Physical, chemical, and sensory properties of pineapple peel cider with sugar palm syrup /
Cruz, Bryan D.
Physical, chemical, and sensory properties of pineapple peel cider with sugar palm syrup / by Bryan D. Cruz, Leo Jose Angelo R. Cruzate and Laumar Alan Dave R. Grafilo. - Indang, Cavite : Cavite State University- Main Campus, 2011. - xi, 55 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
CRUZ, BRYAN D., CRUZATE, LEO JOSE ANGELO., and GRAM°, LAUMAR ALAN DAVE. Physical, Chemical and Sensory Properties of Pineapple Peel Cider with Sugar Palm Syrup. A Research Study. General Science Curriculum Science High School, College of Education, Cavite State University, Indang Cavite. April 2011. Adviser: Dr. Adolfo C. Manuel Jr.
The study, entitled "Physical, Chemical, and Sensory Properties of Pineapple Peel Cider with Sugar Palm Syrup", was conducted to generate a processing technology for pineapple peel cider; and to describe the product's properties and determine its acceptability. The pineapple peels were gathered from fresh and moderately ripe pineapples. These were cleaned and washed thoroughly to eliminate any dirt or any foreign substance and insects. The cider was fermented for six days with different levels of sugar concentration. The cider was harvested and filtered to improve its physical qualities. It was bottled then pasteurized for 30 minutes at 90°C to avoid any microbial contamination. The pineapple peel cider produced a light brown to slightly dark yellow color characterized by a slightly cloudy appearance. The cloudiness and its light brown color were reduced by filtering it in a white cotton cloth. Total soluble solids of cider was 35.8°Brix. Total titrable acidity value was 63.57 for the pineapple peel cider.
The cider samples were light brown to slightly dark yellow in color and the amount of sugar affected the color of the syrup because it became brown in color. The sweetness of cider ranged from sweet to very sweet. The sourness of the cider was rated from sour to moderately sour. The one having the highest sugar concentration was the least sour among the four treatments. This is not however significant in the Friedman Test. The pineapple peel flavor was perceptible. Yet it is not significant using the Friedman Test. In terms of its general acceptability, the sample with 100 percent sugar palm syrup is highly acceptable.
For the consumer acceptability test, 26 of the 100 respondents said that they "like extremely" the pineapple peel cider, 34 of the respondents said that they "like very much" the cider, Thirty percent of the respondents said that they "like slightly" the cider. Seven percent of the respondents said that they "neither like nor dislike" the cider. One percent said that they "dislike slightly" the cider while two percent of the 100 respondents said that they "dislike very much" the cider.
Food--Odor
Flavoring essences
Flavor
664.06 / C88 2011
Physical, chemical, and sensory properties of pineapple peel cider with sugar palm syrup / by Bryan D. Cruz, Leo Jose Angelo R. Cruzate and Laumar Alan Dave R. Grafilo. - Indang, Cavite : Cavite State University- Main Campus, 2011. - xi, 55 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
CRUZ, BRYAN D., CRUZATE, LEO JOSE ANGELO., and GRAM°, LAUMAR ALAN DAVE. Physical, Chemical and Sensory Properties of Pineapple Peel Cider with Sugar Palm Syrup. A Research Study. General Science Curriculum Science High School, College of Education, Cavite State University, Indang Cavite. April 2011. Adviser: Dr. Adolfo C. Manuel Jr.
The study, entitled "Physical, Chemical, and Sensory Properties of Pineapple Peel Cider with Sugar Palm Syrup", was conducted to generate a processing technology for pineapple peel cider; and to describe the product's properties and determine its acceptability. The pineapple peels were gathered from fresh and moderately ripe pineapples. These were cleaned and washed thoroughly to eliminate any dirt or any foreign substance and insects. The cider was fermented for six days with different levels of sugar concentration. The cider was harvested and filtered to improve its physical qualities. It was bottled then pasteurized for 30 minutes at 90°C to avoid any microbial contamination. The pineapple peel cider produced a light brown to slightly dark yellow color characterized by a slightly cloudy appearance. The cloudiness and its light brown color were reduced by filtering it in a white cotton cloth. Total soluble solids of cider was 35.8°Brix. Total titrable acidity value was 63.57 for the pineapple peel cider.
The cider samples were light brown to slightly dark yellow in color and the amount of sugar affected the color of the syrup because it became brown in color. The sweetness of cider ranged from sweet to very sweet. The sourness of the cider was rated from sour to moderately sour. The one having the highest sugar concentration was the least sour among the four treatments. This is not however significant in the Friedman Test. The pineapple peel flavor was perceptible. Yet it is not significant using the Friedman Test. In terms of its general acceptability, the sample with 100 percent sugar palm syrup is highly acceptable.
For the consumer acceptability test, 26 of the 100 respondents said that they "like extremely" the pineapple peel cider, 34 of the respondents said that they "like very much" the cider, Thirty percent of the respondents said that they "like slightly" the cider. Seven percent of the respondents said that they "neither like nor dislike" the cider. One percent said that they "dislike slightly" the cider while two percent of the 100 respondents said that they "dislike very much" the cider.
Food--Odor
Flavoring essences
Flavor
664.06 / C88 2011