Development of edible straw using corn stover waste/ Erika Desiree B. Delfin, Ivy L. Jaquilmo, Ronaliza F. Miranda, and Sophia Lloren O. Tasara

By:

Delfin, Erika Desiree B [author ]

Contributor(s):

Material type: Text

TextManila: Technological University of the Philippines, 2022Description: ix, 158pages: 28cm. Illustration CD ROM (4 3/4 in)Subject(s):

LOC classification:

BTH TD 794.5 D45 2022

Online resources:

Preliminary pages

Dissertation note: College of Industrial Education -- Bachelor of Science in Food Technology: Technological University of the Philippines, 2022 Summary: The study focuses on the development of edible straw from com stover waste that aims to reduce the waste biomass and utilize its benefits. The edible straw is a current food trend with the heightened awareness of the effects of plastic straws in the environment. The major process in developing this product includes dehydration, powdering, baking, and packaging. The final product underwent sensory evaluation and showed an acceptable rating of 7.97 on a 9-point hedonic rating scale. The parameters used are taste, mouthfeel, appearance, case of use, and overall acceptability. Moisture analysis resulted at 3.77% which is under the accepted <10% moisture. Microbial analysis of 2x10 CFU/g for yeast and molds count, <1.1 MPN/g for coliform, and 1›10 CFUg for aerobic plate count. The nutritional analysis which focuses on the potassium content resulted in 370.83 mg/100 g.The tensile strength test resulted in 40.21 Newton/7mm. The shelf-life testing resulted in a negative/25 g for salmonella, <10 CFU/g for Staphylococcus aureus, and 5.0x103 CFU/g for aerobic plate count at 25 C. The tensile strength test resulted in 40.21 Newton/7mm.For sensory evaluation, it utilized a 9-point hedonic scale and was statistically treated using the One-way ANOVA. The sensory evaluation resulted in a mean score of 7.97 which indicates that the product is liked very much. The product was successfully developed and processed while achieving an acceptable result in terms of sensory evaluation. The study can be further enhanced by modifying the color and the taste of the edible straw. -- Author's abstract

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TD 794.5 D45 2022 (Browse shelf(Opens below))	1		BTH0003168

Thesis (undergraduate) --

College of Industrial Education -- Bachelor of Science in Food Technology: Technological University of the Philippines, 2022

Includes bibliography

The study focuses on the development of edible straw from com stover waste that aims to reduce the waste biomass and utilize its benefits. The edible straw is a current food trend with the heightened awareness of the effects of plastic straws in the environment. The major process in developing this product includes dehydration, powdering, baking, and packaging. The final product underwent sensory evaluation and showed an acceptable rating of 7.97 on a 9-point hedonic rating scale. The parameters used are taste, mouthfeel, appearance, case of use, and overall acceptability. Moisture analysis resulted at 3.77% which is under the accepted <10% moisture. Microbial analysis of 2x10 CFU/g for yeast and molds count, <1.1 MPN/g for coliform, and 1›10 CFUg for aerobic plate count. The nutritional analysis which focuses on the potassium content resulted in 370.83 mg/100 g.The tensile strength test resulted in 40.21 Newton/7mm. The shelf-life testing resulted in a negative/25 g for salmonella, <10 CFU/g for Staphylococcus aureus, and 5.0x103 CFU/g for aerobic plate count at 25 C. The tensile strength test resulted in 40.21 Newton/7mm.For sensory evaluation, it utilized a 9-point hedonic scale and was statistically treated using the One-way ANOVA. The sensory evaluation resulted in a mean score of 7.97 which indicates that the product is liked very much. The product was successfully developed and processed while achieving an acceptable result in terms of sensory evaluation. The study can be further enhanced by modifying the color and the taste of the edible straw. -- Author's abstract

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