Substitution of sago (Metroxylon sagu Rottb.) flour in ready-mix gelatin dessert and utilization of malunggay (Moringa oleifera) leaf powder as an added ingredient / Ladores, Trina Faye Cruz
Ladores, Trina Faye Dela Cruz
Substitution of sago (Metroxylon sagu Rottb.) flour in ready-mix gelatin dessert and utilization of malunggay (Moringa oleifera) leaf powder as an added ingredient / Ladores, Trina Faye Cruz - 2010 - 62 leaves.
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
This study was conducted to substitute sago flour in ready-mix gelatin dessert and utilize malunggay leaf powder as an added ingredient. Sago, aside from its health benefits, is known for its numerous uses including as a thickener. Malunggay is recognized as a useful and health-promoting plant. Both are utilized to increase their economic value in the production of healthy food. the most preferred % saguo substitution was 10% ovr the 20% and 30%. The 0.10%and 0.20% were equally preferred over 0.30% for the malunngay leaf powder addiiton. The 0.20% malunggay leaf powder adiition was chosen for a higher nutritional value. The final product consist of 10% sago substitution and 0.20% malunggay leaf powder. Results in quality scoring show that the final product is neither firm nor soft, neither dark nor pale in color and has a slightly pronounced malunngay flavor. Furthermore, the gelatin dessert is moderately liked by the consumers based on the 9-point Hedonic scale test. Using the Moisture Accelaration Method, it was determined that the shelf life of the gelatin powder packed in polyethylene bags at 31'C at 81% Relative Humidity is 42 1/2 months. At these conditions, the equilibrium moisture content of the product is 10.83%. The product has an initial moisture content of 1.80% and a critical moisture content of 2.31%. The moisture content of 2.31%. The Moisture Sorption Isotherm was superimposed to the Food Stablity Map showing susceptability to mold growth at awater activity of 0.75 and above. The cost of the product in 50 g pack was estimsted to be PhP20.00. The cost of the ready-mix gelatin dessert is in the range of the prices of existing gelatin products, thus, it is competitive in the market.
Gelatin
Sago
Flour
Malunggay leaf powder
Shelf life test
Undergraduate Thesis --FST200,
Substitution of sago (Metroxylon sagu Rottb.) flour in ready-mix gelatin dessert and utilization of malunggay (Moringa oleifera) leaf powder as an added ingredient / Ladores, Trina Faye Cruz - 2010 - 62 leaves.
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
This study was conducted to substitute sago flour in ready-mix gelatin dessert and utilize malunggay leaf powder as an added ingredient. Sago, aside from its health benefits, is known for its numerous uses including as a thickener. Malunggay is recognized as a useful and health-promoting plant. Both are utilized to increase their economic value in the production of healthy food. the most preferred % saguo substitution was 10% ovr the 20% and 30%. The 0.10%and 0.20% were equally preferred over 0.30% for the malunngay leaf powder addiiton. The 0.20% malunggay leaf powder adiition was chosen for a higher nutritional value. The final product consist of 10% sago substitution and 0.20% malunggay leaf powder. Results in quality scoring show that the final product is neither firm nor soft, neither dark nor pale in color and has a slightly pronounced malunngay flavor. Furthermore, the gelatin dessert is moderately liked by the consumers based on the 9-point Hedonic scale test. Using the Moisture Accelaration Method, it was determined that the shelf life of the gelatin powder packed in polyethylene bags at 31'C at 81% Relative Humidity is 42 1/2 months. At these conditions, the equilibrium moisture content of the product is 10.83%. The product has an initial moisture content of 1.80% and a critical moisture content of 2.31%. The moisture content of 2.31%. The Moisture Sorption Isotherm was superimposed to the Food Stablity Map showing susceptability to mold growth at awater activity of 0.75 and above. The cost of the product in 50 g pack was estimsted to be PhP20.00. The cost of the ready-mix gelatin dessert is in the range of the prices of existing gelatin products, thus, it is competitive in the market.
Gelatin
Sago
Flour
Malunggay leaf powder
Shelf life test
Undergraduate Thesis --FST200,