Cadayong, Sharlene A.  <br/><br/>
Development of instant spaghetti sauce powder/ 
Sharlene A. Cadayong, Jenie Rose V. Daniw, Mary Cyrille Rose Gaela, Athena Jules Galang, and Jayvie C. Villaroman.-- 
 - Manila:  Technological University of the Philippines,  2025. 
 - xiii, 148pages:  29cm. 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Industrial Technology.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study explores the development of Instant Spaghetti Sauce Powder as a shelf-stable,<br/>easy-to-prepare alternative to traditional liquid spaghetti sauces. Driven by increasing<br/>consumer demand for convenience, the research addresses issues of perishability,<br/>transportation, and storage associated with liquid formulations. Conducted by BS Food<br/>Technology students from the Technological University of the Philippines – Manila, the<br/>study employed a systematic approach involving formulation, freeze drying,<br/>physicochemical and nutritional testing, sensory evaluation, and packaging analysis. The<br/>spaghetti sauce powder was formulated using selected tomato varieties, herbs, and<br/>functional additives like citric acid, xanthan gum, and silicon dioxide. Freeze drying was<br/>chosen for its ability to preserve flavor and nutrients more effectively than thermal<br/>drying. Physicochemical testing confirmed acceptable pH levels, low water activity, and<br/>good pigment retention, indicating shelf-stability and quality. Nutritional analysis<br/>revealed the presence of essential macronutrients, vitamins A, C, and E, and minerals<br/>such as potassium and iron. Functional property tests showed high solubility and<br/>effective rehydration. Sensory evaluation results using a 9-point Hedonic Scale in five<br/>different cities showed that the product was well-received, particularly in terms of flavor,<br/>aroma, texture, and overall acceptability, with most ratings falling within the “like<br/>moderately” to “like very much” range. Microbiological tests confirmed the product’s<br/>safety, while shelf-life testing demonstrated stability over time when stored in sealed<br/>pouches. The study concludes that instant spaghetti sauce powder is a promising product<br/>with strong market potential, especially for busy households, food entrepreneurs, and<br/>consumers in remote areas. While flavor optimization and consumer education remain<br/>important, the product meets key quality standards and provides a sustainable alternative<br/>aligned with current food trends 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Freeze drying<br/>Shelf life stability<br/>Plant based ingredients
<br/><br/><label>LC Class. No.: </label>BTH TP 370  / C33 2025