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 .--

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Abelita, Melrose D [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: viii, 111pages: 29cmContent type:

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BTH TX 717 A24 2024

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024. Summary: White Jelly Mushroom is usually used as medicine in China. The proponents proposed making it in a dish since it is an edible mushroom—the development of local dishes utilizing white jelly mushrooms. The dishes have different significant processes. For Dinakdakan and Bopis, gathering raw materials, recipe formulation, mise en place, cooking, packaging, and sealing. The process of intake, gathering raw materials, recipe formulation, mise en place, mixing and cooking, baking, and packaging. For creamy mushroom soup, gathering raw materials, recipe formulation, mise en place, mixing and cooking, and packaging. The products went through product testing, such as commercial sterility and microbial analysis. The test reveals that both dinakadakan and bopis are commercially sterile, and all four products did not have microbial growth and are safe to consume. The product was evaluated using the 9-point hedonic scale, and the attributes are taste, aroma, mouthfeel, texture, and general acceptability. Respondents are 30 students from the Technological University of the Philippines, 10 are home economics faculty members, and 10 households. The rating is “Liked Very Much”. Keywords: local dishes, recipe formulation, product testing, microbial analysis, hedonic scale evaluation

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TK 717 A24 2024 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005881

Thesis

College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

White Jelly Mushroom is usually used as medicine in China. The proponents proposed
making it in a dish since it is an edible mushroom—the development of local dishes
utilizing white jelly mushrooms. The dishes have different significant processes. For
Dinakdakan and Bopis, gathering raw materials, recipe formulation, mise en place,
cooking, packaging, and sealing. The process of intake, gathering raw materials, recipe
formulation, mise en place, mixing and cooking, baking, and packaging. For creamy
mushroom soup, gathering raw materials, recipe formulation, mise en place, mixing and
cooking, and packaging. The products went through product testing, such as commercial
sterility and microbial analysis. The test reveals that both dinakadakan and bopis are
commercially sterile, and all four products did not have microbial growth and are safe to
consume. The product was evaluated using the 9-point hedonic scale, and the attributes are
taste, aroma, mouthfeel, texture, and general acceptability. Respondents are 30 students
from the Technological University of the Philippines, 10 are home economics faculty
members, and 10 households. The rating is “Liked Very Much”.

Keywords: local dishes, recipe formulation, product testing, microbial analysis, hedonic
scale evaluation

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