Penales, Melody E. <br/><br/>
Sensory properties and acceptability of coco-sugar palm jam / 
by Melody E. Penales. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2011. 
 - xiii, 33 pages :  illustrations ;  28 cm. 
<br/><br/> Thesis (BS Food Technology) Cavite State University 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR)  College of Agriculture, Food, Environment and Natural Resources (CAFENR) 
<br/><br/> PENALES.MELODY E Sensory Properties and Acceptability of Coco-Sugar Palm Jam. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2011. Adviser: Prof.Analita dM. Magsino <br/>	<br/>	A study entitled "Sensory Properties and Acceptability of jam from Sugar Palm Sap" was conducted at the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from September to October 2010. This study aimed to evaluate the sensory properties of coco - sugar palm jam, determine the consumer acceptability of coco-sugar palm jam and to estimate the cost and return of coco-sugar palm jam production. Coco-sugar palm jam was prepared from sugar palm sap and coconut milk with a ratio of 6L to 0.5m1. Sugar palm sap with total soluble solids of T1 - 8° Brix, T2 - 10°Brix, T3-12°Brix, T4 - 16°Brix were used to produce a products. The products were subjected to sensory evaluation. Results of the sensory evaluation of the four treatments showed that T2 having 10°Brix yielded to a more acceptable product based on sensory properties. Majority of the consumers who tasted the product liked it very much 52% and 31% liked it slightly. On the other hand, 14% liked it slightly and only 4% disliked it.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Desserts<br/>Sugar palm as dessert
<br/><br/><label>Dewey Class. No.: </label>641.86   / P41 2011