Bachelor Thesis - Biotechnology & Related Fields
Browse by
Recent Submissions
-
EFFECT OF ENZYMATIC AND ULTRASONIC TREATMENT ON EFFICIENCY OF AQUEOUS EXTRACTION OF OIL FROM DRUMSTICK “CHÙM NGÂY” (MORINGA OLEIFERA) SEEDS
(2024-03)This study was carried out to assess the efficiency of the Ultrasound and Enzyme assisted aqueous extraction (U-EAAE) process in extracting oil from Drumstick (Moringa oleifera) seeds. Through this study, the effects of ... -
EVALUATION OF STABILITY OF NATURAL FOOD COLORANT EXTRACTED FROM ANNATTO SEED (BIXA ORELLANA) AT DIFFERENT PROCESSING AND STORAGE CONDITIONS
(2024-03)There is a growing global demand for eco-friendly products, particularly in food, favoring natural colorants. However, these often lack durability compared to synthetics. Annatto dye from Bixa Orellana seeds exemplifies ... -
EFFECTS OF PEANUT SKIN POWDER AND XANTHAN GUM COMBINED SUPPLEMENTATION ON THE CHEMICAL, PHYSICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF COOKIES
(2024-07)Food fortification enhances health benefits. This study incorporated peanut skin powder (PSP) at 5%, 10%, and 15% into cookies to boost fiber and antioxidant content, with 0.5% xanthan gum (XG) added to maintain texture ... -
Effects of different dragon fruit varieties and SCOBY concentration on the physiochemical, antioxidant, and sensory properties of fermented beverage with the Kombucha consortium
(2024-03)Dragon fruit (Hylocereus spp.) was a favorite fruit due to its delicious taste and because it contains many nutrients that were good for health. Kombucha was a beverage that is prepared by fermenting sweetened black ... -
EFFECTS OF HEAT-MOISTURE TREATED RICE FLOUR ON PHYSICOCHEMICAL PROPERTIES OF COMPOSITE OF WHEAT AND RICE FLOURS AND QUALITY OF THE COOKIES
(2024-07)Rice is an essential food, consumed daily in enormous quantities around the world. A cookie is described as a thin, sweet, and usually small cake, usually made from wheat flour. In this research , the cookie was made ... -
Development and characterization of biodegradable films of poly(vinyl alcohol)-corn starch incorporated with dried mangosteen (Garcinia mangostana L.) pericarp extract.
(2024-07)his research study explores the fabrication of polyvinyl alcohol (PVOH) and corn starch (CS) with dried mangosteen pericarp extract (DMPE) as a natural antioxidant and antimicrobial agent, which is an abundant by-product ... -
Development of pH-Responsive Food Packaging from Chitosan Incorporated with Nano-Curcumin and Anthocyanin from Black Mulberry (Morus nigra L.).
(2024-03)This study aims to develop active and intelligent packaging films by incorporating chitosan with natural color indicators, such as anthocyanin-rich black mulberry extract (BME) and nano curcumin. The BME content was held ... -
THE EFFECTS OF AMBARELLA (SPONDIAS DULCIS) AT DIFFERENT MATURITY STAGES AND SUGAR TYPES ON SENSORY AND PHYSIOCHEMICAL PROPERTIES OF AMBARELLA WATER KEFIR BEVERAGE
(2024-03)This study was conducted to observe the influence of maturity stages and sugar types on the development of the Ambarella Water Kefir Beverage. Specifically, the study focused mainly on the influence of two different ... -
THE EFFECTS OF SOAKING CONDITIONS ON THE MOISTURE CONTENT OF THE TERMINALIA CATAPPA NUTS AND ROASTING CONDITIONS ON THE CHEMICAL, PHYSICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF TERMINALIA CATAPPA NUTS MILK.
(2024-07)This study aimed to investigate the impact of soaking conditions on the moisture content of the Terminalia catappa nuts and roasting conditions on the quality of final milk. The optimal roasting conditions for Taminalia ... -
EFFECTS OF BLANCHING METHOD AND DRYING TEMPERATURE ON PHYSICOCHEMICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF HERBAL TEA MADE FROM PASSION FRUIT PEEL
(2024-07)Passion fruit peels were formed as a byproduct when passion fruit pulps were processed into fruit juice. In this study, passion fruit peels were studied for their potential use in herbal tea. The effects of hot ... -
DEVELOPMENT AND CHARACTERISTICS OF YOGURT SUPPLEMENTED WITH PURPLE YAM (DIOSCOREA ALATA L.) MUCILAGE.
