Escubido, Maryole P.  <br/><br/>
Consumer acceptability of herb flavored coconut (Cocos nucifera) vegan ghee /  
by Maryole P. Escubido. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2023 
 - xiii, 55 pages :   illustrations ;  28 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.  College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. 
<br/><br/> MARYOLE P. ESCUBIDO. Consumer Acceptability of Herb Flavored Coconut (Cocos nucifera) Vegan Ghee. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. February 2023. Adviser: Marie Abigail l. Cortado.<br/>This study was determined the level of acceptability of incorporating herbs in the production of coconut vegan ghee. Specifically, the study aims to develop standard procedure for coconut vegan ghee with added herb flavor, characterize produced coconut vegan ghee with added herb flavor in terms of physicochemical, microbial and sensory properties, determine the consumer acceptability, design packaging and lastly determine the production cost.<br/>Coconut (Cocos nucifera) vegan ghee was produced in four treatments.<br/>Treatment O was produced using coconut vegan ghee and served as control, Treatment 1 used coconut vegan ghee with added pandan leaves flavor, Treatment<br/>2 used coconut vegan ghee with added lemongrass leaves flavor and lastly, Treatment 3 used coconut vegan ghee with malunggay leaves flavor.<br/>Other treatments of coconut vegan ghee met the standard of physicochemical analysis and microbial analysis. Based on sensory evaluation the addition of herb flavor has highly significant differences in color, aroma, mouthfeel, flavor and overall acceptability. The best treatment is the coconut vegan ghee with added pandan leaves flavor with the mean score of 8.60 in terms of overall acceptability among all treatments.<br/>The result of the study shows that the addition of herb flavor affects the sensory attributes of coconut vegan ghee positively. In addition, incorporating herb flavor in coconut vegan ghee does not impart a change to the general acceptability of the produced product.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food product development<br/>Herbal extracts
<br/><br/><label>Dewey Class. No.: </label>664.56   / Es2 2023