000			02266nam a22003133a 4500
001			UPMIN-00005875639
003			UPMIN
005			20230119145203.0
008			230119b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG 993.5 2011 _bF62 A62
100			_aAparente, Rhea Ann C. _91448
245			_aSubstitution of all-purpose flour with sago (Metroxylon sagu Rottb.) flour in commercial shrimp cracker processing / _cRhea Ann Contreras-Aparente.
260			_c2011
300			_a60 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
520	3		_aThis study was done to develop shrimp crackers that would utilize sago starch and shrimp head and shell for lower processing cost. Three formulations of sago and all-purpose flour with 10:90, 30:70 and 50:50 proportions were subjected to Preference Ranking Test. The data of this test were analyzed using Friedman's test and results showed that there was no significant difference among the three formulations. Hence, the 50:50 formulation was used as the final product formulation since the use of sago flour is maximized. This final product was then subjected to Consumer Acceptability test by 9-point Hedonic scale to determine the consumer's degree of liking to the product. The data was analyzed by computing the mode of the panelists' responses on the sensory attributes being tested: overall quality, appearance, flavour, and texture (crispiness). Results showed that most of the consumers liked the product very much. The chemical composition of the product was determined using AOAC Methods. The product consists of 31.96% carbohydrates, 48.86% protein, 11.98% moisture, 3.44% fat. 3.06% ash, 0.70% fiber and trace amounts of histamine. This product is tasty and light and can be consumed as snack and as side dish in a main course recipe.
650	1	7	_aSago flour. _91449
650	1	7	_aShrimp cracker. _91450
650	1	7	_aPreference Ranking Test. _91451
650	1	7	_aConsumer Acceptability Test. _91452
650	1	7	_aAll-purpose flour. _91453
650	1	7	_aSago starch. _91454
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2605 _d2605