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.--

By:

AMISTAD, JOAN I [Author ]

Contributor(s):

Material type: Text

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

Media type:

Carrier type:

Subject(s):

LOC classification:

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

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
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

Browsing TUP Manila Library shelves, Shelving location: Thesis Section-2nd floor Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available
Previous	BTH TP 949 P37 2023 Utilization of red cabbage wastes (brassica oleracea var capitata f rubra) as an alternative pigment for watercolor/	BTH TS 870 E43 2023 IOT- based automated feeding and monitoring system for fishpond/	BTH TT 197.5 T65 M69 2018 Development of tool-rack carousel for storage system.	BTH TX 717 A45 2025 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.--	BTJ TP 751.1 B37 2025 Development of semi – automatic transportable stick led bulb replacer with a center bulb sensor/	HQ 768 A28 2022 Light detection and ranging lidar sensor-based rear-end collision awareness system for cyclists/

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

There are no comments on this title.

to post a comment.