de1cbb22-4263-4417-a06e-965e0d7b4e21

2024-08-14

Thesis

Master of Science in Food Technology

fat replacers, low calorie, Filipino snacks, functional ingredients

College of Education

Department of Food Technology

Dr. Grace Uy

This study evaluates the functional performance of plant-based fat replacers—inulin, pectin, and modified starch—in selected Philippine snack food formulations, analyzing texture, taste, caloric reduction, and consumer acceptability.

en

Electronic (PDF)

fat replacers, low calorie, Filipino snacks, functional ingredients

Mendoza, L. & Uy, D. G. (2024). Evaluation of fat replacers in low-calorie traditional filipino snack foods [Master's thesis, University of Santo Tomas]. CEDAR. https://cedarrepository.com/theses/theses-department-of-food-technology/de1cbb22-4263-4417-a06e-965e0d7b4e21--fat-replacers-low-calorie-filipino-snacks

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