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Acceptability of herb-flavored sugar palm preserves / by Connie Rose P. Baltazar, Kieren Roevi A. Batiles and Jean Marco T. de Guzman.

By:

Baltazar, Connie Rose P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2011. Cavite State University- Main Campus,Description: xi, 42 p. : ill. ; 28 cm. cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.06 B21 2011

Online resources:

Click here to view thesis abstract and table of contents

Abstract: DE GUZMAN, JEAN MARCO T.; BALTAZAR, CONNIE ROSE P.; BATILES, KIEREN ROEVI A. Acceptability of Herb-Flavored Sugar Palm Preserves. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite, April 2011. Adviser: Prof. Fe N. Dimero. The study entitled Acceptability of Herb-Flavored Sugar Palm Preserves was conducted in Calumpang Cerca, Indang, Cavite from October to November 2010. This study was conducted to evaluate the sensory properties and level of acceptability of herb- flavored sugar palm preserves. Six treatments were used. The first treatment is the unflavored sugar palm preserves. The second treatment made use of basil (Ocimum basilicum), the third treatment used tarragon (Artemisia dracunculus), the fourth treatment used mint, the fifth treatment used rosemary (Rosmarinus officinalis) and the sixth treatment used oregano (Coleus amboinicus). All the treatments have the same proportion of sugar palm, water and sugar. Results showed that unflavored preserves appeared to be grayish in color, slightly intense in aroma and flavor, soft in texture, and acceptable in general acceptability. Basil- flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Tarragon-flavored preserves appeared to be cream in color, moderately intense in aroma and flavor, soft in texture and highly acceptable in terms of general acceptability. Mint-flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Rosemary-flavored preserves appeared to be grayish in color, moderately intense in aroma, intense in flavor, soft in texture and acceptable in terms of general acceptability. Oregano-flavored preserves appeared to be grayish in color, moderately intense in aroma and intense in flavor, soft in texture and moderately acceptable in terms of general acceptability. The study successfully identified and evaluated the sensory properties of the different herb-flavored sugar palm preserves, its level of acceptability has been determined and properly compared and differentiated from each other. Based on the results of the study, there are significant differences in the sensory evaluation in terms of color, aroma, flavor, and general acceptability. With respect to texture, results showed no significant differences.

List(s) this item appears in: Sugar Palm

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Holdings ( 1 )
Title notes ( 4 )

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	664.06 B21 2011 (Browse shelf(Opens below))		Link to resource	Room use only	RS-610		00007978

Research Study (Science High School) Cavite State University

Includes bibliographical references.

DE GUZMAN, JEAN MARCO T.; BALTAZAR, CONNIE ROSE P.; BATILES, KIEREN ROEVI A. Acceptability of Herb-Flavored Sugar Palm Preserves. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite, April 2011. Adviser: Prof. Fe N. Dimero.

The study entitled Acceptability of Herb-Flavored Sugar Palm Preserves was conducted in Calumpang Cerca, Indang, Cavite from October to November 2010. This study was conducted to evaluate the sensory properties and level of acceptability of herb- flavored sugar palm preserves.

Six treatments were used. The first treatment is the unflavored sugar palm preserves. The second treatment made use of basil (Ocimum basilicum), the third treatment used tarragon (Artemisia dracunculus), the fourth treatment used mint, the fifth treatment used rosemary (Rosmarinus officinalis) and the sixth treatment used oregano (Coleus amboinicus). All the treatments have the same proportion of sugar palm, water and sugar.

Results showed that unflavored preserves appeared to be grayish in color, slightly intense in aroma and flavor, soft in texture, and acceptable in general acceptability. Basil- flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Tarragon-flavored preserves appeared to be cream in color, moderately intense in aroma and flavor, soft in texture and highly acceptable in terms of general acceptability. Mint-flavored preserves appeared to be grayish in color, intense in aroma and flavor, soft in texture and moderately acceptable in terms of general acceptability. Rosemary-flavored preserves appeared to be grayish in color, moderately intense in aroma, intense in flavor, soft in texture and acceptable in terms of general acceptability. Oregano-flavored preserves appeared to be grayish in color, moderately intense in aroma and intense in flavor, soft in texture and moderately acceptable in terms of general acceptability.

The study successfully identified and evaluated the sensory properties of the different herb-flavored sugar palm preserves, its level of acceptability has been determined and properly compared and differentiated from each other. Based on the
results of the study, there are significant differences in the sensory evaluation in terms of color, aroma, flavor, and general acceptability. With respect to texture, results showed no significant differences.

Submitted to the University Library 05/09/2011 RS-610