(2024-03)Yogurt, recognized for its health benefits product, has garnered substantial consumer approval. Purple yam (Dioscorea alata L.) mucilage had been investigated for potential to elevate product quality and align with ... -
EFFECT OF ENZYMATIC TREATMENTS ON THE YIELD OF OIL EXTRACTED FROM FRESH AVOCADO FRUIT FLESH (PERSEA AMERICANA MILL) IN ENZYME-ASSISTED AQUEOUS EXTRACTION AND CHARACTERIZATION OF OIL QUALITY
(2024-03)This study has thoroughly investigated how enzymatic treatment effects in enzyme-assisted aqueous extraction (EAAE) of oil from fresh avocado fruit flesh (Persea americana M.). Cellulase were screened for determine ... -
EFFECT OF ALOE VERA MUCILAGE AS FAT REPLACEMENT ON THE CHEMICAL, PHYSICAL, TEXTURAL, AND SENSORY QUALITIES OF REDUCED-FAT MUFFINS
(2024-08)Without sacrificing sensory appeal, consumers are looking for items that are healthier and lower in calories. Thus, this study investigated using aloe vera mucilage instead of oil in muffins. The physicochemical ... -
Effects of types and ratios of Emulsifiers and ratios of Milk permeate on the sensory and antioxidant properties of Dark chocolate containing Cocoa shells powder
(2024-03)This study aimed to evaluate effects of types and ratios of emulsifiers and ratios of milk permeate in making dark chocolate containing cocoa bean shells. Dark chocolate samples were made with different types and ratios ... -
EFFECTS OF COCOA PARTICLE SIZES, EMULSIFIERS, AND INITIAL TEMPERATURES ON SUSPENSION STABILITY OF HOT CHOCOLATE DRINKS.
(2024-07)The study aimed to investigate impacts of cocoa particle size, concentrations of emulsifiers (xanthan gum and gellan gum), and initial water temperature on the suspension stability of cocoa particles in hot chocolate ... -
EFFECTS OF KARAYA GUM (STERCULIA FOETIDA L.) AND PEACH GUM (PRUNUS PERSICA) AS A FAT REPLACER ON CHEMICAL, PHYSICAL, AND SENSORY PROPERTIES OF REDUCED-FAT MUFFINS
(2024)High-calorie muffin consumption raises excessive fat intake and chronic disease concerns, promoting the demand for reduced-fat muffins and fat replacer research. This study evaluated the fat replacement effects on the ... -
FORMULATING VEGETABLE OIL PRODUCTS WITH A CODEX RECOMMENDED FATTY ACID PROFILE (RATIO OF SATURATED, MONOUNSATURATED, AND POLYUNSATURATED FATS AT APPROXIMATELY 1:1.5:1) BY TERNARY BLENDING OF DRUMSTICK SEED (MORINGA OLEIFERA) OIL WITH OTHER VEGETABLE OILS
(2024-04)The main objective of this study was to discover the ideal oil from a blend of three different oils and determine the blending ratio between them to create an ideal oil that meets the FAO recommended ratio of saturated, ... -
EFFECT OF COCONUT SUGAR SUPPLEMENTATION AND DOSAGE OF STARTER ON PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA BEVERAGE FROM COCOA (THEOBROMA CACAO) PULP JUICE DURING FERMENTATION COURSE BY USING SCOBY CONSORTIUM
(2024-07)This study explores the development of a nutritious beverage from cocoa pulp through Kombucha fermentation using a SCOBY consortium and coconut sugar as a supplement. Cocoa pulp, often underutilized despite its abundance, ... -
EFFECTS OF COCOA SHELL CONTENTS, STORAGE TEMPERATURES, AND STORAGE DURATIONS ON THE QUALITY OF KOMBUCHA
(2024-03)This study aimed to investigate the impact of substituting black tea with cocoa bean shells (CBS) in Kombucha production. Kombucha samples were analyzed with varying CBS contents (0%, 20%, 40%, 60%, 80%, and 100%). The ... -
EXTRACTION OF OIL FROM FRESH AVOCADO FRUIT PULP (PERSEA AMERICANA MILL.) BY MEANS OF MALAXATION WITH APPLICATION OF MICROWAVE AND ULTRASOUND TECHNIQUES
(2024-03)This study aimed at investigating the effects of microwave treatment , ultrasound treatment and the water-to-powder ratio on the efficiency of extraction of oil from fresh avocado fruit pulp. The samples were treated ...
RSS 1.0