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Sensory evaluation and acceptability of herb-flavored sugar palm (Arenga pinnata) vinegar / by Art John R. Crizaldo and Shandy Mhar R. Ilog.

By:

Crizaldo, Art John R [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xv, 67 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 C86 2011

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CRIZALDO, ART JOHN R. and ILOG, SHANDY MHAR R. Sensory Evaluation and Acceptability of Herb-Flavored Sugar Palm (Arenga pinnata) Vinegar. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr Analita M. Magsino A study was conducted to produce vinegar variants with different herb flavors. The study aimed to: a) determine the best steeping duration for the production of herb- flavored vinegar using one week, two weeks and three weeks steeping period which served as treatments; b) determine the sensory qualities of the herb-flavored sugar palm vinegar, namely: aroma, clarity, taste, herbal flavor and general acceptability; and c) determine the level of consumer acceptability of the herb-flavored sugar palm vinegar. Four different types of herbs were used in the study namely: Chives, Mint, Oregano and Basil. Ten randomly selected CvSU students and instructors evaluated the finished products according to aroma, clarity, taste, herbal flavor and general acceptability. The data gathered were collected, tabulated and analyzed using Analysis of Variance (ANOVA). This process determined the best steeping period for the production of the herb flavored sugar palm and the sensory qualities of the herb flavored sugar palm vinegar. The best steeping period was three weeks because it ranked higher in three sensory qualities compared to the other two treatments. Different herb flavored vinegar steeped for three weeks period were evaluated for consumer acceptability by 50 randomly selected CvSU students and instructors. The data were collected, tabulated and analyzed using the Friedman Test. This process determined that herb flavored sugar palm vinegar yielded high consumer acceptability in the following order: Chives - Mint - Oregano - Basil.

List(s) this item appears in: Sugar Palm

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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	633.68 C86 2011 (Browse shelf(Opens below))		Link to resource	Room use only	RS-615		00007988

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

CRIZALDO, ART JOHN R. and ILOG, SHANDY MHAR R. Sensory Evaluation and Acceptability of Herb-Flavored Sugar Palm (Arenga pinnata) Vinegar. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr Analita M. Magsino

A study was conducted to produce vinegar variants with different herb flavors. The study aimed to: a) determine the best steeping duration for the production of herb- flavored vinegar using one week, two weeks and three weeks steeping period which served as treatments; b) determine the sensory qualities of the herb-flavored sugar palm vinegar, namely: aroma, clarity, taste, herbal flavor and general acceptability; and c) determine the level of consumer acceptability of the herb-flavored sugar palm vinegar.

Four different types of herbs were used in the study namely: Chives, Mint, Oregano and Basil. Ten randomly selected CvSU students and instructors evaluated the finished products according to aroma, clarity, taste, herbal flavor and general
acceptability. The data gathered were collected, tabulated and analyzed using Analysis of Variance (ANOVA). This process determined the best steeping period for the production of the herb flavored sugar palm and the sensory qualities of the herb flavored sugar palm vinegar. The best steeping period was three weeks because it ranked higher in three sensory qualities compared to the other two treatments.

Different herb flavored vinegar steeped for three weeks period were evaluated for consumer acceptability by 50 randomly selected CvSU students and instructors. The data were collected, tabulated and analyzed using the Friedman Test. This process determined that herb flavored sugar palm vinegar yielded high consumer acceptability in the following order: Chives - Mint - Oregano - Basil.

Submitted to the University Library 05/09/2011 RS-615