Acceptability of Gumamela flower (Hibiscus sabdariffa) loaf bread

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creativework.keywordsDeveloped Gumamela Flower,Loaf Bread, Microbiological Qualities, Sensory Characteristics
dc.contributor.advisorSaldivar, Luzviminda M.
dc.contributor.authorEstipular, Jennifer A.
dc.contributor.authorDe Jesus, Rose Ann B.
dc.contributor.authorSabado, Kristel Joy B.
dc.contributor.authorOrmita, Ma. Juvelyn A.
dc.contributor.authorAyon-Ayon, Fernhel Zhyle P.
dc.contributor.authorLlavora, Jericho S.
dc.contributor.committeememberMalig, Virginia R.
dc.contributor.committeememberMarquez, Geraldine N.
dc.contributor.committeememberNisperos, Criselda V.
dc.date.accessioned2026-06-18T03:51:43Z
dc.date.available2026-06-18T03:51:43Z
dc.date.issued2022-05
dc.descriptionFull text
dc.description.abstractThe study aimed to process Gumamela Flower into Loaf Bread which involves of 2 phases the drying method and the formulation method. Five formulation of 0:100,25:75, 50:50, 75:25, and 100:0, results showed that the most acceptable Gumamela Flower Loaf bread was 100:04 which has 100% of Gumamela Flower. It has an acceptable sensor)' characteristics in terms of appearance, aroma, color, flavor, taste and texture. The level of likeness, the aroma, flavor, texture, and taste has like very much while appearance and color is like moderately. The microbiological qualities of Aerobic Plate Count of <250 CFU/g and Mold and Yeast Count is <10.0 CFU/g are less than the allowed limit which means it is safe for human consumption. The computed market price was Php 38.00 at 375 grams. The new product developed was feasible and marketable.
dc.format.extentxi, 57 p.: ill. (col.).
dc.identifier.citationEstipular, J. A., De Jesus, R. A. B., Sabado, K. J. B., Ormita, M. J. A., Llavora, J. S. & Ayon-Ayon, F. Z. P. (2022). Acceptability of Gumamela flower (Hibiscus sabdariffa) loaf bread. [Unpublished Undergraduate Thesis].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/123456789/1861
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.subjectMicrobiological laboratories--Quality control
dc.subjectFood--Sensory evaluation
dc.subjectSomera, Jake Tyrone I.
dc.titleAcceptability of Gumamela flower (Hibiscus sabdariffa) loaf bread
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnameHibiscus Sabdariffa
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Industrial Technology
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