Utilization of tiessa fruits and different kinds of vinegar in the production of catsup / by Allan R. Espineli.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1999.Description: 43 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 634 Es6 1999
- Science High School, College of Education (CED)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 634 Es6 1999 (Browse shelf(Opens below)) | Link to resource | Room use only | R-299 | 00000795 |
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED)
ESPINELI, ALLAN R., Applied Research IV (General Science Curriculum), Cavite State University, College of Education, Laboratory School, Indang, Cavite, March 1999, "UTILIZATION OF TESSA FRUITS AND DIFFERENT KINDS VINEGAR IN THE PRODUCTION OF CATSUP." Adviser: Mrs. Liza Costa
The study entitled "Utilization of Tiessa Fruits and Different Kinds of Vinegar in the Production of Catsup" was conducted to determine the possibility of utilizing tiessa fruits in the production of catsup, evaluate the different treatments in terms of appearance, texture, aroma, flavor, and general acceptability, determine the most acceptable tiessa catsup treatment to the consumers, evaluate the chemical composition and determine the economic feasibility of the product. It was conducted at Alulod, Indang, Cavite.
Fully ripe tiessa fruits were processed as catsup. It was subjected to four treatment: Tl is 100% tiessa puree and coconut vinegar, T2 is 100% tiessa puree and commercial catsup, T3 is 100% tiessa puree and cane vinegar, and T4 is 100% tiessa puree and sugar palm vinegar. The commercial catsup, UFC Banana Catsup, was used as TO or the control.
Chemical analyses revealed the acidity, pH and total solid and total soluble acid of the products. Chemical analysis showed that commercial catsup (.54%) is the most acidic catsup from all the tiessa catsup treatments and the least acidic is T4 (0.22%). It was also observed that to have the lowest pH value (3.5) which would make it last long and the lower the acidity makes them more prone to spoilage. The treatment with the highest pH is T4 with a pH value of 4.21. In the total solid, it was also observed that TO (82.02%) has the highest percent of total solid content and the lowest is T4 with a total solid of 72.66% which means that T4 has the least sugar content. In total soluble solids T4 (23.00) has the highest total soluble solids which means that T4 has higher sugar content than TO (1 7.00) which is the lowest.
On the production of catsup from tiessa fruits, samples showed highly significant results in terms of all the sensory attributes. This can be attributed to the kind and acidity of the vinegar used as stated in Laboratory Manual for Canners and Processors. Based on the chemical analysis and the sensory evaluation, Tl which is 100% tiessa puree and coconut vinegar is the most acceptable tiessa catsup. Likewise coconut vinegar is the most acceptable acidity agent
On the economic feasibility of the products, tiessa catsup production is more economical than commercial catsup production. Production cost ranged from P6.17 to P6.38 as compared to which is P 12.00, the prevailing price. A profit ranging from P2.12 to P2.33 could be gained if the products were sold at the
prevailing price.
Submitted copy for the University Library R-299