Spaghetti pasta from adlai flour (Coix lacryma-jobi L.) fortified with vitamin A
Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Lerjun M. Penaflor
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
The study optimized the processing formulation for making spaghetti pasta from adlai flour. Vitamin A was then fortified to the optimized formulation. Three factors namely: adlai flour to wheat flour ratio (50:50, 75:25, 100:0), moisture content (30%, 40%, 50%) and degree of gelatinization (none, semi and full) were studied. Using Response Surface Methodology, facilitated with Design Expert Software, optimum for each of the parameters was obtained. The optimum combination was: 63.85% adlai flour substitution 37.11% moisture content and semi gelatinization of dough. Results of analysis revealed that spaghetti pasta from adlai flour can give higher protein and energy. Fortification of vitamin A will add to the nutritional content of the spaghetti pasta which alleviates vitamin A deficiency.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 /C35
Recommended Citation
Cainglet, Karl Justin Acuba, "Spaghetti pasta from adlai flour (Coix lacryma-jobi L.) fortified with vitamin A" (2015). Undergraduate Theses. 1412.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1412
Document Type
Thesis