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Effects of spent coffee powder as flavorant in hard ice cream / by Loujidan C. Acosta.

By:

Acosta, Loujidan C [author]

Contributor(s):

Luneta, Janiko Marco R [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiii, 36 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.7 Ac7 2019

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR).

Abstract: ACOSTA, LOUJIDAN C. Effects of Spent Coffee Powder as Flavorant in Hard Ice Cream. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Janiko Marco R. Luneta. The study was conducted to utilize spent coffee powder in the production of hard ice cream. It aimed to formulate and characterize the spent coffee powder ice cream. Specifically, the study aimed to incorporate spent coffee in ice cream; determine its psycho-chemical properties of ice cream ith spent coffee powder determine its structural components of ice cream; evaluate the sensory properties of ice cream; and determine consumer acceptability. The formulation and processing oi hard coffee ice cream by Lozano, (20i7) was adopted in this study with some modifications like addition of spent coffee powder. The result of physicochemical analysis shows that addition oi spent coffee decreases pH values of ice cream (5.78), increases viscosity (363.33 cup), lessens total solids (39.67), and lowers percent overrun (69.00). Produced ice cream with spent coffee powder has a melting rate of 0.0104 g/min, 8.8i 0/o fats and 2.59% proteins. The result of sensory evaluation revealed that ice cream with 40 % spent coffee powder is moderately acceptable to the consumers and panelist. Addition oi spent coffee powder can provide an ice cream that is firm, with moderately intense coffee flavor, does not melt easily in the mouth and no perceptible ice crystals.

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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	633.7 Ac7 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8370		00081279

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

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR).

ACOSTA, LOUJIDAN C. Effects of Spent Coffee Powder as Flavorant in Hard Ice Cream. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Janiko Marco R. Luneta.
The study was conducted to utilize spent coffee powder in the production of hard ice cream. It aimed to formulate and characterize the spent coffee powder ice cream. Specifically, the study aimed to incorporate spent coffee in ice cream; determine its psycho-chemical properties of ice cream ith spent coffee powder
determine its structural components of ice cream; evaluate the sensory properties of ice cream; and determine consumer acceptability.
The formulation and processing oi hard coffee ice cream by Lozano, (20i7) was adopted in this study with some modifications like addition of spent coffee powder.
The result of physicochemical analysis shows that addition oi spent coffee decreases pH values of ice cream (5.78), increases viscosity (363.33 cup), lessens total solids (39.67), and lowers percent overrun (69.00). Produced ice cream with spent coffee powder has a melting rate of 0.0104 g/min, 8.8i 0/o fats and 2.59% proteins.
The result of sensory evaluation revealed that ice cream with 40 % spent coffee powder is moderately acceptable to the consumers and panelist. Addition oi spent coffee powder can provide an ice cream that is firm, with moderately intense coffee flavor, does not melt easily in the mouth and no perceptible ice crystals.

Submitted copy to the University Library. 07-30-2019 T-8370