Production of marshmallow using kaong (Arenga pinnata) syrup /
Perea, Noriel R.
Production of marshmallow using kaong (Arenga pinnata) syrup / by Jerico Jimenez. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xiv, 58 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). College of Agriculture, Food, Environment and Natural Resources (CAFENR).
JIMENEZ, JERICO- Production of Marshmallow Using Kaong (Arenga pinnata). Undergraduate Thesis- Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite„ Adviser: Ms. Aitee Janelle E. Reterta
This study aimed to generate a process for the production of acceptable marshmallows using kaong syrup, a sweetener low in glycemic index, as a substitute for the usual cane sugar and also to compare the effects of the two.
Marshmallows which contained 75% sugar solution served as control sample (Treatment O) white Treatments l, 2, and 3, respectively had 750Brix- 70'Brix, and
65'Brix kaong syrup.
Results of the analysis shouted those marshmallows %with 75% sugar solution have less moisture content and water activity (An), are very weakly acidic, and are most preferred in terms of sensory evaluation.
Meanwhile, regarding the kaong samples, as the sugar concentration decreases, the moisture content and water activity increases- Their pH are similar but are all very weakly basic- In terms of sensory evaluation, those with 650Brix kaong syrup was most preferred because of the less evident off-odor and off-flavor which are naturally possessed by kuong sugar.
Furthermore, consumer acceptability of TO and T3 revealed that the former "as most preferred but the latter still came CIO* thus making it a %viable product to be used in the maximization of kaong syrup.
Sweetening agent
Kaong
664.6 / J56 2017
Production of marshmallow using kaong (Arenga pinnata) syrup / by Jerico Jimenez. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xiv, 58 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). College of Agriculture, Food, Environment and Natural Resources (CAFENR).
JIMENEZ, JERICO- Production of Marshmallow Using Kaong (Arenga pinnata). Undergraduate Thesis- Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite„ Adviser: Ms. Aitee Janelle E. Reterta
This study aimed to generate a process for the production of acceptable marshmallows using kaong syrup, a sweetener low in glycemic index, as a substitute for the usual cane sugar and also to compare the effects of the two.
Marshmallows which contained 75% sugar solution served as control sample (Treatment O) white Treatments l, 2, and 3, respectively had 750Brix- 70'Brix, and
65'Brix kaong syrup.
Results of the analysis shouted those marshmallows %with 75% sugar solution have less moisture content and water activity (An), are very weakly acidic, and are most preferred in terms of sensory evaluation.
Meanwhile, regarding the kaong samples, as the sugar concentration decreases, the moisture content and water activity increases- Their pH are similar but are all very weakly basic- In terms of sensory evaluation, those with 650Brix kaong syrup was most preferred because of the less evident off-odor and off-flavor which are naturally possessed by kuong sugar.
Furthermore, consumer acceptability of TO and T3 revealed that the former "as most preferred but the latter still came CIO* thus making it a %viable product to be used in the maximization of kaong syrup.
Sweetening agent
Kaong
664.6 / J56 2017