Bajar, Geah mae R. <br/><br/>
Development of Pasta gourment sauce using kuhol/ 
Geah may R. Bajar, Ivy leila M. Estidola, Reihn andrea P. Mandap, Julianne mae B. Patillas, Britney O. Timbad.-- 
 - Manila:  Technological University of the Philippines  2024. 
 - ix,114  29 cm. 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This research explores the innovative development of Pasta Gourmet Sauce, featuring<br/>Kuhol as a central component. The primary objectives encompass the meticulous formulation and<br/>processing of the sauce, with a acute emphasis on safety standards through comprehensive testing<br/>for microbial contamination and the presence of potentially harmful elements like arsenic,<br/>mercury, and lead. Packaging and labeling practices are also examined to ensure transparency and<br/>consumer well-being. The study adopts a thorough approach from ingredient selection to<br/>packaging, underscoring a commitment to delivering a gourmet sauce that prioritizes safety and<br/>quality. A critical component of the research involves a detailed analysis to ascertain the safety<br/>and nutritional profile of Kuhol Gourmet Pasta Sauce. Findings reveal minimal concentrations of<br/>arsenic, mercury, and lead, meeting stringent safety criteria. Microbial analysis demonstrates a<br/>low risk of contamination, and protein testing estimates the content at approximately 4.16%,<br/>providing essential nutritional insights for consumers. This comprehensive examination<br/>underscores the commitment to producing a gourmet sauce that is not only safe but also<br/>nutritionally valuable. The success of Kuhol Gourmet Pasta Sauce is further solidified through<br/>sensory evaluation conducted with 51 students. Overwhelmingly positive scores on color, aroma,<br/>and general acceptability signify widespread approval, while moderate scores for taste and texture<br/>indicate a favorable reception. In conclusion, this research successfully explores its objectives,<br/>presenting a gourmet sauce that not only meets stringent safety standards but also captivates<br/>consumers with its transparent processing, nutritional value, and positive sensory attributes,<br/>positioning it as a promising and well-received culinary innovation.<br/>Keywords: Kuhol, Gourmet, Pasta Sauce, Formulation, 9-point Hedonic Scale, Analytes 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Kuhol, gournet, pasta sauce 
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / B35 2024