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Development of cider from sugar palm (Arenga pinnata) sap / by Guiamarie Cazandra B. Valdez.

By:

Valdez, Guiamarie Cazandra B [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University-Main Campus, 2015.Description: xiv, 58 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 V23 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: VALDEZ, GUIAMARIE CAZANDRA B Development of Cider from Sugar Palm Sap. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. March 2015. Adviser: Mrs. Aitee Janelle E. Reterta. A study was conducted to develop cider from sugar palm sap. Specifically, this study aimed to describe a process in producing sugar palm cider from sugar palm sap; identify the fermentation requirement for sugar palm cider; determine physico-chemical properties of the product; evaluate sensory properties of sugar palm sap for sugar palm cider and determine the consumer acceptability of sugar palm cider. Approximately 15 L of freshly harvested sugar palm sap were gathered and fermented in 9 glass bottles at 25°C, 15°C, and 5°C. Total soluble solid, pH, and alcohol content of the sap were monitored every 20 hr. until the desired standard properties of cider were achieved. pH range 3.2 4, total soluble solids of 12.5 - 15°Brix and a specific gravity of 1.050 - 1.070 or a 6.2 -8.5 percent alcohol content. After 20 hr., treatment 1 sugar palm sap with an initial 16.2°Brix was converted into cider having a total soluble solid of 14.5°Brix, pH of 4.00, and 6.64 percent alcohol. The cider was described by ten laboratory panelists and consumers as 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 V23 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-5833		00009461

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

VALDEZ, GUIAMARIE CAZANDRA B Development of Cider from Sugar Palm Sap. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. March 2015. Adviser: Mrs. Aitee Janelle E. Reterta.
A study was conducted to develop cider from sugar palm sap. Specifically, this study aimed to describe a process in producing sugar palm cider from sugar palm sap; identify the fermentation requirement for sugar palm cider; determine physico-chemical properties of the product; evaluate sensory properties of sugar palm sap for sugar palm cider and determine the consumer acceptability of sugar palm cider. Approximately 15 L of freshly harvested sugar palm sap were gathered and fermented in 9 glass bottles at 25°C, 15°C, and 5°C. Total soluble solid, pH, and alcohol content of the sap were monitored every 20 hr. until the desired standard properties of cider were achieved. pH range 3.2 4, total soluble solids of 12.5 - 15°Brix and a specific gravity of 1.050 - 1.070 or a 6.2 -8.5 percent alcohol content. After 20 hr., treatment 1 sugar palm sap with an initial 16.2°Brix was converted into cider having a total soluble solid of 14.5°Brix, pH of 4.00, and 6.64 percent alcohol. The cider was described by ten laboratory panelists and consumers as moderately acceptable.

Submitted to the University Library 08/04/2020 T-5833