Acceptability of Jute (Corchorus olitorius) spinach (Spinacia oleracea) cracker.

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creativework.keywordsFormulated Jule Spinach Cracker, Sensory Attributes, Microbiological Qualities, Production Cost
dc.contributor.advisorSaldivar, Luzviminda M.
dc.contributor.authorEmocling, Tweetam
dc.contributor.authorGundran, Alleona Louise
dc.contributor.authorValdez, Deserie C.
dc.contributor.authorVidal, Maria Joana R.
dc.contributor.authorVillanueva, Vhenjovie V.
dc.contributor.chairSomera, Jake Tyrone I.
dc.contributor.committeememberMalig, Virginia R.
dc.contributor.committeememberMarquez, Geraldine N.
dc.contributor.committeememberNisperos, Criselda V.
dc.date.accessioned2026-06-19T07:44:34Z
dc.date.available2026-06-19T07:44:34Z
dc.date.issued2022-05
dc.descriptionFull text
dc.description.abstractJule leaves are very nutritious, and it is rich in calcium, iron, protein, vitamin A, C, and E, thiamine, riboflavin, niacin, foliate, and dietary fibers. Jute (Corchuros olitonus) can almost grow anywhere in the Philippines. This research formulated Jute into Cracker. Using the experimental method, five treatments were developed. Sensory attributes of the Jute Cracker in terms of appearance, crunchiness, aroma, taste, and size are acceptable. Treatment 2 was the most acceptable treatment with the level of the likeness of like very much of all the characteristics. The microbiological qualities of aerobic plate count of 280CFU/g and molds and yeast of IQCFU/g are below the allowable limit. The Jute Cracker is safe for consumption and has an affordable price of Php 6.00 per pack at three pieces.
dc.format.extentx, 57 p.: ill. (col.).
dc.identifier.citationEmocling, T., Gundran, A. L., Vidal, M. J. R., Villanueva, V. V., & Valdez, D. C. (2022). Acceptability of Jute (Corchorus olitorius) spinach (Spinacia oleracea) cracker. [Unpublished Undergraduate Thesis].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/123456789/1886
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.sdgSDG 2
dc.sdgSDG 12
dc.subjectSpinach
dc.subjectSpinach--Diseases and pests
dc.subjectCooking (Spinach)
dc.subjectSpinach--Varieties
dc.subjectSpinach--Preservation
dc.subjectCrackers
dc.subjectCracker industry
dc.subjectFood--Sensory evaluation
dc.subjectSensory evaluation
dc.subjectMicrobiological laboratories--Quality control
dc.subjectCosts, Industrial
dc.subjectAgricultural productivity--Costs
dc.subjectQuality of products--Costs
dc.titleAcceptability of Jute (Corchorus olitorius) spinach (Spinacia oleracea) cracker.
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnameCorchorus olitorius
local.subject.scientificnameSpinacia oleracea
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Industrial Technology (Major in Food Trades)
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