Publication: Development of bangsilog balls
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Date
2022-12
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Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study aimed to develop a standardized process and formulation, to determine the acceptability of the sensory characteristics of the Bangsilog balls in terms of its appearance, aroma, taste, and texture. The data were gathered through the use of 9-point Hedonic scale rated by 10 trained panelists and 30 consumer-type respondents and calculated the median using Microsoft Excel. The production cost is calculated to determine the selling price. The shelf-life was determined through the use of simple shelf¬ life analysis. A developmental and descriptive quantitative research design was used in the study. There were three treatments in the development of Bangsilog balls. Each treatment was conducted by trained panelists to determine its sensory characteristics. As a result, treatment 3 obtained the highest median score and was also acceptable to the consumer¬ type respondents. The selling price of Bangsilog balls is 39.05 per pack and would cost 156.19 to produce 5 packs. The shelf-life of Bangsilog balls at room temperature is 2days and 4days when refrigerated.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Suarez, J. M., Galleto, J. C. R. II., Gaoat, O. G.,Reyes, C. R. & Rivero, J. M. D. (2022). Development of bangsilog balls. [Unpublished Undergraduate Thesis].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.