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Utilization of natural food color from dragon fruit (Hylocereus polyhizus) in yoghurt, nata de coco and meringue / by Erica Ratchel S. Abas.

By:

Abas, Erica Ratchel S [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, Cavite State University- Main Campus, 2013.Description: xiii, 59 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3 Ab1 2013

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food and Environmental Resources (CAFENR)

Abstract: ABAS, ERICA RATCHEL S. Utilization of Natural Food Color from Dragon Fruit (Hylocereus polyrhizus) in Yoghurt, Nata de Coco and Meringue. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta. A study entitled, Utilization of Natural Food Color from Dragon Fruit (Hylocereus polyrhizus) in Yoghurt, Nata de Coco and Meringue, was conducted at Institute of Food Science and Technology, Cavite State University, Indang, Cavite from October 2012 to February 2013. This study aimed to utilize natural food color from dragon fruit in yoghurt, naw de coco and meringue. Specifically, this study aimed to determine the amount of natural food color needed to produce acceptable yoghurt, nata de coco and meringue; describe process flow and process specification in the use of natural food color from red flesh dragon fruit; determine the general acceptability of yoghurt, nata de coco and meringue with natural food color from dragon fruit; and determine the stability of dragon fruit food color in yoghurt, nata de coco and meringue. Pigment extracts were prepared by adding 2 L distilled water to 7 kg dragon fruit pulp. Addition of 15 mL of the pigment extract per 100 mL of yoghurt mixture gave moderately acceptable yoghurt. In nata de coco, the acceptable amount of food color needed to produce acceptable nata de coco is 400 ml. Discoloration in meringue was observed during cooking. Color change in yoghurt was observed on the third week of storage while color change in nata de coco was observed on the fourth week. Yoghurt and nata de coco colored with dragon fruit pigment is highly acceptable to majority of consumer evaluators.

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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	641.3 Ab1 2013 (Browse shelf(Opens below))		Link to resource	Room use only	T-5193		00000135

Theses (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food and Environmental Resources (CAFENR)

ABAS, ERICA RATCHEL S. Utilization of Natural Food Color from Dragon Fruit (Hylocereus polyrhizus) in Yoghurt, Nata de Coco and Meringue. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta.
A study entitled, Utilization of Natural Food Color from Dragon Fruit (Hylocereus polyrhizus) in Yoghurt, Nata de Coco and Meringue, was conducted at Institute of Food Science and Technology, Cavite State University, Indang, Cavite from October 2012 to February 2013. This study aimed to utilize natural food color from dragon fruit in yoghurt, naw de coco and meringue. Specifically, this study aimed to determine the amount of natural food color needed to produce acceptable yoghurt, nata de coco and meringue; describe process flow and process specification in the use of natural food color from red flesh dragon fruit; determine the general acceptability of yoghurt, nata de coco and meringue with natural food color from dragon fruit; and determine the stability of dragon fruit food color in yoghurt, nata de coco and meringue. Pigment extracts were prepared by adding 2 L distilled water to 7 kg dragon fruit pulp. Addition of 15 mL of the pigment extract per 100 mL of yoghurt mixture gave moderately acceptable yoghurt. In nata de coco, the acceptable amount of food color needed to produce acceptable nata de coco is 400 ml. Discoloration in meringue was observed during cooking. Color change in yoghurt was observed on the third week of storage while color change in nata de coco was observed on the fourth week.
Yoghurt and nata de coco colored with dragon fruit pigment is highly acceptable to majority of consumer evaluators.

Submitted to the University Library 04/02/2013 T-5193