000			03106nam a22003137a 4500
003			OSt
005			20250403144254.0
008			250403b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bG33 2019
100			_aGaborni, Marinela G. _eauthor
245			_aDevelopment of a Ready-to-Eat Yang Chow Meal _cMarinela G. Gaborni, Ma. Cristina D. Ocfemia, Floyd Vincent L. Pascua and Karmina Noelle D. Regoso.--
260			_aManila: _bTechnological University of the Philippines _c2019.
300			_aix 113pages _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of Technology major in Nutrition and Food Technology _cTechnological University of the Philippines _d2019.
504			_aIncludes bibliographic references and index.
520			_aThe study, Development of Ready-to-Eat Yang Chow Meal, aims to provide a convenient and quick-to-prepare meal that can give nutritional value to consumers. The Ready-to-Eat Yang Chow Meal is a combination of brown rice, ground pork, shrimp, green peas, carrots and eggs that will help in the consumption of nutrients in food. The main process used was Retorting, that ensures the stability of the Ready-to-Eat Yang Chow Meal. Moreover, the significance of the process in formulating Ready-to-Eat Yang Chow Meal are prolonging the shelf life, convenient for time to process, and helping to improve the quality of sensory characteristics of the product. The Ready-to-Eat Yang Chow Meal undergone analysis such as proximate analysis to identify its composition that is helpful for other related assessment purposes, microbial analysis to ensure the safety of food for consumption, and shelf life analysis to know if stored commodity remains effective. After undergoing the required processes, the researchers were able to come up with a soft, fluffy, meaty taste, light brown and fragrant rice mixture. The researchers therefore conclude that the product based on its features is acceptable and is marketable especially to people on-the-go or who have fast-paced lifestyle. The product was evaluated by 50 evaluators composed of students under the Food and Apparel Technology Department of Technological University of the Philippines – Manila using 9 point hedonic scale. Furthermore, the results in the sensory evaluation after retorting process concludes that the product is acceptable and assessed as “Like Very Much” in terms of appearance, aroma, taste, and texture and general acceptability with mean scores of 7.86, 7.84, 8.36, 7.92, and 8.28 respectively. This signifies that the product was acceptable to the fifty (50) correspondences in terms of all quality attributes.
650			_2Nutrition and Food Technology
650			_2Ready-to-Eat
650			_2Yang Chow Meal,
700			_aOcfemia, Ma. Cristina D. _eauthor
700			_aPascua, Floyd Vincent L. _eauthor
700			_aRegoso, Karmina Noelle D. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29649 _d29649