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040 _cCavite State University - Main Campus Library
041 0 _aeng
082 0 4 _a664.702
_bD71 2023
100 _aDominguez, Jaimie M.
_943838
_eauthor
245 1 0 _aCharacterization of breakfast cereals made with added vegetable peels /
_cby Jaimie M. Dominguez.
260 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2023
300 _axii, 70 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 _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
541 _cSubmitted to the University Library
_dFebruary 21, 2023
_eT-9485
650 0 _aHealthier alternatives
_944984
650 0 _aFood production
_932729
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=e0c203f5c3dd059afab7d704df7ae508
942 _2ddc
_cMAN
999 _c64179
_d64179