DMMMSU Electronic Theses and Dissertations
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Browsing DMMMSU Electronic Theses and Dissertations by Subject "TECHNOLOGY::Chemical engineering::Food technology"
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Publication Developing of corn (Zea mays) jam(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-04) Estonilo, Rovic B.; Aplicano, Marian Angel D.; Bolaños, Graciella A.; Caluza, Juliana Izabel L.; Zamora, Jhamayca A.Corn (Zea mays) Jam is a thick, sweet, and spreadable jam product. This study sought to standardize the formulation and process, determine the sensory qualities, microbiological qualities, physicochemical properties, shelf life, production cost, and create a marketing plan for Corn (Zea Mays) Jam. The researchers made three different formulations: Treatment 1 contains pure corn; Treatment 2 contains 50% corn while Treatment 3 has 80% corn content. The sensory qualities of the product were evaluated by 10 trained panelists and 100 young adult consumer-type panelists. The findings of the study showed that Treatment 3 was the best and was acceptable by the consumer. The microbiological and physicochemical testing showed that the developed product is safe for consumption; the shelf-life testing showed that the product is best preserved when in refrigerated temperature; the total production cost was comparable with the leading brand; and creating marketing plan helps to identify if the product is marketable.Publication Development and Standardization of flavored soymilk (Glycine mas) YOGURT(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025) Florendo, Leslynn P.; Murao, Cassandra Jane B.; Ramos, Mitch Juliet C.The study was conducted to develop an acceptable flavored soymilk yogurt and determine its sensory qualities, physicochemical properties, microbiological qualities, and cost of production. The product was developed through a process of fermentation, followed by the addition of different flavors, including mango, banana, roselle and papaya. Sensory evaluation, through acceptability test, revealed that the papaya-flavored soymilk yogurt was ranked first in terms of general acceptability. The papaya flavored soymilk yogurt was described as light orange in color, slight yogurt odor, slight milky odor, moderate to strong papaya odor, strong/extensive sweetness, moderate sourness, slight to moderate milky flavor, slight to moderate papaya flavor, moderately smooth, moderately viscous, moderately grainy. The general acceptability in terms of appearance, color, flavor and texture is like extremely and aroma is like very much. As per physicochemical properties and microbiological qualities, the papaya flavored soymilk yogurt passed the standards in terms of water activity (0.82), moisture content 74.6g/100g, crude ash 0.418g/100g, crude fat 0.806g/100g, crude protein 2.82g/100g, carbohydrates 21.36, pH 4.18, total soluble solids 24⁰Brix, titratable acidity 0.626%. A 90 grams per container of papaya flavored soymilk yogurt cost Php 24.97.Publication Development of papaya (Carica papaya linn) snack bar(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-07) Tolentino, Ruby Joy L.; Abenes, Jannalyn May A.; Abuan, Janna Lucille M.; Gacayan, Alyssa M.; Pacleb, Kriscelle P.The study sought to develop a nutritious and economically viable fruit-flavored snack bar using papaya as the primary ingredient. It standardized the formulation and process, determined sensory and microbiological qualities, physicochemical properties, shelf life, calculated production costs, and prepared a marketing strategy. The study employed various research designs, utilizing the snack bar method for standardization through three variants. Among the three formulations, Treatment 3, which included dehydrated papaya, honey, mixed nuts, rolled oats, and other ingredients, was preferred by 10 trained panelists, as determined by sensory evaluations of appearance, aroma, taste, and texture. Microbiological and physicochemical analyses were conducted by the Department of Science and Technology (DOST), which validated the safety of the product for human consumption. Consumer acceptability was also affirmed by 100 consumer-type panelists. Shelf-life observations indicated the product lasts longer when refrigerated. Production cost analysis showed that the papaya snack bar is an efficient, healthy, and locally feasible snack product with promising market potential. A strategic marketing plan was designed using the 4Ps framework—Product, Price, Place, and Promotion—to establish a strong market position.Publication Development of squash (Cucurbita maxima) and honey crunch(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-06) Cachero, Frances Yra P.; Abellera, Valerie Anne B.; Rayray, Angel O.; Terte, Joy Ann D.; Yaranon, Ronalyn T.This study aimed to develop a healthy cereal using squash and honey that is affordable, convenient, and nutritious. It standardized the formulation and process, assessed sensory and microbiological qualities, physicochemical properties, shelf life, production costs, and marketing strategies. Various research designs were employed, with data collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life observation, and laboratory testing. Among three formulations, Treatment 1, made of squash powder, honey, wheat flour, and other ingredients, was favored by 10 trained panelists based on sensory evaluations of appearance, aroma, taste, and texture. Microbiological and physicochemical tests conducted by DOST showed suitable results for consumption. Additionally, consumer acceptability was evaluated with 100 participants, and shelf-life observations indicated the product lasts longer when refrigerated. The production cost analysis revealed that this healthier, local cereal variant is competitively priced and market potential.