Bachelor Thesis - Biotechnology & Related Fields: Recent submissions
Now showing items 21-40 of 1428
-
EFFECTS OF ENZYMATIC PRETREATMENT, TYPE AND RATIO OF CARRIER AGENTS ON THE QUALITY OF FREEZE-DRIED ROSEMARY (Rosmarinus officinalis L) POWDER
(2024-04)The rise in busy lifestyles has led to a demand for healthy instant powders. An enzyme assisted extraction (EAE) method was found effective in extracting total phenolic contents (TPC) and antioxidants capacity (AC) ... -
EFFECT OF FERMENTATION DURATIONS, AND MATERIAL RATIOS ON THE QUALITY OF KOMBUCHA PREPARED FROM CUSTARD APPLES (ANNONA SQUAMOSA) AND PASSION FRUIT (PASSIFLORA EDULIS)
(2024-03)Kombucha is a healthy fermented drink made from sweetened tea fermented with yeast and bacteria, known for its health benefits. The project aimed to develop a beverage using passionfruit and custard apple juice as a ... -
EFFECTS OF MALT SUBSTITUTION BY MANGO ON THE PHYSICOCHEMICAL AND QUALITY CHARACTERISTICS OF BEER
(2024)Along with the use of four main ingredients: barley, hops, water used for mashing, and yeast added during the fermentation process when producing beer, several adjuncts have been added to create new flavors, increase ... -
EFFECT OF BLANCHING, ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION PRETREATMENTS AND SOLUTE AGENTS ON THE DRYING CHARACTERISTICS, QUALITY PROPERTIES AND CONSUMER ACCEPTANCES OF SEMI-DRIED BITTER GOURD (MOMORDICA CHARANTIA L.) SLICES BY HOT AIR DRYING.
(2024-03)Bitter gourd, scientifically known as Momordica charantia L., is a vegetable that is consumed worldwide. Despite its many advantages, the potential for proper processing, prolonging its shelf life, and adding value to ... -
NANOEMULSION SYSTEMS OF PIPERINE WITH SACHA INCHI OIL CONTAINING CURCUMIN: PREPARATION, AND STABILITY EVALUATION
(2024-05)This study aims to evaluate the solubility of piperine and curcumin in Sacha Inchi oil, prepare and assess the stability of piperine via coorporating with curcumin and sacha inchi oil in a nanoemulsification system ... -
EFFECTS OF PINEAPPLE CULTIVARS, FERMENTATION TEMPERATURES AND DURATIONS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINEAPPLE CIDER
(2024-03)Fermentation is the process that raw food materials are converted into new food products under specific conditions. From this, cider is an alcoholic product of fermentation process and in the industrial production, various ... -
Effects of carrier agents and inlet air temperatures on the quality of spray-dried pineapple powder.
(2024-04)The aim of this project was to study effects of carrier agents and inlet air temperatures on the quality of spray-dried pineapple powder. Two independent variables including carrier agents and inlet air temperatures ... -
EFFECTS OF DIFFERENT CULTIVARS AND FORMS OF SUGARCANE AS A MALT REPLACEMENT AND ADDITION OF PROBIOTICS LAB AND YEAST ON THE BEER QUALITY
(2024)Brewing beer has four main ingredients: barley, hops, water, used to brew the malt, and yeast added during the fermentation process. However, at present, in industrial and craft beer, several other ingredients have ... -
COMPARISON ON PHYSICO-CHEMICAL, PHYTOCHEMICAL, AND ANTIOXIDANT PROPERTIES OF RED AND WHITE DRAGON FRUIT JUICE FERMENTED WITH KOMBUCHA MICROORGANISMS.
