000 05783nam a22003377a 4500
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040 _bEnglish.
_cCvSU-CCAT Campus Library.
_erda.
050 _aUM TP 455
_bA48 2013
245 _aAlugbati (basella alba) as food additives in making chips, cookies and lumpia wrapper /
_cPrincess Loel Alberto [and four others].
260 _aRosario, Cavite :
_bCavite State University-CCAT Campus,
_c2013.
300 _axvi, 50 leaves :
_billustrations ;
_c28 cm
500 _aResearch Study (SELS) -- Cavite State University-CCAT Campus, 2013.
504 _aIncludes bibliographical references and appendices.
520 _aAlberto, Princess Loel., Caganap, Diana P., Canon, Crisanta J., Costelo, Herlyn., Valles, Princess Justine E., Alugbati (Basella alba) as food additive in making chips, cookies, and lumpia wrapper: An experimental study. Secondary Education Laboratory School, Cavite State University-Rosario. Thesis Adviser. Mr. Glen Guañezo. The purpose of the study is to make alugbati as food additive in making chips, cookies, and lumpia wrapper. This study aimed to determine if there is a significant difference between commercial chips, cookies, and lumpia wrapper and alugbati chips, cookies and lumpia wrapper in terms of color, aroma, taste and texture; and is calcium still present in alugbati products? The study used the Descriptive Method. It was conducted to enhance the quality of alugbati products and to determine if there is a significant difference between commercial and alugbati chips, cookies and lumpia wrapper and to determine the calcium content of these products. Six hundred (600) grams of alugbati powder were gathered by the researchers so they used T3 (100g of flour. 30g of powdered alugbati) in making the products. Since the alugbati powder (600g) was divided into 3 products, each received 200g. To make the ratio equal, the researchers used 666 grams of flour is to 200 grams of alugbati. In the process of cooking, the ingredients used in chips, cookies and lumpia wrapper were constant and the addition of 200g of alugbati powder. To get the result of the study, the researchers used survey form, and Likert Scale to determine the acceptance rate and T-test to determine if there is a significant difference between alugbati products and commercial products in terms of texture, aroma, color, and taste. And to get the calcium analysis, we brought the samples in UPLB-BIOTECH laboratory The results showed that there was no significant difference between commercial and alugbati chips in terms of texture for being grainy, but there was a significant difference between them for being crispy. There was a significant difference between them in terms of their color and aroma. And there was no significant difference between commercial and alugbati chips in terms of taste for being salty, but there was a significant difference for being sweet and sour. The result also showed that there was no significant difference between commercial and alugbati cookies in terms of texture for being chewy and crispy, but there was a significant difference for being moist. Also, there was a significant difference between them in terms of their taste and aroma for being odorless. The result also showed that there was a significant difference between commercial and alugbati lumpia wrapper in terms of texture. Alugbati wrapper compared to commercial wrapper was better in terms of being firm and crispy. As to their taste alugbati wrapper was more acceptable compared to commercial wrapper Using the Likert Scale, data showed that the texture and taste of lumpia wrapper was accepted; as to color, chips, and as to aroma, cookies were accepted. In addition, products made of alugbati (chips, cookies and lumpia wrapper) contain great amount of calcium ppm (parts per million), which is 6,536±44, 4,510±93, and 2,285±66 respectively, compared to commercially sold products such as chips, cookies, and lumpia wrapper with calcium content of 0%, 1%, and 0% respectively. These products can be an alternative source of calcium that children need for bone development as well as production of milk for lactating mothers. There was a significant difference between alugbati and commercial products. Based on the results, alugbati lumpia wrapper was more acceptable than the commercial in terms of texture, color, aroma and taste. But in chips and cookies, the commercial products have the higher quality in terms of texture, color, aroma and taste compared to alugbati products. Calcium was still present in Alugbati products. Based on the findings and conclusions of the study, it was recommended to think more of an effective way to enhance the color or appearance of each product. Do some actions to make the product more presentable. Add more flavorings to lessen the aroma, color, texture, and taste of the alugbati, and to produce more products out of alugbati to enhance its calcium content.
546 _aIn English text.
650 _aAlugbati (Basella alba) as food additive.
_915452
650 _aChips, cookies, and lumpia wrapper.
_915453
650 _aFood sensory evaluation.
_915454
650 _aDescriptive method.
_910408
650 _aCalcium content in alugbati products.
_915455
700 _aCaganap, Diana P., author.
_913401
700 _aCanon, Crisanta J., author.
_913402
700 _aCostelo, Herlyn J., author.
_913403
700 _aValles, Princess Justine E., author.
_913404
700 _aGuanezo, Glen Lino, adviser.
_913405
700 _aLim, Bernadette F., technical critic.
_913120
942 _2lcc
_cT/M/D
_kUM
_hTP 455 A48 2013
999 _c3595
_d3595