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Development and standardization of Canistel puto seko

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creativework.keywordsCanistel puto seko, Develop, Standardized, Sensory qualities, Return on investment
dc.contributor.advisorValdez, Anabella G.
dc.contributor.authorMangaoang, Rachel R.
dc.contributor.chairValdez, Anabella G.
dc.contributor.committeememberLopez, Shirley O.
dc.contributor.committeememberEstabillo, Emma G.
dc.contributor.committeememberMalig, Virginia R.
dc.date.accessioned2026-06-11T05:52:17Z
dc.date.available2026-06-11T05:52:17Z
dc.date.issued2014-03
dc.descriptionFull Text
dc.description.abstractThe study aimed to develop and standardized an acceptable Canistel puto seko with desirable physico-chemical, microbiological and sensory qualities. The descriptive attributes of the canistel putoseko are light golden brown in color, moderately sweet, high canistel flavor, slight butter flavor, moderate hardness, slightly rough, moderately moisture absorption, low tooth packing and slight fracturability. The acceptability attributes of the standardized canistel puto seko were overall acceptability, overall appearance, sweetness, overall flavor, and overall texture, which are like very much by the trained and consumer panelists. The physico-chemical properties of canistel puto seko are, water activity of 0.42, moisture content of 7.18%, crude protein content of 4.59g 100g, crude fat content of 17.20g/100g and crude ash content of 2.25g/100g. Its microbiological qualities are total plate count of <10 cfu/100g and the yeast and mold counts of <10 cfu/100g. There is 30.24% return on investment with the projected payback period of 3.7 months in the processing of canistel puto seko.
dc.format.extentxi, 57 p.: ill. (col.).
dc.identifier.citationMangaoang, R R. (2014). Development and standardization of Canistel puto seko. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1833
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.sdgSDG 12
dc.sdgSDG 8
dc.subjectSustainable development
dc.subjectStandardization
dc.subjectNew products
dc.subjectFood--Standards
dc.subjectRate of return
dc.subjectQuality control--Standards
dc.titleDevelopment and standardization of Canistel puto seko
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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