Optimization of formulation for breakfast cereal snack using adlai (Coix lacryma-jobi L.), pineapple (Anonas comosus L.) and carrots (Daucus carota S.)

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. Peñaflor

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Adlai or Job's tears is one of the common crops in Southeast Asia. In the Philippines, it is considered as an underutilized product. In this study, Adlai powder mixed with pineapple and carrots powder were used to optimize the formulation of breakfast cereals snacks. The independent variables are mixture moisture content (35, 40 and 45%) and adlai:pineapple-carrots ratio (60:40, 70:30 and 80:20). Physical, Chemical, and Sensory attributes were analyzed in order to optimize the product. A predicted value was obtained which has ash content of 2.18%, Crude Protein of 7.60%, Carbohydrate content of 74.10%, bulk density of 0.73 g/ml, extrudate moisture content of 37.13 % and water absorption index of 2.60 g gel/g solids was attained. The predicted value was compared with an actual experimental value attained through the same series of test. The results were reasonably close and therefore the optimum formulation (38.38% mixture moisture content and 69.40: 30.60 adlai:pineapple-carrots ratio) is suitable for making breakfast cereal snacks.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /L33

Document Type

Thesis

This document is currently not available here.

Share

COinS