Development of instant spaghetti sauce powder/ Sharlene A. Cadayong, Jenie Rose V. Daniw, Mary Cyrille Rose Gaela, Athena Jules Galang, and Jayvie C. Villaroman.--

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Cadayong, Sharlene A [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xiii, 148pages: 29cmContent type:

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BTH TP 370 C33 2025

Dissertation note: College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025. Summary: This study explores the development of Instant Spaghetti Sauce Powder as a shelf-stable, easy-to-prepare alternative to traditional liquid spaghetti sauces. Driven by increasing consumer demand for convenience, the research addresses issues of perishability, transportation, and storage associated with liquid formulations. Conducted by BS Food Technology students from the Technological University of the Philippines – Manila, the study employed a systematic approach involving formulation, freeze drying, physicochemical and nutritional testing, sensory evaluation, and packaging analysis. The spaghetti sauce powder was formulated using selected tomato varieties, herbs, and functional additives like citric acid, xanthan gum, and silicon dioxide. Freeze drying was chosen for its ability to preserve flavor and nutrients more effectively than thermal drying. Physicochemical testing confirmed acceptable pH levels, low water activity, and good pigment retention, indicating shelf-stability and quality. Nutritional analysis revealed the presence of essential macronutrients, vitamins A, C, and E, and minerals such as potassium and iron. Functional property tests showed high solubility and effective rehydration. Sensory evaluation results using a 9-point Hedonic Scale in five different cities showed that the product was well-received, particularly in terms of flavor, aroma, texture, and overall acceptability, with most ratings falling within the “like moderately” to “like very much” range. Microbiological tests confirmed the product’s safety, while shelf-life testing demonstrated stability over time when stored in sealed pouches. The study concludes that instant spaghetti sauce powder is a promising product with strong market potential, especially for busy households, food entrepreneurs, and consumers in remote areas. While flavor optimization and consumer education remain important, the product meets key quality standards and provides a sustainable alternative aligned with current food trends

List(s) this item appears in: CIT-BS-Food Technology

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 C33 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006319

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

This study explores the development of Instant Spaghetti Sauce Powder as a shelf-stable,
easy-to-prepare alternative to traditional liquid spaghetti sauces. Driven by increasing
consumer demand for convenience, the research addresses issues of perishability,
transportation, and storage associated with liquid formulations. Conducted by BS Food
Technology students from the Technological University of the Philippines – Manila, the
study employed a systematic approach involving formulation, freeze drying,
physicochemical and nutritional testing, sensory evaluation, and packaging analysis. The
spaghetti sauce powder was formulated using selected tomato varieties, herbs, and
functional additives like citric acid, xanthan gum, and silicon dioxide. Freeze drying was
chosen for its ability to preserve flavor and nutrients more effectively than thermal
drying. Physicochemical testing confirmed acceptable pH levels, low water activity, and
good pigment retention, indicating shelf-stability and quality. Nutritional analysis
revealed the presence of essential macronutrients, vitamins A, C, and E, and minerals
such as potassium and iron. Functional property tests showed high solubility and
effective rehydration. Sensory evaluation results using a 9-point Hedonic Scale in five
different cities showed that the product was well-received, particularly in terms of flavor,
aroma, texture, and overall acceptability, with most ratings falling within the “like
moderately” to “like very much” range. Microbiological tests confirmed the product’s
safety, while shelf-life testing demonstrated stability over time when stored in sealed
pouches. The study concludes that instant spaghetti sauce powder is a promising product
with strong market potential, especially for busy households, food entrepreneurs, and
consumers in remote areas. While flavor optimization and consumer education remain
important, the product meets key quality standards and provides a sustainable alternative
aligned with current food trends

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