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Microscale production of herb-flavored señorita banana ketchup / by Alekcis A. Gayares.

By:

Gayares, Alekcis A [author]

Contributor(s):

Barcelon, Eufemio G [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2016.Description: xiv, 53 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 G25 2016

Online resources:

Click here to view the abstract and table of contents

Production credits:

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

Abstract: GAYARES, ALEKCIS AMADO. Microscale Production of Herb-Flavored Seliorita Ketchup. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Eufemio G. Barcelon The study was conducted to determine the suitability of rosemary, sweet basil, and tarragon as flavoring for banana ketchup. Specifically, it aimed to describe the process in the production of herb-flavored `Senorita' banana ketchup; determine physico-chemical properties of herb-flavored banana ketchup; determine the consumer acceptability through sensory properties; determine the consumer repeat buying response of herb-flavored banana ketchup; and analyze production cost and return. Sensory consumer acceptability and survey results showed that the sweet basil-flavored banana ketchup was characterized as dark red to brick red in color, has moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, moderately viscous, slightly sour, sweet, and spicy. Likewise, rosemary-flavored banana ketchup has brick red to red color, moderately desirable aroma, very good herb flavor, imperceptible after taste, moderately viscous, slightly sour, sweet, slightly spicy, and moderately acceptable. The tarragon-flavored banana ketchup was characterized as red to brick red in color, desirable to moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, slightly viscous, slightly sour, sweet, and moderately acceptable. All the herbs used as flavor for banana ketchup was acceptable. Friedman test showed that there were significant differences among the flavor used. More than half of the consumer liked tarragon-flavored banana ketchup. Likewise, there was a high number of respondents who liked the sweet basil. However, rosemary-flavored banana ketchup was slightly accepted

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Holdings ( 2 )
Title notes ( 6 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Copy number	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.772 G25 2016 (Browse shelf(Opens below))		Link to resource	c1	Room use only	T-6737		00011925
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.772 G25 2016 (Browse shelf(Opens below))		Link to resource	c2	Room use only	T-7518		00074568

Thesis (Bachelor of Science in Food Technology) Cavite State University

Includes bibliographical references.

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

GAYARES, ALEKCIS AMADO. Microscale Production of Herb-Flavored Seliorita Ketchup. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Eufemio G. Barcelon
The study was conducted to determine the suitability of rosemary, sweet basil, and tarragon as flavoring for banana ketchup. Specifically, it aimed to describe the process in the production of herb-flavored `Senorita' banana ketchup; determine physico-chemical properties of herb-flavored banana ketchup; determine the consumer acceptability through sensory properties; determine the consumer repeat buying response of herb-flavored banana ketchup; and analyze production cost and return. Sensory consumer acceptability and survey results showed that the sweet basil-flavored banana ketchup was characterized as dark red to brick red in color, has moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, moderately viscous, slightly sour, sweet, and spicy. Likewise, rosemary-flavored banana ketchup has brick red to red color, moderately desirable aroma, very good herb flavor, imperceptible after taste, moderately viscous, slightly sour, sweet, slightly spicy, and moderately acceptable. The tarragon-flavored banana ketchup was characterized as red to brick red in color, desirable to moderately desirable aroma, very good herb flavor, moderately imperceptible after taste, slightly viscous, slightly sour, sweet, and moderately acceptable. All the herbs used as flavor for banana ketchup was acceptable. Friedman test showed that there were significant differences among the flavor used. More than half of the consumer liked tarragon-flavored banana ketchup. Likewise, there was a high number of respondents who liked the sweet basil. However, rosemary-flavored banana ketchup was slightly accepted

Submitted to the University Library 06/29/2017 T-6737 copy 1

Submitted to the University Library April 26, 2018 T-7518 copy 2