Formulation and quality evaluation of ready-to-drink tea using alagaw (Premna odorata Blanco) leaves / by Hershey P. Canaoay, Aidenn Jeyn R. Nacion and Eowyn Perey.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiv, 50 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.337  C16 2019
Online resources: Production credits:
  • College of Education (CED), Laboratory Science High School
Abstract: CANAOAY, HERSHEY P., NACION, AIDENN JEYN R., PEREY, EOWYN, Formulation and Quality Evaluation of Ready-to-Drink Tea using Alagaw (Premna odorata Blanco) Leaves. Research Study (General Science Curriculum), Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2019. Adviser: Mr. Jason D. Braga. The study entitled "Formulation and Quality Evaluation of Ready-to-Drink Tea using Alagaw (Premna odorafa Blanco) Leaves" was conducted to produce ready-to drink tea using alagaw leaves. Specifically, the objective of the study is to: (1) determine the sensory properties of the produced ready-to-drink tea using alagaw leaves in terms of (a) color, (b) aroma, (c) taste, and (d) aftertaste; (2) determine the acceptability of the ready-to-drink tea using alagaw leaves based on the sensory evaluation test; and (3) determine the physio-chemical properties of alagaw ready-to-drink tea such as (a) TSS, (b) pH, and (c) TDS; and (4) determine the level of consumer acceptability of ready-to-drink tea using alagaw leaves as evaluated by different age group. The ready-to-drink tea using alagaw leaves was produced at Institute of Food Science and Technology, Cavite State University. Five treatments were used in the study with following formulations: TO -l liter of alagaw extract, Tl - I liter of alagaw extract and 100 grams refined sugar, T2- I liter of alagaw extract and 100 grams refined sugar with 15mL/L Of calamansi extract, T3 -l liter of alagaw extract and 100 grams refined sugar with 22.5mL/L of calamansi extract, and T4 -l liter of alagaw extract and 100 grams refined sugar with 30mL/L of calamansi extract. All treatments were subjected to sensory evaluation to determine the best treatment. Treatment 2 which has 1 liter of alagaw extract, 100 grams of sugar and 22.5 mL of calamansi extract was selected as the best treatment and was subjected to consumer acceptability test. Treatments 1, 2, 3, and 4 have no significant differences in terms of general acceptability because of their common ingredient which is sugar. On the other hand, acceptability of TO is significantly different because it did not contain sugar. In consumer acceptability, majority of respondents belonging to age group 7 to 12 years old and 19 to 24 years old liked the product moderately, while majority of respondents belonging to age group 13 to 18 years old as well as age group 25 years old and above liked the product extremely
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Research Study (Science High School) Cavite State University.

Includes bibliographical references.

College of Education (CED), Laboratory Science High School

CANAOAY, HERSHEY P., NACION, AIDENN JEYN R., PEREY, EOWYN, Formulation and Quality Evaluation of Ready-to-Drink Tea using Alagaw (Premna odorata Blanco) Leaves. Research Study (General Science Curriculum), Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2019. Adviser: Mr. Jason D. Braga.
The study entitled "Formulation and Quality Evaluation of Ready-to-Drink Tea using Alagaw (Premna odorafa Blanco) Leaves" was conducted to produce ready-to drink tea using alagaw leaves. Specifically, the objective of the study is to: (1) determine the sensory properties of the produced ready-to-drink tea using alagaw leaves in terms of (a) color, (b) aroma, (c) taste, and (d) aftertaste; (2) determine the acceptability of the ready-to-drink tea using alagaw leaves based on the sensory evaluation test; and (3) determine the physio-chemical properties of alagaw ready-to-drink tea such as (a) TSS, (b) pH, and (c) TDS; and (4) determine the level of consumer acceptability of ready-to-drink tea using alagaw leaves as evaluated by different age group.
The ready-to-drink tea using alagaw leaves was produced at Institute of Food Science and Technology, Cavite State University. Five treatments were used in the study with following formulations: TO -l liter of alagaw extract, Tl - I liter of alagaw extract and 100 grams refined sugar, T2- I liter of alagaw extract and 100 grams refined sugar with 15mL/L Of calamansi extract, T3 -l liter of alagaw extract and 100 grams refined sugar with 22.5mL/L of calamansi extract, and T4 -l liter of alagaw extract and 100 grams refined sugar with 30mL/L of calamansi extract. All treatments were subjected to sensory evaluation to determine the best treatment. Treatment 2 which has 1 liter of alagaw extract, 100 grams of sugar and 22.5 mL of calamansi extract was selected as the best treatment and was subjected to consumer acceptability test. Treatments 1, 2, 3, and 4 have no significant differences in terms of general acceptability because of their common ingredient which is sugar. On the other hand, acceptability of TO is significantly different because it did not contain sugar. In consumer acceptability, majority of respondents belonging to age group 7 to 12 years old and 19 to 24 years old liked the product moderately, while majority of respondents belonging to age group 13 to 18 years old as well as age group 25 years old and above liked the product extremely

Submitted to the University Library 07-22-2019 RS-867

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