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Application filed by Univ Polytechnic PhilippinesfiledCriticalUniv Polytechnic Philippines
Priority to PH22016000225UpriorityCriticalpatent/PH22016000225U1/en
Publication of PH22016000225Y1publicationCriticalpatent/PH22016000225Y1/en
Publication of PH22016000225U1publicationCriticalpatent/PH22016000225U1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Medicines Containing Plant Substances
(AREA)
Noodles
(AREA)
Abstract
The present utility model is a pasta and process of producing the same from white white corn kernel (Zea Mays lndenata) and corn silk (Stigma Maydis L.). The product of the present utility model comprise of 12.58 pcnt white corn kernel powder, 3.4 pcnt corn silk powder, 50.31 pcnt whole wheat flour and 33.96 pcnt water. The results in the entire microbiological test of the product was [10 which means to 10 have a good microbial quality and complies with the reference criteria of microbiological quality of processed food by Department of Health - Food and Drug Administration. It is suitable for long storage with its moisture content appropriate in the standard content of pasta. The produced product of the present utility model can also concluded that this may help in the effective elimination of fat and cholesterol, thereby lowering blood cholesterol levels, in weight reduction and can lower the total calorific consumption for its high total dietary fiber content.
PH22016000225U2016-04-262016-04-26Pasta composition from corn kernel (zea mays indenata) and corn silk (stigma maydis l.)
PH22016000225U1
(en)
Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour