International University Library Repository: Recent submissions
Now showing items 141-160 of 6656
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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 ... -
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 ...