Utilization of sugar palm vinegar and syrup in pickled papaya / by Alyssa C. Villanueva.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiii, 52 pages : 28 cm. illustrations ; Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 584.5  V71 2016
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: VILLANUEVA, ALYSSA CORPUZ. Utilization of Sugar Palm Vinegar and Syrup in Pickled Papaya. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero. This study was conducted to utilize sugar palm vinegar and sugar palm syrup as ingredients of pickling solution for pickled papaya. Specifically, it aimed to determine the physico-chemical properties of pickling solutions; determine the sensory properties, consumer acceptability of pickled papaya with sugar palm vinegar and syrup; and describe the processing technology and analyze the cost for producing pickled papaya with sugar palm vinegar and syrup. The total soluble solids of sugar palm syrup used in the study were 40°B, 50°B and 60°B, respectively. The pickling solution was made up of 75% sugar palm syrup and 25% pickled papaya. Based on physico-chemical analysis and sensory evaluation, the pickled papaya with 40°B sugar palm syrup has a pH of 3.83, 2.10% TA and TSS of 32°B; and was evaluated to have a slightly yellow color, a sweet and sour taste, a desirable aroma, a slightly detectable off-flavor, and is moderately acceptable. Pickled papaya with 50°B sugar palm syrup has a pH of 3.95, 1.94% TA and TSS of 40°B; and is described to have a yellow color, a sweet and sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable. Pickled papaya with 60°B sugar palm syrup has a pH of 4.10, 1.91% TA and 47°B; and is characterized to have a dark yellow color, a very sweet and slightly sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable. The pickled papaya with 50°B sugar palm syrup is moderately acceptable to 49% of the consumers. Processing 3 kg of green matured papaya into pickles with sugar palm syrup and vinegar required P359.75 material cost with a unit cost of P29.98
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Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

VILLANUEVA, ALYSSA CORPUZ. Utilization of Sugar Palm Vinegar and Syrup in Pickled Papaya. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero.

This study was conducted to utilize sugar palm vinegar and sugar palm syrup as ingredients of pickling solution for pickled papaya. Specifically, it aimed to determine the physico-chemical properties of pickling solutions; determine the sensory properties, consumer acceptability of pickled papaya with sugar palm vinegar and syrup; and describe the processing technology and analyze the cost for producing pickled papaya with sugar palm vinegar and syrup.

The total soluble solids of sugar palm syrup used in the study were 40°B, 50°B and 60°B, respectively. The pickling solution was made up of 75% sugar palm syrup and 25% pickled papaya.

Based on physico-chemical analysis and sensory evaluation, the pickled papaya with 40°B sugar palm syrup has a pH of 3.83, 2.10% TA and TSS of 32°B; and was evaluated to have a slightly yellow color, a sweet and sour taste, a desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.

Pickled papaya with 50°B sugar palm syrup has a pH of 3.95, 1.94% TA and TSS of 40°B; and is described to have a yellow color, a sweet and sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.

Pickled papaya with 60°B sugar palm syrup has a pH of 4.10, 1.91% TA and 47°B; and is characterized to have a dark yellow color, a very sweet and slightly sour taste, a moderately desirable aroma, a slightly detectable off-flavor, and is moderately acceptable.

The pickled papaya with 50°B sugar palm syrup is moderately acceptable to 49% of the consumers. Processing 3 kg of green matured papaya into pickles with sugar palm syrup and vinegar required P359.75 material cost with a unit cost of P29.98

Submitted copy to the University Library. 02-14-2017 T-6491

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