Chemical and sensory characteristics of natural guyabano juice in aluminum pouch / Marvin V. Vicedo.

By: Material type: TextTextLanguage: English Publication details: Indang, Cavite, 2000. Cavite State University- Main Campus,Description: 15p. : ill. ; 28 cm. illustrations ; cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.2  V66 2000
Online resources: Abstract: VICEDO, MARVIN VIDALLON, Cavite State University, Indang Cavite, March 2000 "Chemical and Sensory Characteristics of Natural Guayabano Juice in Aluminum Pouch", Adviser: Prof. Fe N. Dimero The study was conducted to develop a natural guayabano fruit juice of high nutritional value and highly acceptable sensory characteristics at a competitive price. Aluminum pouch was used as the packaging material. Five guayabano juice preparations composed of 20, 25, 30, 35 and 40 percent concentrations were made. The processing methods involved fruit selection; washing; blanching; peeling, coring and deseeding; juice extraction and mixture preparation; hand filling of guayabano juice into 250 ml aluminum pouches; pasteurization and sealing. Results of sensory evaluation showed that increasing guayabano juice concentration increases the general acceptability of the product. For the purpose of attaining acceptable preparation at a lower price, sample containing 30% guayabano juice was used for storage and consumer evaluation. Ascorbic acid retention due to processing was 83% at 2.87 mg/100 ml ascorbic acid. No changes in all sensory attributes were observed after 33 days of storage at ordinary condition. Likewise, no further decrease in ascorbic acid was observed. Natural guayabano juice was significantly more acceptable than commercially available juice based on the evaluation of laboratory panel. Results of consumer evaluation showed that the prepared product is very acceptable and the consumer would tend to buy the product very often. Natural guayabano juice was significantly preferred by consumer than commercially available juice in terms of degree of likeness and frequency of purchase of the product. The price of guayabano juice was P 5.00 per 250 ml pouch.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section 641.2 V66 2000 (Browse shelf(Opens below)) Link to resource Room use only T-2018 00002647

Thesis (BSA - - Food Processing) Cavite State University.

Includes bibliographical references.

VICEDO, MARVIN VIDALLON, Cavite State University, Indang Cavite, March 2000 "Chemical and Sensory Characteristics of Natural Guayabano Juice in Aluminum Pouch", Adviser: Prof. Fe N. Dimero
The study was conducted to develop a natural guayabano fruit juice of high nutritional value and highly acceptable sensory characteristics at a competitive price. Aluminum pouch was used as the packaging material.
Five guayabano juice preparations composed of 20, 25, 30, 35 and 40 percent concentrations were made. The processing methods involved fruit selection; washing; blanching; peeling, coring and deseeding; juice extraction and mixture preparation; hand filling of guayabano juice into 250 ml aluminum pouches; pasteurization and sealing.
Results of sensory evaluation showed that increasing guayabano juice concentration increases the general acceptability of the product. For the purpose of attaining acceptable preparation at a lower price, sample containing 30% guayabano juice was used for storage and consumer evaluation.
Ascorbic acid retention due to processing was 83% at 2.87 mg/100 ml ascorbic acid. No changes in all sensory attributes were observed after 33 days of storage at ordinary condition. Likewise, no further decrease in ascorbic acid was observed.
Natural guayabano juice was significantly more acceptable than commercially available juice based on the evaluation of laboratory panel. Results of consumer evaluation showed that the prepared product is very acceptable and the consumer would tend to buy the product very often. Natural guayabano juice was significantly preferred by consumer than commercially available juice in terms of degree of likeness and frequency of purchase of the product.
The price of guayabano juice was P 5.00 per 250 ml pouch.

Submitted to the University Library 03/27/2000 T-2018

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