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Utilization of sugar palm syrup as sweetener in the production of haleyang ube (Dioscorea alata) / by Kimberly A. Masicap.

By:

Masicap, Kimberly A [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xiv, 59 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.86 M37 2014

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: MASICAP, KIMBERLY A. Utilization of Sugar Palm Syrup as Sweetener in the Production of Haleyang Ube (Dioscorea alata). Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2012. Adviser: Mrs. Aitee Janelle E. Reterta. The use of sugar palm syrup as sweetener in the production of Haleyang Ube (Dioscorea alata), was evaluated at the Food Processing Laboratory, Institute of Food Science and Technology, Cavite State University, Indang, Cavite from January to March 2014. This study generaly aimed to develop ube haleya with sugar palm syrup. Specifically, it aimed to develop a recipe for the preparation of ube haleya with sugar palm syrup; evaluate sensory properties; determine water activity of ube haleya with sugar palm syrup; determine the acceptability level of ube haleya with sugar palm syrup; determine the glycemic index of ube haleya with sugar palm syrup and to determine the production cost and market potential of ube haleya with sugar palm syrup. Moderately acceptable uhe haleya with sugar palm syrup can be prepared using 340 ml of syrup for every kilo of ube. Ube haleya with sugar palm syrup has the traditional violet color, is sweet in taste, has moderately imperceptible off-flavor and soft texture. Highly acceptable rating was given to ube haleya with sugar palm syrup by the consumer type panel. The glycemic index of this product is 54.8 which is lower than the GI of traditional ube haleya with sugar cane. The water activity of this product ranges from 0.91-0.87. This product has a unit price of P80.00 and was found to have a high market potential.

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	641.86 M37 2014 (Browse shelf(Opens below))		Link to resource	Room use only	T-5445		00008784

Thesis (Food Technology) Cavite State University

Includes bibliographical references

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

MASICAP, KIMBERLY A. Utilization of Sugar Palm Syrup as Sweetener in the Production of Haleyang Ube (Dioscorea alata). Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2012. Adviser: Mrs. Aitee Janelle E. Reterta.

The use of sugar palm syrup as sweetener in the production of Haleyang Ube (Dioscorea alata), was evaluated at the Food Processing Laboratory, Institute of Food Science and Technology, Cavite State University, Indang, Cavite from January to March 2014. This study generaly aimed to develop ube haleya with sugar palm syrup. Specifically, it aimed to develop a recipe for the preparation of ube haleya with sugar palm syrup; evaluate sensory properties; determine water activity of ube haleya with sugar palm syrup; determine the acceptability level of ube haleya with sugar palm syrup; determine the glycemic index of ube haleya with sugar palm syrup and to determine the production cost and market potential of ube haleya with sugar palm syrup. Moderately acceptable uhe haleya with sugar palm syrup can be prepared using 340 ml of syrup for every kilo of ube. Ube haleya with sugar palm syrup has the traditional violet color, is sweet in taste, has moderately imperceptible off-flavor and soft texture. Highly acceptable rating was given to ube haleya with sugar palm syrup by the consumer type panel. The glycemic index of this product is 54.8 which is lower than the GI of traditional ube haleya with sugar cane. The water activity of this product ranges from 0.91-0.87. This product has a unit price of P80.00 and was found to have a high market potential.

Submitted copy to the University Library. 04/24/2014 T-5445