000			03000nam a22002657a 4500
003			OSt
005			20250414105901.0
008			250414b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 911.3 _bB35 2024
100			_aBajar, Geah mae R. _eAuthor
245			_aDevelopment of Pasta gourment sauce using kuhol/ _cGeah may R. Bajar, Ivy leila M. Estidola, Reihn andrea P. Mandap, Julianne mae B. Patillas, Britney O. Timbad.--
260			_aManila: _bTechnological University of the Philippines _c2024.
300			_aix,114 _c29 cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's Thesis
502			_aCollege of Liberal Arts.-- _bBachelor of Science in Hotel Restaurant Management.:
504			_aIncludes bibliographic references and index.
520			_aThis research explores the innovative development of Pasta Gourmet Sauce, featuring Kuhol as a central component. The primary objectives encompass the meticulous formulation and processing of the sauce, with a acute emphasis on safety standards through comprehensive testing for microbial contamination and the presence of potentially harmful elements like arsenic, mercury, and lead. Packaging and labeling practices are also examined to ensure transparency and consumer well-being. The study adopts a thorough approach from ingredient selection to packaging, underscoring a commitment to delivering a gourmet sauce that prioritizes safety and quality. A critical component of the research involves a detailed analysis to ascertain the safety and nutritional profile of Kuhol Gourmet Pasta Sauce. Findings reveal minimal concentrations of arsenic, mercury, and lead, meeting stringent safety criteria. Microbial analysis demonstrates a low risk of contamination, and protein testing estimates the content at approximately 4.16%, providing essential nutritional insights for consumers. This comprehensive examination underscores the commitment to producing a gourmet sauce that is not only safe but also nutritionally valuable. The success of Kuhol Gourmet Pasta Sauce is further solidified through sensory evaluation conducted with 51 students. Overwhelmingly positive scores on color, aroma, and general acceptability signify widespread approval, while moderate scores for taste and texture indicate a favorable reception. In conclusion, this research successfully explores its objectives, presenting a gourmet sauce that not only meets stringent safety standards but also captivates consumers with its transparent processing, nutritional value, and positive sensory attributes, positioning it as a promising and well-received culinary innovation. Keywords: Kuhol, Gourmet, Pasta Sauce, Formulation, 9-point Hedonic Scale, Analytes
650			_aKuhol, gournet, pasta sauce
700			_aEstidola, Ivy leila M, Mandap, Reihn leila P, Patillas, Julianne mae B, Timbad, Britney O _eAuthor
942			_2lcc _cBTH CLA _n0
999			_c29684 _d29684