Đang tạo bản xem trước...
MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER ADVISOR: CAO THI THANH LOAN STUDENT: PHAN NGUYEN THANH TRUC BUI MAI UYEN LINH SKL 0 0 8 9 4 1 Ho Chi Minh City, August, 2022
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D. Ho Chi Minh city, August 2022
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D. Ho Chi Minh city, August 2022
THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- GRADUATION THESIS ASSIGNMENT Student name: Phan Nguyen Thanh Truc Student ID: 17116040 Class: 17116CLA1 Student name: Bui Mai Uyen Linh Student ID: 18116021 Class: 18116CLA2 Major: Food Technology Class: 17116CLA1 – 18116CLA2 Supervisor: Cao Thi Thanh Loan, Ph.D. Email: thanhloanafu@gmail.com Date of assignment: 20/01/2022 Date of submission: 08/08/2022 1. Thesis title: Developing low alcoholic kefir beverage with passion fruit, gac fruit and ginger. 2. Thesis assignment: - Evaluate effect of the sugar types, ratio, concentration and kefir grain amount on the production of low alcoholic kefir beverage. - Investigate the fruit juice formula for the final product and evaluate the sensory qualities of the kefir beverages. - Determine the physiochemical and microbiological properties of the passion gac ginger kefir beverage. - Determine shelflife of the passion gac ginger kefir beverage. The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program Ho Chi Minh City, August 08, 2020 CHAIR OF THE PROGRAM SUPERVISOR (Sign with full name) (Sign with full name) i
DISCLAIMER We declare that the entire content of this thesis is our original work. We declare that all references in the graduation thesis were properly cited in accordance with regulations. ii
ACKNOWLEDGEMENTS The successful completion of this thesis has everything to do with the support and guidance given by many people. Among them, first and foremost we extend our heartfelt gratitude to Ph.D. Cao Thi Thanh Loan, our supervisor for the enthusiastic support and conscientious guidance. We would like to acknowledge our supervisor for giving us precious suggestions. If not for the motivation provided by our supervisor, this thesis would not have been completed. We must be thankful to Assoc. Prof. Nguyen Tan Dung, Head of the Faculty of Chemical and Food Technology. All the theories we applied to complete this thesis successfully were taught to us by the excellent panel of lecturers in our department. Therefore, we are forever in debt to them for providing us the wisdom to accomplish this task successfully. We would also like to express our deep thanks to the School Board of Ho Chi Minh University of Technology and Education, the Dean Board, lecturers, and staff from the Faculty of Chemical and Food Technology, who allowed and created favorable conditions for us to do the research at the laboratory. We would like to send the most respectful thanks to Nurturing Foods Co. Ltd. (Vietnam), and all staff members for providing us with all the necessary resources for the implementation of the thesis. Thanks to everyone for helping us with their suggestions to make the project better, especially Ms. Hoang Thi Thu and Mr. Tran Trung Tin. Last but not least, we would like to thank our parents and friends for always being with us and supporting us overcome difficulties in the process of implementing the thesis. iii
Hiển thị 6 trang đầu. Tải tài liệu để xem đầy đủ.
Chưa có bình luận nào. Hãy là người đầu tiên!
Bình luận (0)
Chưa có bình luận nào. Hãy là người đầu tiên!