Optimization of Ubi (Dioscorea alata L.) spread formulation using stevia as sweetener

Date

6-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

Ubi or Dioscoreaalata L.was utilized to develop a spread with desirable organoleptic and sensory properties. High fructose corn syrup, cocomilk, butter, sugar and stevia were used in the optimization of the formulation. Preliminary tests were performed to establish the ration of ubi to be used and the ratio of each ingredient. Stevia, a dietary alternative sweetener, was used to further improve the taste of the spread. Base on the results of sensory evaluation, Treatment F1 which has a pH of 5.9 and Total Soluble Solids of 30 and composed of 60% ubi plus mixture containing HFCS, cocomilk, butter and stevia has the most acceptable sensory quality and is the most significantly different from the others in terms of color, aroma and general acceptability.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /V36

Document Type

Thesis

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