Sensory properties and acceptability of pineapple jam and jelly with sugar palm syrup as sweetener /
Bulaon, Karen R.
Sensory properties and acceptability of pineapple jam and jelly with sugar palm syrup as sweetener / by Karen R. Bulaon. - Indang, Cavite : Cavite State University- Main Campus, 2013. - xv, 54 pages : illustrations ; 28 cm.
Thesis (BS 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)
BULAON, KAREN R. Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta.
A study entitled, “Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener,” was conducted from January to March 2013. Generally this study aimed to generate a processing method for pineapple jam and jelly with sugar palm syrup as sweetener. Specifically, this study was conducted to: develop a formulation for pineapple jam and jelly using sugar palm syrup; specify the processing conditions; evaluate the sensory properties; determine the consumer acceptability; and analyze the cost and return of pineapple jam and jelly with sugar palm syrup as sweetener.
Different pineapple fruit pulp to sugar palm syrup ratios were used in the formulation of pineapple jam and jelly: T1= 50% pineapple pulp, 50% medium syrup, T2= 45% pineapple pulp, 55% medium syrup, and T3= 40% pineapple pulp, 60% medium syrup. In making pineapple jelly, the treatments used are: T1= 50% pineapple juice, 50% medium syrup, T2= 45% pineapple juice, 55% medium syrup, and T3= 40% pineapple juice, 60% medium syrup.
Based on the result of sensory evaluation of pineapple jam and jelly with sugar palm syrup, no significant differences in terms of sweetness, pineapple flavor and general acceptability were observed among the different formulations used.
Formulation containing 45 percent pineapple pulp or juice extract and 55 percent medium syrup provided better color and consistency to jam and jelly. The pineapple jam and jelly with sugar palm syrup appeared to be highly : acceptable as evaluated by consumer type panel.
Food--Sensory evaluation
641.3 / B87 2013
Sensory properties and acceptability of pineapple jam and jelly with sugar palm syrup as sweetener / by Karen R. Bulaon. - Indang, Cavite : Cavite State University- Main Campus, 2013. - xv, 54 pages : illustrations ; 28 cm.
Thesis (BS 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)
BULAON, KAREN R. Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta.
A study entitled, “Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener,” was conducted from January to March 2013. Generally this study aimed to generate a processing method for pineapple jam and jelly with sugar palm syrup as sweetener. Specifically, this study was conducted to: develop a formulation for pineapple jam and jelly using sugar palm syrup; specify the processing conditions; evaluate the sensory properties; determine the consumer acceptability; and analyze the cost and return of pineapple jam and jelly with sugar palm syrup as sweetener.
Different pineapple fruit pulp to sugar palm syrup ratios were used in the formulation of pineapple jam and jelly: T1= 50% pineapple pulp, 50% medium syrup, T2= 45% pineapple pulp, 55% medium syrup, and T3= 40% pineapple pulp, 60% medium syrup. In making pineapple jelly, the treatments used are: T1= 50% pineapple juice, 50% medium syrup, T2= 45% pineapple juice, 55% medium syrup, and T3= 40% pineapple juice, 60% medium syrup.
Based on the result of sensory evaluation of pineapple jam and jelly with sugar palm syrup, no significant differences in terms of sweetness, pineapple flavor and general acceptability were observed among the different formulations used.
Formulation containing 45 percent pineapple pulp or juice extract and 55 percent medium syrup provided better color and consistency to jam and jelly. The pineapple jam and jelly with sugar palm syrup appeared to be highly : acceptable as evaluated by consumer type panel.
Food--Sensory evaluation
641.3 / B87 2013