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040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a641.874 _bM52 2023
100			_aMendoza, Hannah Jenelle V. _945050 _eauthor
245	1	0	_aConcentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener / _cby Hannah Jenelle V. Mendoza.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axiv, 65 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) - Institute of Food and Science Technology.
520	3		_aMENDOZA, HANNAH JENELLE VELASQUEZ. Concentrated Citrus Fruit Tea Using Kaong (Arenga Pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University- Main Campus, Indang Cavite, Philippines, February 2023. Adviser: Ms. Marie Abigail l. Cortado. Based on Honey Citron Tea that can be purchased in the market, the study developed a similar product using local raw materials. Variations of citrus fruits were used as a substitute to Citron fruit, and Kaong syrup was used as a sweetener in replacement for honey. The prepared treatments have undergone physico-chemical, sensory and microbiological analyses, and are accepted by consumers. Physicochemical parameters such as TSS, pH, viscosity, water activity, and titratable acidity were analyzed. Sensory attributes of appearance, aroma, sweetness, citrus fruit flavor, off-odor, off-flavour, and overall acceptability were assessed using a 9-point hedonic scale. The physicochemical analysis of concentrated citrus fruit tea showed an increasing trend in pH (4.10 to 5.23), viscosity (2. 00pa.S to 4. OOpa.S), and titratable acidity % (1.32% - 6.37%). The water activity (0.927 to 0.987) and total soluble solids (59.7 0 Brix to 68.1 0 Brix) were discerned to reach the standards for concentrated beverages. The sensory assessment of concentrated citrus fruit tea revealed that they were significant (p<O.05) differences in terms of aroma, citrus fruit flavor, off-odor, off flavor and general acceptability. The highest overall acceptability was observed in the treatment of dalandan fruit. The treatment was moderately like to 35 out of 100 consumers.
541			_cSubmitted to the University Library _dFebruary 13, 2023 _eT-9431
650		0	_aProduct development _97477
650		0	_aTea _925463 _xConcentrated citrus fuit tea
650		0	_aHealthier alternatives _944984 _xKaong sweetener
690			_aBachelor of Science in Food Technology _92168
700			_aCortado, Marie Abigail I. _924099 _eadviser
856			_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=205b69bcceb508c22bcc1ba18dd43eae
942			_2ddc _cMAN
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