Sensory properties and market acceptability of nata de coco preserved in kaong syrup /
by Paolo N. Dimero, Jamaica V. Quinones, Malkiel Joshua C. Santos.
- Indang, Cavite: Cavite State University- Main Campus, 2006.
- xiv, 39 pages : illustrations ; 28 cm.
Research Study (Appllied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DIMERO, PAOLO N.; QUINONES, JAMAICA V.; SANTOS, JOSHUA C; Cavite State University, Indang, Cavite. "Sensory Properties and Market Acceptability of Nata de Coco Preserved in Kaong Syrup" Adviser: Prof. Fe N. Dimero The study was conducted to determine the sensory properties and market acceptability of nata de coco preserved in kaong syrup. Specifically, it aimed to evaluate the sensory properties of nata de kaong preserved in kaong syrup in terms of color; to compare the sensory properties of nata de coco preserved in kaong syrup with nata de coco preserved in cane syrup; and to determine market acceptability of nata de coco preserved in kaong syrup. Two nata de coco samples were evaluated in the study; nata de coco preserved in sugar cane syrup and nata de coco preserved in kaong syrup. In terms of color, nata de coco preserved in kaong syrup was yellowish in color. The sample appeared to be comparable to nata de coco preserved in sugar cane syrup in terms of sweetness, sourness and texture. In terms of general acceptability, nata de coco preserved in sugar cane syrup was more acceptable than nata de coco preserved in kaong syrup. The yellow color of the nata de coco preserved in kaong syrup greatly affected its general acceptability. Market study using 100 consumer respondents indicates fair to high degree of likeness toward the nata de coco preserved in kaong syrup. Majority of the respondents believed that the sample can be produced in a large scale for local and export consumption. Majority of the respondents are willing to buy nata de coco preserved in kaong syrup at the price of nata de coco preserved in cane syrup.