Consumer acceptability and stability of ready-to-drink flavored dragon fruit (hylocereus undatus) juices / by Leonardo S. Aguitez Jr.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xviii, 83 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 634.4 Ag9 2018
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR).
Abstract: AGUITEZ JR., LEONARDO S. Consumer Acceptability and Stability of Ready To Drink Flavored Dragon Fruit Juices- Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2018. Adviser: Prof. Jerico Jimenez. The study aimed to generate a process for the production of ready-to-drink flavored dragon fruit juices and to assess their stability in terms of physico-chemical, sensory, and microbial properties. Consumer acceptability and production cost were also determined. Four treatments were involved in the study where the variable is the flavorings used: TO - dragon fruit juice only, Tl - dragon fruit juice flavored with mango, T2 - flavored with pineapple, and T3 - flavored with lemon. Based on the results of physico-chemical analysis, all RTD flavored drinks passed the standard pH range 2.0-5.2. In day 60, the pH of To-T4 dropped to 4.100, 3.703.567 and 3.167, respectively. For TSS, all treatments passed the standard range 12-19Brix but in day 60, To, T 1, T2 and T3 respectively dropped to 12.67, 11.00, 11.33 and 9.00. In terms of TA, it was observed that as pH decreases, titratable acidity increases, T 3 had the highest titratable acidity at 0.34% due to its lemon flavoring that naturally, is more acidic. Regarding the microbial quality, it was observed that T3 and T2 were still stable. for two months while To and Tl began to deteriorate at the 50th day even in cold storage and with the use of preservative. Results of the sens01Y evaluation of four RTD samples showed that despite having off-flavor, off-odor and quality changes, T3 and Tl were recognized as the most acceptable by the panelists. Consumer acceptability test results presented that compared to other treatments, T3 was the most desired by the assessors as it had a mean score of 4.28. Lastly, production cost showed that T3 has the highest cost of P78.44 per 500ml glass bottle due to its lemon flavoring that is more expensive than the other flavorings fruits. On the other hand, T2, Tl and To cost P68.44, P72.44, and P63.44, respectively.
Star ratings
    Average rating: 0.0 (0 votes)

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

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

AGUITEZ JR., LEONARDO S. Consumer Acceptability and Stability of Ready To Drink Flavored Dragon Fruit Juices- Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2018. Adviser: Prof.
Jerico Jimenez.
The study aimed to generate a process for the production of ready-to-drink flavored dragon fruit juices and to assess their stability in terms of physico-chemical, sensory, and microbial properties. Consumer acceptability and production cost were also determined.
Four treatments were involved in the study where the variable is the flavorings used: TO - dragon fruit juice only, Tl - dragon fruit juice flavored with mango, T2 -
flavored with pineapple, and T3 - flavored with lemon.
Based on the results of physico-chemical analysis, all RTD flavored drinks passed
the standard pH range 2.0-5.2. In day 60, the pH of To-T4 dropped to 4.100, 3.703.567
and 3.167, respectively. For TSS, all treatments passed the standard range 12-19Brix but in day 60, To, T 1, T2 and T3 respectively dropped to 12.67, 11.00, 11.33 and 9.00. In
terms of TA, it was observed that as pH decreases, titratable acidity increases, T 3 had the highest titratable acidity at 0.34% due to its lemon flavoring that naturally, is more acidic.
Regarding the microbial quality, it was observed that T3 and T2 were still stable.
for two months while To and Tl began to deteriorate at the 50th day even in cold storage and with the use of preservative.
Results of the sens01Y evaluation of four RTD samples showed that despite having off-flavor, off-odor and quality changes, T3 and Tl were recognized as the most acceptable by the panelists.
Consumer acceptability test results presented that compared to other treatments, T3 was the most desired by the assessors as it had a mean score of 4.28.
Lastly, production cost showed that T3 has the highest cost of P78.44 per 500ml glass bottle due to its lemon flavoring that is more expensive than the other flavorings fruits. On the other hand, T2, Tl and To cost P68.44, P72.44, and P63.44, respectively.

Submitted to the University Library 11-26-2018 T-7696

Copyright © 2023. Cavite State University | Koha 23.05