Abelita, Melrose D.  <br/><br/>
Development of local dishes utilizing white jelly mushroom (Tremella Fuciformis)/  
Melrose D. Abelita, Maria Ann Lourdes P. Dionisio, Jessar V. Layoc, Federico DJ. Obinga, Alodia Andrea M. Rario, and Roneil Ian D. Sagales .-- 
 - Manila:   Technological University of the Philippines,   2024. 
 - viii, 111pages:   29cm.  
<br/><br/> Thesis  
<br/><br/>College of Industrial Technology .-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> White Jelly Mushroom is usually used as medicine in China. The proponents proposed<br/>making it in a dish since it is an edible mushroom—the development of local dishes<br/>utilizing white jelly mushrooms. The dishes have different significant processes. For<br/>Dinakdakan and Bopis, gathering raw materials, recipe formulation, mise en place,<br/>cooking, packaging, and sealing. The process of intake, gathering raw materials, recipe<br/>formulation, mise en place, mixing and cooking, baking, and packaging. For creamy<br/>mushroom soup, gathering raw materials, recipe formulation, mise en place, mixing and<br/>cooking, and packaging. The products went through product testing, such as commercial<br/>sterility and microbial analysis. The test reveals that both dinakadakan and bopis are<br/>commercially sterile, and all four products did not have microbial growth and are safe to<br/>consume. The product was evaluated using the 9-point hedonic scale, and the attributes are<br/>taste, aroma, mouthfeel, texture, and general acceptability. Respondents are 30 students<br/>from the Technological University of the Philippines, 10 are home economics faculty<br/>members, and 10 households. The rating is “Liked Very Much”.<br/><br/>Keywords: local dishes, recipe formulation, product testing, microbial analysis, hedonic<br/>scale evaluation 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Culinary technology <br/>Cookery <br/>Food development 
<br/><br/><label>LC Class. No.: </label>BTH TX 717  / A24 2024