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
Recommended Citation
Escovidal, Sandra Dangue, "Physicochemical properties and sensory evaluation of adlai (Coix lacryma-jobi L.) milk" (2015). Undergraduate Theses. 1417.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1417
Document Type
Thesis