00000ctm a22000004a 4500 UP-99796217605002506 Buklod 20230503092542.0 m |o d | ta 080115s1993 xx r |||| u|eng d (iLib)UPD-00000301851 DCHE eng LG 993.5 1993 F66 A53 Andaquig, Arlene E. Storage study and development of specifications for TVP-extended hamburger Arlene E. Andaquig ; Sonia Y. De Leon, adviser. 1993. 106 leaves Thesis (BSFT)--University of the Philippines Diliman The study involved three phases: cost reduction of hamburger; storage study of hamburger sandwiches; and development of specifications. In the first phase, hamburger patties with varying levels of caramel TVP (0%, 25%, 30%, and 35%) were evaluated for texture, flavor, and general acceptability. The control was observed to be almost similar to the other samples. Among the patties which contained TVP, the most acceptable level was 30% (of the weight of the meat). The cost of the sample with a level of 30% TVP, as of July 1992, was about P1.00 less than that of the one containing pure beef. For the storage study, precooked hamburger sandwiches contained in rigid and transparent plastic packages were stored for six days at a temperature of 5 to 10°C. Ten trained panelists tested the food products for color, odor, texture, juiciness, and flavor as well as acceptability. The samples were also examined using total plate count and violet-red bile agar. Results showed that all the stored samples were slightly inferior to the control. It was further indicated that hamburger sandwiches can only be stored under chilled conditions for a maximum of four days. The products were found to be safe for consumption based on the results of the microbiological examination. The last phase of the study involved the development of raw material, in-process, and finished product specifications. Hamburgers. Textured vegetable protein. De Leon, Sonia Y. Thesis UPIANA Thesis UPD DCHE LG 993.5 1993 F66 A53 Thesis