Development of instant aloe vera (Aloe barbadensis Miller) juice with sugar palm sap / by Mariz C. De Lima.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2015. Cavite State University- Main Campus,Description: xiii, 45 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.68  D37 2015
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: DE LIMA, MARIZ C. Development of Instant Aloe Vera (Aloe Barbadensis Miller) Juice With Sugar Palm Sap. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2015. Adviser: Mrs. Aitee Janelle E. Reterta. A study entitled “Development of Instant Aloe vera (Aloe Barbadensis Miller) Juice with Sugar Palm Sap” was conducted at the Food Processing Laboratory from January 2015 to March 2015. Specifically, it aimed to determine the processing technology for aloe vera juice with sugar palm sap; determine the sugar palm sap requirement of aloe vera juice; determine the physico-chemical properties of aloe vera juice with sugar palm sap; evaluate sensory properties of aloe vera juice with sugar palm sap; determine the consumer’s acceptance of aloe vera juice with sugar palm sap; ard determine the production cost of instant aloe vera juice with sugar palm sap. The processing technology for aloe vera juice with sugar palm sap includes procurement of raw materials, harvesting of aloe vera leaves, washing, peeling, extraction of aloe vera gel, collection of sugar palm sap, filtering, mixing, cooking, blending, sieving, packaging and storing. Different volumes of sugar palm sap were used with the 300 g of aloe vera extracts, the treatments are 600 mL, 750 mL and 900 mL. Freshly harvested sugar palm sap with initial sugar content of 10-20°Brix can produce powdered juice. It has a total soluble solid of 10°Brix, 3.5-4.7 pH and 0.46-1.0% titratable acidity. Based on the physico-chemical properties only TSS met the standard range for juice. Instant aloe vera juice has initial sugar content of 10°Brix, pH 8.4-8.5, and 0.5- 0.6% titratable acidity. The finished product has a TSS of 10°Brix, pH 8.8-8.9 and 0.1-0.2% titratable acidity. Although the pH and % TA is not within the standard, it can still be acceptable because the product is in powdered form which is dry and not highly perishable. Sensory properties such as colour, aroma, off-odour, sweetness, flavour, off-flavour, and general acceptability were evaluated by ten laboratory panellists. Instant aloe vera juice is light brown in colour, has a slightly strong aroma of aloe vera, moderately imperceptible of off-odour, moderately sweet, strong aloe vera flavour, very imperceptible in off-flavour. Its overall quality was very acceptable
List(s) this item appears in: Sugar Palm
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.68 D37 2015 (Browse shelf(Opens below)) Link to resource Room use only T-5721 00009297

Thesis ( BS Food Technology ) Cavite State University

Includes bibliographical references.

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

DE LIMA, MARIZ C. Development of Instant Aloe Vera (Aloe Barbadensis Miller) Juice With Sugar Palm Sap. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2015. Adviser: Mrs. Aitee
Janelle E. Reterta.

A study entitled “Development of Instant Aloe vera (Aloe Barbadensis Miller) Juice with Sugar Palm Sap” was conducted at the Food Processing Laboratory from January 2015 to March 2015. Specifically, it aimed to determine the processing technology for aloe vera juice with sugar palm sap; determine the sugar palm sap requirement of aloe vera juice; determine the physico-chemical properties of aloe vera juice with sugar palm sap; evaluate sensory properties of aloe vera juice with sugar palm sap; determine the consumer’s acceptance of aloe vera juice with sugar palm sap; ard determine the production cost of instant aloe vera juice with sugar palm sap.

The processing technology for aloe vera juice with sugar palm sap includes procurement of raw materials, harvesting of aloe vera leaves, washing, peeling, extraction of aloe vera gel, collection of sugar palm sap, filtering, mixing, cooking, blending, sieving, packaging and storing. Different volumes of sugar palm sap were used with the 300 g of aloe vera extracts, the treatments are 600 mL, 750 mL and 900 mL.

Freshly harvested sugar palm sap with initial sugar content of 10-20°Brix can produce powdered juice. It has a total soluble solid of 10°Brix, 3.5-4.7 pH and 0.46-1.0% titratable acidity.

Based on the physico-chemical properties only TSS met the standard range for juice. Instant aloe vera juice has initial sugar content of 10°Brix, pH 8.4-8.5, and 0.5- 0.6% titratable acidity. The finished product has a TSS of 10°Brix, pH 8.8-8.9 and 0.1-0.2% titratable acidity. Although the pH and % TA is not within the standard, it can still be acceptable because the product is in powdered form which is dry and not highly perishable.

Sensory properties such as colour, aroma, off-odour, sweetness, flavour, off-flavour, and general acceptability were evaluated by ten laboratory panellists. Instant aloe vera juice is light brown in colour, has a slightly strong aroma of aloe vera, moderately imperceptible of off-odour, moderately sweet, strong aloe vera flavour, very imperceptible in off-flavour. Its overall quality was very acceptable

Submitted copy to the University Library. 07/01/2015 T-5721

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