Plate Count, Yeast, and Mold Count), and the sensory acceptability of SCG powder cookies were observed. The results in physical analysis in terms of weight, diameter, thickness, and spread ratio and in chemical analysis in terms of moisture content and ash content of all treatments are highly significant differences in all treatments. An increase in the SCG treatment in the cookie formulation also decreased the weight, diameter, thickness, and spread ratio of the product. Cookie samples supplemented with SCG had lower moisture and ash content than the control sample. The total plate count of the control and treatment cookies (0%, 5%, 10%, and 15% SCG powder) ranged from 0 to 7.3 mean scores, and the yeast and mold count ranged from O to 2.9 mean scores. Sensory acceptance revealed that treatment 3 (15% SCG powder) cookies were more accepted by the panelists with the mean score of 8.00 in terms of general acceptability among all treatments. Furthermore, the production cost per piece was Php. 6/ 7g and per container was at Php. 72/ 84g.
It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products. Results of the study showed that the SCG-substituted cookies were the most acceptable or the best treatments than the control cookies. The use of SCG increased the overall acceptability of cookies.
Submitted to the University Library February 16, 2023 T-9441