Status : Verified
| Personal Name | Gonzales, Andrea Kaye |
|---|---|
| Resource Title | Development of instant miki noodles incorporated with coconut meat powder |
| Date Issued | 16 July 2024 |
| Abstract | The Philippines faces food insecurity and malnutrition, aggravated by natural disasters and significant postharvest food losses. As a major coconut producer, the country can utilize coconut by-products like coconut meat, to enhance food security and develop cost-effective, nutritious products. The objective of this study is to develop a formulation of instant Miki noodles incorporated with coconut meat powder (CMP) with sensory attributes most acceptable to consumers. Specifically, the study (a) determined the most acceptable formulation of Miki noodles via sensory evaluation; and (b) evaluated the proximate composition of Miki noodles incorporated with coconut meat powder. It was determined that the instant Miki noodles with 15% CMP (S2) formulation was the most acceptable sample with a consumer acceptability score of 6.54 ±0.91 (like moderately). Proximate analysis revealed that S2 has 13.6% moisture, 59.8% total carbohydrates, 6.4% total dietary fiber, 16% crude fat, 9.9% crude protein, and 0.7% ash content. The data from the study may serve as a baseline data for the use of CMP in enhancing the nutritional quality of the other products as well as development of other varieties of instant Miki noodles. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Coconut meat powder; Coconut products; Instant noodles; Fiber in human nutrition--Philippines; Dietary fiber |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access