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Production of flavored sugar palm preserves / by Mariel Jane D. Austria and Larishma B. Catuncan.

By:

Austria, Mariel Jane D [author]

Contributor(s):

Catuncan, Larishma B [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2007. Cavite State University- Main Campus,Description: xiv, 41p. : ill. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.61 Au7 2007

Online resources:

Click here to view thesis abstract and table of contents

Abstract: AUSTRIA, MARIEL JANE D., CATUNCAN, LARISHNA B. Production of Flavored Sugar Palm Preserves. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Fe N. Dimero. This study was conducted to produce flavored sugar palm preserves. Specifically, it aimed to determine the pH of different flavored sugar palm preserves, evaluate the sensory properties of different flavored sugar palm preserves, determine the consumer acceptability of different flavored sugar palm preserves and determine the best flavor for sugar palm preserve. Sugar palm was cooked and processed using a proportion of 1:1:0.5 of sugar palm to sugar to water. The treatments used were: To= unflavored, T:= vanilla flavor, T2= banana flavor, T3= mango flavor, T,= langka flavor and T;= buko-pandan flavor. These flavors were added into sugar palm preserves with flavor concentrations of Ri= 2 drops, R.= 4 drops and R3= 6 drops. Based on the results of the analysis, the flavored sugar palm preserves had pH values that ranged from 5.14 to 6.14, which indicates that the sugar palm were made into low acid preserves. The results of sensory evaluation of flavored sugar palm preserves revealed no significant differences in terms of sweetness, sourness, alcoholic taste, flavor, texture, off-flavor and general acceptability and significant differences were observed in terms of color and aroma. On the other hand, the results of the sensory evaluation of flavored sugar palm preserves with varying amounts of artificial flavor showed that there were no significant differences in terms of flavor, texture and general acceptability and significant differences in terms of color, aroma, sweetness, sourness, alcoholic taste and off- flavor. In terms of consumer acceptance by 100 respondents from Indang, Cavite, the mango flavored sugar paim preserve was most preferred among the five flavors. It is, therefore, evident that the best flavor was mango flavor

List(s) this item appears in: Sugar Palm

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Holdings ( 1 )
Title notes ( 4 )

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	641.61 Au7 2007 (Browse shelf(Opens below))		Link to resource	Room use only	RS-522		00007130

Research study (Applied Research IV - - Science Curriculum) Cavite State University.

Includes bibliographical references.

AUSTRIA, MARIEL JANE D., CATUNCAN, LARISHNA B. Production of Flavored Sugar Palm Preserves. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Fe N. Dimero.

This study was conducted to produce flavored sugar palm preserves. Specifically, it aimed to determine the pH of different flavored sugar palm preserves, evaluate the sensory properties of different flavored sugar palm preserves, determine the consumer acceptability of different flavored sugar palm preserves and determine the best flavor for sugar palm preserve.

Sugar palm was cooked and processed using a proportion of 1:1:0.5 of sugar palm to sugar to water. The treatments used were: To= unflavored, T:= vanilla flavor, T2= banana flavor, T3= mango flavor, T,= langka flavor and T;= buko-pandan flavor. These flavors were added into sugar palm preserves with flavor concentrations of Ri= 2 drops, R.= 4 drops and R3= 6 drops.

Based on the results of the analysis, the flavored sugar palm preserves had pH values that ranged from 5.14 to 6.14, which indicates that the sugar palm were made into low acid preserves.

The results of sensory evaluation of flavored sugar palm preserves revealed no significant differences in terms of sweetness, sourness, alcoholic taste, flavor, texture, off-flavor and general acceptability and significant differences were observed in terms of color and aroma. On the other hand, the results of the sensory evaluation of flavored sugar palm preserves with varying amounts of artificial flavor showed that there were no significant differences in terms of flavor, texture and general acceptability and significant differences in terms of color, aroma, sweetness, sourness, alcoholic taste and off- flavor.

In terms of consumer acceptance by 100 respondents from Indang, Cavite, the mango flavored sugar paim preserve was most preferred among the five flavors. It is, therefore, evident that the best flavor was mango flavor

Submitted to the University Library 04-24-2007 RS-522