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040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a634.4
_bAg9 2018
100 _aAguitez, Leonardo S., Jr.
_931952
_eauthor
245 1 0 _aConsumer acceptability and stability of ready-to-drink flavored dragon fruit (hylocereus undatus) juices /
_cby Leonardo S. Aguitez Jr.
260 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2018.
300 _axviii, 83 pages :
_billustrations ;
_c28 cm
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
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.
541 _cSubmitted to the University Library
_d11-26-2018
_eT-7696
650 0 _aDragon Fruit
_92505
_xJuice
690 _aBachelor of Science in Food Technology
_92168
700 _aJimenez, Jerico U.
_917366
_eadviser
856 _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
942 _2ddc
_cMAN
999 _c61803
_d61803