Comparative effects of added hydrocolloids as stabilizer on the physiochemical properties and acceptability of dragon fruit (Hylocereus undatus) spread / by Merry Mae C. Salido.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xiii , 63 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 635.043 Sa3 2018
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 635.043 Sa3 2018 (Browse shelf(Opens below)) | Link to resource | Room use only | T-7652 | 00077004 |
Thesis (Bachelor of Science in 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
SALIDO, MERRY MAE CEPE. Comparative Effects of Added Hydrocolloids as Stabilizer on the Physico-Chemical Properties and Acceptability of Dragon Fruit (Hylocereus undatus) Spread. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Cavite, June 2018.Adviser: Mr. Janiko Marco R. Luneta.
A study was conducted to determine the effects of adding hydrocolloids as stabilizer in the production of white flesh dragon fruit (Hylocereus undatus) spread. Specifically, it aimed to formulate and characterize the produced spread in terms of physico-chemical, microbial, and sensory properties.
The study adopted the dragon fruit spread formulation and processing technology of Barcelon, et. al. (2015) with some modification and used three treatments; Treatment 0 as the control with no stabilizers, Treatment 1 (dragon fruit spread added with carboxymethyl cellulose), and Treatment 2 (dragon fruit spread added with xanthan gum). Amounts of added hydrocolloids were in accordance with the limit given by the Food and Drug Administration and Codex General Standard for Food Additives. Both dragon fruit flesh and peel were used as raw material in the study.
Produced dragon fruit spread added with hydrocolloids has higher total soluble solids and lower water activity compared to the spread with no additives. However, dragon fruit spread added with xanthan gum was found to be more viscous than the other spreads. Addition of carboxymethyl cellulose enhances the color of the produced spread to pinkish red. Addition of hydrocolloids has no effect on the aroma, off-odor, overall flavor, sweetness, dragon fruit flavor, general acceptability, and microbial load of the dragon fruit spread.
Submitted to the University Library September 26, 2018 T-7652