Development of condensed milk from soy beans and cashew nuts/
Nonamay D. Llavore, Patrick N. Parfan, Patrcia D.G Santos, Erick Mae J. Sarabia, and Eileen Edlyn Jess C. Vergara.--
- Manila: technological University of the Philippines, 2019
- x, 108pages 29cm.
Bachelor's Thesis
College of Industrial Technology.--
Includes bibliographic references and index.
The development and utilization of Soya Beans (Glycine Max) and Cashew Nuts (Anacardium Occidentale) as plant-based Condensed Milk is a new variety and alternative to the existing ones. The plant-based condensed milk is very essential especially for those lactose intolerant people who cannot digest any mucosal fluid coming from mammals. The Soya Bean and Cashew Nuts were extracted to get the milk and then pasteurization process will follow. The product was subjected to different microbial analysis to ensure its safety (Yeast and Molds = <1x10 CFU/ml, Total Plate Count = <1x10 CFU/ml, Coliform = <1.1 MPN/ 100ml). The result of the analysis shows that the product is acceptable and safe to consume based on the Food and Drug Administration's microbial standards in terms of processed foods. The nutrition facts contain 2.63% Total Fat, 2.64% Protein, 92.10% Carbohydrates, 0.0722% Calcium, and 403 Calories per serving. In the result of the conducted evaluation, the mean score for appearance is 7.05 which is equivalent to like very much. The mean score for color is 7.53 which is equivalent to like very much. The mean score for texture is 6.67 which is equivalent to like moderately. The mean score for aroma is 6.45 which is equivalent to like moderately. The mean score for taste is 6.88 which is equivalent to like moderately. The mean score for general acceptability is 7.38 which is equivalent to like very much. This means that if the product was in the market, the consumers would buy it. The study signifies that it is the first product innovation of Soya Beans and Cashew Nuts which is combined together to form a product in the Philippines.