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Utilization of tomato fruit (Lycopersicum esculentum) as powdered food ingredients / Joyce Vicedo Diesta

By:

Diesta, Joyce Vicedo [author]

Contributor(s):

Ramos, Dulce L [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: xiii, 33 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.642 Ut3 2000

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: Diesta, Joyce V., Olabe, Rianette R., Panganiban, Geenia E., Tabilog, Crisanto R., Applied Research IV, Cavite State University, College of Education, Laboratory School, Indang, Cavite, March 2000 "Utilization of Tomato Fruit as Powdered Food Ingredients". Advisers: Mrs. Myleen Legaspi. Prof. Dulce Ramos The study entitled "Utilization of Tomato Fruit as Powdered Food Ingredient" was conducted to determine the possibility of making powdered food ingredient from tomato fruit, to evaluate each powdered food ingredient in terms of color, odor, flavor and general acceptability, to identify the most acceptable powdered food ingredient, and to determine the shelf-life and economic feasibility of the powdered food ingredient. Enough ripe tomato fruits were processed as powdered food ingredient. The following treatments were used: The first treatment (T) is Sun drying, and (T>) is Oven drying. Data were subjected using a two-tail test to determine the level of significance. Findings showed that there is no significant differences between means in terms of color, flavor, and general acceptability and highly significant difference on odor. On the economic feasibility of the products, tomato powder production is the most economical. The computed price for the Treatments range was P20.74. A profit ranging from P4.26 could be gained if the products were sold at the prevailing price of P25.00. -

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Holdings ( 2 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Copy number	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.642 Ut3 2000 (Browse shelf(Opens below))		Link to resource		Room use only	R-330		00000818
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.642 Ut3 2000 (Browse shelf(Opens below))		Link to resource	c2	Room use only	RS-752		00009683

Applied Research IV (General Science Curriculum) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

Diesta, Joyce V., Olabe, Rianette R., Panganiban, Geenia E., Tabilog, Crisanto R., Applied Research IV, Cavite State University, College of Education, Laboratory School, Indang, Cavite, March 2000 "Utilization of Tomato Fruit as Powdered
Food Ingredients". Advisers: Mrs. Myleen Legaspi. Prof. Dulce Ramos

The study entitled "Utilization of Tomato Fruit as Powdered Food Ingredient" was conducted to determine the possibility of making powdered food ingredient from tomato fruit, to evaluate each powdered food ingredient in terms of color, odor, flavor and general acceptability, to identify the most acceptable powdered food ingredient, and to determine the shelf-life and economic feasibility of the powdered food ingredient.

Enough ripe tomato fruits were processed as powdered food ingredient. The following treatments were used: The first treatment (T) is Sun drying, and (T>) is Oven drying. Data were subjected using a two-tail test to determine the level of significance.

Findings showed that there is no significant differences between means in terms of color, flavor, and general acceptability and highly significant difference on odor.

On the economic feasibility of the products, tomato powder production is the most economical. The computed price for the Treatments range was P20.74. A profit ranging from P4.26 could be gained if the products were sold at the prevailing price of P25.00. -

Submitted copy for the University Library RS-752