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040 _aDLC
_cUPMin
_dupmin
041 _aeng
090 0 _aLG 993.5 2011
_bF62 B67
100 _aBorreros, Joseph Cruz.
_91655
245 _aUtilization of Malunggay (Moringa oleifera) seeds in the production of Malunggay energy bar /
_cJoseph Cruz Borreros.
300 _a55 leaves.
500 _aThesis, Undergraduate (B.S. Food Technology)-U.P. Mindanao
520 3 _aNutrition and energy bars are gaining popularity nowadays because of our active and fast paced lifestyle. Hence, this study aimed to incorporate malunggay (Moringa oleifera) seeds in an energy bar is dubbed as a "natural nutrition for the tro6% cpics". Three formulations of malunggay seed-oatmeal ratio, specifically, 10:90, 20:80, and 30:70 were explored in this study. Based on the Preference Ranking Test, the formulation with 20:80 malunggay seed-oatmeal ratio was most preferred and therefore further subjected to Acceptability Test using 9-point Hedonic Scale. Acceptability test and Sign Test revealed that the formulation with 20:80 malunggay seed-oatmeal ration has acceptable appearance, flavour, texture, aftertaste, and overall attributes. Proximate analysis showed that the product has 5.65% moisture content, 1.41% crude ash, 18.01% crude fat, 1.9rude fiber, 12.94% crude protein, and 60.03% carbohydrates content. Furthermore, based on its moisture content, it is considered as low moisture food with 1-2 years shelf-life under proper packaging material. The total fat, carbohydrates, and protein content of the final product were compared to the original recipe of the energy bar and the results showed 0.44-0.80% difference in values.
650 1 7 _aMalunggay.
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650 1 7 _aMoringa oleifera.
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650 1 7 _aAcceptability Test.
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650 1 7 _aPreference Ranking Test.
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650 1 7 _aProximate analysis.
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650 1 7 _aEnergy bar.
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650 1 7 _aMalunggay seeds.
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650 1 7 _aMalunggay energy bar.
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650 1 7 _a9-point Hedonic Scale.
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650 1 7 _aNatural nutrition for the tropics.
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650 1 7 _aSeed-oatmeal ratio.
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942 _2lcc
_cTHESIS
999 _c2664
_d2664