(2024-07)The experimental study explored the transformation of red and white dragon fruit juices through fermentation with kombucha cultures, delving into the resultant physico-chemical and bioactive properties. Dragon fruit ... -
INVESTIGATION OF DRYING CONDITIONS FOR HIGH AMOUNT OF TOTAL SAPONIN COMPOUND FROM SAM CAU DEN (CURCULIGO ORCHIOIDES) AND ITS APPLICATION AS A SUPPLEMENT IN JELLY PRODUCTION
(2024-07)Curculigo orchioides (C. orchioides) is a medicinal plant which contains various phytochemical content and antioxidant properties. The aim of the study was to find the drying conditions (temperature and durations) of ... -
EFFECT OF PURPLE YAM (DIOSCOREA ALATA L.) MUCILAGE AS FAT REPLACER ON PHYSICAL, CHEMICAL, SENSORY PROPERTIES AND STORAGE ON LOW-FAT MUFFINS
(2024-03)Consumers are increasingly seeking healthier and lower-calorie products without compromising on sensory appeal. This study hence investigated the replacement of oil in muffins with purple yam (Dioscorea alata L.) ... -
OPTIMIZATION OF AN INTEGRATED ENZYME AND ULTRASOUND-ASSISTED EXTRACTION OF CRUDE POLYSACCHARIDES AND POLYPHENOLS FROM PASSION FRUIT PEEL (Passiflora edulis)
(2024-03)This study investigated the significance of the processing factors in the integrated enzyme-assisted extraction and ultrasound-assisted extraction method for the simultaneous extraction of polysaccharides and polyphenols ... -
EFFECTS OF BLANCHING AND DRYING METHODS OF HERBAL TEA FROM BANANA INFLORESCENCE (MUSA PARADISIACA) ON THEIR SENSORY AND ANTIOXIDANT PROPERTIES
(2024-03)The core aim of this study was to explore the use of banana inflorescence for the productions of herbal tea with acceptable sensory and nutritional properties using hot water blanching and steam blanching techniques ... -
EFFECTS OF POMELO AND JASMINE FLOWER ON THE CHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY, SENSORY QUALITY, AND VOLATILE COMPOUNDS PROFILE OF POMELO WINE
(2024-07)Fermentation is the process that raw food materials are converted into new food products under specific conditions. From this, wine is an fermented alcoholic product of fermentation process and in the industrial ... -
EFFECTS OF PINEAPPLE CULTIVARS AND DIFFERENT PROCESSING STEPS ON THE FINAL QUALITY OF CRAFT BEER
(2024)Craft beer has gained prominence in the beverage industry, recognized for its distinctive flavors and artisanal production techniques. This study aims to evaluate the impact of different pineapple cultivars and their ... -
QUALITY CHARACTERISTICS, ANTIOXIDANT, SENSORY PROPERTIES, AND SHELF-LIFE OF MUFFINS INCORPORATED WITH BANANA INFLORESCENCE (MUSA PARADISIACA) POWDER.
(2024-03)Banana flowers are used in convenience foods, bakery products, and other products to provide beneficial nutrients and antioxidants. This study aimed to compare the quality characteristics, antioxidants, sensory properties, ... -
EFFECTS OF PAPAYA POWDER ON PH, ACIDITY, PROBIOTIC, RHEOLOGICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF BROWN RICE-BASED DRINKABLE YOGURT
(2024-07)This study comprehensively investigated the impact of adding papaya powder to brown rice-based drinkable yogurt, focusing on multiple aspects including probiotic content, rheology, antioxidant properties, sensory ... -
DEVELOPMENT OF GLUTEN-FREE COOKIES PRODUCED FROM BLENDS OF CHICKPEA FLOUR AND SOYBEAN FLOUR WITH RICE FLOUR
(2024-07)This research examined the effects of incorporating different concentrations of chickpea flour (CPF) and soybean flour (SBF) to rice flour (RF) on the physicochemical and sensory characteristics of gluten-free cookies. ... -
Effects of ethanol and ethyl acetate on the crocin extraction from dried gardenia fruit (Gardenia jasminoides) with assistance of ultrasonic treatment and evaluation of physicochemical and bioactive properties of the extraction
(2024-02)The purpose of this study was to evaluate the effects of ethanol or ethyl acetate on the crocin extraction from dried gardenia fruit and the physiochemical and bioactive properties of the extraction. Ultrasound-assisted ... -
Effect of ultrasonic treatment on the yield of total carotenoids extracted from dried annatto seeds (Bixa orellana) using vegetable oils
(2024-03)The study explored the application of bixin extraction method with the assistance of ultrasound waves to enhance the efficiency of extracting dried annatto, using vegetable oil as a solvent. Various factors, such as ...