Developement of herbsand spice bouillon cubes/ Czeckiel Antoine T. Amores, Clark Lois S. Dimanahan, Jayzel A. Noma, Mae Kyla B. Petagara, and Claire L. Samillano.--

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Amores, Czeckiel Antoine T [Author]

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Material type: Text

TextPublication details: Manila Technological University of the Philippines 2025Description: xiii, 143 page: 29cmContent type:

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BTH 717 TX A46 2025

Dissertation note: College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2025 Summary: The research study developed herb-and-spice bouillon cubes using locally available ingredients such as thyme, chives, rosemary, parsley, lemongrass, basil, and black pepper. The production process involved dehydration, grinding to achieve a 100% fine powder, binding, and moulding to ensure compactness and uniform measurements. To ensure product quality and safety, both microbial examination and proximate analysis were conducted. Microbiological results showed excellent safety compliance, with Standard Plate Count, Coliform Count, Escherichia coli, and Yeast and Mold Count all below 10 CFU/g, and Salmonella testing negative per 25 g sample. These findings confirm that the product is safe for consumption and falls well within accepted microbial standards. Proximate analysis further demonstrated desirable nutritional attributes: moisture content of 6.08 g/100 g, ash at 19.00 g/100 g, crude protein at 9.17 g/100 g, total fat at 27.05 g/100 g, and carbohydrates at 38.7 g/100 g. These values indicate that the bouillon cubes meet established compositional and quality parameters for dehydrated products. Sensory evaluation assessed aroma, appearance, taste, mouthfeel, and overall flavour. Consumers noted that the blend of herbs and spices produced a pleasant aroma, balanced taste, and improved flavour profile. The combination of natural herbs and the high salt content contributed to enhanced sensory perception while also providing antimicrobial benefits that support product shelf stability. With its natural ingredients and low moisture content, the developed bouillon cube presents a healthier and more beneficial alternative to commercially available options. Keywords: Development, Process, Formulation, Moulding, Powdered, Herbs and Spice

List(s) this item appears in: CIT-BT-Culinary Technology

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Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 717 A46 2025 (Browse shelf(Opens below))	c.1	Not for loan	For library use only		BTH0006894

Bachelor's Thesis

College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2025

Includes bibliographic references and index.

The research study developed herb-and-spice bouillon cubes using locally available ingredients such as thyme, chives, rosemary, parsley, lemongrass, basil, and black pepper.
The production process involved dehydration, grinding to achieve a 100% fine powder, binding, and moulding to ensure compactness and uniform measurements. To ensure product quality and safety, both microbial examination and proximate analysis were conducted. Microbiological results showed excellent safety compliance, with Standard Plate Count, Coliform Count, Escherichia coli, and Yeast and Mold Count all below 10 CFU/g, and Salmonella testing negative per 25 g sample. These findings confirm that the product is safe for consumption and falls well within accepted microbial standards. Proximate analysis further demonstrated desirable nutritional attributes: moisture content of 6.08 g/100 g, ash at 19.00 g/100 g, crude protein at 9.17 g/100 g, total fat at 27.05 g/100 g, and carbohydrates at 38.7 g/100 g. These values indicate that the bouillon cubes meet established compositional and quality parameters for dehydrated products. Sensory evaluation assessed aroma, appearance, taste, mouthfeel, and overall flavour. Consumers noted that the blend of herbs and spices produced a pleasant aroma, balanced taste, and improved flavour profile. The combination of natural herbs and the high salt content contributed to enhanced sensory perception while also providing antimicrobial benefits that support product shelf stability. With its natural ingredients and low moisture content, the developed bouillon cube presents a healthier and more beneficial alternative to commercially available options.
Keywords: Development, Process, Formulation, Moulding, Powdered, Herbs and Spice

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