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Evaluation of the physico-chemical and sensory properties of dragon fruit flower tea / by Adelyn T. Peji.

By:

Peji, Adelyn T [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xviii, 75 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

615.8 P35 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: PEJI, ADELYN T. Evaluation of the Physico-chemical and Sensory Properties of Dragon Fruit Flower Tea. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April, 2009. Adviser: Prof Fe N. Dimero. A study entitled "Evaluation of the Physico-chemical and Sensory Properties of Dragon fruit flower Tea" was conducted at the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from May 2008 to March 2009. This study aimed to develop dragon fruit flower tea. Specifically, it aimed to generate a processing method for dragon fruit flower tea, determine the best time of harvesting dragon fruit flower for processing flower tea, determine the steeping time in preparing acceptable dragon fruit flower tea beverage, evaluate the sensory properties of the dragon fruit flower tea, determine the consumer acceptability of the dragon fruit flower tea and to determine the return on expenses of the product. A processing technology for dragon fruit flower tea was developed. This involves flower collection anytime from 8:00 am to 2:00 pm, air drying on tables for two weeks, cutting flowers into small pieces, firing dried flowers on a carajay for 3 min at low fire, and packing in tea bags at 2g per pack. Dragon fruit flower tea prepared from red-flesh and white-flesh dragon fruit posses the common intense brown red color of tea, moderately strong aroma, strong tea flavor, moderately perceptible astringency and slightly perceptible off-flavor. Generally, the flower tea preparation is moderately acceptable to laboratory panelists. Steeping for 5 min significantly improved acceptability of flower tea from both white-flesh and red-flesh dragon fruit. No amount of soluble solids was detected from the tea beverage. Total titratable acidity is 0.0046 for red flesh and 0.0036 for white flesh flower tea sample. Moisture is 8.34 percent and 8.25 percent while ash is 6.98 and 6.39 percent for red- flesh and white-flesh dragon fruit flower tea, respectively. Dragon fruit flower tea was found to be highly acceptable to a majority of 100 consumer evaluators. Return on expenses in the processing of tea from 5 kg flowers is 0.50.

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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	615.8 P35 2009 (Browse shelf(Opens below))		Link to resource	Room use only	T-4063		00007797

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

PEJI, ADELYN T. Evaluation of the Physico-chemical and Sensory Properties of Dragon Fruit Flower Tea. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April, 2009. Adviser: Prof Fe N. Dimero.
A study entitled "Evaluation of the Physico-chemical and Sensory Properties of Dragon fruit flower Tea" was conducted at the Institute of Food Science and Technology, Cavite State University, Indang, Cavite from May 2008 to March 2009. This study aimed to develop dragon fruit flower tea. Specifically, it aimed to generate a processing method for dragon fruit flower tea, determine the best time of harvesting dragon fruit flower for processing flower tea, determine the steeping time in preparing acceptable dragon fruit flower tea beverage, evaluate the sensory properties of the dragon fruit flower tea, determine the consumer acceptability of the dragon fruit flower tea and to determine the return on expenses of the product. A processing technology for dragon fruit flower tea was developed. This involves flower collection anytime from 8:00 am to 2:00 pm, air drying on tables for two weeks, cutting flowers into small pieces, firing dried flowers on a carajay for 3 min at low fire, and packing in tea bags at 2g per pack. Dragon fruit flower tea prepared from red-flesh and white-flesh dragon fruit posses the common intense brown red color of tea, moderately strong aroma, strong tea flavor, moderately perceptible astringency and slightly perceptible off-flavor. Generally, the flower tea preparation is moderately acceptable to laboratory panelists.
Steeping for 5 min significantly improved acceptability of flower tea from both white-flesh and red-flesh dragon fruit. No amount of soluble solids was detected from the tea beverage. Total titratable acidity is 0.0046 for red flesh and 0.0036 for white flesh flower tea sample. Moisture is 8.34 percent and 8.25 percent while ash is 6.98 and 6.39 percent for red- flesh and white-flesh dragon fruit flower tea, respectively. Dragon fruit flower tea was found to be highly acceptable to a majority of 100 consumer evaluators. Return on expenses in the processing of tea from 5 kg flowers is 0.50.

Submitted to the University Library 06-29-2009 T-4063