Consumer acceptability and stability of guyabano (Annona muricata) jam using sorbitol syrup as alternative sweetener / by Samantha M. Singhid.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite, 2018. Cavite State University- Main Campus,Description: xiv, 72 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.4  Si6 2018
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
Abstract: SINGHID, SAMANTHA M. Consumer Acceptability and Stability of Guyabano Jam Using Sorbitol Syrup as Alternative Sweetener. Undergraduate thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2018. Adviser. Ms. Aitee Janelle E. Reterta, MSc. The study aimed to formulate a guyabano jam using sorbitol syrup and to assess its stability in terms of physico-chemical, sensory and consumer and microbial properties. Four treatments were used in the study where To contains L of sugarcane syrup (65°Brix), while T2 contains 1 L of sorbitol syrup (65°Brix), T2 contains 1.25 L of sorbitol syrup (65°Brix) and T3 contains 1.5- L of sorbitol syrup (65°Brix). Every treatment utilized 1 kilo of guyabano pulp. The amount of sorbitol added caused significant effect on the physico-chemical properties of the product in terms of pH, TSS, %TA, viscosity and water activity. These properties, consequently, conform to their respective standards. No significant differences in terms of aroma, off-odor, off-flavor, and texture were observed. The treatments were found to affect color, guyabano flavour, thickness, sweetness and general acceptability of the samples. It appeared that addition of 1 L sorbitol syrup per kilogram of guyabano pulp is enough to match the properties of guyabano jam with cane syrup. For the microbial properties, the formulated product, contains <10 cfu/ml in 1:10 dilution in terms of Total Aerobic Plate Count (TPC) and Yeast and molds, indicating that the product is free from contamination and microbial growth. Hence, the product is safe for the consumer's health. For consumer acceptability, 48% of consumer rated the product as highly acceptable because of the desirable balance flavor of sourness and sweetness. The produced jam is moderately acceptable, to 42% of consumer. Then the remaining 8% stated that the product is acceptable only because they prefer the sweeter jam. The total production cost per liter of guyabano jam is P 602.53 and the price per 250m1 jar is P 150.63.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.4 Si6 2018 (Browse shelf(Opens below)) Link to resource Room use only T-7763 00011848

Thesis (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

SINGHID, SAMANTHA M. Consumer Acceptability and Stability of Guyabano Jam Using Sorbitol Syrup as Alternative Sweetener. Undergraduate thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2018. Adviser. Ms. Aitee Janelle E. Reterta, MSc.
The study aimed to formulate a guyabano jam using sorbitol syrup and to assess its stability in terms of physico-chemical, sensory and consumer and microbial properties. Four treatments were used in the study where To contains L of sugarcane syrup (65°Brix), while T2 contains 1 L of sorbitol syrup (65°Brix), T2 contains 1.25 L of sorbitol syrup (65°Brix) and T3 contains 1.5- L of sorbitol syrup (65°Brix). Every treatment utilized 1 kilo of guyabano pulp. The amount of sorbitol added caused significant effect on the physico-chemical properties of the product in terms of pH, TSS, %TA, viscosity and water activity. These properties, consequently, conform to their respective standards. No significant differences in terms of aroma, off-odor, off-flavor, and texture were observed. The treatments were found to affect color, guyabano flavour, thickness, sweetness and general acceptability of the samples. It appeared that addition of 1 L sorbitol syrup per kilogram of guyabano pulp is enough to match the properties of guyabano jam with cane syrup. For the microbial properties, the formulated product, contains <10 cfu/ml in 1:10 dilution in terms of Total Aerobic Plate Count (TPC) and Yeast and molds, indicating that the product is free from contamination and microbial growth. Hence, the product is safe for the consumer's health. For consumer acceptability, 48% of consumer rated the product as highly acceptable because of the desirable balance flavor of sourness and sweetness. The produced jam is moderately acceptable, to 42% of consumer. Then the remaining 8% stated that the product is acceptable only because they prefer the sweeter jam. The total production cost per liter of guyabano jam is P 602.53 and the price per 250m1 jar is P 150.63.

Submitted to the University Library January 28, 2019 T-7763

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