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Utilization of chevon in siopao / by Hanica Jane M. Olarve.

By:

Olarve, Hanica Jane M [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiv, 52 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

338.1 Ol1 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: OLARVE, MANICA JANE M. Utilization of Chevon in Siopao. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite, April 2016. Adviser: Aitee Janelle E. Reterta, MS. The study was conducted to develop a product from chevon and use it as filling for siopao. It also aims to; develop processing technology for siopao using chevon meat as filling; determine physico- chemical properties of siopao in terms of moisture content and water activity; evaluate sensory properties and consumer acceptability of chevon siopao filling and analyze cost of production and material cost of the chevon siopao. The processing technology of making siopao was adopted from Montala, 2014. The dough was first produced followed by cooking of the filling. Next, siopao sauce was made and then mixed with the cooked filling. After mixing, dough was flattened and the filling was added at the center of the dough and the ends of the dough was twisted to close. The moisture content of the dough reached 42% which is within the standard. The water activity results do not exceed the standard. It ranges from 0.89 to 0.92. Sensory properties such as color of filling, aroma, off-odor, flavor of filling, offflavor, tenderness of meat and general acceptability were evaluated. Highly significant differences were observed in color of filling due to the color of chevon meat and color of pork meat. Aroma observed to have asado aroma. Pure pork and pure chevon has more perceptible aroma than when used in combination. Off-odor, flavor of filling, off-flavor, tenderness of meat and general acceptability were not affected by using chevon meat..A combination of 25% chevon and 75% pork meat was tested for consumer acceptability. 73% said that the siopao with chevon is highly acceptable

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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	338.1 Ol1 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6750		00011026

Thesis (BS Food Technology) Cavtie State University

Includes bibliographical references.

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

OLARVE, MANICA JANE M. Utilization of Chevon in Siopao. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite, April 2016. Adviser: Aitee Janelle E. Reterta, MS.
The study was conducted to develop a product from chevon and use it as filling for siopao. It also aims to; develop processing technology for siopao using chevon meat as filling; determine physico- chemical properties of siopao in terms of moisture content and water activity; evaluate sensory properties and consumer acceptability of chevon siopao filling and analyze cost of production and material cost of the chevon siopao.
The processing technology of making siopao was adopted from Montala, 2014. The dough was first produced followed by cooking of the filling. Next, siopao sauce was made and then mixed with the cooked filling. After mixing, dough was flattened and the filling was added at the center of the dough and the ends of the dough was twisted to close.
The moisture content of the dough reached 42% which is within the standard.
The water activity results do not exceed the standard. It ranges from 0.89 to 0.92.
Sensory properties such as color of filling, aroma, off-odor, flavor of filling, offflavor, tenderness of meat and general acceptability were evaluated. Highly significant differences were observed in color of filling due to the color of chevon meat and color of pork meat. Aroma observed to have asado aroma. Pure pork and pure chevon has more perceptible aroma than when used in combination. Off-odor, flavor of filling, off-flavor, tenderness of meat and general acceptability were not affected by using chevon meat..A combination of 25% chevon and 75% pork meat was tested for consumer acceptability. 73% said that the siopao with chevon is highly acceptable

Submitted copy to the University Library. 07/13/2016 T-6750