Development of cauliflower (Brassica Oleracea var. botryti) chips/
Agosto, John Thers B.
Development of cauliflower (Brassica Oleracea var. botryti) chips/ John Thers B. Agosto, Mikha Ruei V. Asuan, Kimberly P. Bilangel, Jan-Jan R. Gozo, Christian Ace Maglay, Laleen T. Menang, and Shela Marie M. Porras .-- - Manila: Technological University of the Philippines, 2023. - xi, 76pages: 29cm. +1 CD-ROM (4 3/4in.)
Thesis (undergraduate)
College of Industrial Technology.--
Includes bibliography:
The study of Developing Cauliflower chips aims to underscores the growing importance
of innovation in the snack industry, with cauliflower chips being a prime example of how
culinary creativity can yield healthy and delicious alternatives. Furthermore, the
development of cauliflower chips begins with the selection of high-quality cauliflower
which is carefully clean cut and brined then Vacuum Fry it. The product was put through
standard tests, including microbial analysis, nutritional analysis, proximate analysis, and
self-test monitoring. For nutritional analysis indicates that 100 grams of cauliflower chips
include 7 grams of total fat, 14 grams of carbs, and 5 grams of protein. Furthermore, each
serving. of macronutrients has 139 calories corresponding to them. The daily values for the
following are 7 grams of total fat 14 percent, 14 grams of carbs 5 percent, and 5 grams of
protein 8 percent. In terms of proximate analysis results, ash, moisture, fat, Fiber, protein,
sodium, sulfur are included. This signifies that the product evaluates an important number
of essential micronutrients. Next, is the Microbial Analysis all the result has been negative
detection of the said parameters which is a good dilution factor on the product it is safe
from yeast and molds Through Vacuum Frying it also has much lower oil which reduces
the amount of harmful fats and calories in it. For its stability that have been monitored for
4 weeks in a room temperature both of its appearance texture, color, taste and aroma
nothing has changed it remains stable until the end of its monitoring nothing has changed
in its characteristics. "Like very much" is the interpretation for appearance, aroma, taste,
texture, and general acceptability Moreover to market the product it was packaged in a
gold-plated Bottom gusset pouch and labeled with the Cauliflower chips was a successful
result that met the researcher's objective of creating a product of high-quality.
Food and beverages
Food development
Snacks
BTH TX 717 / A36 2023
Development of cauliflower (Brassica Oleracea var. botryti) chips/ John Thers B. Agosto, Mikha Ruei V. Asuan, Kimberly P. Bilangel, Jan-Jan R. Gozo, Christian Ace Maglay, Laleen T. Menang, and Shela Marie M. Porras .-- - Manila: Technological University of the Philippines, 2023. - xi, 76pages: 29cm. +1 CD-ROM (4 3/4in.)
Thesis (undergraduate)
College of Industrial Technology.--
Includes bibliography:
The study of Developing Cauliflower chips aims to underscores the growing importance
of innovation in the snack industry, with cauliflower chips being a prime example of how
culinary creativity can yield healthy and delicious alternatives. Furthermore, the
development of cauliflower chips begins with the selection of high-quality cauliflower
which is carefully clean cut and brined then Vacuum Fry it. The product was put through
standard tests, including microbial analysis, nutritional analysis, proximate analysis, and
self-test monitoring. For nutritional analysis indicates that 100 grams of cauliflower chips
include 7 grams of total fat, 14 grams of carbs, and 5 grams of protein. Furthermore, each
serving. of macronutrients has 139 calories corresponding to them. The daily values for the
following are 7 grams of total fat 14 percent, 14 grams of carbs 5 percent, and 5 grams of
protein 8 percent. In terms of proximate analysis results, ash, moisture, fat, Fiber, protein,
sodium, sulfur are included. This signifies that the product evaluates an important number
of essential micronutrients. Next, is the Microbial Analysis all the result has been negative
detection of the said parameters which is a good dilution factor on the product it is safe
from yeast and molds Through Vacuum Frying it also has much lower oil which reduces
the amount of harmful fats and calories in it. For its stability that have been monitored for
4 weeks in a room temperature both of its appearance texture, color, taste and aroma
nothing has changed it remains stable until the end of its monitoring nothing has changed
in its characteristics. "Like very much" is the interpretation for appearance, aroma, taste,
texture, and general acceptability Moreover to market the product it was packaged in a
gold-plated Bottom gusset pouch and labeled with the Cauliflower chips was a successful
result that met the researcher's objective of creating a product of high-quality.
Food and beverages
Food development
Snacks
BTH TX 717 / A36 2023