Development of kamote(ipomoea batatas,)squash(cucurbita), and carrot(daucus carota) peel into pasta/ Joan I. Amistad, Alexandrea P. Aquino, Lino Jean C. Fuentebella, and Hannah Sophia C. Monsales.--

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AMISTAD, JOAN I [Author ]

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TextPublication details: MANILA Technological University of the Philippines 2025Description: xv, 156 page: 29 cmContent type:

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BTH TX 717 A45 2025

Dissertation note: College of Industrial Technology Bachelor of Technology in Culinary Technology Technological University of the Philippines 2025 Summary: 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. Keywords: vegetable peels, dehydration, food wastage, vegetable peel-based pasta, sustainable

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 A45 2025 (Browse shelf(Opens below))	c.1	Not for loan	For library use only		BTH0006877

Bachelor's Thesis

College of Industrial Technology Bachelor of Technology in Culinary Technology Technological University of the Philippines 2025

Includes bibliographic references and index.

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.
Keywords: vegetable peels, dehydration, food wastage, vegetable peel-based pasta,
sustainable

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