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Development of dried mulberry (Morus sp.)

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dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorVillareal, Judy Rose A.
dc.contributor.chairPacada, Charles A.
dc.contributor.committeememberAlvarez, Shiela B.
dc.contributor.committeememberBermudez, Dodilyn D.
dc.date.accessioned2026-08-18T02:33:53Z
dc.date.available2026-08-18T02:33:53Z
dc.date.issued2019
dc.description.abstractThe 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.
dc.identifier.citationVillareal, 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 [Unpublished undergraduate thesis].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
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2354
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.titleDevelopment of dried mulberry (Morus sp.)
dc.typeThesis
dspace.entity.typePublication
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