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Extracrion and utilization of food colorant from tiessa / cenestel (Pouteria compechiana) / by Jessa P. Cervantes and Joana Matie L. Comia.

By:

Cervantes, Jessa P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xx, 70 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.5 C33 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: CERVANTES, JESSA P, and COMIA, JOANA MATTE L. Extraction and Utilization of Food Color from Tiessa/ Canistel (Pouteria campechiana). UndergraduateThesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms Aitee Janelle E. Reterta The study was conducted to utilize the color from tiessa in making pancit malabon, kare-kare, cupcake and puto. Specifically, it amied to develop a processing technology for the extraction of tiessa pigment; determine the effect of freeze dried and aqueous alkaline extracted colorants when used in pancit, kare-kare, cup cake and puto; develop a procedure in utilizing tiessa pigment as a source of color; evaluate sensory properties of the samples and determine the consumer acceptability of tiessa as food coloring for pancit manlahon, kare-kare, cup cake and pito. Two extraction methods for canistel pigment were used in the study, freeze drying and water extraction. One-forth cup of freeze dried canistel pigmentadded at '/4 cup of per kilo of pancit enhanced the thickness and color of the sauce of pancit malahon and kare-kare. While in puto, freeze-dried canistel colorant gave more attractive color as compared to the traditional colorant. While in preparation of cup cake, water extracted canistel gave more attractive color as compared to freeze dried colorant. Pancit malabon sauce with freeze-dried colorant is thick in texture, was moderately acceptable flavor and moderately smooth mouthfeel. The freeze dried canistel pigment gave moderately golden yellow color, moderately acceptable flavor, moderately imperceptible aroma and off-flavor to pancit malabon. Kare-kare sauce with freeze-dried canistel pigment gave thick texture, moderately acceptable flavor and smooth mouthfeel. The freeze-dried pigment contributed yellow color, moderately imperceptible aroma, acceptable flavour and imperceptible off-flavor to kare-kare. Cup cake colored with water-extracted pigment was evaluated to have a moderately yellow color, soft texture, moderately acceptable flavour and imperceptible aroma and off-flavor. Addition of freeze-dried canistel pigment to puto resulted to moderately yellow color, moderately soft, moderately acceptable flavor, moderately imperceptible aroma and imperceptible off-flavor. Based on the results of sensory evaluation, freeze dried tiessa colorant was evaluated to be the most acceptable treatment for pancit malabon, cupcake and puto. Water extracted colorant is more acceptable for cupcake

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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	664.5 C33 2014 (Browse shelf(Opens below))		Link to resource	Room use only	T-5438		00008754

Thesis (BS Food Technology) Cavite State University

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

CERVANTES, JESSA P, and COMIA, JOANA MATTE L. Extraction and Utilization of Food Color from Tiessa/ Canistel (Pouteria campechiana). UndergraduateThesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms Aitee Janelle E. Reterta

The study was conducted to utilize the color from tiessa in making pancit malabon, kare-kare, cupcake and puto. Specifically, it amied to develop a processing technology for the extraction of tiessa pigment; determine the effect of freeze dried and aqueous alkaline extracted colorants when used in pancit, kare-kare, cup cake and puto; develop a procedure in utilizing tiessa pigment as a source of color; evaluate sensory properties of the samples and determine the consumer acceptability of tiessa as food coloring for pancit manlahon, kare-kare, cup cake and pito. Two extraction methods for canistel pigment were used in the study, freeze drying and water extraction. One-forth cup of freeze dried canistel pigmentadded at '/4 cup of per kilo of pancit enhanced the thickness and color of the sauce of pancit malahon and kare-kare. While in puto, freeze-dried canistel colorant gave more attractive color as compared to the traditional colorant. While in preparation of cup cake, water extracted canistel gave more attractive color as compared to freeze dried colorant. Pancit malabon sauce with freeze-dried colorant is thick in texture, was moderately acceptable flavor and moderately smooth mouthfeel. The freeze dried canistel pigment gave moderately golden yellow color, moderately acceptable flavor, moderately imperceptible aroma and off-flavor to pancit malabon.

Kare-kare sauce with freeze-dried canistel pigment gave thick texture, moderately acceptable flavor and smooth mouthfeel. The freeze-dried pigment contributed yellow color, moderately imperceptible aroma, acceptable flavour and imperceptible off-flavor to kare-kare. Cup cake colored with water-extracted pigment was evaluated to have a moderately yellow color, soft texture, moderately acceptable flavour and imperceptible aroma and off-flavor. Addition of freeze-dried canistel pigment to puto resulted to moderately yellow color, moderately soft, moderately acceptable flavor, moderately imperceptible aroma and imperceptible off-flavor. Based on the results of sensory evaluation, freeze dried tiessa colorant was evaluated to be the most acceptable treatment for pancit malabon, cupcake and puto. Water extracted colorant is more acceptable for cupcake

Submitted copy to the University Library. 04/24/2014 T-5438