000 02189nam a2200241 4500
001 UPMIN-00004099667
003 UPMIN
005 20240528105303.0
008 240528b |||||||| |||| 00| 0 eng d
040 _aDLC
_cUPMin
_dupmin
041 _aeng
090 0 _aLG993.5 2009
_bF62 V54
100 1 _aVillarino, Christy Marie Bolanio
_eauthor
_925937
245 0 0 _aUtilization of sago (Metroxylon sagu) flour as a substitute raw material for ready-to-eat breakfast cereal /
_cChristy Marie Bolanio Villarino
260 _c2009
300 _a64 leaves
502 _aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2009
520 3 _aA study on the potential use of sago flour as a substitute raw material for ready-to-eat breakfast cereals was conducted. Three formulations of sago cereals were prepared with the following proportions of flour component: 50% sago (50 sago flour: 50 wheat flour), 60% sago (60 sago flour: 40 wheat flour), and 70% sago (70 sago flour: 30 wheat flour) starch components. The preliminary products were subjected to sensory evaluation by ranking to determine which is the most preferred by the consumers. Using Friedman?s Test to analyze the sensory data, results showed that there was no significant difference among the three treatments at 95% level of significance. Thus, the samples were further screened according to their cost of production, which the breakfast cereals made from 70% sago was found to have the least cost. Furthermore, to establish the sensory attributes of the final products, quality scoring was done. Results showed that the overall quality of the product is appealing, dark brown in color, crunchy, and possesses very pronounced flavor. Also, the final product has average moisture content of 2.81%. Based on the established moisture sorption isotherm (MSI) of the final primary parameter for quality, which is crispiness, deteriorates and at the same time, microbiological and chemical reaction will likely to occur. With this, sago cereal is packed in High Density Polythylene (HDPE) bags.
658 _aUndergraduate Thesis
_cFST200,
_2BSFT
905 _aFi
905 _aUP
942 _2lcc
_cTHESIS
999 _c2325
_d2325