Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener /
Mendoza, Hannah Jenelle V.
Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener / by Hannah Jenelle V. Mendoza. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xiv, 65 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 and Science Technology. College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
MENDOZA, HANNAH JENELLE VELASQUEZ. Concentrated Citrus Fruit Tea Using Kaong (Arenga Pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University- Main Campus, Indang Cavite, Philippines, February 2023. Adviser: Ms. Marie Abigail l. Cortado.
Based on Honey Citron Tea that can be purchased in the market, the study developed a similar product using local raw materials. Variations of citrus fruits were used as a substitute to Citron fruit, and Kaong syrup was used as a sweetener in replacement for honey. The prepared treatments have undergone physico-chemical, sensory and microbiological analyses, and are accepted by consumers. Physicochemical parameters such as TSS, pH, viscosity, water activity, and titratable acidity were analyzed. Sensory attributes of appearance, aroma, sweetness, citrus fruit flavor, off-odor, off-flavour, and overall acceptability were assessed using a 9-point hedonic scale.
The physicochemical analysis of concentrated citrus fruit tea showed an increasing trend in pH (4.10 to 5.23), viscosity (2. 00pa.S to 4. OOpa.S), and titratable acidity % (1.32% - 6.37%). The water activity (0.927 to 0.987) and total soluble solids (59.7 0 Brix to 68.1 0 Brix) were discerned to reach the standards for concentrated beverages. The sensory assessment of concentrated citrus fruit tea revealed that they were significant (p
Product development
Tea--Concentrated citrus fuit tea
Healthier alternatives--Kaong sweetener
641.874 / M52 2023
Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener / by Hannah Jenelle V. Mendoza. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xiv, 65 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 and Science Technology. College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
MENDOZA, HANNAH JENELLE VELASQUEZ. Concentrated Citrus Fruit Tea Using Kaong (Arenga Pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University- Main Campus, Indang Cavite, Philippines, February 2023. Adviser: Ms. Marie Abigail l. Cortado.
Based on Honey Citron Tea that can be purchased in the market, the study developed a similar product using local raw materials. Variations of citrus fruits were used as a substitute to Citron fruit, and Kaong syrup was used as a sweetener in replacement for honey. The prepared treatments have undergone physico-chemical, sensory and microbiological analyses, and are accepted by consumers. Physicochemical parameters such as TSS, pH, viscosity, water activity, and titratable acidity were analyzed. Sensory attributes of appearance, aroma, sweetness, citrus fruit flavor, off-odor, off-flavour, and overall acceptability were assessed using a 9-point hedonic scale.
The physicochemical analysis of concentrated citrus fruit tea showed an increasing trend in pH (4.10 to 5.23), viscosity (2. 00pa.S to 4. OOpa.S), and titratable acidity % (1.32% - 6.37%). The water activity (0.927 to 0.987) and total soluble solids (59.7 0 Brix to 68.1 0 Brix) were discerned to reach the standards for concentrated beverages. The sensory assessment of concentrated citrus fruit tea revealed that they were significant (p
Product development
Tea--Concentrated citrus fuit tea
Healthier alternatives--Kaong sweetener
641.874 / M52 2023