Effect of pulp freezing on the quality of soursop (Annona muricata Linn) concentrate / by Reynan Gloriani Dela Cruz
Material type: TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: x, 33 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 634.41 Ef3 2000
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 | 634.41 Ef3 2000 (Browse shelf(Opens below)) | Link to resource | c1 | Room use only | R-328 | 00000816 | ||
Theses / Manuscripts | Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 634.41 Ef3 2000 (Browse shelf(Opens below)) | Link to resource | c2 | Room use only | RS-755 | 00009685 |
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
De la Cruz, Reynan G., Mojica Caroline L., Sierra , Divina Gracia E., Victoiero Brywyn Ryan Q., Applied Research III, Cavite State University, College of Education, Laboratory School, Ludwig, Cavite, March 2000 "Effect of Pulp Freezing on the Quality of Soursop Concentrate". Advisers: Prof Fe. Dimero Prof Dulce Ramos
The study entitled "Effect of Pulp Freezing on the Quality of Sotwsop Concentrate", was conducted to prepare soursop concentrate from frozen pulp, to compare soursop concentrate made from frozen pulp with soursop concentrate made from fresh pulp in tennis of color, flavor, odor and general acceptability and to determine the product acceptability. Freezing of pulp for 8 days generally gave better quality guayabano concentrate as compared to other frozen samples. Generally, intensity of browning decreased as freezing time is increased. Soursop odor and flavor were intensified as freezing time was increased. In terms of general acceptability, the unfrozen sample appeared to be significantly more acceptable than the frozen samples.
Submitted copy for the University Library RS-755