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Sensory characteristics of natural dragon fruit juice / by Angenelle Anne T. Ambion, Anna Patricia D. Tiosejo, Donna Angela R. Marandarte.

By:

Ambion, Angenelle Anne T [adviser]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2007. Cavite State University- Main Campus,Description: xx, 37 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.4 Am1 2007

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: AMBION, ANGENELLE ANNE T.; MORANDARTE, DONNA ANGELA R.; TIOSEJO, ANNA PATRICIA D. Sensory Characteristics of Natural Dragon Fruit (Hylocereus undatus) Juice. Research Study. Cavite State University Science High School, Indang, Cavite. April 2007. Adviser: Mrs. Agnes Alimboyuguen. This study, conducted from September 2006 to March 2007 at the Crop Science Laboratory, Cavite State University, Indang Cavite, aimed to determine the properties of natural dragon fruit juice. Specifically, its objectives were to evaluate the sensory characteristics of natural dragon fruit juice, to identify its best formulation based on sensory evaluation, and to determine its general acceptability. The dragon fruits were extracted using a juice extractor. From the juice, the following treatments were prepared: Treatment 1 with 100% juice concentration (2 cups juice), Treatment 2 with 20% juice concentration (2 cups water + 1 cup juice + 1 cup sugar), Treatment 3 with 25% juice concentration (1 cup water + 1 cup juice + % cup sugar), Treatment 4 with 30% juice concentration (1/2 cup water + 1 cup juice + %4 cup sugar), Treatment 5 with 35% juice concentration (1/4 cup water +1 cup juice + 1/8 cup sugar). The sensory properties of dragon fruit juice were sensory evaluated. The best formulation was identified based on the sensory attributes and the general acceptability of the juice sample was determined. Analysis of data using the Kruskal-Wallis Equality of Population rank test and median comparison revealed that Treatment 2 had the most significant taste, most perceptible flavor and most imperceptible off-flavor. It proved to be the best among all the treatments. From the evaluations made, it proved that the dragon fruit juice prepared with 20% juice was the best formulation. It can be recommended to conduct a continuation of the study, which will determine the Vitamin C content, the packaging in tetra packs and the shelf life and the cost of production of the natural dragon fruit (Hylocereus undatus) juice to evaluate the affordability of the product.

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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	634.4 Am1 2007 (Browse shelf(Opens below))		Link to resource	Room use only	RS-525		00007123

Research study (Applied Research IV - - Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

AMBION, ANGENELLE ANNE T.; MORANDARTE, DONNA ANGELA R.; TIOSEJO, ANNA PATRICIA D. Sensory Characteristics of Natural Dragon Fruit (Hylocereus undatus) Juice. Research Study. Cavite State University Science High School, Indang, Cavite. April 2007. Adviser: Mrs. Agnes Alimboyuguen.

This study, conducted from September 2006 to March 2007 at the Crop Science Laboratory, Cavite State University, Indang Cavite, aimed to determine the properties of natural dragon fruit juice. Specifically, its objectives were to evaluate the sensory characteristics of natural dragon fruit juice, to identify its best formulation based on sensory evaluation, and to determine its general acceptability.

The dragon fruits were extracted using a juice extractor. From the juice, the following treatments were prepared: Treatment 1 with 100% juice concentration (2 cups juice), Treatment 2 with 20% juice concentration (2 cups water + 1 cup juice + 1 cup sugar), Treatment 3 with 25% juice concentration (1 cup water + 1 cup juice + % cup sugar), Treatment 4 with 30% juice concentration (1/2 cup water + 1 cup juice + %4 cup sugar), Treatment 5 with 35% juice concentration (1/4 cup water +1 cup juice + 1/8 cup sugar). The sensory properties of dragon fruit juice were sensory evaluated. The best formulation was identified based on the sensory attributes and the general acceptability of the juice sample was determined.

Analysis of data using the Kruskal-Wallis Equality of Population rank test and median comparison revealed that Treatment 2 had the most significant taste, most perceptible flavor and most imperceptible off-flavor. It proved to be the best among all the treatments.

From the evaluations made, it proved that the dragon fruit juice prepared with 20% juice was the best formulation. It can be recommended to conduct a continuation of the study, which will determine the Vitamin C content, the packaging in tetra packs and the shelf life and the cost of production of the natural dragon fruit (Hylocereus undatus) juice to evaluate the affordability of the product.

Submitted to the University Library 04-24-2007 RS-525