Effects of added colorants on the sensory properties and consumer acceptability of dragon fruit (Hylocereus polurhizus) Ketchup / by Beatriz C. Aure.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xv , 69 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 635.043 Au6 2018
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
| Item type | Current library | 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 | 635.043 Au6 2018 (Browse shelf(Opens below)) | Link to resource | Room use only | T-7651 | 00077005 |
Thesis (Bachelor of Science in 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
AURE, BEATRIZ C. Effects of Added Colorant on the Sensory Properties and Consumer Acceptability of Dragon Fruit (Hylocereus polyrhizus) Ketchup. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. June 2018. Adviser: Janiko Marco R. Luneta.
A study was conducted to determine the effects of adding colorants in the production of dragon fruit ketchup. Specifically, the study aimed to produce and characterize the dragon fruit ketchup in terms of its physico-chemical, microbial, sensory and consumer acceptability.
Dragon fruit ketchup was produced in three treatments: Treatment 0 as Barcelon, et. al 2015 Dragonfruit ketchup formulation, Treatment 1 (Barcelon, et. al 2015 Formulation + 0.1mg/200gAllura Red FC) and Treatment 2 (Barcelon, et. al 2015 Formulation + O.lmg/200gSunset Yellow FC).
Produced dragon fruit ketchup with colorants are more viscous compared to the control treatment because dyes could potentially act as embedded sensors for food's physical consistency. In terms of sensory properties, addition of colorants does not affect the aroma, mouthfeel, dragon fruit flavor, sweetness, sourness and spiciness of the produced ketchup. Addition of allura red provided more intense red color to dragon fruit ketchup which was rated highly acceptable.
Color of dragon fruit ketchup with allura red was retained during storage as compared to dragon fruit ketchup without colorant which turned brown after 4 weeks of storage.
Results of the study indicate that, addition of colorants on dragon fruit ketchup can facilitate color retention and improvement in the production of dragon fruit ketchup.
Submitted to the University Library September 26, 2018 T-7651