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Formulation and evaluation of juice blends from soursop, mango and calamansi packed in aluminum pouch / by Cecil A. Bolano.

By:

Bolano, Cecil A [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2003. Cavite State University- Main Campus,Description: xv, 58p. : ill. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.343 B63 2003

Online resources:

Click here to view thesis abstract and table of contents

Abstract: BOLANO, CECIL A. Formulation and Evaluation of Juice Blends from Soursop, Mango and Calamansi Packed in Aluminum Pouch. Undergraduate Thesis. Bachelor of Science in Food Technology Cavite State University, Indang, Cavite. April 2003. Adviser: Fe N. Dimero. The study was conducted to develop natural soursop juice blends of high acceptability and natural sensory characteristics. Packaging materials used was aluminum pouch. Guyabano juice was blended with juices ftom mango and calamansi. The soursop- mango and soursop-calamansi blends were prepared in three different proportions, 25:75, 50:50 and 75:25. Three juice blends from soursop-mango and soursop-calamansi were prepared in seven different proportions, (3:3:3), (2:2:3), (1:17), (7:1:1), (1:7:1), (5:2:2), (2:5:2). Result of sensory evaluation showed that the two-juice blends of soursop, soursop-mango and soursop-calamansi were equally moderately acceptable. No significant differences were observed among the different proportions used for each blend in terms of sweetness-sourness, flavor and off-flavor. Formulation with higher amount of Soursop appeared to give higher return on expenses. For the three-juice blends, samples with lower proportion of calamansi appeared to be more acceptable as evaluated by a laboratory panel.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.343 B63 2003 (Browse shelf(Opens below))		Link to resource	Room use only	T-2483		00006441

Thesis (B.S. Food Technology) Cavite State University

Includes bibliographical references.

BOLANO, CECIL A. Formulation and Evaluation of Juice Blends from Soursop, Mango and Calamansi Packed in Aluminum Pouch. Undergraduate Thesis. Bachelor of Science in Food Technology Cavite State University, Indang, Cavite. April 2003. Adviser: Fe N. Dimero.

The study was conducted to develop natural soursop juice blends of high acceptability and natural sensory characteristics. Packaging materials used was aluminum pouch.

Guyabano juice was blended with juices ftom mango and calamansi. The soursop- mango and soursop-calamansi blends were prepared in three different proportions, 25:75, 50:50 and 75:25. Three juice blends from soursop-mango and soursop-calamansi were prepared in seven different proportions, (3:3:3), (2:2:3), (1:17), (7:1:1), (1:7:1), (5:2:2), (2:5:2).

Result of sensory evaluation showed that the two-juice blends of soursop, soursop-mango and soursop-calamansi were equally moderately acceptable. No significant differences were observed among the different proportions used for each blend in terms of sweetness-sourness, flavor and off-flavor.

Formulation with higher amount of Soursop appeared to give higher return on expenses. For the three-juice blends, samples with lower proportion of calamansi appeared to be more acceptable as evaluated by a laboratory panel.

Submitted to the University Library 07/18/2007 T-2483