Utilization of sugar palm (Arenga pinnata) syrup as sweetener in soursop concentrate / by Roy Angelo H. Casilla.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xv, 46 pages : 28 cm. illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 584.5  C26 2016
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: CASILLA, ROY ANGELO H. Utilization of Sugar Palm (Arenga pinnata) Syrup as Sweetener in Soursop Concentrate. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS. A study was conducted to develop a new product with the utilization of sugar palm syrup. Sugar palm syrup was utilized as a sweetener in soursop concentrate. Specifically, this study aimed to develop a processing technology for the utilization of sugar palm syrup as sweetener in soursop concentrate, determine physico-chemical properties of soursop concentrate with sugar palm syrup, determine the product’s sensory and general acceptability, and analyze cost and return in the production of soursop concentrate. Approximately 12 liters of sugar palm sap was cooked to produce 2 liters of heavy syrup and 3 kilograms of fully ripe soursop fruit was selected for the production of concentrate. Sugar palm syrup used was heavy syrup with a total soluble solid (TSS) of 65° Brix, it was added into three treatments, T1 - 275 ml, T2 - 550 ml, and for T3 - 825ml per recipe of soursop concentrate while TO, 375 grams of sugar was added to 1 L soursop juice which served as the control. Physico-chemical properties of each sample was determined through different tests and these are; TSS, pH, %TA and, viscosity. Results of physico-chemical shows that all properties are within the standard except for viscosity of T3 (825 ml syrup) because it has the highest amount of syrup (liquid portion) compared to the flesh (solid portion). Based on the result of sensory evaluation of laboratory panelists, the statistical analysis implies that the soursop concentrate with 275 ml sugar palm heavy syrup was the most acceptable among the treatments. A total of 100 respondents from Cavite State University (CvSU) Main Campus, Indang, Cavite and Bgy. Munting Ilog, Silang, Cavite evaluated and rated the product in terms of the degree of acceptability. Based on the data gathered majority of the respondents (55 %) graded the soursop concentrate with sugar palm syrup as highly acceptable. Production cost of soursop concentrate with sugar palm syrup was higher than the control due to the sweetener used. It has a higher cost because sugar palm sap needed several hours of cooking to become syrup, and needed large amount of sap to produce heavy syrup. However, kaong syrup has low glycemic index which can make the soursop concentrate with sugar palm syrup be considered as health food.
List(s) this item appears in: Sugar Palm
Star ratings
    Average rating: 0.0 (0 votes)

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

CASILLA, ROY ANGELO H. Utilization of Sugar Palm (Arenga pinnata) Syrup as Sweetener in Soursop Concentrate. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.

A study was conducted to develop a new product with the utilization of sugar palm syrup. Sugar palm syrup was utilized as a sweetener in soursop concentrate. Specifically, this study aimed to develop a processing technology for the utilization of sugar palm syrup as sweetener in soursop concentrate, determine physico-chemical properties of soursop concentrate with sugar palm syrup, determine the product’s sensory and general acceptability, and analyze cost and return in the production of soursop concentrate.

Approximately 12 liters of sugar palm sap was cooked to produce 2 liters of heavy syrup and 3 kilograms of fully ripe soursop fruit was selected for the production of concentrate. Sugar palm syrup used was heavy syrup with a total soluble solid (TSS) of 65° Brix, it was added into three treatments, T1 - 275 ml, T2 - 550 ml, and for T3 - 825ml per recipe of soursop concentrate while TO, 375 grams of sugar was added to 1 L soursop juice which served as the control. Physico-chemical properties of each sample was determined through different tests and these are; TSS, pH, %TA and, viscosity.

Results of physico-chemical shows that all properties are within the standard except for viscosity of T3 (825 ml syrup) because it has the highest amount of syrup (liquid portion) compared to the flesh (solid portion). Based on the result of sensory evaluation of laboratory panelists, the statistical analysis implies that the soursop concentrate with 275 ml sugar palm heavy syrup was the most acceptable among the treatments. A total of 100 respondents from Cavite State University (CvSU) Main Campus, Indang, Cavite and Bgy. Munting Ilog, Silang, Cavite evaluated and rated the product in terms of the degree of acceptability. Based on the data gathered majority of the respondents (55 %) graded the soursop concentrate with sugar palm syrup as highly acceptable.

Production cost of soursop concentrate with sugar palm syrup was higher than the control due to the sweetener used. It has a higher cost because sugar palm sap needed several hours of cooking to become syrup, and needed large amount of sap to produce heavy syrup. However, kaong syrup has low glycemic index which can make the soursop concentrate with sugar palm syrup be considered as health food.

Submitted copy to the University Library. 02-14-2017 T-6732

Copyright © 2023. Cavite State University | Koha 23.05