Development of local dishes utilizing white jelly mushroom (Tremella Fuciformis)/
Abelita, Melrose D.
Development of local dishes utilizing white jelly mushroom (Tremella Fuciformis)/ Melrose D. Abelita, Maria Ann Lourdes P. Dionisio, Jessar V. Layoc, Federico DJ. Obinga, Alodia Andrea M. Rario, and Roneil Ian D. Sagales .-- - Manila: Technological University of the Philippines, 2024. - viii, 111pages: 29cm.
Thesis
College of Industrial Technology .--
Includes bibliographic references and index.
White Jelly Mushroom is usually used as medicine in China. The proponents proposed
making it in a dish since it is an edible mushroom—the development of local dishes
utilizing white jelly mushrooms. The dishes have different significant processes. For
Dinakdakan and Bopis, gathering raw materials, recipe formulation, mise en place,
cooking, packaging, and sealing. The process of intake, gathering raw materials, recipe
formulation, mise en place, mixing and cooking, baking, and packaging. For creamy
mushroom soup, gathering raw materials, recipe formulation, mise en place, mixing and
cooking, and packaging. The products went through product testing, such as commercial
sterility and microbial analysis. The test reveals that both dinakadakan and bopis are
commercially sterile, and all four products did not have microbial growth and are safe to
consume. The product was evaluated using the 9-point hedonic scale, and the attributes are
taste, aroma, mouthfeel, texture, and general acceptability. Respondents are 30 students
from the Technological University of the Philippines, 10 are home economics faculty
members, and 10 households. The rating is “Liked Very Much”.
Keywords: local dishes, recipe formulation, product testing, microbial analysis, hedonic
scale evaluation
Culinary technology
Cookery
Food development
BTH TX 717 / A24 2024
Development of local dishes utilizing white jelly mushroom (Tremella Fuciformis)/ Melrose D. Abelita, Maria Ann Lourdes P. Dionisio, Jessar V. Layoc, Federico DJ. Obinga, Alodia Andrea M. Rario, and Roneil Ian D. Sagales .-- - Manila: Technological University of the Philippines, 2024. - viii, 111pages: 29cm.
Thesis
College of Industrial Technology .--
Includes bibliographic references and index.
White Jelly Mushroom is usually used as medicine in China. The proponents proposed
making it in a dish since it is an edible mushroom—the development of local dishes
utilizing white jelly mushrooms. The dishes have different significant processes. For
Dinakdakan and Bopis, gathering raw materials, recipe formulation, mise en place,
cooking, packaging, and sealing. The process of intake, gathering raw materials, recipe
formulation, mise en place, mixing and cooking, baking, and packaging. For creamy
mushroom soup, gathering raw materials, recipe formulation, mise en place, mixing and
cooking, and packaging. The products went through product testing, such as commercial
sterility and microbial analysis. The test reveals that both dinakadakan and bopis are
commercially sterile, and all four products did not have microbial growth and are safe to
consume. The product was evaluated using the 9-point hedonic scale, and the attributes are
taste, aroma, mouthfeel, texture, and general acceptability. Respondents are 30 students
from the Technological University of the Philippines, 10 are home economics faculty
members, and 10 households. The rating is “Liked Very Much”.
Keywords: local dishes, recipe formulation, product testing, microbial analysis, hedonic
scale evaluation
Culinary technology
Cookery
Food development
BTH TX 717 / A24 2024