Publication: Development of corn (Zea mays saccharata) yogurt
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Date
2025-12
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Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
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.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Rodriguez, S. G. A., Dacumos, A. J. M., Gaudia, M. M. & Nisperos, J. S. (2025). Development of corn (Zea mays saccharata) yogurt. [Unpublished Undergraduate Thesis].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.