Normal view MARC view ISBD view

Preservation and storage life of pitted rambutan / by Armin S. Cueno.

By:

Cueno, Armin S [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2002.Description: xii, 33 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.4 P92 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CUENO, ARMIN S., GUEVARRA RAESSEY KAY, MANGUAT, JOANNA KAREN A., TIBAYAN, JENNIFER L, Applied Research 111 (General Science Curriculum), Cavite State University Indang: Cavite, March 2002 entitled; "Preservation and Storage Life of Pitted Rambutan". Adviser: Prof. Fe Dimero This study entitled -'Preservation and Storage Life of Pitted Rambutan" vv•as conducted last August 2001 at the Food Processing Center of Cavile State University. This study aimed to determine the possibility of making preserved pitted rambutan, to evaluate the sensory properties of each in terms of colors odor, flavor, general acceptability, and mouth reel, to identify the most acceptable method, and to determine the economic feasibility of the preserved pitted rambutan. Five treatments were used in this studv namely: TO- (rambutan and pure sugar), Tl- (rambutan and I tsp. sodium benzoate), T2- (rambutan. t tsp. sodium benzoate and I tsp. citric acid), T3- (rambutan. 1 tsp. sodium benzoate and I tsp. sodium metabisulfide), and T4- (rambutan, t tsp. citric acid and I tsp. sodium melabisulfide). Each treatment was evaluated in terms of flavor; texture, mouthfeel, and general acceptability. Based on the findings of the study* Treatment 2 which is composed of I tsp. sodium benzoate and I tsp. citric acid in terms of flavor x\Åth the life span oC4 weeks was the most acceptable.Treatment I which is composed of I tsp sodium benzoate in terms or flavor, texture, color, and mouthfeel with the life span of 4 weeks was the most acceptable. Treatment 2 which is composed of I tsp. sodium benzoate and I tsp. citric acid in terms of general acceptability with the life span of 6 weeks was the most acceptable

Average rating: 0.0 (0 votes)

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	634.4 P92 2002 (Browse shelf(Opens below))		Link to resource	Room use only	R-382		00000860

Research Study (Applied Research IV - - Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

CUENO, ARMIN S., GUEVARRA RAESSEY KAY, MANGUAT,
JOANNA KAREN A., TIBAYAN, JENNIFER L, Applied Research 111 (General Science Curriculum), Cavite State University Indang: Cavite, March 2002 entitled; "Preservation and Storage Life of Pitted Rambutan". Adviser: Prof. Fe Dimero
This study entitled -'Preservation and Storage Life of Pitted Rambutan" vv•as conducted last August 2001 at the Food Processing Center of Cavile State University.
This study aimed to determine the possibility of making preserved pitted rambutan, to evaluate the sensory properties of each in terms of colors odor, flavor, general acceptability, and mouth reel, to identify the most acceptable method, and to determine the economic feasibility of the preserved pitted rambutan.
Five treatments were used in this studv namely: TO- (rambutan and pure sugar), Tl- (rambutan and I tsp. sodium benzoate), T2- (rambutan. t tsp. sodium benzoate and I tsp. citric acid), T3- (rambutan. 1 tsp. sodium benzoate and I tsp. sodium metabisulfide), and T4- (rambutan, t tsp. citric acid and I tsp. sodium melabisulfide). Each treatment was evaluated in terms of flavor; texture, mouthfeel, and general acceptability. Based on the findings of the study* Treatment 2 which is composed of I tsp. sodium benzoate and I tsp. citric acid in terms of flavor x\Åth the life span oC4 weeks was the most acceptable.Treatment I which is composed of I tsp sodium benzoate in terms or flavor, texture, color, and mouthfeel with the life span of 4 weeks was the most acceptable. Treatment 2 which is composed of I tsp. sodium benzoate and I tsp. citric acid in terms of general acceptability with the life span of 6 weeks was the most acceptable

Submitted to the University Library R-382