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Sensory properties and acceptability of mango and calamansi flavored buko juice / by Cherrylyn S. Celedon, Carlo N. Dimero, Joy Karen M. Pangilinan.

By:

Celedon, Cherrylyn S [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2006.Description: xvi, 49 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.34 C33 2006

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CELEDON, CHERRYLYN SARMIENTO, DIMERO, CARLO NOVERO, PANGILINAN, JOY KAREN MARQUEZ. Cavite state University Indang. Cavite 'Sensory Properties and Acceptability of Mango and Calamansi Flavored Buco Juice' Adviser: Prof. Fe N. Dimero This study was conducted to evaluate the sensory properties and acceptability of mango- and calamansi-flavored buco juice. The mango-flavored buco juice was prepared in three different proportions: 20% mango puree + 80% buco juice; 30% mango puree + 70% buco juice; and 40% mango puree + 60% buco juice. The calamansi flavored buco juice was also prepared in three different proportions, 4% calamansi juice + 96% buco juice; 6% calamansi juice + 94% buco juice; and 8% calamansi juice + 92% buco juice. Buco juice with 30-40% mango nectar appeared to be more acceptable (p=0.50) than buco juice samples with only 20% mango nectar. No significant difference in terms of general acceptability was observed among buco juice samples with 4, 6, and 8% calamansi juice. Result of sensory evaluation showed that the products were moderately to highly acceptable and were liked moderately to like very much by consumer panel

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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	641.34 C33 2006 (Browse shelf(Opens below))		Link to resource	Room use only	R-493		00000962

Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

CELEDON, CHERRYLYN SARMIENTO, DIMERO, CARLO NOVERO,
PANGILINAN, JOY KAREN MARQUEZ. Cavite state University Indang. Cavite
'Sensory Properties and Acceptability of Mango and Calamansi Flavored Buco Juice'
Adviser: Prof. Fe N. Dimero
This study was conducted to evaluate the sensory properties and acceptability of mango- and calamansi-flavored buco juice.
The mango-flavored buco juice was prepared in three different proportions: 20% mango puree + 80% buco juice; 30% mango puree + 70% buco juice; and 40% mango puree + 60% buco juice. The calamansi flavored buco juice was also prepared in three different proportions, 4% calamansi juice + 96% buco juice; 6% calamansi juice + 94% buco juice; and 8% calamansi juice + 92% buco juice.
Buco juice with 30-40% mango nectar appeared to be more acceptable (p=0.50) than buco juice samples with only 20% mango nectar.
No significant difference in terms of general acceptability was observed among buco juice samples with 4, 6, and 8% calamansi juice.
Result of sensory evaluation showed that the products were moderately to highly acceptable and were liked moderately to like very much by consumer panel

Submitted to the University Library R-493