Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener /
Ocfemia, Princess B.
Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener / by Princess A. Ocfemia. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xvii, 55 pages : illustrations ; 28 cm.
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
OCFEMIA, PRINCESS B. Aguinaldo blend 3-in-1 Instant Coffee with Kaong brown Sugar as Sweetener. Undergraduate Thesis.Bachelor of Science in Food Technology, Cavite State University, Indang Cavite. May 2017. Adviser: Ms. Una Grace Dollete.
This study was conducted to produce Aguinaldo blend 3-in-1 Instant Coffee with Kaong brown Sugar as Sweetener. Specifically, the study aims to determine the physico-chemical properties of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener, evaluate the sensory properties of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener, Determine the accepatability of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener and determine the unit cost of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener. The process flow developed for Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener involved the following steps with two phases:
First phase was for the coffee powder production of Aguinaldo blend coffee were extraction and spray drying was done. Second phase, was for the formulation of Aguinaldo blend 3-in-1 instant coffee. Physico-chemical properties of 3-in-1 instant coffee which include solubility of 3- in-1 instant coffee determined by using sediment test procedures as the average result is 98.45% soluble, ph value of 3-in-1 instant coffee which is very neutral at 7.11, total soluble solid that had no changes at 11 Brix ,Titrable acidity which only had .64% of quinic acid, color had a range of 50 and for turbidity was 100.
Sensory properties of 3-in-1 instant coffee, based on the result of analysis of each treatment, sweetness and off-flavor rated as not significantly different with each other while color, flavor, aroma, bitterness and general acceptability was highly significantly difference. 3-in-1 instant coffee was formulated using Aguinaldo blend coffee, non-dairy creamer and kaong brown sugar differ only in the amount of kaong brown sugar but constant in the amount of Aguinaldo blend coffee and non-dairy creamer. 3-in-1 instant coffee rates fifty six percent as highly acceptable, forty two percent moderately acceptable and two percent acceptable.
Sweetening agent
Kaong
Sugar palm
664.6 / Oc1 2017
Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener / by Princess A. Ocfemia. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xvii, 55 pages : illustrations ; 28 cm.
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
OCFEMIA, PRINCESS B. Aguinaldo blend 3-in-1 Instant Coffee with Kaong brown Sugar as Sweetener. Undergraduate Thesis.Bachelor of Science in Food Technology, Cavite State University, Indang Cavite. May 2017. Adviser: Ms. Una Grace Dollete.
This study was conducted to produce Aguinaldo blend 3-in-1 Instant Coffee with Kaong brown Sugar as Sweetener. Specifically, the study aims to determine the physico-chemical properties of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener, evaluate the sensory properties of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener, Determine the accepatability of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener and determine the unit cost of Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener. The process flow developed for Aguinaldo blend 3-in-1 instant coffee with kaong brown sugar as sweetener involved the following steps with two phases:
First phase was for the coffee powder production of Aguinaldo blend coffee were extraction and spray drying was done. Second phase, was for the formulation of Aguinaldo blend 3-in-1 instant coffee. Physico-chemical properties of 3-in-1 instant coffee which include solubility of 3- in-1 instant coffee determined by using sediment test procedures as the average result is 98.45% soluble, ph value of 3-in-1 instant coffee which is very neutral at 7.11, total soluble solid that had no changes at 11 Brix ,Titrable acidity which only had .64% of quinic acid, color had a range of 50 and for turbidity was 100.
Sensory properties of 3-in-1 instant coffee, based on the result of analysis of each treatment, sweetness and off-flavor rated as not significantly different with each other while color, flavor, aroma, bitterness and general acceptability was highly significantly difference. 3-in-1 instant coffee was formulated using Aguinaldo blend coffee, non-dairy creamer and kaong brown sugar differ only in the amount of kaong brown sugar but constant in the amount of Aguinaldo blend coffee and non-dairy creamer. 3-in-1 instant coffee rates fifty six percent as highly acceptable, forty two percent moderately acceptable and two percent acceptable.
Sweetening agent
Kaong
Sugar palm
664.6 / Oc1 2017