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Nutrional analysis of infused water from dragon fruit / by Melvin T. Pejana, Pamela Mae G. Rodil and Coleen Jan Alexa C.Rodrin.

By:

Pejana, Melvin T [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xii, 59 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.043 P35 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: PEJANA, MELVIN T., RODIL, PAMELA MAE G., RODRIN, COLEEN JAN ALEXA C. Nutritional Analysis of Infused Water from Dragon Fruit. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2014. Adviser: Mrs. Nancy C. Alaras. This study was conducted to analyze the nutritional value of infused water from dragon fruit meat and dragon fruit peelings. Specifically, it aimed to: 1.) determine the nutritional values of the infused water from dragon fruit meat in terms of vitamin C, phosphorus, calcium, protein, iron, carbohydrates and total fat; 2.) determine the nutritional values of the infused water from dragon fruit peelings in terms of vitamin C, phosphorus, calcium, protein, iron, carbohydrates and total fat; 3.) determine the shelf- life of the produced infused water; 4) determine the production cost of infused water from dragon fruit meat and dragon fruit peelings; and 5.) find out if there is difference between the infused water from dragon fruit meat and dragon fruit peelings in terms of nutritional value. The analysis of the nutritional value was subjected to the evaluation of Jefcor Analytical Laboratory, FCIE. The shelf-life of the infused water was determined through observation. The product was observed by the researchers for one week at Buna Lejos, Indang, Cavite. Experimental design was used in the conduct of the study. The highest nutrient found in the infused water from dragon fruit meat is the moisture content while the lowest is the iron. In the infused water from dragon fruit peelings, the highest nutrient found is moisture content while the lowest is iron. The infused water lasted for two days. Each bottle of infused water costs Php 18.00. It was recommended that a similar study be conducted on enhancing technology on water infusion of dragon fruit meat and dragon fruit peelings. It was also suggested to subject the infused water from dragon fruit meat and dragon fruit peelings to other shelf life test methods and to sensory evaluation in terms of taste, odor, after taste and general appearance or consumer acceptability test. The use of preservatives to lengthen shelf-life and the use of other packaging materials like glass bottle of the infused water from dragon fruit meat and dragon fruit peelings were also recommended.

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Holdings ( 1 )
Title notes ( 5 )

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	635.043 P35 2015 (Browse shelf(Opens below))		Link to resource	Room use only	RS-729		00009321

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

PEJANA, MELVIN T., RODIL, PAMELA MAE G., RODRIN, COLEEN JAN ALEXA C. Nutritional Analysis of Infused Water from Dragon Fruit. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2014. Adviser: Mrs. Nancy C. Alaras.

This study was conducted to analyze the nutritional value of infused water from dragon fruit meat and dragon fruit peelings. Specifically, it aimed to: 1.) determine the nutritional values of the infused water from dragon fruit meat in terms of vitamin C, phosphorus, calcium, protein, iron, carbohydrates and total fat; 2.) determine the nutritional values of the infused water from dragon fruit peelings in terms of vitamin C, phosphorus, calcium, protein, iron, carbohydrates and total fat; 3.) determine the shelf- life of the produced infused water; 4) determine the production cost of infused water from dragon fruit meat and dragon fruit peelings; and 5.) find out if there is difference between the infused water from dragon fruit meat and dragon fruit peelings in terms of nutritional value.

The analysis of the nutritional value was subjected to the evaluation of Jefcor Analytical Laboratory, FCIE. The shelf-life of the infused water was determined through observation. The product was observed by the researchers for one week at Buna Lejos, Indang, Cavite. Experimental design was used in the conduct of the study.

The highest nutrient found in the infused water from dragon fruit meat is the moisture content while the lowest is the iron. In the infused water from dragon fruit peelings, the highest nutrient found is moisture content while the lowest is iron. The infused water lasted for two days. Each bottle of infused water costs Php 18.00. It was recommended that a similar study be conducted on enhancing technology on water infusion of dragon fruit meat and dragon fruit peelings. It was also suggested to subject the infused water from dragon fruit meat and dragon fruit peelings to other shelf life test methods and to sensory evaluation in terms of taste, odor, after taste and general appearance or consumer acceptability test. The use of preservatives to lengthen shelf-life and the use of other packaging materials like glass bottle of the infused water from dragon fruit meat and dragon fruit peelings were also recommended.

Submitted copy to the University Library. 08/18/2015 RS-729