Food Technology Department
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Recent Submissions
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Development and evaluation of Oregano (Origanum vulgare) juice as affected by varying levels of Calamansi (Citrofortunella microcarpa) and Lemon grass (Cymbopogoni citratus)
(Mambusao Satellite College, Capiz State University, 2023-06)This study was carried out to utilize and evaluate the quality of oregano juice with calamansi and lemon grass. Specifically, it aimed to create a product using design of experiments and determine the optimized region ... -
Development and evaluation of canned coconut (Cocos nucifera) strips in syrup
(Mambusao Satellite College, Capiz State University, 2021-07)This study aimed to develop and evaluate the quality of canned coconut strips in syrup. Specifically, it aimed to determine the effect of varying levels of syrup strength and citric acid. Determine the effect of varying ... -
Development and quality evaluation of seasoning from powdered Mangrove Crab (Scylla serrata) trimmings
(Mambusao Satellite College, Capiz State University, 2023-07)This study was conducted from April 2023 to June 2023 at Food Technology Department of Capiz State University Mambusao Satellite College Mambusao Capiz. Generally, this study was conducted to determine the drying condition ... -
Development and evaluation of tea made from Squash (Cucurbita maxima) leaves
(Mambusao Satellite College, Capiz State University, 2023-06)With the advent of tea in the Philippines market, lots of locally available herbal leaves are available and can be utilized in the region. Generally, this study was conducted to develop and evaluate the acceptability of ... -
Evaluation and and acceptability of meat loaf as affected by varying levels of sweet potato
(Mambusao Satellite College, Capiz State University, 2023-06)This study was conducted at the Food Technology Department of Capiz State University, Mambusao Satellite College, Mambusao, Capiz from April 2023 to June 2023 to develop and evaluate the acceptability of meat loaf as ... -
Development and evaluation of cookies with Calamansi (Citrofortunella microcarpa) peel and juice vesicle
(Mambusao Satellite College, Capiz State University, 2022-06)This study was carried out to develop and evaluate the cookies in terms of color, aroma, flavor, taste, and general acceptability as effect by varying levels of calamansi (Citrofortunella microcarpa) peel and juice vesicles ... -
Utilization and acceptability of Biscotti with varying levels of Taro (Colocasia esculenta) flour
(Mambusao Satellite College, Capiz State University, 2023-06)This study was carried out to utilize and evaluate the quality of taro (Colocasia esculenta) flour for biscotti production. Specifically, it aimed to evaluate the quality of biscotti made from varying levels of taro flour ... -
Development and evaluation of cookies with Cucumber (Cucumis sativus) peel
(Mambusao Satellite College, Capiz State University, 2023-06)This study was carried out to develop and evaluate the cookies in terms of aroma, taste, flavor, texture, and generally acceptability as affected by varying levels of cucumber (Cucumis sativus) peel and sugar; determine ... -
Development and evaluation of sweetpotato pound cake as affected by varying levels of sweetpotato (Ipomoea batatas) flour and malunggay (Moringa oleifira) powder
(Mambusao Satellite College, Capiz State University, 2023-06)This study was conducted at the Food Technology Department of Capiz State University, Mambusao Satellite College, Poblacion, Mambusao, Capiz from January to June 2023 to utilize and evaluate the acceptability of sweetpotato ... -
Processing and utilization of Calamansi (Citrofortunella microcarpa) waste products in tea production
(Mambusao Satellite College, Capiz State University, 2022-06)This study aimed to evaluate the quality of tea made from calamansi waste products in terms of color, aroma, taste, after taste, sourness, and general acceptability, determine the physico-chemical characteristics of tea ...
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