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Shef life and quality evaluation of processed jam from gabi / by Marie Kathleen Rose de Grano, Mutya Grueso, Angelica Reyes.

By:

De Grano, Marie Kathleen Rose [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2004.Description: ix, 48 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.852 D36 2004

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: DE GRANO, MARIE KATHLEEN ROSE S., GRUESO MUTYA R., REYES ANGELICA R., Applied Research II (General Science Curriculum), Laboratory School, College of Education, Cavite State University, Indang, Cavite, April 2004. “SHELFLIFE AND QUALITY EVALUATION OF PROCESSED JAM FROM GABI (Calocasia esculenta).” Adviser: Prof. Fe N. Dimero The study entitled “Shelf Life and Quality Evaluation of Processed Jam from Gabi (Calocasia esculenta)” was conducted in Alulod, Indang, Cavite and in Alas- as St. Alfonso, Cavite from October to December 2003.This study was conducted to generate a processing technology for gabi jam; to determine the properties of gabi jam; to determine the shelf life of gabi jam under different conditions and to determine the acceptability of the produced gabi jam. There were two jam recipes developed. The first recipe (Fl) used the following ingredients: gabi, evaporated milk, condensed milk, sugar and coconut milk. The second recipe (F2) used the following ingredients: gabi, evaporated milk, condensed milk and sugar. Results showed that between the two samples evaluated, in terms of aroma and texture, there were significant differences observed while in terms of color, flavor, consistency and general acceptability, there were no significant differences observed. In general, jam with coconut milk and jam without coconut milk from gabi are acceptable to the judges. In terms of shelf life, the samples were stored under two different conditions: ordinary room temperature and refrigerated temperature for 15 days. The samples stored at ordinary room temperature lasted for four d

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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	641.852 D36 2004 (Browse shelf(Opens below))		Link to resource	Room use only	R-453		00000923

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

DE GRANO, MARIE KATHLEEN ROSE S., GRUESO MUTYA R., REYES ANGELICA R., Applied Research II (General Science Curriculum), Laboratory School, College of Education, Cavite State University, Indang, Cavite, April 2004. “SHELFLIFE AND QUALITY EVALUATION OF PROCESSED JAM FROM GABI (Calocasia esculenta).” Adviser: Prof. Fe N. Dimero

The study entitled “Shelf Life and Quality Evaluation of Processed Jam from Gabi (Calocasia esculenta)” was conducted in Alulod, Indang, Cavite and in Alas- as St. Alfonso, Cavite from October to December 2003.This study was conducted to generate a processing technology for gabi jam; to determine the properties of gabi jam; to determine the shelf life of gabi jam under different conditions and to determine the acceptability of the produced gabi jam.

There were two jam recipes developed. The first recipe (Fl) used the following ingredients: gabi, evaporated milk, condensed milk, sugar and coconut milk. The second recipe (F2) used the following ingredients: gabi, evaporated milk, condensed milk and sugar.

Results showed that between the two samples evaluated, in terms of aroma and texture, there were significant differences observed while in terms of color, flavor, consistency and general acceptability, there were no significant differences observed.

In general, jam with coconut milk and jam without coconut milk from gabi are acceptable to the judges.

In terms of shelf life, the samples were stored under two different conditions: ordinary room temperature and refrigerated temperature for 15 days. The samples stored at ordinary room temperature lasted for four d

Submitted to the University Library R-453