Formulation optimization and sensory acceptability of mabolo (Diospyros blancon) /
by Daisy B. Ang.
- Indang, Cavite : Cavite State University- Main Campus, 2018.
- xi, 58 pages : illustrations ; 28 cm.
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
ANG, DAISY B. Formulation Optimization and Sensory Acceptability of Mabolo (Diospyros blancoi) Jam Using Sugar Palm Syrup as Sweetener. Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. June 2018. Adviser: Mrs. Aitee Janelle E. Reterta This study was conducted to develop formulation and determine the acceptability of mabolo (Diospyros blancoi) jam using sugar palm syrup as sweetener. Specifically, it aimed to determine the physico-chemical, sensory properties, microbial content, and consumers acceptability of mabolo jam using sugar palm syrup as sweetener; and calculate the production cost of each produced mabolo jam using sugar palm syrup as sweetener. Mabolo jam was produced in four treatments: Treatment 0 using 1 K Mabolo flesh + 1 L cane syrup (65°Brix), Treatment 1 using 1 K Mabolo flesh + 1 L sugar palm syrup (65°Brix), Treatment 2 using 1 K Mabolo flesh + 1.25 L sugar palm syrup with (65°Brix), and Treatment 3 using 1 K Mabolo flesh + 1.5 L sugar palm syrup with (65°Brix). The sugar palm syrup that was used in this study was produced by boiling the sugar palm sap until it becomes a heavy syrup (65°Brix). The formulations of the jam per treatment vary with the amount of sugar palm syrup but has the same amount of mabolo flesh. Affer'the analyses, it shows that the treatment 3 was described-1: the evaluators as moderately acceptable in terms of the overall attributes. Based from the results of the consumer acceptability test for mabolo jam with sugar palm syrup as sweetener, treatment 3 was rated as moderately acceptable. As for the microbial analysis, there were no growth observed for the total plate count, yeast and molds since it had undergone heat treatments. The mabolo jam costs Php 77.68/ 120 ml.