Utilization and acceptability of jackfruit as food flavoring in the production of yogurt / by Desiree B. Atas and Alyssa Louise B. Pejana.
Material type:
TextLanguage: English Publication details: Indang, Cavite : 2010. Cavite State University- Main Campus,Description: xiv, 64 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 664.5 At1 2010
- Science High School
| Item type | Current library | Collection | 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 | Non-fiction | 664.5 At1 2010 (Browse shelf(Opens below)) | Link to resource | Room use only | RS-589 | 00007896 |
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School
ATAS, DESIREE and PEJANA, ALYSSA LOUISE. Utilization and Acceptability of Jackfruit as Food Flavoring in the Production of Yogurt. A Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Dr. Liza Costa
The study entitled "Utilization and Acceptability of Jackfruit as Food Flavoring in the Production of Yogurt" was conducted from October 2009 to January 2010. Generally, the study aims to determine if the jackfruit meat can be utilized to produce a jackfruit-flavored yogurt. Specifically, the study aims to: 1)determine the acceptability of the produced yogurt in terms of aroma, taste and texture; 2) identify the nutrient component of the most acceptable produced jackfruit-flavored yogurt; 3) determine the difference of the commercial fruit-flavored yogurt to the most acceptable jackfruit-flavored yogurt in terms of its nutrient contents; and 4) determine which is more economical between the commercial fruit- flavored and the most acceptable jackfruit flavored yogurt. There were four treatments used: Treatment 0 — (commercial strawberry flavored-yogurt), Treatment 1 — (85 % standard yogurt + 15 % ripe jackfruit meat), Treatment 2 — (80 % standard yogurt + 20 % ripe jackfruit meat) and Treatment 3 - (75 % standard yogurt + 25 % ripe jackfruit meat). Treatment 0 (commercial strawberry-flavored yogurt) was the best treatment among the four treatments in terms of aroma, taste and texture. Treatment 3 (75 % standard yogurt + 25 % ripe jackfruit meat) obtained the highest mean score after Treatment 0 (commercial strawberry-flavored yogurt). It was then followed by Treatment 2 (80 % standard yogurt + 20 % ripe jack fruit meat) and the treatment which obtained the lowest mean score was Treatment 1 (85 % standard yogurt + 15 % ripe jackfruit meat). In terms of consumer's acceptability, the best treatment among the produced jackfruit-flavored yogurts is T3 with 75 % standard yogurt + 25 % ripe jackfruit meat. The major nutrient content present in the most acceptable produced jackfruit-flavored yogurt analyzed by FNIRI-DOST are Calcium (106 mg), 13 — Carotene (40p.g), and Vitamin A (181 ug).
There are more B — Carotene and Vitamin A present in the most acceptable produced jackfruit flavored yogurt and lower amount of Calcium compared to the standard yogurt. The cost of production of the most acceptable produced jackfruit-flavored yogurt is P 23.00. It is lower than the commercial strawberry-flavored yogurt which costs P 25.00. This implies that the most acceptable produced jackfruit-flavored yogurt is more economical than the commercial strawberry-flavored yogurt.
Submitted to the University Library 05/04/2010 RS-589