000			02945nam a22003257a 4500
003			OSt
005			20250708101437.0
008			250708b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bA26 2025
100			_aAboc, Trisha Mae E. _eauthor
245			_aDevelopment of plant-based cheese using bamboo shoot (bambusa spinosa) and yellow sweet corn (zea mays l. Saccharata)/ _cTrisha Mae E. Aboc, Sarah Mae P. Doncillo, Neil S. Galagar Ishleen, Crystal Miles J. Gamba, and Alexis Marian U. Muñoz.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_axv, 193pages: _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, _d2025.
504			_aIncludes bibliographic references and index.
520			_aThe cheese production is not traditionally part of the Philippines, leading to reliance on importation. This study focuses on developing plant-based cheese using bamboo shoots and yellow sweet corn as potential dairy-free cheese alternatives. Aiming to utilize the abundant plant in the country. The product was subjected for toxicological assessment and confirmed that a 45-minute of the boiling bamboo shoots effectively reduced hydrogen cyanide (HCN) concentration from 38.02ppm to 0.58ppm. Microbiological indicates that the plant-based cheese product meets the acceptable qualifications and there is no detectable Salmonella spp. and Listeria monocytogenes, the Coliform count and Escherichia coli Count have <0.3 MPN/g, Staphylococcus aureus have <10est CFU/g, and the Thermophilic Count Plate <2.5 x 102est CFU/mL. The product’s physicochemical properties such as water activity was measured at 0.94 and pH was 5.72. The 3.45 cm2 meltability of the plant-based cheese, while texture analysis showed moderate hardness 0.3703, springiness 12.81mm, and adhesiveness 0.644 kgf.mm. The proximate analysis revealed 69.5% moisture, 11.2g/100g fat, 10.1 g/100g total carbohydrates, 4.98g/100g protein, and 4.18 g/100g as content. Sensory Evaluations are conducted by eight (8) trained and fifty (50) untrained panelists, assessing the degree of acceptability based on appearance, aroma, flavor, and texture. The findings and evaluation, suggest that the study contributes to the innovation of potential dairy-free alternatives, highlighting underutilized local resources in functional food development.
650			_aNon-dairy cheese
650			_aYellow sweet corn
650			_aHydrogen cyanide
700			_aDoncillo, Sarah Mae P. _eauthor
700			_aGalagar Ishleen, Neil S. _eauthor
700			_aGamba, Crystal Miles J. _eauthor
700			_aMuñoz, Alexis Marian U. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30196 _d30196