Utilization of sugar palm sap as sweetener in dragon fruit jam and jelly / by Marie Abigail I. Cortado.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xiii, 45 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 633.68 C81 2019
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 633.68 C81 2019 (Browse shelf(Opens below)) | Link to resource | Room use only | T-8643 | 00081088 |
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
CORTADO, MARIE ABIGAIL Utilization of sugar Palm (Arengapinnata) sap as Sweetener in Dragon Fruit (Hylocereusundatus) Jam and Jelly. Undergraduate Thesis-Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Fe N. Dimero.
A study was conducted to utilize sugar palm sap as sweetener in dragon fruit jam and jelly. Specifically, the study was conducted to describe how sugar palm sap is utilized in the production of dragon fruit jam and jelly; determine the physic-chemical properties of dragon fruit jam and jelly with sugar palm sap as sweetener; determine the sensory properties and level of consumer acceptability of dragon fruit jam and jelly sweetened sugar palm sap; and determine the unit cost of dragon fruit jam and jelly with sugar palm sap as sweetener.
Production of sugar palm syrup requires 15 liters of fresh sap with 100B which is heated for 4 hours to acquire 3.5 L of syrup with 65 0B. Twenty liters of fresh sap with 100B was heated for 6 hours to obtain 1.5 Kg of kaong sugar.
Six kilograms of dragon fruit were used in producing jam and jelly. This was divided into three treatments: the control; using cane sugar as sweetener in dragon fruit jam and jelly, treatment l; using kaong sugar as sweetener and treatment 2; using sugar palm syrup as sweetener in dragon fruit jam and jelly. One to one ratio of fruit pulp to sweetener was used fcr jam and i: 1 ratio of fruit extract to sweetener was used for jelly.
The physical and chemical properties of the dragon fruit jam and jelly with sugar palm sap as sweetener were evaluated. The dragon fruit jam and jelly with kaong sugar as sweetener appeared to be comparable with the dragon fruit jam and jelly with cane sugar in terms of pH, % acidity and Total Soluble Solid.
The laboratory panel composed of ten semi-trained judges evaluated the control and other two treatments of both dragon fruit jam and jelly in terms of color, sweetness, flavor, off flavor and general acceptability. Significant difference in terms of general acceptability for jam and jelly, was observed in treatment 1, using kaong sugar. Dragon fruit jam and jelly with kaong sugar were evaluated to be more acceptable than the jam and jelly with cane sugar and sugar palm syrup.
Consumer evaluation indicated that the dragon fruit jam and jelly with kaong sugar is highly acceptable and par with the dragon fruit jam and jelly that uses cane sugar.
Dragon fruit jam and jelly with kaong sugar is more expensive than jam and jelly
with cane sugar.
Submitted to the University Library 11/07/2019 T-8643