MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02943nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260306171013.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260306b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
BTH TX 717 |
| Item number |
A45 2025 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
AMISTAD, JOAN I. |
| Relator term |
Author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of kamote(ipomoea batatas,)squash(cucurbita), and carrot(daucus carota) peel into pasta/ |
| Remainder of title |
Joan I. Amistad, Alexandrea P. Aquino, Lino Jean C. Fuentebella, and Hannah Sophia C. Monsales.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
MANILA |
| Name of publisher, distributor, etc. |
Technological University of the Philippines |
| Date of publication, distribution, etc. |
2025 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 156 page: |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
College of Industrial Technology |
| Degree type |
Bachelor of Technology in Culinary Technology |
| Name of granting institution |
Technological University of the Philippines |
| Year degree granted |
2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study aimed to develop a value-added pasta product utilizing discarded vegetable peels from kamote (Ipomoea batatas), squash (Cucurbita spp.), and carrot (Daucus carota) to promote waste reduction and functional food development. The formulation incorporated vegetable peel powders combined with vital wheat gluten, whole eggs, and all-purpose flour to improve dough structure, nutritional content, and functional properties. The production process involved standardized pre-treatment, dehydration, and powderization of the vegetable peelsto reduce moisture content and enhance shelf stability. Microbial and proximate analyses were conducted by Intertek in compliance with FDA Circular No. 2022-12-2 to ensure product safety, nutritional adequacy, and regulatory compliance. The pasta was produced at a uniform thickness of 1.5 mm and packaged in 200-gram portions using polyethylene plastic as the primary packaging and a vellum board box measuring 19 cm × 13 cm × 4.5 cm as secondary packaging. Product labeling and design followed established food packaging and product specification standards. Sensory evaluation was performed using a 9-point hedonic scale with 50 evaluators, including 10 trained panelists, 10 untrained panelists, and 30 food major students. The product obtained a mean sensory score of 7.04, corresponding to the descriptive rating of “Like Moderately.” The findings indicate that the vegetable peel–based pasta is sensorially acceptable and demonstrates potential as a functionaland sustainable alternative to commercially available pasta products.<br/>Keywords: vegetable peels, dehydration, food wastage, vegetable peel-based pasta,<br/>sustainable |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dehydration |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Vegetavle peel-based pasta |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food wastage |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Aquino, Alexandrea P. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fuentebella, Lino Jean C. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Monsales, Hannah Sophia C. |
| Relator term |
Author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |