000			02653nam a22003017a 4500
003			OSt
005			20250703151933.0
008			250703b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bA98 2019
100			_aAzur, Mary Rose P. _eauthor
245			_aUtilization of soy milk in making low fat filled cream/ _cMary Rose P. Azur, Mikaela R. Quines, Jake R. Ricamora, and Ester Joy Z. Tuyor.--
300			_axi, 128pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of science in food technology: _cTechnological University of the Philippines, _d2019.
504			_aIncludes bibliographic references and index.
520			_aLow-fat filled cream is a plant-based milk product with the substitution of vegetable oil in replacement of milk fat from animals. In the Philippines, locally produced soymilk from the local soybean cultivated from Region 3 (Central Luzon) are not utilized by the company that are producing soy milk. The usual soybean used in production in the Philippines are imported from other country as to which local production of soybean are not maximize and lacks utilization and researches. Due to this situation, the study is intended to utilize local soybean in making heavy filled cream as to which a substitution of a low-fat filled cream. The study aimed to process a heavy filled cream, through homogenization of soymilk and vegetable oil specifically the soy oil; test and analyze the proximate, nutrition, microbial, allergen, and shelf life of the product; and to know the acceptability of the product in application to ice cream using affective sensory test. The major processes in making heavy filled cream were selection of raw materials, homogenization, processing, pasteurization, packaging and labeling and storing. The result shows that it has a trace amount of 1548 mg vitamin A, 0.74 percent of Iron, 19.95 percent of Calcium, and 8.75 percent of Carbohydrates; and according to the microbial result, the sample product is safe for consumption. The sensory evaluation for low-fat filled cream proves that the most preferred did not have significant difference on the existing ice cream. Thus, this signifies that the product is generally acceptable.
650			_aPlant-based
650			_aHomogenization process
650			_aSoymilk utilization
700			_aQuines, Mikaela R. _eauthor
700			_aRicamora, Jake R. _eauthor
700			_aTuyor, Ester Joy Z. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30105 _d30105