Utilization of sugar palm (Arenga pinnata) syrup in tropical fruit cocktail production / by Bon Marie P. Garcia.
Material type:
TextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xv, 46 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.86 G16 2014
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.86 G16 2014 (Browse shelf(Opens below)) | Link to resource | Room use only | T-5441 | 00008752 |
Thesis (BS Food Technology) Cavite State University
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
GARCIA, BON MARIE P. Utilization of Sugar Palm 'Arenga pinnata) in Tropical Fruit Cocktail Production. Undergraduate Thesis. Bachelor of Science in Food Tehcnology. Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Fe N. Dimero
The potential of sugar palm (Arena pinnata) syrup in tropical fruit cocktail production was evaluated at the Food Processing Laboratory, Institute of Food Science and Technology, Cavite State University, from January to March 2014. Specifically, the study aimed to develop a process in utilizing sugar palm syrup in tropical fruit cocktail production; characterize the sugar palm syrup used in tropical fruit cocktail in terms of sensory properties: color, cloudiness and general acceptability; characterize tropical fruit cocktail with sugar palm syrup in terms of sensory properties: color, aroma, texture, flavor and general acceptability; determine the physico-chemical properties of tropical fruit cocktail in sugar palm syrup: pH, total soluble solids and titratable acidity; determine the microbial properties of tropical fruit cocktail in sugar palm syrup; compare consumer acceptability of tropical fruit cocktail in sugar palm syrup with that in cane syrup; and determine the production cost of tropical fruit cocktail. Processing of tropical fruit cocktail using sugar palm syrup required 15 min of processing time. After preparing the sugar palm syrup, fruits were washed, peeled and cut into cubes.
After transferring the fruits and syrup (75 percent:25 percent by volume ratio) into the container, it was processed in a pressure cooker for 15 minutes. It was then cooled, sealed and stored. The finished product has a pH value of 3.69, has total soluble solids of 32 'Brix and titratable acidity of 2.12 percent. The processing method used was proven in sterile condition as indicated by <1 cfu/ml microbial count after two weeks of storage. The syrup used was rated with a moderately acceptable color and flavor. It was slightly turbid and was rated acceptable for its general acceptability. The color, aroma and flavor of fruit cocktail were moderately acceptable while the texture was acceptable. It was also slightly sweet and slightly sour. Its general acceptability was acceptable. One jar of fruit cocktail in sugar palm syrup could be sold for P105.00 from 3 kg raw materials having a return of investment (ROI) of 14.04% versus 4.80 % ROI in processing tropical fruit cocktail using cane syrup. Generally, sugar palm syrup could be utilized as a potential substitute for cane sugar or other packing medium used in the production of tropical fruit cocktail.
Submitted copy to the University Library. 04/24/2014 T-5441