00000ctm a22000003a 4500 UP-99796217609926806 Buklod 20110713093700.0 t r |||| u| ta 110713s xx d r |||| u| (iLib)UPD-00177203042 Utilization of malunggay (moringa oleifera lam) in kropek Francis Martin I. Corpuz. eng LG 993.5 2011 F66 C65 Corpuz, Francis Martin I. Utilization of "malunggay" (Moringa Oleifera Lam) in kropek Francis Martin I. Corpuz ; Ma. Leonora dL Francisco, adviser. c2011. x, 55 leaves col. ill. Thesis(BSFT)--University of the Philippines Diliman ABSTRACT Malunggay was utilized in a popular snack food, kropeck in order to provide an alternative, possibly healthier option. The kropeck was made by incorporating dried malunggay leaves, at three varying levels (50g, 75g, and 100g) and subjected to Consumer Acceptance test using 50 untrained panelists. Results showed that the addition of malunggay significantly affected the Overall Acceptability, as well as the acceptabilities of Color and Flavor. The optimum range, determined by regression analysis, revealed that the kropeck with 53 to 75g of malunggay is predicted to obtain a hedonic rating of greater than 5.5, equivalent to "Neither like nor dislike" to "Like slightly". Verification of the prediction models were confirmed and showed a significant difference between the predicted and observed values for the sensory attributes tested. Uncooked kropeck was found to have 12% moisture content, 0.52 aw and a yeast and mold count of only 2.8 x 10^1 cfu/g. Given that malunggay has considerable nutritional content, it may be a good vehicle to be added in food products, such as snacks, to increase its nutritional value. Malunggay. Francisco, Ma. Leonora dL. FI Monograph UPD DCHE LG 993.5 2011 F66 C65 Thesis