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Production of ice cream with sugar palm (Arenga pinnata) syrup as sweetener and dragon fruit pigment as food color / by Denisse Mae S. Ronario.

By:

Ronario, Denisse Mae S [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xiii, 48 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.57 R66 2014

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: RONARIO, DENISSE MAE S. Production of Ice Cream with Sugar Palm (Arenga pinnata) Syrup as Sweetener and Dragon Fruit (Hylocereus Polyrhizus) Pigment as Food Color. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms. Aitee Janelle E. Reterta. This study was conducted to determine if sugar palm syrup and dragon fruit pigment can be used as sweetener and food color, respectively, in ice cream. Specifically, it aimed to determine the amount of syrup needed in the production of ice cream; evaluate sensory and physico-chemical properties such as total soluble solids, viscosity, pH and melting rate of ice cream; determine the production cost and the level of consumer acceptability of ice cream with sugar palm syrup and dragon fruit pigment. Based on Friedman analysis for sensory evaluation there is no significant difference among samples due to treatments in terms of texture, mouth feel (melting feel) and general acceptability. The formulation of ice cream with 15% of light syrup was characterized to produce ice cream which has a slightly sweet taste, smooth, quick melting feel or sensation in the sensation in the mouth which made the ice cream moderately acceptable. The results from physico-chemical analysis show that ice cream with light syrup have total soluble solids of 32.8 °Brix, pH of 6.27; viscosity rating of 300 centipoises and melting rate of s 0.23 ml for min. The cost of production of ice cream is P 1, 331.44 per 4000 ml yield. The ice cream product was evaluated to be highly acceptable to 81 percent of the consumer evaluators.

List(s) this item appears in: Sugar Palm

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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	641.57 R66 2014 (Browse shelf(Opens below))		Link to resource	Room use only	T-5447		00008750

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

RONARIO, DENISSE MAE S. Production of Ice Cream with Sugar Palm (Arenga pinnata) Syrup as Sweetener and Dragon Fruit (Hylocereus Polyrhizus) Pigment as Food Color. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms. Aitee Janelle E. Reterta.

This study was conducted to determine if sugar palm syrup and dragon fruit pigment can be used as sweetener and food color, respectively, in ice cream. Specifically, it aimed to determine the amount of syrup needed in the production of ice cream; evaluate sensory and physico-chemical properties such as total soluble solids, viscosity, pH and melting rate of ice cream; determine the production cost and the level of consumer acceptability of ice cream with sugar palm syrup and dragon fruit pigment. Based on Friedman analysis for sensory evaluation there is no significant difference among samples due to treatments in terms of texture, mouth feel (melting feel) and general acceptability. The formulation of ice cream with 15% of light syrup was characterized to produce ice cream which has a slightly sweet taste, smooth, quick melting feel or sensation in the sensation in the mouth which made the ice cream moderately acceptable.

The results from physico-chemical analysis show that ice cream with light syrup have total soluble solids of 32.8 °Brix, pH of 6.27; viscosity rating of 300 centipoises and melting rate of s 0.23 ml for min. The cost of production of ice cream is P 1, 331.44 per 4000 ml yield. The ice cream product was evaluated to be highly acceptable to 81 percent of the consumer evaluators.

Submitted copy to the University Library. 04/24/2014 T-5447