000			02228nam a2200241 4500
001			UPMIN-00004099669
003			UPMIN
005			20230119151413.0
008			100129s2009 ph eng
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG993.5 2009 _bF62 A98
100	1		_aAutentico, Michelle Tancio _91458
245	0	0	_aUtilization of Kalingag (Cinnamomum mindanensi Elmer), Sangig (Ocimum citriodorum) and ganda (allium schoenoprasum) in the manufacture of bouillon gel / _cMichelle Tancio Autentico.
260			_c2009
300			_a51 leaves
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2009
520	3		_aIn 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.
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2327 _d2327