Consumer acceptability of banana-ginger jam slice using various solidifiers / by Mikaela D. Caristea.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xiii, 79 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.567 C19 2023
- College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science 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 | 641.567 C19 2023 (Browse shelf(Opens below)) | Link to resource | Room use only | T-9411 | 00084273 |
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 and Science Technology.
CARISTEA, MIKAELA, DOGELIO. Consumer Acceptability of Banana-ginger Jam Slice Using Various Solidifiers. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February 2023. Adviser: Ms. Anna Marie M. Marasigan.
The goal of this research was to produce a banana-ginger jam slice. The banana-ginger jam slice was made with a variety of solidifiers. This study's formulations were TO Banana-ginger jam slice with12g Agar-Agar, Tl Banana-ginger jam slice with Agar and Gelatin, T2 Banana-ginger jam slice with Agar and Xanthan Gum, and T3 Banana-ginger jam slice with (6g) Agar and (6g) Carboxy methyl cellulose (CMC) were subjected to numerous trials in order to achieve proper formulation, as well as sensory evaluation, physicochemical analyses, microbiological analysis, and consumer acceptability. The pH, total soluble solid (TSS), water activity, and elasticity of all samples were determined. TSS and pH ranged from 62.33 - 64 0 Brix, 4.29 to 4.68, respectively, for all treatments. The water activity and elasticity of all treatments ranged from 0.80 to 0.84, and 4184.88 N/m2 to 7719.52 N/m2, respectively. Furthermore, the control TO Banana-ginger jam slice with12g Agar-Agar and best treatment Tl Banana-ginger jam slice with Agar and Gelatin were analyzed for microbiological analysis, which is the total plate count. The concentrations of the two samples ranged from 110 to 120 cfu/g. All of the product's treatments met the standards for physicochemical and microbiological analyses.
Submitted to the University Library February 13, 2023 T-9411