LAKASABrowsing by Author "Dacumos, Armie Joy M."

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Development of corn (Zea mays saccharata) yogurt
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-12) Rodriguez, Shan Grace A.; Dacumos, Armie Joy M.; Gaudia, Michael M.; Nisperos, Juliene S.; Ramirez, Edren S.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.; Bayani, Keneth G.; Cacanindin, Geremy S.
This study developed a nutritious, sustainable, and innovative yogurt using sweet corn to maximize the use of local agricultural produce and minimize food waste. A standardized formulation and production process were established, and the product was evaluated in terms of its sensory characteristics, microbiological safety, physicochemical properties, consumer acceptability, shelf life, production cost, and market potential. Data was analyzed using frequency distribution, hedonic scaling, cost analysis, shelf-life assessment, and microbiological evaluation based on protocols of the Department of Science and Technology (DOST). Results indicated that the standardized formulation— composed of sweet corn, pasteurized full cream milk, yogurt live active cultures, condensed milk, vanilla extract and salt—met acceptable standards for sensory quality, safety, and consumer preference. The product demonstrated a viable shelf life and cost effective production process. The Marketing analysis further supported its commercial potential, as a viable product with a comprehensive approach to sustainability, quality, and marketability.