Normal view MARC view ISBD view

Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener / by Hannah Jenelle V. Mendoza.

By:

Mendoza, Hannah Jenelle V [author]

Contributor(s):

Cortado, Marie Abigail I [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xiv, 65 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.874 M52 2023

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Abstract: MENDOZA, HANNAH JENELLE VELASQUEZ. Concentrated Citrus Fruit Tea Using Kaong (Arenga Pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University- Main Campus, Indang Cavite, Philippines, February 2023. Adviser: Ms. Marie Abigail l. Cortado. Based on Honey Citron Tea that can be purchased in the market, the study developed a similar product using local raw materials. Variations of citrus fruits were used as a substitute to Citron fruit, and Kaong syrup was used as a sweetener in replacement for honey. The prepared treatments have undergone physico-chemical, sensory and microbiological analyses, and are accepted by consumers. Physicochemical parameters such as TSS, pH, viscosity, water activity, and titratable acidity were analyzed. Sensory attributes of appearance, aroma, sweetness, citrus fruit flavor, off-odor, off-flavour, and overall acceptability were assessed using a 9-point hedonic scale. The physicochemical analysis of concentrated citrus fruit tea showed an increasing trend in pH (4.10 to 5.23), viscosity (2. 00pa.S to 4. OOpa.S), and titratable acidity % (1.32% - 6.37%). The water activity (0.927 to 0.987) and total soluble solids (59.7 0 Brix to 68.1 0 Brix) were discerned to reach the standards for concentrated beverages. The sensory assessment of concentrated citrus fruit tea revealed that they were significant (p<O.05) differences in terms of aroma, citrus fruit flavor, off-odor, off flavor and general acceptability. The highest overall acceptability was observed in the treatment of dalandan fruit. The treatment was moderately like to 35 out of 100 consumers.

List(s) this item appears in: Theses 2024

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.874 M52 2023 (Browse shelf(Opens below))		Link to resource	Room use only	T-9431		00084293

Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	641.8653 G13 2023 Acceptability of squash cupcake /	641.8654 Au7 2020 Insta jar /	641.8654 R14 2016 Product development of brownies at Lot's a Pizza Inc. /	641.874 M52 2023 Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener /	641.875 B27 2022 Quality assurance operations of chocolate milk beverage at URC - Cavite Plant /	641.875 P96 1995 Development and testing of passion fruit extractor /	641.8753 Ab3 2023 Formulation of dragon fruit (Hylocereus polyrhizus) and cabbage (Brassica oleracea var. capitata) based ready-to-drink beverage /	Next

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.

MENDOZA, HANNAH JENELLE VELASQUEZ. Concentrated Citrus Fruit Tea Using Kaong (Arenga Pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University- Main Campus, Indang Cavite, Philippines, February 2023. Adviser: Ms. Marie Abigail l. Cortado.
Based on Honey Citron Tea that can be purchased in the market, the study developed a similar product using local raw materials. Variations of citrus fruits were used as a substitute to Citron fruit, and Kaong syrup was used as a sweetener in replacement for honey. The prepared treatments have undergone physico-chemical, sensory and microbiological analyses, and are accepted by consumers. Physicochemical parameters such as TSS, pH, viscosity, water activity, and titratable acidity were analyzed. Sensory attributes of appearance, aroma, sweetness, citrus fruit flavor, off-odor, off-flavour, and overall acceptability were assessed using a 9-point hedonic scale.
The physicochemical analysis of concentrated citrus fruit tea showed an increasing trend in pH (4.10 to 5.23), viscosity (2. 00pa.S to 4. OOpa.S), and titratable acidity % (1.32% - 6.37%). The water activity (0.927 to 0.987) and total soluble solids (59.7 0 Brix to 68.1 0 Brix) were discerned to reach the standards for concentrated beverages. The sensory assessment of concentrated citrus fruit tea revealed that they were significant (p<O.05) differences in terms of aroma, citrus fruit flavor, off-odor, off flavor and general acceptability. The highest overall acceptability was observed in the treatment of dalandan fruit. The treatment was moderately like to 35 out of 100 consumers.

Submitted to the University Library February 13, 2023 T-9431