Normal view MARC view ISBD view

Utilization of sugar palm sap as sweetener in guava jelly and pineapple jelly / by Quinch Astrid M. Garcia.

By:

Garcia, Quinch Astrid M [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiv, 46 pages : 28 cm. illustrations ; Content type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 G16 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: GARCIA, QUINCH ASTRID M. Utilization of Sugar Palm Sap as Sweetener in Guava Jelly and Pineapple Jelly. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero Sugar palm (Arenga Pinnata) sap was evaluated as alternative sweetener in guava jelly and pineapple jelly. Sensory properties in terms of color, viscosity, sweetness, flavor, and general acceptability were evaluated and physico-chemical properties such as pH, total soluble solids, titratable acidity, and water activity were determined. Processing time and temperature for guava jelly and pineapple jelly with sugar palm sap as a sweetener were determined. Consumer acceptability and material cost of guava jelly and pineapple jelly with sugar palm sap as a sweetener were determined. Heavy syrup from sugar palm with three sugar concentrations, 70°Brix, 65°Brix, and 60°Brix, were used to represent treatments. A 1:1 ratio of fruit extract to sugar palm syrup was used. Of the three syrup concentrations used in preparing guava jelly, the use 65°Brix syrup was found to be comparable to the jelly, with 70°Brix. The guava jelly with 65°Brix is light brown color, moderately sweet, moderately viscous and js moderately acceptable. Pineapple jelly with 65°Brix syrup was, likewise, evaluated to have better sensory properties and general acceptability rating. The pineapple jelly was characterized as light brown in color, moderately viscous, sweet, has perceptible pineapple flavor and is moderately acceptable. With the 65°Brix sugar palm syrup, guava jelly required a processing time of 34 min. while pineapple jelly with 65°Brix sugar palm syrup required Processing time of 40 Min. Processing of 6 kg of guava requires 15L of sugar palm sap to yield 15 jars (280g) of guava jelly with a unit cost of Php 133.5i/jar. Likewise, processing of 6 pcs of pineapple requires 15L of sugar palm sap to yield 15 jars (280g) with a unit cost of Php 126.18/ar.

List(s) this item appears in: Sugar Palm

Average rating: 0.0 (0 votes)

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	633.68 G16 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6734		00011007

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

GARCIA, QUINCH ASTRID M. Utilization of Sugar Palm Sap as Sweetener in Guava Jelly and Pineapple Jelly. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero

Sugar palm (Arenga Pinnata) sap was evaluated as alternative sweetener in guava jelly and pineapple jelly. Sensory properties in terms of color, viscosity, sweetness, flavor, and general acceptability were evaluated and physico-chemical properties such as pH, total soluble solids, titratable acidity, and water activity were determined. Processing time and temperature for guava jelly and pineapple jelly with sugar palm sap as a sweetener were determined. Consumer acceptability and material cost of guava jelly and pineapple jelly with sugar palm sap as a sweetener were determined.

Heavy syrup from sugar palm with three sugar concentrations, 70°Brix, 65°Brix, and 60°Brix, were used to represent treatments. A 1:1 ratio of fruit extract to sugar palm syrup was used. Of the three syrup concentrations used in preparing guava jelly, the use 65°Brix syrup was found to be comparable to the jelly, with 70°Brix. The guava jelly with 65°Brix is light brown color, moderately sweet, moderately viscous and js
moderately acceptable.

Pineapple jelly with 65°Brix syrup was, likewise, evaluated to have better sensory properties and general acceptability rating. The pineapple jelly was characterized as light brown in color, moderately viscous, sweet, has perceptible pineapple flavor and is moderately acceptable.

With the 65°Brix sugar palm syrup, guava jelly required a processing time of 34 min. while pineapple jelly with 65°Brix sugar palm syrup required Processing time of 40 Min. Processing of 6 kg of guava requires 15L of sugar palm sap to yield 15 jars (280g) of guava jelly with a unit cost of Php 133.5i/jar. Likewise, processing of 6 pcs of pineapple requires 15L of sugar palm sap to yield 15 jars (280g) with a unit cost of Php 126.18/ar.

Submitted copy to the University Library. 02-14-2017 T-6734