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Development of smoked bangus (Chanos chanos) noodles

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dc.contributor.advisorPacada, Charles A.
dc.contributor.authorBaldonado, Rizza Mae F.
dc.contributor.chairBermudez, Dodilyn D.
dc.contributor.committeememberAlvarez, Sheila B.
dc.contributor.committeememberEstabillo, Imma Concepcion G.
dc.date.accessioned2026-08-18T02:39:35Z
dc.date.available2026-08-18T02:39:35Z
dc.date.issued2019
dc.description.abstractThe study aimed to develop smoked bangus noodles with sensory qualities, physicochemical properties, microbiological qualities and affordable. There were three treatments prepared during the standardization of formulation and process of smoked bangus noodles. Treatment 2 with 80 grams of all-purpose flour in 20 grams of smoked bangus was selected as the best treatment based on sensory evaluation. The standardized smoked bangus noodles was acceptable by the consumer type panellists. It underwent microbiological and physicochemical analysis. The microbiological qualities of smoked bangus noodles were aerobic plate count of <250 cfu/g and yeast and mould with <10 cfu/g, making the smoked bangus noodles safe and fit for human consumption. The physicochemical qualities were water activity of 0.57, moisture content of 16.14, crude protein of 15.36 and crude ash of 1.75. The smoked bangus noodles can be sold for 35 pesos/200 grams.
dc.identifier.citationBaldonado, R. M. F. (2019). Development of smoked bangus (Chanos chanos) noodles [Unpublished undergraduate thesis].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. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2355
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.titleDevelopment of smoked bangus (Chanos chanos) noodles
dc.typeThesis
dspace.entity.typePublication
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