000			03034nam a22003377a 4500
003			OSt
005			20260306155232.0
008			260306b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH 717 TX _bA46 2025
100			_aAmores, Czeckiel Antoine T. _eAuthor
245			_aDevelopement of herbsand spice bouillon cubes/ _cCzeckiel Antoine T. Amores, Clark Lois S. Dimanahan, Jayzel A. Noma, Mae Kyla B. Petagara, and Claire L. Samillano.--
260			_aManila _bTechnological University of the Philippines _c2025
300			_axiii, 143 page: _c29cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's Thesis
502			_aCollege of Industrial Technology.-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, _d2025
504			_aIncludes bibliographic references and index.
520			_aThe research study developed herb-and-spice bouillon cubes using locally available ingredients such as thyme, chives, rosemary, parsley, lemongrass, basil, and black pepper. The production process involved dehydration, grinding to achieve a 100% fine powder, binding, and moulding to ensure compactness and uniform measurements. To ensure product quality and safety, both microbial examination and proximate analysis were conducted. Microbiological results showed excellent safety compliance, with Standard Plate Count, Coliform Count, Escherichia coli, and Yeast and Mold Count all below 10 CFU/g, and Salmonella testing negative per 25 g sample. These findings confirm that the product is safe for consumption and falls well within accepted microbial standards. Proximate analysis further demonstrated desirable nutritional attributes: moisture content of 6.08 g/100 g, ash at 19.00 g/100 g, crude protein at 9.17 g/100 g, total fat at 27.05 g/100 g, and carbohydrates at 38.7 g/100 g. These values indicate that the bouillon cubes meet established compositional and quality parameters for dehydrated products. Sensory evaluation assessed aroma, appearance, taste, mouthfeel, and overall flavour. Consumers noted that the blend of herbs and spices produced a pleasant aroma, balanced taste, and improved flavour profile. The combination of natural herbs and the high salt content contributed to enhanced sensory perception while also providing antimicrobial benefits that support product shelf stability. With its natural ingredients and low moisture content, the developed bouillon cube presents a healthier and more beneficial alternative to commercially available options. Keywords: Development, Process, Formulation, Moulding, Powdered, Herbs and Spice
650			_aCulinary Technology
650			_aHerbs and Spice
650			_aBouillon Cubes
650			_aDehydrated Products
700			_aDimanahan, Clark Lois S. _eAuthor
700			_aNoma, Jayzel A. _eAuthor
700			_aPetagara, Mae Kyle B. _eAuthor
700			_aSamillano, Claire L. _eAuthor
942			_2lcc _cBTH CIT _n0
999			_c31324 _d31324