Publication:
Development of corn (Zea mays saccharata) yogurt

Simple item page
dc.contributor.advisorRamirez, Edren S.
dc.contributor.authorRodriguez, Shan Grace A.
dc.contributor.authorDacumos, Armie Joy M.
dc.contributor.authorGaudia, Michael M.
dc.contributor.authorNisperos, Juliene S.
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberCacanindin, Geremy S.
dc.date.accessioned2026-02-11T06:28:55Z
dc.date.available2026-02-11T06:28:55Z
dc.date.issued2025-12
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxii, 139 p.: ill. (col.)
dc.identifier.citationRodriguez, 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1017
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcCorn yogurt
dc.subject.ddcProduct development
dc.titleDevelopment of corn (Zea mays saccharata) yogurt
dc.typeThesis
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
UT-MLUC-2025-COM-BPA-RodriguezSGA-FT.pdf
Size:
4.98 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Undergraduate Theses