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Development of sugar palm juice fruit pulp / by Mary Joice R. Carasco.

By:

Carasco, Mary Joice R [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University-Main Campus, 2015.Description: xiv, 50 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 C17 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: CARASCO, MARY JOICE R. Development of Sugar Palm Juice with Fruit Bits. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero. A study was conducted to develop sugar palm juice with fruit bits. Specifically, it aimed to determine raw material requirements in terms of physico-chemical and sensory properties of sap of different holding periods prior to processing; develop a formulation of sugar palm juice with fruit bits; describe a processing flow for sugar palm juice with fruit bits; evaluate the sensory properties of the product; and evaluate consumer acceptability of sugar palm juice with fruit bits. Sap sample was divided into 7 treatments with different holding periods prior to processing. Physico-chemical properties specifically total soluble solids and titratable acidity were evaluated to determine the adjustments that should be applied to each treatment to conform to product standards. Sugar palm sap was adjusted to obtain 12 °B, 1% TA and 2% TA. The sap was filtered through cheesecloth to remove suspended solids and foreign materials. Filtered sap was filled into 380 mL glass bottle with 300 mL juice and 40% kaong fruit. The juice was processed at 100 °C for 10 min. Results of physico-chemical analysis show that as holding period increases, total soluble solids decreased and titratable acidity increased due to possible conversion of sugars into acids through fermentation. Results of sensory evaluation show no significant difference among treatments in all attributes except for sourness and off flavor. Increasing the holding period up to 8 hr can increase the acceptability level of the product. Based on consumer acceptability test, sugar palm juice from sap with 8-hr holding period (Ts) was evaluated to be moderately acceptable.

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 C17 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-5834		00009460

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

CARASCO, MARY JOICE R. Development of Sugar Palm Juice with Fruit Bits. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero.

A study was conducted to develop sugar palm juice with fruit bits. Specifically, it aimed to determine raw material requirements in terms of physico-chemical and sensory properties of sap of different holding periods prior to processing; develop a formulation of sugar palm juice with fruit bits; describe a processing flow for sugar palm juice with fruit bits; evaluate the sensory properties of the product; and evaluate consumer acceptability of sugar palm juice with fruit bits.

Sap sample was divided into 7 treatments with different holding periods prior to processing. Physico-chemical properties specifically total soluble solids and titratable
acidity were evaluated to determine the adjustments that should be applied to each treatment to conform to product standards. Sugar palm sap was adjusted to obtain 12 °B, 1% TA and 2% TA.

The sap was filtered through cheesecloth to remove suspended solids and foreign materials. Filtered sap was filled into 380 mL glass bottle with 300 mL juice and 40% kaong fruit. The juice was processed at 100 °C for 10 min.

Results of physico-chemical analysis show that as holding period increases, total soluble solids decreased and titratable acidity increased due to possible conversion of sugars into acids through fermentation. Results of sensory evaluation show no significant difference among treatments in all attributes except for sourness and off flavor. Increasing the holding period up to 8 hr can increase the acceptability level of the product. Based on consumer acceptability test, sugar palm juice from sap with 8-hr holding period (Ts) was evaluated to be moderately acceptable.

Submitted to the University Library 08/04/2020 T-5834