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008 | 240702b |||||||| |||| 00| 0 eng d | ||
040 | _cCavite State University - Main Campus Library | ||
041 | 0 | _aeng | |
082 | 0 | 4 |
_a664.702 _bD71 2023 |
100 |
_aDominguez, Jaimie M. _943838 _eauthor |
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_aCharacterization of breakfast cereals made with added vegetable peels / _cby Jaimie M. Dominguez. |
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_aIndang, Cavite : _bCavite State University- Main Campus, _c2023 |
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_axii, 70 pages : _billustrations ; _c28 cm. |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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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 | _aJAIMIE M. DOMINGUEZ. Characterization of Breakfast Cereals Made with Added Vegetable Peels. Undergraduate Thesis. Bachelor of Science in Food Technology.Cavite State University, Indang, Cavite. September 2022. Adviser: Janiko Marco R. Luneta. This study was conducted to utilize vegetable peel in the production of breakfast cereal. Specifically, the study aims to develop a standard procedure for cereal made with added vegetable peel, characterize produced cereal with added vegetable peel in terms of physicochemical, microbial, and sensory properties, determine the consumer acceptability, and lastly design packaging and determine the production cost. The formulation and processing technology of breakfast cereal is from the study of Jeddou K. B. et al. (2016) for the preparation of vegetable peel powder with some modification and the procedure of Joye et. al (2011) for the preparation of the cereal. Breakfast cereal was produced in five treatments; Treatment 0 was produced using wheat flour and served as control, Treatment 1 used wheat flour with added potato peel powder, Treatment 2 used wheat flour with added carrot peel powder, Treatment 3 used wheat flour with added squash peel powder, and lastly, Treatment 4 used wheat flour and the combination of all the vegetable peel powder. All of the treatments of breakfast cereal met the standard of physicochemical analysis and microbial analysis. And based on sensory evaluation the addition of vegetable peel powder has no significant difference in terms of aroma, and off-flavor but has significant differences in color, mouthfeel, overall flavor, and overall acceptability. The best treatment is the cereal made with added squash peel powder with a mean score of 6.95 in terms of overall acceptability among all treatments.Results of the study shows that the addition of vegetable peel powder affects the color and flavor of cereal positively. In addition, incorporating vegetable peel powder does not impart a change to the general acceptability of the produced cereal | |
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_cSubmitted to the University Library _dFebruary 21, 2023 _eT-9485 |
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_aHealthier alternatives _944984 |
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_aFood production _932729 |
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_aBachelor of Science in Food Technology _92168 |
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_aLuneta, Janiko Marco R. _92506 _eadviser |
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_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e0c203f5c3dd059afab7d704df7ae508 |
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_2ddc _cMAN |
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