Publication: Development of dried mulberry (Morus sp.)
No Thumbnail Available
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The study aims to utilize and process mulberry into another product which has high health value. The physico-chemical properties of dried mulberry were determined, including water activity of 0.477 for half-ripe mulberry and 0.556 for ripe mulberry, moisture content of 30.24 g/100g, anthocyanin content of 124.91 mg/100g in fresh mulberry and 155.87 mg/100g in dried mulberry, crude protein of 3.60 g/100g, and crude ash of 1.12 g/100g. The dried mulberry was also examined for microbial quality, with total aerobic plate counts of <250, Escherichia coli counts of <3.0, and yeast and mold counts of <10.
Description
Keywords
Citation
Villareal, J. R. A. (2019). Development of dried mulberry (Morus sp.) [Unpublished undergraduate thesis].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
Collections
Total visits
| views | |
|---|---|
| Development of dried mulberry (Morus sp.) | 8 |
File Visits
| views | |
|---|---|
| UT-MLUC-2019-COT-BSFT-VillarealJRA-FT.pdf | 2 |