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005 | 20230504153412.0 | ||
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040 | _cCvSU Main Campus Library | ||
041 | 0 | _aeng | |
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_a634.4 _bAg9 2018 |
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_aAguitez, Leonardo S., Jr. _931952 _eauthor |
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_aConsumer acceptability and stability of ready-to-drink flavored dragon fruit (hylocereus undatus) juices / _cby Leonardo S. Aguitez Jr. |
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_aIndang, Cavite : _bCavite State University- Main Campus, _c2018. |
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_axviii, 83 pages : _billustrations ; _c28 cm |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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500 | _aThesis (Bachelor of Science in Food Technology) Cavite State University. | ||
504 | _aIncludes bibliographical references. | ||
508 | _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR). | ||
520 | 3 | _a AGUITEZ JR., LEONARDO S. Consumer Acceptability and Stability of Ready To Drink Flavored Dragon Fruit Juices- Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. June 2018. Adviser: Prof. Jerico Jimenez. The study aimed to generate a process for the production of ready-to-drink flavored dragon fruit juices and to assess their stability in terms of physico-chemical, sensory, and microbial properties. Consumer acceptability and production cost were also determined. Four treatments were involved in the study where the variable is the flavorings used: TO - dragon fruit juice only, Tl - dragon fruit juice flavored with mango, T2 - flavored with pineapple, and T3 - flavored with lemon. Based on the results of physico-chemical analysis, all RTD flavored drinks passed the standard pH range 2.0-5.2. In day 60, the pH of To-T4 dropped to 4.100, 3.703.567 and 3.167, respectively. For TSS, all treatments passed the standard range 12-19Brix but in day 60, To, T 1, T2 and T3 respectively dropped to 12.67, 11.00, 11.33 and 9.00. In terms of TA, it was observed that as pH decreases, titratable acidity increases, T 3 had the highest titratable acidity at 0.34% due to its lemon flavoring that naturally, is more acidic. Regarding the microbial quality, it was observed that T3 and T2 were still stable. for two months while To and Tl began to deteriorate at the 50th day even in cold storage and with the use of preservative. Results of the sens01Y evaluation of four RTD samples showed that despite having off-flavor, off-odor and quality changes, T3 and Tl were recognized as the most acceptable by the panelists. Consumer acceptability test results presented that compared to other treatments, T3 was the most desired by the assessors as it had a mean score of 4.28. Lastly, production cost showed that T3 has the highest cost of P78.44 per 500ml glass bottle due to its lemon flavoring that is more expensive than the other flavorings fruits. On the other hand, T2, Tl and To cost P68.44, P72.44, and P63.44, respectively. | |
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_cSubmitted to the University Library _d11-26-2018 _eT-7696 |
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_aDragon Fruit _92505 _xJuice |
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_aBachelor of Science in Food Technology _92168 |
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_aJimenez, Jerico U. _917366 _eadviser |
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_p80 _yClick this link to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=a0b61f31adbfea1f2dd96e3061de2d4e |
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_2ddc _cMAN |
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_c61803 _d61803 |