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008			240516b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a664.72 _bSo4 2023
100			_aSolquia, Angel May V. _945049 _eauthor
245	1	0	_aEffects of protein isolates as an egg substitute on the production of mayonnaise / _cby Angel May V. Solquia.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axiii, 56 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		_aANGEL MAY V. SOLQUIA Effects of Protein Isolates as an Egg Substitute on the Production of Mayonnaise Final research paper. Bachelor of Science in Food Technology. Cavite State University, Main Campus, Indang, Cavite, Philippines. February 2023. Adviser: Marie Abigail l. Cortado. One of the oldest and most popular sauces in use today, mayonnaise is made out of an egg, vinegar, oil, and spice blend. It is a thick cold sauce or dressing that is frequently used on hamburgers, French fries, and sandwiches. One of the first emulsions is considered to have been mayonnaise. Mayonnaise dressing are emulsified semisolid foods made from edible vegetable oil, components comprising egg yolks, and the additives listed below for acidification and flavor. Different protein isolates such as Pea, Soy and Whey were used in substituting the egg yolk in a mayonnaise formulation. Each treatment was analyzed in terms of the Physicochemical properties, microbiological properties, sensorial properties and consumer acceptability. According to the results gathered, some treatments did not meet the acceptable standard but still complied on all of the analysis. The pH of the products was said to range from 2.97-4.80, on the other hand, the acidity level ranges from 0.240.48. In terms of viscosity, Pea Protein Mayonnaise (Tl ), Soy Protein Mayonnaise (T2) and Whey Protein Mayonnaise (T3) are less viscous compared to the Commercial Egg Mayonnaise (TO-Control). In addition, the moisture content of all the treatments ranges from 0.69 to 1.72. The microbiological analysis was also done to all of the treatments wherein, the Pea Protein Mayonnaise (T1) and Whey Protein Mayonnaise (T3) was observed to have <IOO counts for its TPC which makes them suitable for consumption.
541			_cSubmitted to the University Library _dFebruary 13, 2023 _eT-9430
650		0	_aFood production _932729
650		0	_aFood product development _944938 _xMayonnaise
650		0	_aNutrient _920316 _xAnalysis
690			_aBachelor of Science in Food Technology _92168
700			_aCortado, Marie Abigail I. _924099 _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=0739dcb46db15b789a22fcaea56eb522
942			_2ddc _cMAN
999			_c63917 _d63917