Utilization of Kalingag (Cinnamomum mindanensi Elmer), Sangig (Ocimum citriodorum) and ganda (allium schoenoprasum) in the manufacture of bouillon gel /
Autentico, Michelle Tancio
Utilization of Kalingag (Cinnamomum mindanensi Elmer), Sangig (Ocimum citriodorum) and ganda (allium schoenoprasum) in the manufacture of bouillon gel / Michelle Tancio Autentico. - 2009 - 51 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009
In response to the increasing demand for good quality, authentic local seasonings, bouillon gel was formulated using kalingag, sangig, and ganda to produce a seasoning that employs local/native herbs and spices which does not employ sophisticated and expensive equipment. Bouillon is a seasoning that can be added to foods to enhance flavor. Spices such as kalingag, sangig and ganda were used for flavor enhancers in this experiment. From the preliminary trials, two formulations were chosen. Formulation A contains greater amount of kalingag while formulation B contains greater amount of sangig. The bouillon gel formulations were tested for 5-Point Hedonic Scale. Based on the mean scores obtained in the 5-Point Hedonic Affective Test Formulation A was being liked for its flavor and aroma while it gained a neutral response for its color, consistency and general acceptability. On the other hand, all the attributes of Formulation B gained a neutral response. The two formulations were significantly different in terms of flavor, color, aroma and general acceptability while they showed no significant difference in terms of consistency at 0.05 level of significance by Paired Observation using t-Distribution method of analysis. Although, Formulation A gained higher scores in the test, it is more expensive than Formulation B because it costs Php 185.40 while Formulation B only costs Php 170.90 on a 470g of product basis.
Undergraduate Thesis --FST200,
Utilization of Kalingag (Cinnamomum mindanensi Elmer), Sangig (Ocimum citriodorum) and ganda (allium schoenoprasum) in the manufacture of bouillon gel / Michelle Tancio Autentico. - 2009 - 51 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009
In response to the increasing demand for good quality, authentic local seasonings, bouillon gel was formulated using kalingag, sangig, and ganda to produce a seasoning that employs local/native herbs and spices which does not employ sophisticated and expensive equipment. Bouillon is a seasoning that can be added to foods to enhance flavor. Spices such as kalingag, sangig and ganda were used for flavor enhancers in this experiment. From the preliminary trials, two formulations were chosen. Formulation A contains greater amount of kalingag while formulation B contains greater amount of sangig. The bouillon gel formulations were tested for 5-Point Hedonic Scale. Based on the mean scores obtained in the 5-Point Hedonic Affective Test Formulation A was being liked for its flavor and aroma while it gained a neutral response for its color, consistency and general acceptability. On the other hand, all the attributes of Formulation B gained a neutral response. The two formulations were significantly different in terms of flavor, color, aroma and general acceptability while they showed no significant difference in terms of consistency at 0.05 level of significance by Paired Observation using t-Distribution method of analysis. Although, Formulation A gained higher scores in the test, it is more expensive than Formulation B because it costs Php 185.40 while Formulation B only costs Php 170.90 on a 470g of product basis.
Undergraduate Thesis --FST200,