Image from OpenLibrary
Custom cover image
Custom cover image

Development of mixed herbs/ Shiela Marie L. Castillom Darlene A. Dado, Shiela V. Lucinario, and Kimberly Ann V. Ramirez

By: Contributor(s): Material type: TextTextManila: Technological University of the Philippines, 2017Description: 85pages: 28cm. Illustrations, CD ROM (4 3/4 in.)Subject(s): LOC classification:
  • BTH TX 819  C37 2017
Online resources: Dissertation note: College of Industrial Education -- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2017. Abstract: Herbs refer to the leafy green or flowering parts of a plant and provides people with the most necessary components for a healthy life but relatively vanishing and being replaced. The researchers developed a Mixed Herbs composed of Lemon Grass "Cymbopogon", Calamansi Leaves "Calamondin", Oregano "Origanum Vulgare" and Ginger (Root) "Zingiberofficinale" that couid-be a healthier alternative to ready mix seasonings and MSG. The product is intended to regain the use of herbs in culinary instead of flavorings or seasonings that is present in the market that can affect the health of the consumers. It aimed to formulate a Mixed Herbs made of Oregano, Lemon grass, Calamansi Leaves, and Ginger Root, process mixed herbs through food dehydrator, test the product and its contents through microbial, proximate, nutrition facts, and shelf life, and evaluate the product and its attributes and general acceptability. The result shows that the product contains 10.41% Crude Protein and Crude Fat, 10.94% Crude Fiber, and 9.00 Moisture. In terms of the microbial analysis, the result shows that the product is safe for consumption and can last for more than a month. Moreover, the evaluation result shows that the product obtained mean score of 4.2 in its general acceptability interpreted as "Mostly Accepted". Thus, this signifies that the Mixed Herbs is proven to be accepted and has the market potential. -- Author's abstract.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    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 Bachelor's Thesis CIT TUP Manila Library Thesis Section-2nd floor BTH TX 819 C73 2017 (Browse shelf(Opens below)) c.1. 1 For library use only BTH0003169

Thesis (undergraduate)

College of Industrial Education -- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2017.

Includes bibliography

Herbs refer to the leafy green or flowering parts of a plant and provides people with the most necessary components for a healthy life but relatively vanishing and being replaced. The researchers developed a Mixed Herbs composed of Lemon Grass "Cymbopogon", Calamansi Leaves "Calamondin", Oregano "Origanum Vulgare" and Ginger (Root) "Zingiberofficinale" that couid-be a healthier alternative to ready mix seasonings and MSG. The product is intended to regain the use of herbs in culinary instead of flavorings or seasonings that is present in the market that can affect the health of the consumers. It aimed to formulate a Mixed Herbs made of Oregano, Lemon grass, Calamansi Leaves, and Ginger Root, process mixed herbs through food dehydrator, test the product and its contents through microbial, proximate, nutrition facts, and shelf life, and evaluate the product and its attributes and general acceptability. The result shows that the product contains 10.41% Crude Protein and Crude Fat, 10.94% Crude Fiber, and 9.00 Moisture. In terms of the microbial analysis, the result shows that the product is safe for consumption and can last for more than a month. Moreover, the evaluation result shows that the product obtained mean score of 4.2 in its general acceptability interpreted as "Mostly Accepted". Thus, this signifies that the Mixed Herbs is proven to be accepted and has the market potential. -- Author's abstract.

There are no comments on this title.

to post a comment.



© 2025 Technological University of the Philippines. All Rights Reserved.

Powered by Koha