000			03082nam a22003377a 4500
003			OSt
005			20240902083625.0
008			240523b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a664.75 _bSa5 2023
100			_aSantos, Syra D. _945749 _eauthor
245	1	0	_aFormulation of extruded chips from corn (Zea mays L.) cob / _cby Syra D. Santos.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axii, 68 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		_aSANTOS, SYRA DIAZ. Formulation of Extruded Chips from Corn (Zea mays L.) Cob Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February 2023.Adviser Janiko Marco R. Luneta. A study was conducted to produce and formulate the extruded chips from corncob by increasing the amount of cob in every treatment. Specifically, it aimed to characterize produced chips according to their physico-properties, Microbial analysis, and sensory properties as well as to determine the consumer and level acceptability also, the production cost of extruded chips from corn cob. The study was done to utilize corncob. The study adopted the process of Rababah, 2011 with some modifications. Together with the process of corncob powder was acquired from Lee in 2018. 100% CP (TO) the control, 25% of CP + 75 % CCP (Tl), 50 % CP + 50 % CCP (T2) and lastly, 100% CCP (T3). All treatments of extruded chips from corncob met the standards of Physico-chemical analyses. Based on sensory evaluation, flavor, and texture, showed no significance while color, aroma, and overall acceptability showed significant differences. The best treatment was 50 % of CP + 50 % of CCP (T2) source with a moisture content of 4.240b % and has the value of water activity 0. 37 ab, the weight of the chips is approximately 4 grams, the length and width range 2.933 mm also, thickness 1.667 ab and it meets the standard of chips. The yeast and molds ranged between less than 100 cfu/g and total plate count ranges from 98 - 135 cfu/g. Moreover, the evaluation by the consumer panelist showed no significance.
541			_cSubmitted to the University Library _dFebruary 16, 2023 _eT-9437
650		0	_aFood processing _9102
650		0	_aFood product development _944938
650		0	_aCorn-based _945766 _xChips
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=3e631ff164011cb28b9f0eee0541b5de
942			_2ddc _cMAN
999			_c63963 _d63963