Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract /
Legaspi, Kate Ann Nicole F.
Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract / by Kate Ann Nicole F. Legaspi. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 76 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.
LEGASPI, KATE ANN NICOLE, FERNANDEZ. Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Mr. Janiko Marco R. Luneta
A study was conducted to develop a beverage out of coconut water blended with spray dried pandan extracts. This study was made to utilize the usage of pandan in a practical method, allowing farmers and processors to meet increased demand for pandan production. This research conforms with the processing technology in accordance with Seng et. al, (2005) for spray dried pandan extract. On the other hand, in coconut processing it is in accordance with Dothre et. al, (2021) including some modification. The products are comprised of Treatment 0 as the control, Treatment 1 as the application of 5% Spray dried pandan extracts, Treatment 2 as the application of 10% spray dried pandan extracts. Lastly, Treatment 3 as the application of 15% spray dried pandan extracts. All of the treatments were stored under cool temperature.
All of the products in formulating the spray dried pandan extract in coconut water have met the standards on physico-chemical analyses. Wherein, it was composed of pH, titratable acidity, and total soluble solids. As well as, the microbial analyses that range from 25-250 cfu/ml. In accordance with the sensory properties, the color, aroma, flavor of pandan and coconut was perceived to be highly significant. As per the mouth feel and general acceptability, it was perceived to be not having a significant difference.
Furthermore, it has been perceived that in the market feasibility survey. It had resulted in a high number of respondents that were willing to purchase the formulated drink and that it was highly recommended to start producing the spray dried pandan extract in coconut water on a small scale production to supply in natural and functional beverages readily available in the market.
Product development--Ready-to-drink
Ready-to-drink beverages--Coconut water
Food additives--Pandan extract
664.8 / L52 2023
Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract / by Kate Ann Nicole F. Legaspi. - Indang, Cavite : Cavite State University- Main Campus, 2023 - xii, 76 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.
LEGASPI, KATE ANN NICOLE, FERNANDEZ. Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Mr. Janiko Marco R. Luneta
A study was conducted to develop a beverage out of coconut water blended with spray dried pandan extracts. This study was made to utilize the usage of pandan in a practical method, allowing farmers and processors to meet increased demand for pandan production. This research conforms with the processing technology in accordance with Seng et. al, (2005) for spray dried pandan extract. On the other hand, in coconut processing it is in accordance with Dothre et. al, (2021) including some modification. The products are comprised of Treatment 0 as the control, Treatment 1 as the application of 5% Spray dried pandan extracts, Treatment 2 as the application of 10% spray dried pandan extracts. Lastly, Treatment 3 as the application of 15% spray dried pandan extracts. All of the treatments were stored under cool temperature.
All of the products in formulating the spray dried pandan extract in coconut water have met the standards on physico-chemical analyses. Wherein, it was composed of pH, titratable acidity, and total soluble solids. As well as, the microbial analyses that range from 25-250 cfu/ml. In accordance with the sensory properties, the color, aroma, flavor of pandan and coconut was perceived to be highly significant. As per the mouth feel and general acceptability, it was perceived to be not having a significant difference.
Furthermore, it has been perceived that in the market feasibility survey. It had resulted in a high number of respondents that were willing to purchase the formulated drink and that it was highly recommended to start producing the spray dried pandan extract in coconut water on a small scale production to supply in natural and functional beverages readily available in the market.
Product development--Ready-to-drink
Ready-to-drink beverages--Coconut water
Food additives--Pandan extract
664.8 / L52 2023