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Utilization of ground saba banana peel in the production of lemon flavored cookies / by Arvin E. Escorido.

By:

Escorido, Arvin E [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xv, 54 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 Es1 2018

Online resources:

Click here to view abstract and table of contents

Production credits:

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

Abstract: ESCORIDO, ARVIN E. Utilization of Ground Saba Banana Peel in the Production of Lemon-Flavored Cookies. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite, June 2018. Adviser: Mrs. Aitee Janelle E. Reterta The study entitled, "Utilization of Ground Saba Banana Peel in the Production of Lemon Flavored Cookies", was conducted at the Institute of Food Science and Technology of Cavite State University, Indang, Cavite from August 2017 to June 2018. Generally, the study aimed to utilize ground saba banana peel to produce lemon-flavored cookies: Specifically the study was conducted to: develop a processing technology for lemon-flavored cookies using ground saba banana peel: determine the proximate analysis and physicho-chemical properties of cookies: evaluate the sensory properties and consumer acceptability of cookies; and determine the production cost of lemon flavored cookies. Five kilograms of freshly ripe saba banana peel was dried using oven at 70°C for about 6 hours. Sample was divided to represent four treatments; TO which is all purpose flour; T1 25% of ground saba banana peel; T2 50% of ground saba banana peel; and T3 75% of ground saba banana peel. The proximate composition of flour including % moisture content, %crude protein, % crude fat, % Crude fiber/ dietary fiber, % crude ash, and total carbohydrates was higher than the standards by Codex Alimentarius 2002. The physicho-chemical properties including water activity Aw and %moisture content conformed to the standards set by USDA, 2009.

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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	634.772 Es1 2018 (Browse shelf(Opens below))		Link to resource	Room use only	T-8053		00077322

Thesis (Bachelor of Science in Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

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

ESCORIDO, ARVIN E. Utilization of Ground Saba Banana Peel in the Production of Lemon-Flavored Cookies. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite, June 2018. Adviser: Mrs. Aitee Janelle E. Reterta
The study entitled, "Utilization of Ground Saba Banana Peel in the Production of Lemon Flavored Cookies", was conducted at the Institute of Food Science and Technology of Cavite State University, Indang, Cavite from August 2017 to June 2018. Generally, the study aimed to utilize ground saba banana peel to produce lemon-flavored cookies: Specifically the study was conducted to: develop a processing technology for lemon-flavored cookies using ground saba banana peel: determine the proximate analysis and physicho-chemical properties of cookies: evaluate the sensory properties and consumer acceptability of cookies; and determine the production cost of lemon flavored cookies. Five kilograms of freshly ripe saba banana peel was dried using oven at 70°C for about 6 hours. Sample was divided to represent four treatments; TO which is all purpose flour; T1 25% of ground saba banana peel; T2 50% of ground saba banana peel; and T3 75% of ground saba banana peel. The proximate composition of flour including % moisture content, %crude protein, % crude fat, % Crude fiber/ dietary fiber, % crude ash, and total carbohydrates was higher than the standards by Codex Alimentarius 2002. The physicho-chemical properties including water activity Aw and %moisture content conformed to the standards set by USDA, 2009.

Submitted to the University Library July 02, 2019 T-8053