(Đồ án hcmute) characterization of durian seed flour and application in ice cream

MINISTRY OF EDUCATION AND TRAINING

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT

FOOD TECHNOLOGY

CHARACTERIZATION OF DURIAN SEED FLOUR

AND APPLICATION IN ICE CREAM

Ho Chi Minh City, December, 2021

PHAM THI THANH NGA

LECTURER: PhD. VU TRAN KHANH LINH

STUDENT: PHAM NGOC BAO CHAU

SKL 0 0 8 4 1 5

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HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

PHAM NGOC BAO CHAU

Student ID: 17116004

PHAM THI THANH NGA

Student ID: 17116022

Major: FOOD TECHNOLOGY

Supervisor: VU TRAN KHANH LINH, Ph.D

Ho Chi Minh City, December 2021

CHARACTERIZATION OF DURIAN SEED FLOUR

AND APPLICATION IN ICE CREAM

GRADUATION PROJECT

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

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Ho Chi Minh City, December 23

rd, 2021

GRADUATION PROJECT ASSIGNMENT

Student name: PHAM NGOC BAO CHAU Student ID: 17116004

Student name: PHAM THI THANH NGA Student ID: 17116022

Major: Food Technology Class: 17116CLA2

Supervisor: VU TRAN KHANH LINH, Ph.D

1. Project title: Characterization of durian seed flour and application in ice cream

2. Research contents:

The study ―Characterization of Durian Seed flour and Application in Ice Cream‖

includes the following research contents:

- Determine the chemical composition of durian seed flour (DSF).

- Investigated the influence of DSF on the ice cream quality.

3. Date of assigning the project: 18/02/2021

4. Date of finishing the project: 22/02/2021

PROGRAM CHAIR

(Sign with full name)

SUPERVISOR

(Sign with full name)

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DISCLAIMER

We hereby declare that all researches made herein of our own knowledge are true

and that all statements made in information were referred from scientific paper, research

institutions, and official scholarly research articles.

We hereby ensure that the statements referenced in the study had been reliable and

fully cited in accordance with regulations.

Ho Chi Minh City, December 22nd, 2021

Students

Pham Ngoc Bao Chau Pham Thi Thanh Nga

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ACKNOWLEDGEMENT

The successful completion of this study would not have been possible without the

support and the guidance given by many people. Among them, first and foremost we

would like to express our heartfelt gratitude to our supervisor, Dr. Vu Tran Khanh Linh,

Head of Department of Food Technology, Faculty of Chemical and Food Technology,

HCMC University of Technology and Education, for always spending time for our

problems, for her scientific advice, passion, enthusiasm, and experience. If not for the

motivation provided by our supervisor, this study would not be possible.

We would also like to thank Faculty of Chemical and Food Technology, for

providing the necessary equipment for completion of this study.

All the theories we applied to complete this study successfully were taught to us by

the excellent panel of lecturers in our faculty. Therefore, we are forever in debt with them

for providing us that wisdom to accomplish this task successfully.

Last but not least, we would like to express our deep thanks to our parents and

friends who always encourage and help me overcome difficulties and complete this study

within the deadline.

Ho Chi Minh City, December 22nd, 2021

Students

Pham Ngoc Bao Chau

Pham Thi Thanh Nga

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SUPERVISOR’S EVALUATION SHEET

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PRE-DEFENSE EVALUATION SHEET

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

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Ho Chi Minh City, December 28

th, 2021

EVALUATION SHEET OF

DEFENSE COMMITTEE MEMBER

Student name: PHAM NGOC BAO CHAU Student ID: 17116004

Major: Food Technology

Project title: Characterization of durian seed flour and application in ice cream

Name of Defense Committee Member:

EVALUATION

1. Content and workload of the project

2. Strengths:

3. Weaknesses:

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