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Effect of pulp freezing on the quality of soursop (Annona muricata Linn) concentrate / by Reynan Gloriani Dela Cruz

By:

Dela Cruz, Reynan Gloriani [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: x, 33 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.41 Ef3 2000

Online resources:

Click here to view thesis abstract and table of contents

Abstract: 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.

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Holdings ( 2 )
Title notes ( 4 )

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	634.41 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