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Sensory properties and acceptability of pineapple jam and jelly with sugar palm syrup as sweetener / by Karen R. Bulaon.

By:

Bulaon, Karen R [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2013. Cavite State University- Main Campus,Description: xv, 54 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3 B87 2013

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: BULAON, KAREN R. Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta. A study entitled, “Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener,” was conducted from January to March 2013. Generally this study aimed to generate a processing method for pineapple jam and jelly with sugar palm syrup as sweetener. Specifically, this study was conducted to: develop a formulation for pineapple jam and jelly using sugar palm syrup; specify the processing conditions; evaluate the sensory properties; determine the consumer acceptability; and analyze the cost and return of pineapple jam and jelly with sugar palm syrup as sweetener. Different pineapple fruit pulp to sugar palm syrup ratios were used in the formulation of pineapple jam and jelly: T1= 50% pineapple pulp, 50% medium syrup, T2= 45% pineapple pulp, 55% medium syrup, and T3= 40% pineapple pulp, 60% medium syrup. In making pineapple jelly, the treatments used are: T1= 50% pineapple juice, 50% medium syrup, T2= 45% pineapple juice, 55% medium syrup, and T3= 40% pineapple juice, 60% medium syrup. Based on the result of sensory evaluation of pineapple jam and jelly with sugar palm syrup, no significant differences in terms of sweetness, pineapple flavor and general acceptability were observed among the different formulations used. Formulation containing 45 percent pineapple pulp or juice extract and 55 percent medium syrup provided better color and consistency to jam and jelly. The pineapple jam and jelly with sugar palm syrup appeared to be highly : acceptable as evaluated by consumer type panel.

List(s) this item appears in: Sugar Palm

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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	641.3 B87 2013 (Browse shelf(Opens below))		Link to resource	Room use only	T-5197		00009001

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

BULAON, KAREN R. Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2013. Adviser: Mrs. Aitee Janelle E. Reterta.

A study entitled, “Sensory Properties and Acceptability of Pineapple Jam and Jelly with Sugar Palm Syrup as Sweetener,” was conducted from January to March 2013. Generally this study aimed to generate a processing method for pineapple jam and jelly with sugar palm syrup as sweetener. Specifically, this study was conducted to: develop a formulation for pineapple jam and jelly using sugar palm syrup; specify the processing conditions; evaluate the sensory properties; determine the consumer acceptability; and analyze the cost and return of pineapple jam and jelly with sugar palm syrup as sweetener.

Different pineapple fruit pulp to sugar palm syrup ratios were used in the formulation of pineapple jam and jelly: T1= 50% pineapple pulp, 50% medium syrup, T2= 45% pineapple pulp, 55% medium syrup, and T3= 40% pineapple pulp, 60% medium syrup. In making pineapple jelly, the treatments used are: T1= 50% pineapple juice, 50% medium syrup, T2= 45% pineapple juice, 55% medium syrup, and T3= 40% pineapple juice, 60% medium syrup.

Based on the result of sensory evaluation of pineapple jam and jelly with sugar palm syrup, no significant differences in terms of sweetness, pineapple flavor and general acceptability were observed among the different formulations used.

Formulation containing 45 percent pineapple pulp or juice extract and 55 percent medium syrup provided better color and consistency to jam and jelly. The pineapple jam and jelly with sugar palm syrup appeared to be highly : acceptable as evaluated by consumer type panel.

Submitted copy to the University Library. 04/24/2014 T-5197