000			02943nam a22003257a 4500
003			OSt
005			20260306171013.0
008			260306b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bA45 2025
100			_aAMISTAD, JOAN I. _eAuthor
245			_aDevelopment of kamote(ipomoea batatas,)squash(cucurbita), and carrot(daucus carota) peel into pasta/ _bJoan I. Amistad, Alexandrea P. Aquino, Lino Jean C. Fuentebella, and Hannah Sophia C. Monsales.--
260			_aMANILA _bTechnological University of the Philippines _c2025
300			_axv, 156 page: _c29 cm
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			_aThis study aimed to develop a value-added pasta product utilizing discarded vegetable peels from kamote (Ipomoea batatas), squash (Cucurbita spp.), and carrot (Daucus carota) to promote waste reduction and functional food development. The formulation incorporated vegetable peel powders combined with vital wheat gluten, whole eggs, and all-purpose flour to improve dough structure, nutritional content, and functional properties. The production process involved standardized pre-treatment, dehydration, and powderization of the vegetable peelsto reduce moisture content and enhance shelf stability. Microbial and proximate analyses were conducted by Intertek in compliance with FDA Circular No. 2022-12-2 to ensure product safety, nutritional adequacy, and regulatory compliance. The pasta was produced at a uniform thickness of 1.5 mm and packaged in 200-gram portions using polyethylene plastic as the primary packaging and a vellum board box measuring 19 cm × 13 cm × 4.5 cm as secondary packaging. Product labeling and design followed established food packaging and product specification standards. Sensory evaluation was performed using a 9-point hedonic scale with 50 evaluators, including 10 trained panelists, 10 untrained panelists, and 30 food major students. The product obtained a mean sensory score of 7.04, corresponding to the descriptive rating of “Like Moderately.” The findings indicate that the vegetable peel–based pasta is sensorially acceptable and demonstrates potential as a functionaland sustainable alternative to commercially available pasta products. Keywords: vegetable peels, dehydration, food wastage, vegetable peel-based pasta, sustainable
650			_aCulinary technology
650			_aDehydration
650			_aVegetavle peel-based pasta
650			_aFood wastage
700			_aAquino, Alexandrea P. _eAuthor
700			_aFuentebella, Lino Jean C. _eAuthor
700			_aMonsales, Hannah Sophia C. _eAuthor
942			_2lcc _cBTH CIT _n0
999			_c31327 _d31327