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

By:

Castillo, Shiela Marie L [author ]

Contributor(s):

Material type: Text

TextManila: 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:

Preliminary pages

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.

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
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.

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