000			02364naa a22003133a 4500
001			UPMIN-00005875640
003			UPMIN
005			20230119152324.0
008			230119b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG 993.5 2010 _bF62 B35
100			_aBalaba, Rocky Jay Badilla. _91466
245			_aUtilization of sago (Metroxylon sagu Rottb.) flour as the major ingredient in processing pre-baked pie crust / _cRocky Jay Badilla Balaba.
260			_c2010
300			_a48 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520	3		_aThis product development study was done to develop a low-cost product which is pre-baked pie crust utilizing a local raw material. sago (Metroxylon sagu Rottb.) flour. The product was prepared by substituting sago flour to wheat flour in 50:50, 75:25 and 10:0 proportions. The three formulations were then subjected to Preference Ranking Test and results showed that they are not significantly different form each other using the Friedman's Test. However, the product with 75% sago flour was selected as the final product based on the ease of preparation and higher sago flour content. The 100% sago-substituted pie crust resulted to a gluten-free product which is flaky and hardly formed a dough during processing. On the other hand, the sago flour was not totally maximized in the formulation with 50% sago flour. The final product which has an estimated cost of Php40.30% per crust was further subjected to Consumer Acceptability test using the 9-point Hedonic scale and the responses were analyzed by measuring the mode. Results showed that the panelists liked the product's appearance, texture and overall quality very much while they extremely liked its flavor and aftertaste. Based on the proximate analysis conducted, the product has 71.87% carbohydrates, 22.12% fat, 3.08% ash, 1.47% moisture content, 1.46% protein and 1.04% fiber.
650	1	7	_aSago flour. _91449
650	1	7	_aPreference ranking. _91467
650	1	7	_a9-point Hedonic scale _91468
650	1	7	_aProximate analysis. _91469
650	1	7	_aPre-baked pie crust. _91470
650	1	7	_aConsumer Acceptability Test. _91452
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2655 _d2655