Proximate composition and sensory properties of noodles added with coffee husk / by Marian R. Villegas.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiv, 44 pages : illustrations ; 30 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.07  V71 2019
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
Abstract: VILLEGAS, MARIAN R. Proximate Composition and Sensory Properties of Noodle Added with Coffee Husk. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Janiko Marco Luneta. This study was conducted to utilize coffee husk in the production of noodle. Specifically, it aimed to formulate and characterize the produced noodle in terms of cooking and proximate composition, as well as sensory properties and consumer acceptability. Fresh and dried coffee husk were used in ratios of 200:0, 170:30, 150:50 and 130:70 representing Tl, T2 and To noodle added with dried coffee husk, T4, Ts and TG added with fresh coffee husk and TO as the control, respectively. Forty milliliters of water, 3 rniliiliters Of olive oil, 3 grams iodized salt and 3 pieces egg were added to each treatment and thoroughly mixed to form a dough. The dough was rested, slit through pasta maker and dried for 20 minutes at 120 0 C. Produced noodle were subjected to proximate and cooking analysis, sensory evaluation and consumer acceptability. The result of proximate composition shows that noodle added with 15 percent dried coffee husk has the highest value in terms of percent moisture, protein and fat content (61.3%, 4.64% and 1.90%), compared to literature result of pounded yam noodle (58.8%, 3.8% and 0.7%). However, pounded yam has the highest value in terms of ash content and total carbohydrates (1.8% and 83.8%) than the noodle added with dried coffee husk with a value of 0.34 percent and 31.8 percent. in cooking properties, the weigh increase Of noodle added With coffee husk ranges from 209 to 258 percent, swelling volume of 24.90 percent and a pH value ot 6.73 which represent to isoelectric point (PI) value of net positive charge, respectively. Significant difference was observed in the sensory attributes (color, flavor, off flavor and general acceptability) of noodle added with 15 percent dried coffee husk which was determined to have a dark beech color, a moderately desirable noodle flavor, with a slightly intense coffee husk flavor, slightly perceptible off-flavor and was moderately acceptable. Moreover, majority of the consumer rated the noodle with 15 percent dried coffee husk as highly acceptable.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.07 V71 2019 (Browse shelf(Opens below)) Room use only T-8512 00079778

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 Science and Technology

VILLEGAS, MARIAN R. Proximate Composition and Sensory Properties of Noodle
Added with Coffee Husk. Undergraduate Thesis. Bachelor of Science in Food
Technology. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Janiko
Marco Luneta.

This study was conducted to utilize coffee husk in the production of noodle. Specifically,
it aimed to formulate and characterize the produced noodle in terms of cooking and proximate
composition, as well as sensory properties and consumer acceptability.
Fresh and dried coffee husk were used in ratios of 200:0, 170:30, 150:50 and 130:70
representing Tl, T2 and To noodle added with dried coffee husk, T4, Ts and TG added with
fresh coffee husk and TO as the control, respectively. Forty milliliters of water, 3 rniliiliters Of
olive oil, 3 grams iodized salt and 3 pieces egg were added to each treatment and thoroughly
mixed to form a dough. The dough was rested, slit through pasta maker and dried for 20
minutes at 120 0 C.
Produced noodle were subjected to proximate and cooking analysis, sensory
evaluation and consumer acceptability. The result of proximate composition shows that noodle
added with 15 percent dried coffee husk has the highest value in terms of percent moisture,
protein and fat content (61.3%, 4.64% and 1.90%), compared to literature result of pounded
yam noodle (58.8%, 3.8% and 0.7%). However, pounded yam has the highest value in terms
of ash content and total carbohydrates (1.8% and
83.8%) than the noodle added with dried coffee husk with a value of 0.34 percent and 31.8
percent. in cooking properties, the weigh increase Of noodle added With coffee husk ranges
from 209 to 258 percent, swelling volume of 24.90 percent and a pH value ot
6.73 which represent to isoelectric point (PI) value of net positive charge, respectively.

Significant difference was observed in the sensory attributes (color, flavor, off flavor and
general acceptability) of noodle added with 15 percent dried coffee husk which was
determined to have a dark beech color, a moderately desirable noodle flavor, with a slightly
intense coffee husk flavor, slightly perceptible off-flavor and was moderately acceptable.
Moreover, majority of the consumer rated the noodle with 15 percent dried coffee husk as highly
acceptable.

Submitted to the University Library 08-05-2019 T-8512

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