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Sensory properties and acceptability of coco-sugar palm jam / by Melody E. Penales.

By:

Penales, Melody E [author]

Contributor(s):

Magsino, Analita dM [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xiii, 33 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.86 P41 2011

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: PENALES.MELODY E Sensory Properties and Acceptability of Coco-Sugar Palm Jam. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2011. Adviser: Prof.Analita dM. Magsino A study entitled "Sensory Properties and Acceptability of jam from Sugar Palm Sap" was conducted at the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from September to October 2010. This study aimed to evaluate the sensory properties of coco - sugar palm jam, determine the consumer acceptability of coco-sugar palm jam and to estimate the cost and return of coco-sugar palm jam production. Coco-sugar palm jam was prepared from sugar palm sap and coconut milk with a ratio of 6L to 0.5m1. Sugar palm sap with total soluble solids of T1 - 8° Brix, T2 - 10°Brix, T3-12°Brix, T4 - 16°Brix were used to produce a products. The products were subjected to sensory evaluation. Results of the sensory evaluation of the four treatments showed that T2 having 10°Brix yielded to a more acceptable product based on sensory properties. Majority of the consumers who tasted the product liked it very much 52% and 31% liked it slightly. On the other hand, 14% liked it slightly and only 4% disliked it.

List(s) this item appears in: Sugar Palm

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.86 P41 2011 (Browse shelf(Opens below))		Link to resource	Room use only	T-4489		00010046

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

PENALES.MELODY E Sensory Properties and Acceptability of Coco-Sugar Palm Jam. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2011. Adviser: Prof.Analita dM. Magsino

A study entitled "Sensory Properties and Acceptability of jam from Sugar Palm Sap" was conducted at the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from September to October 2010. This study aimed to evaluate the sensory properties of coco - sugar palm jam, determine the consumer acceptability of coco-sugar palm jam and to estimate the cost and return of coco-sugar palm jam production. Coco-sugar palm jam was prepared from sugar palm sap and coconut milk with a ratio of 6L to 0.5m1. Sugar palm sap with total soluble solids of T1 - 8° Brix, T2 - 10°Brix, T3-12°Brix, T4 - 16°Brix were used to produce a products. The products were subjected to sensory evaluation. Results of the sensory evaluation of the four treatments showed that T2 having 10°Brix yielded to a more acceptable product based on sensory properties. Majority of the consumers who tasted the product liked it very much 52% and 31% liked it slightly. On the other hand, 14% liked it slightly and only 4% disliked it.

Submitted copy to the University Library. 05/18/2011 T-4489