Preliminary product development of plant-based kesong puti

Date

6-2022

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Baby Richard R. Navarro

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Cheese is a fermented dairy product that is curdled and drained of whey before being packed into containers. With rising consciousness about sustainability issues that come with agricultural production, coupled with climate change, consumer preference has been shifting towards plant-based foods. With a sudden demand for such, it becomes a challenge to the food industry to provide consumers with plant-based alternatives to their previous diet. Soybean, which has been utilized as a milk alternative, has unique nutritional composition and curdling properties, just like dairy milk. This ingredient is used in this study for the preliminary development of plant-based kesong puti, an indigenous Filipino food product. A product concept testing survey was conducted. Results showed that there is great potential for plant-based kesong puti in the market owing to its novelty and perceived health benefits. In addition, sensory evaluation tests have shown that coagulation time does not significantly affect the product in terms of appearance, taste, flavor, or texture. Moreover, the formulation that was coagulated for 45 min got the highest rating in terms of overall acceptability. Hence, this may be subjected to further analyses to determine its physical, chemical, microbial, and nutritional properties.

Language

English

LC Subject

Dairy substitutes, Soybean products, Food Science Institute of Food Science and Technology FST 200

Call Number

LG 993.5 2022 F61 B75

Document Type

Thesis

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