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Nutritional properties of pineapple fruit enzyme as ready to drink health product / by Vince Randel Miko H. Sabido.

By:

Sabido, Vince Rendel Miko H [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2015. Cavite State University- Main Campus,Description: x, 46 pages : 28 cm. illustrations ; Content type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.4 Sa1 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: SABIDO, VINCE RANDELL i\HKO H. Nutritional Properties of Pineapple Fruit Enzyme as a Ready-To-Drink Health Product. Undergraduate Thesis. Bachelor of Science in Food Technology.Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero. A study was conducted to evaluate the nutritional properties of pineapple fruit enzyme. Specifically, this study aims to determine the vitamin A, vitamin C, potassium, calcium, iron, zinc, crude protein and carbohydrate content of pineapple fruit enzyme. Six kilograms of pineapple pulp were cut into cubes and 900g of brown sugar were fermented in alternate layers of fruit and sugar in two plastic bottles. The layered fruit was allowed to ferment at room temperature for two weeks with shaking on the 3rd and 4th day to allow even fermentation. Juice was filtered out using santan bag, and the pineapple enzyme was poured into clean bottles or storing. The finished products were stored in the refrigerator and brought to laboratory testing center for analysis. Vitamin A and vitamin C were analyzed using high performance liquid chromatography method. Potassium, calcium, iron and zinc were analyzed using acid digestion-atomic absorption spectroscopy. Crude protein were analyzed using Semi-micro kjeldahl distillation methods, while carbohydrates were analyzed using anthrone method. The pineapple fruit enzyme was analyzed to contain 0.036 percent vitamin C and 0.032 iu/g vitamin A. Mineral analysis revealed that pineapple fruit enzyme is a good source of potassium, 0.089 percent, and calcium, 8.51x10-3 percent. The fruit enzyme was analyzed to be low in iron, <0.025 ppm, and zinc, <0.002 ppm.

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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	641.4 Sa1 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-5691		00009226

Thesis ( BS Food Technology ) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

SABIDO, VINCE RANDELL i\HKO H. Nutritional Properties of Pineapple Fruit Enzyme as a Ready-To-Drink Health Product. Undergraduate Thesis. Bachelor of Science in Food Technology.Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero.

A study was conducted to evaluate the nutritional properties of pineapple fruit enzyme. Specifically, this study aims to determine the vitamin A, vitamin C, potassium, calcium, iron, zinc, crude protein and carbohydrate content of pineapple fruit enzyme. Six kilograms of pineapple pulp were cut into cubes and 900g of brown sugar were fermented in alternate layers of fruit and sugar in two plastic bottles. The layered fruit was allowed to ferment at room temperature for two weeks with shaking on the 3rd and 4th day to allow even fermentation. Juice was filtered out using santan bag, and the pineapple enzyme was poured into clean bottles or storing. The finished products were stored in the refrigerator and brought to laboratory testing center for analysis. Vitamin A and vitamin C were analyzed using high performance liquid chromatography method. Potassium, calcium, iron and zinc were analyzed using acid digestion-atomic absorption spectroscopy. Crude protein were analyzed using Semi-micro kjeldahl distillation methods, while carbohydrates were analyzed using anthrone method. The pineapple fruit enzyme was analyzed to contain 0.036 percent vitamin C and 0.032 iu/g vitamin A. Mineral analysis revealed that pineapple fruit enzyme is a good source of potassium, 0.089 percent, and calcium, 8.51x10-3 percent. The fruit enzyme was analyzed to be low in iron, <0.025 ppm, and zinc, <0.002 ppm.

Submitted copy to the University Library. 06/02/2015 T-5691