Effects of concentration on the acceptability of dinengdeng with instant seasoning mix / Shayne Lyka D. Tapon
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TextPublication details: 2021Description: xvi, 50 leaves ; 28 cmSummary: ABSTRACT TAPON, SHAYNE LYKA D. 2021. Effects of Concentration on the Acceptability of Dinengdeng Infused with Instant Seasoning Mix. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University. City of Batac 2906 Ilocos Norte 51pp. Adviser: Prof. Efren T. Renon, Jr. The study was conducted to formulate an instant seasoning mix for an Ilocano dish dinengdeng using freeze drying method. Specifically, it was conducted to: 1) determine the water activity; 2) measure the acceptability of the product relative to concentration through sensory evaluation, and 3) determine the cost production to its target consumers. It was conducted at the Food Products and Innovation Center, Science and Technology Park of the Mariano Marcos State University, City of Batac, Ilocos Norte, from March to September 2021. Dinengdeng infused with formulated instant dinengdeng seasoning mix were prepared and evaluated using three treatments: CI (1.8%), C2 (2.2%), and C3 (2.6%). Thirty untrained panelists were asked to evaluate the products using a 9-point Hedonic scale scorecard to describe the color, aroma, taste, and the overall acceptability. The water activity result of the formulated IDSM confirmed that the product is at stable shelf-life and of acceptable level based on the standards for microbial test. The study shows that concentration level of formulated instant dinengdeng seasoning mix significantly affect (p<0.05) the sensory acceptability of the food products. The results further revealed that among the treatments, the dinengdeng with the highest concentration (2.6%) of the formulated seasoning mix was the most acceptable among the panelists (n=30). The calculated production cost is Php 136.22 per 125g produce which may be more costly than the commercially prepared seasoning brands but could be comparable to the latter when produced in larger scale.
| Item type | Home library | Shelving location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Thesis/Dissertation | MMSU Main Library | Theses and Dissertation Section | Available | Room Use Only | 5696-UThesis |
Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
Bibliography:leaves 28-32
ABSTRACT TAPON, SHAYNE LYKA D. 2021. Effects of Concentration on the Acceptability of Dinengdeng Infused with Instant Seasoning Mix. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University. City of Batac 2906 Ilocos Norte 51pp. Adviser: Prof. Efren T. Renon, Jr. The study was conducted to formulate an instant seasoning mix for an Ilocano dish dinengdeng using freeze drying method. Specifically, it was conducted to: 1) determine the water activity; 2) measure the acceptability of the product relative to concentration through sensory evaluation, and 3) determine the cost production to its target consumers. It was conducted at the Food Products and Innovation Center, Science and Technology Park of the Mariano Marcos State University, City of Batac, Ilocos Norte, from March to September 2021. Dinengdeng infused with formulated instant dinengdeng seasoning mix were prepared and evaluated using three treatments: CI (1.8%), C2 (2.2%), and C3 (2.6%). Thirty untrained panelists were asked to evaluate the products using a 9-point Hedonic scale scorecard to describe the color, aroma, taste, and the overall acceptability. The water activity result of the formulated IDSM confirmed that the product is at stable shelf-life and of acceptable level based on the standards for microbial test. The study shows that concentration level of formulated instant dinengdeng seasoning mix significantly affect (p<0.05) the sensory acceptability of the food products. The results further revealed that among the treatments, the dinengdeng with the highest concentration (2.6%) of the formulated seasoning mix was the most acceptable among the panelists (n=30). The calculated production cost is Php 136.22 per 125g produce which may be more costly than the commercially prepared seasoning brands but could be comparable to the latter when produced in larger scale.
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