Characterization and process development of mango (mangifera indica linn) seed flour, its utilization in selected baked products/

By Flor, Gremaline T. .
Bayombong; Nueva Vizcaya State University, 2018 .
xii, 67 leaves : , The study characterized the physico-chemical properties of the mango seed kernel using thin layer chromatography. The pure extract diluted to 1000 ppm and incubated at 37°C for 30 minutes were subjected to Absorbance readings monitored at 517 nm using a UV VIS spectrophotometer in triplicate runs. The effectiveness of pretreatments for preventing discoloration was evaluated based on the color of the resulting flour. The optimum level of mango seed flour substitution was determined by comparing the quality of the baked sample through the Kramer's ranking for preference test. Using the optimum level, three baked recipes (macaroons, cookies and cupcakes) were prepared and evaluated in terms of quality and general acceptability. Data on the sensory quality and general acceptability of the samples obtained from nine semi-trained laboratory panel were analyzed using the Analysis of Variance for a Completely Randomized Design (CRD). The three recipes were also ranked for preference to determine which one had the highest potential for scaled up production. Mango seed contains triterpenes fatty acid, anthraquinores, coumarines, tannins and flavonoids and has a relatively potent radical scavenging activity %RSA = 52.38 compared to that of the control or standard (68.40). The most effective way of inactivating the enzyme in mango seed kernel is the use of sodium metabisulfite. The samples so-treated were found to be superior in color compared to the untreated samples. As to its utilization as wheat flour substitute using three levels (10, 15 and 20%) the 10% level was found to be the optimum based on a ranking for preference test. Of the baked recipes, containing 10% MSF, no significant difference was found on their quality except that of color where the cookies obtained lower mean ratings. In the ranking preference, cupcakes were superior to that of the cookies which implies that cupcakes have a greater potential for scale- up production. | Thesis (Master of Science-Home Technology) 28 cm..

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Effects of different levels (2, 3, 4%) of malunggay (Moringa oleifera Linn.) leaf powder as fortifier on the quality and acceptability of chicken longanisa/

By Flor, Gremaline T. .
Bayombong: Nueva Vizcaya State University; 2013 .
xii, 38 leaves : , This study aimed to determine the effect of different levels of malunggay (Moringa oleiferra Linn.) leaf powder on the acceptability and quality of chicken longanisa in terms of appearance/ color, taste/ flavor and texture, and to identify the maximum acceptable level of malunggay leaf powder in chicken longanisa without adversely affecting the quality and acceptability of the finished products. Sensory evaluation was made by 10 laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatment differed from each other. The flavor and taste of the chicken longanisa with malunggay leaf powder were significantly less desirable than the control, the effect being more pronounced in the treatments with the highest level of malunggay leaf powder. In terms of general acceptability, the treatment with the lowest level (2%) of malunggay leaf powder was found to be as acceptable as the control. The other two treatments with higher levels of malunggay leaf powder were significantly less acceptable than the control. The maximum acceptable level of malunggay leaf powder as fortifier in chicken longanisa without adversely affecting its quality and acceptability therefore is 2%. Increasing the amount of malunggay leaf powder in chicken longanisa causes a corresponding lowering on the color/ appearance, taste and general acceptability of the resulting product. 28 cm..

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Characterization and process development of mango (mangifera indica linn) seed flour, its utilization in selected baked products/

Effects of different levels (2, 3, 4%) of malunggay (Moringa oleifera Linn.) leaf powder as fortifier on the quality and acceptability of chicken longanisa/