Celedon, Cherrylyn S. <br/><br/>
Sensory properties and acceptability of mango and calamansi flavored buko juice / 
by Cherrylyn S. Celedon, Carlo N. Dimero, Joy Karen M. Pangilinan. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2006. 
 - xvi, 49 pages :  illustrations ;  28 cm. 
<br/><br/> Research Study (Applied Research IV - - General Science Curriculum) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Science High School, College of Education (CED)  Science High School, College of Education (CED) 
<br/><br/> 	CELEDON, CHERRYLYN SARMIENTO, DIMERO, CARLO NOVERO,<br/>PANGILINAN, JOY KAREN MARQUEZ. Cavite state University Indang. Cavite<br/>'Sensory Properties and Acceptability of Mango and Calamansi Flavored Buco Juice'<br/>Adviser: Prof. Fe N. Dimero<br/>This study was conducted to evaluate the sensory properties and acceptability of mango- and calamansi-flavored buco juice.<br/>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.<br/>Buco juice with 30-40% mango nectar appeared to be more acceptable (p=0.50) than buco juice samples with only 20% mango nectar.<br/>No significant difference in terms of general acceptability was observed among buco juice samples with 4, 6, and 8% calamansi juice.<br/>Result of sensory evaluation showed that the products were moderately to highly acceptable and were liked moderately to like very much by consumer panel 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit juices
<br/><br/><label>Dewey Class. No.: </label>641.34  / C33 2006