Utilization of sugar palm syrup as sweetener in dragon fruit jam and jelly / by Donna Punzalan Bawag.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2011.Description: xvii, 57 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 634.986 B33 2011
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 634.986 B33 2011 (Browse shelf(Opens below)) | Link to resource | Room use only | T-7992 | 00077335 |
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
BAWAG, DONNA P. Utilization of Sugar Palm Syrup as Sweetener in Dragon Fruit Jam and Jelly. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University. April, 2011. Adviser: Prof. Aitee Janelle E. Reterta.
A study entitled"Utilization of Sugar Palm Syrup as Sweetener n Dragon Fruit Jam and Jelly" was conducted at the Food Processing Laboratory, Institute of Food Science and Technology, Cavite State University, Indang, Cavite from November 2010 to March 2011. This study aimed to utilize sugar palm syrup in making dragon fruit jam and jelly. Spec fically, it aimed to determine what type of sugar palm syrup is the most acceptable sweetener in making dragon fruit jam and jelly; determine a standard procedure in utilizing sugar palm syrup as sweetener in dragon fruit jam and jelly; determine sensory properties of dragon fruit jam and jelly processed with sugar palm syrup; and determine the acceptability level of dragon fruit jam and jelly produced with sugar palm syrup. A modified process in making dragon fruit jam and jelly developed by Tepora (2009; 2010) and standard procedure in making sugar palm syrup developed by Torcuator (2005) were used. Sensory properties of dragon fruit jam and jelly with sugar palm syrup were evaluated by 10 laboratory panelists. Consumer acceptability of the product was determined, having 100 consumer panelists selected from the students of Cavite State University. Dragon fruit jam and jelly with heavy syrup were found to be highly acceptable to majority of 100 consumer evaluators.
Submitted to the University Library September 26, 2018 T-7992