Physicochemical properties and sensory evaluation of adlai (Coix lacryma-jobi L.) milk

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

Abstract

The study was conducted to prepare and optimize the process of producing milk from adlai (Coix lacyma-jobi L.) grains. The grains were soaked for several hours (A1, A2, A3) and were blended with the addition of different levels of water (B1, B2, B3). Physicochemical properties such as density, viscosity and total soluble solids were found to be greatly affected by the soaking time while pH was affected by both soaking time and water level. The adlai milk labelled with A2B2 showed the highest acceptability score. The same result was showed by the quality scoring for flavour. Quality scoring for consistency, on the other hand showed that sample A3B1 had the highest score. Optimization of the process resulted into three desirable combinations which undergone verification tests. After the verification process, it was determined that sample A2B2 had the nearest values relative to the desired values. Proximate analysis followed the verification process and showed that sample A2B2 had the highest value for carbohydrate, protein and fat content of 4.77, 3.58 and 1.79 respectively. The results of the experiment showed that adlai milk can be prepared and that optimum conditions in the preparation was highly preferable by soaking adlai seed in 4 hrs and mixing it water that is ten times its weight.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 E83

Document Type

Thesis

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