Microscale production of herb-flavored señorita banana ketchup / by Alekcis A. Gayares.
Material type: TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2016.Description: xiv, 53 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 634.772 G25 2016
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Item type | Current library | Collection | Call number | Materials specified | URL | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts | Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 634.772 G25 2016 (Browse shelf(Opens below)) | Link to resource | c1 | Room use only | T-6737 | 00011925 | ||
Theses / Manuscripts | Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 634.772 G25 2016 (Browse shelf(Opens below)) | Link to resource | c2 | Room use only | T-7518 | 00074568 |
Thesis (Bachelor of Science in Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
GAYARES, ALEKCIS AMADO. Microscale Production of Herb-Flavored Seliorita Ketchup. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Eufemio G. Barcelon
The study was conducted to determine the suitability of rosemary, sweet basil, and tarragon as flavoring for banana ketchup. Specifically, it aimed to describe the process in the production of herb-flavored `Senorita' banana ketchup; determine physico-chemical properties of herb-flavored banana ketchup; determine the consumer acceptability through sensory properties; determine the consumer repeat buying response of herb-flavored banana ketchup; and analyze production cost and return. Sensory consumer acceptability and survey results showed that the sweet basil-flavored banana ketchup was characterized as dark red to brick red in color, has moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, moderately viscous, slightly sour, sweet, and spicy. Likewise, rosemary-flavored banana ketchup has brick red to red color, moderately desirable aroma, very good herb flavor, imperceptible after taste, moderately viscous, slightly sour, sweet, slightly spicy, and moderately acceptable. The tarragon-flavored banana ketchup was characterized as red to brick red in color, desirable to moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, slightly viscous, slightly sour, sweet, and moderately acceptable. All the herbs used as flavor for banana ketchup was acceptable. Friedman test showed that there were significant differences among the flavor used. More than half of the consumer liked tarragon-flavored banana ketchup. Likewise, there was a high number of respondents who liked the sweet basil. However, rosemary-flavored banana ketchup was slightly accepted
Submitted to the University Library 06/29/2017 T-6737 copy 1
Submitted to the University Library April 26, 2018 T-7518 copy 2