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008			240513b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a664.76 _bM31 2023
100			_aMamposte, Amy R. _945313 _eauthor
245	1	0	_aInfluence of addition of spent coffee grounds on the processing of buns / _cby Amy R. Mamposte.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axii, 60 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (Bachelor of Science in Food Technology) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
520	3		_aAMY R. MAMPOSTE. Influence of Addition of spent Coffee Grounds on the Processing of Buns. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. February 2023. Adviser: Janiko Marco R. Luneta. This study was conducted to utilize spent coffee grounds on the processing of buns. Specifically, the study aims to develop standard formulation and production of buns and characterize produced buns in terms of proximate analysis, microbial, and sensory properties, and lastly to determine the consumer acceptability. The formulation and processing of buns is from the study of the straight dough method of bread making as described by Badifu and Akaa (2001 ) was used for the preparation of the buns. Buns was produced in five treatments; Treatment 0 was produced using 100% of bread flour and served as control, Treatment 1 used 25% of spent coffee grounds powder with added 75% of bread flour, Treatment 2 used 50% of spent coffee grounds powder, and lastly, Treatment 3 used 75% of spent coffee grounds powder. All of the treatments of buns met the standard of proximate analysis and microbial analysis. Based on sensory evaluation, addition of spent coffee grounds powder on the processing of buns is highly significant in terms of color and coffee flavor, but does not have significant differences in terms of aroma, sweetness, texture, and general acceptability. The best treatment is the buns with 50% of spent coffee grounds with moisture of 10.70% and ash content of 8.88%. For consumer acceptability of treatment 2, the result gathered 48% extremely acceptable score from the consumer panelist. The results of this study support the possibility of producing buns with added spent coffee grounds powder.
541			_cSubmitted to the University Library _dFebruary 9, 2023 _eT-9408
650		0	_aFood waste utilization _945315 _xSpent coffee grounds
650		0	_aFood product development _944938 _xBuns
650		0	_aBread industry _91532
690			_aBachelor of Science in Food Technology _92168
700			_aLuneta, Janiko Marco R. _92506 _eadviser
856			_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=9ffa9c62d00ac247a6e9bf6733b2235a
942			_2ddc _cMAN
999			_c63870 _d63870