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

Document Type

Thesis

This document is currently not available here.

Share

COinS