000			02818ntm a22002897a 4500
003			OSt
005			20231019115148.0
008			230822b2022 |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM
050			_aBTH TD 794.5 _bD45 2022
100	1		_aDelfin, Erika Desiree B. _eauthor
245	0	0	_aDevelopment of edible straw using corn stover waste/ _cErika Desiree B. Delfin, Ivy L. Jaquilmo, Ronaliza F. Miranda, and Sophia Lloren O. Tasara
264			_aManila: _bTechnological University of the Philippines, _c2022
300			_aix, 158pages: _c28cm. _bIllustration _eCD ROM (4 3/4 in)
500			_aThesis (undergraduate) --
502			_aCollege of Industrial Education -- _bBachelor of Science in Food Technology: _cTechnological University of the Philippines, _d2022
504			_aIncludes bibliography
520	5		_aThe study focuses on the development of edible straw from com stover waste that aims to reduce the waste biomass and utilize its benefits. The edible straw is a current food trend with the heightened awareness of the effects of plastic straws in the environment. The major process in developing this product includes dehydration, powdering, baking, and packaging. The final product underwent sensory evaluation and showed an acceptable rating of 7.97 on a 9-point hedonic rating scale. The parameters used are taste, mouthfeel, appearance, case of use, and overall acceptability. Moisture analysis resulted at 3.77% which is under the accepted <10% moisture. Microbial analysis of 2x10 CFU/g for yeast and molds count, <1.1 MPN/g for coliform, and 1›10 CFUg for aerobic plate count. The nutritional analysis which focuses on the potassium content resulted in 370.83 mg/100 g.The tensile strength test resulted in 40.21 Newton/7mm. The shelf-life testing resulted in a negative/25 g for salmonella, <10 CFU/g for Staphylococcus aureus, and 5.0x103 CFU/g for aerobic plate count at 25 C. The tensile strength test resulted in 40.21 Newton/7mm.For sensory evaluation, it utilized a 9-point hedonic scale and was statistically treated using the One-way ANOVA. The sensory evaluation resulted in a mean score of 7.97 which indicates that the product is liked very much. The product was successfully developed and processed while achieving an acceptable result in terms of sensory evaluation. The study can be further enhanced by modifying the color and the taste of the edible straw. -- Author's abstract
650	1	0	_aRecycling (waste,etc.)
650	1	0	_aEdible straw
650	1	0	_aCorn stover
700	1		_aJaquilmo, Ivy L. _eauthor
700	1		_aMiranda, Ronaliza F. _eauthor
700	1		_aTasara, Sophia Lloren O. _eauthor
856			_uhttps://drive.google.com/file/d/1rY1qE6wrNGDamL_Yrnjk7TWUCasuwEdX/view?usp=sharing _yPreliminary pages
942			_2lcc _cBTH CIT _n0
999			_c4002 _d4002