Development of sugar palm (Arenga pinnata) fruit chewy candy in sugar palm syrup as sweetener /
by Krista Monica O. Carig.
- Indang, Cavite : Cavite State University- Main Campus, 2015.
- xv, 63 pages : illustrations ; 28 cm.
Thesis ( BS Food Technology ) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
CARIG, KRISTA MONICA OBIANO. Development of Sugar Palm (Arenga pinnata) Fruit Chewy Candy Using Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2015. Adviser: Mrs. Aitee Janelle E. Reterta.
This study entitled "Development of Sugar Palm (Arenga pinnata) Fruit Chevy Candy Using Sugar Palm Syrup as Sweetener," was conducted from January to March 2015. This study generally aimed to utilize sugar palm syrup for chewy candy. Specifically, the study was conducted to determine processing technology for chewy fruit candy; develop chewy candy made from sugar palm fruit using sugar palm syrup; determine the proportion of sugar palm and chewy fruit; determine the physico-chemical properties of chewy candy; determine the sensory properties and consumer acceptability of the product; and develop appropriate packaging and labeling of chewy fruit candy. Different ratios of sugar palm meat to the same amount of sugar palm syrup was used to determine the proportion of sugar palm meat that can produce a chewy fruit candy. Highly significant difference in terms of general acceptability was observed in the chewy candy. Treatments 1 and 2 were highly acceptable to moderately acceptable. It means that the two treatments can be used for the consumer acceptability. The sugar palm meat