Utilization of native chicken mara in pancit and vegetable dishes / by Cerlisa U. Chavez.
Material type:
TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xv, 69 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.1 C39 2016
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
| 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 | 641.1 C39 2016 (Browse shelf(Opens below)) | Link to resource | Room use only | T-6739 | 00011011 |
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
CHAVEZ, CERLISA U. Utilization of Native Chicken Mara in Pancit and Vegetable Dishes. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.
The processing of native chicken mara and preparation of dishes was done at the researcher’s residence while the sensory evaluation was conducted at the Sensory Evaluation Laboratory of the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from January 28 to February 24, 2016.
This study was conducted to produce quality native chicken mara as an instant meat ingredient for pancit and other vegetable dishes. Specifically, this study aimed to describe and compare the rehydration process of native chicken and commercial chicken mara; determine sensory properties of native chicken mara utilized in three food preparations, determine consumer acceptability of food preparations mixed with native chicken mara; and compare cost in utilizing native chicken mara on three selected food preparations.
The recommended rehydration time for commercial chicken mara is 7 minutes, while a 5 minute rehydration of native chicken mara is required to achieve the desired meat texture with a higher amount of yield compared to native chicken mara that was
rehydrated for 7 minutes.
Processed native chicken mara was used as an instant meat ingredient in three selected food preparations such as pancit bihon, chopsuey and mixed vegetables.
Generally, pancit bihon and mixed vegetables utilizing commercial and native chicken mara was rated as moderately acceptable and has no difference in terms of chicken flavor, aroma, off flavor, and texture of chicken meat while, chopsuey with commercial and native chicken mara was rated as acceptable for general acceptability and has a significant difference in terms of chicken flavor and texture of chicken meat based on the evaluation of sensory panelists. For consumer acceptability, pancit bihon, chopsuey and mixed vegetables was rated as moderately acceptable.
Comparison of cost analysis shows that a pack of 250 g of native chicken mara and 250 g of commercial chicken mara as well, which is used in the preparation of three selected vegetable dishes has a production cost of P381.79 and P353.22 for pancit bikon with chicken mara, P413.39 and P384.82 for chopsuey with chicken mara, and P282.14 and P253.57 for mixed vegetables with chicken mara, and has a production cost difference of P28.57 wherein native chicken mara has a higher production cost when utilized as meat ingredient as compared to commercial chicken mara.
Submitted copy to the University Library. 02-14-2017 T-6739