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Physico-chemical changes of ready-to-drink containing lactic acid bacteria form fermented fruit / by Armie Joy C. Borja.

By:

Borja, Armie Joy C [author]

Contributor(s):

Barcelon, Eufemio G [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiv, 69 pages : 28 cm. illustrations ; Content type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

338.1 B64 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: BORJA, ARMIE JOY C. Physico-chemical Changes of Ready-to-Drink Coffee Containing Lactic Acid Bacteria from Fermented Fruit. 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 physico-chemical changes in ready-to- drink coffee when inoculated with lactic acid bacteria isolated from fermented fruit. Specifically, the study aimed to isolate lactic acid bacteria from fermented fruits; identify the strain of lactic acid bacteria from fermented fruits; determine the physico-chemical properties of ready-to-drink coffee inoculated with LAB strains; and determine the sensory properties of ready-to-drink coffee with added LAB. The fruits of dragon fruit, sugar palm fruit, banana, and pineapple were cut into small pieces and added with water and salt solution and were allowed to ferment for two weeks. Isolates were obtained from the fermented fruits and tested for the presence of LAB using gram staining and catalase test. Lactic acid bacteria was found to be present in sugar palm fruit and identified as Lactobacillus paracasei 3. Three treatments were used to determine the effect of LAB on the properties of ready-to-drink coffee: TO — RTD coffee with no LAB, T1 — RTD coffee inoculated with LAB from sugar palm sap, and T2 — RTD coffee inoculated with LAB isolated from commercial yogurt. Ready-to-drink coffee with no added LAB is significantly different to the two treatments of coffee inoculated with LAB in terms of pH. On the other hand, the three treatments were significantly different in terms of %TA that may be attributed to the difference of LAB strain used. However, the two treatments with LAB inoculation did not significantly differ in terms of pH, aw, and TSS. In terms of sensory attributes, there were no significant differences in terms of aroma, bitterness, body and general acceptability. However, treatments 1 and 2 were found to be significantly different with the control treatment.

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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	338.1 B64 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6741		00011003

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

BORJA, ARMIE JOY C. Physico-chemical Changes of Ready-to-Drink Coffee Containing Lactic Acid Bacteria from Fermented Fruit. 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 physico-chemical changes in ready-to- drink coffee when inoculated with lactic acid bacteria isolated from fermented fruit. Specifically, the study aimed to isolate lactic acid bacteria from fermented fruits; identify the strain of lactic acid bacteria from fermented fruits; determine the physico-chemical properties of ready-to-drink coffee inoculated with LAB strains; and determine the sensory properties of ready-to-drink coffee with added LAB.

The fruits of dragon fruit, sugar palm fruit, banana, and pineapple were cut into small pieces and added with water and salt solution and were allowed to ferment for two weeks. Isolates were obtained from the fermented fruits and tested for the presence of LAB using gram staining and catalase test. Lactic acid bacteria was found to be present in sugar palm fruit and identified as Lactobacillus paracasei 3.

Three treatments were used to determine the effect of LAB on the properties of ready-to-drink coffee: TO — RTD coffee with no LAB, T1 — RTD coffee inoculated with LAB from sugar palm sap, and T2 — RTD coffee inoculated with LAB isolated from commercial yogurt.

Ready-to-drink coffee with no added LAB is significantly different to the two treatments of coffee inoculated with LAB in terms of pH. On the other hand, the three
treatments were significantly different in terms of %TA that may be attributed to the difference of LAB strain used. However, the two treatments with LAB inoculation did
not significantly differ in terms of pH, aw, and TSS.

In terms of sensory attributes, there were no significant differences in terms of aroma, bitterness, body and general acceptability. However, treatments 1 and 2 were
found to be significantly different with the control treatment.

Submitted copy to the University Library. 02-14-2017 T-6741