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Preparation of noodles supplemented with coconut milk / by Paula Minette C. Matel.

By:

Matel, Paula Minette C [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1997.Description: 39 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.61 M41 1997

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: MATEL, PAULA MINETTE C., Applied Research IV (General Science Curriculum), Don Severino Agricultural College, Indang, Cavite, "PREPARATION OF NOODLES SUPPLEMENTED WITH POWDERED COCONUT MILK". Advisers: Prof. Julia U. Razon. Ms. Joriza U. Florida The study entitled “Preparation of Noodles Supplemented with Powdered Coconut Milk" was conducted to prepare noodles utilizing coconut milk. This was conducted at the Food and Nutrition Research Institute (FNRI), Bicutan, Taguig, Metro Manila and at the Food Processing Center of Don Severino Agricultural College, Indang, Cavite from October 1996 to January 1997. Different combinations of coconut milk and skim milk were used in preparing the noodles. Based on the result of chemical analysis, Treatment 1 (100% coconut milk) Contains the desired moisture content, pH and protein content. This treatment is not the highest pH and protein contained treatment. However, the results " showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles. Based on the result of sensory evaluation, the taste of noodles was not affected by the different combinations of coconut milk and skim milk used. No significant differences in texture was likewise observed among the treatments. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable to moderately 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	634.61 M41 1997 (Browse shelf(Opens below))		Link to resource	Room use only	R-261		00000757

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

MATEL, PAULA MINETTE C., Applied Research IV (General Science Curriculum), Don Severino Agricultural College, Indang, Cavite, "PREPARATION OF NOODLES SUPPLEMENTED WITH POWDERED COCONUT MILK". Advisers: Prof. Julia U. Razon. Ms. Joriza U. Florida

The study entitled “Preparation of Noodles Supplemented with Powdered Coconut Milk" was conducted to prepare noodles utilizing coconut milk. This was conducted at the Food and Nutrition Research Institute (FNRI), Bicutan, Taguig, Metro Manila and at the Food Processing Center of Don Severino Agricultural College, Indang, Cavite from October 1996 to January 1997.

Different combinations of coconut milk and skim milk were used in preparing the noodles. Based on the result of chemical analysis, Treatment 1 (100% coconut milk)
Contains the desired moisture content, pH and protein content. This treatment is not the highest pH and protein contained treatment. However, the results " showed no
considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles. Based on the result of sensory evaluation, the taste of noodles was not affected by the different combinations of coconut milk and skim milk used. No significant differences in texture was likewise observed among the treatments. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable to moderately acceptable.

Submitted to the University Library R-261