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040 _cCavite State University - Main Campus Library
041 0 _aeng
082 0 4 _a664.8
_bL52 2023
100 _aLegaspi, Kate Ann Nicole F.
_945747
_eauthor
245 1 0 _aDevelopment of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract /
_cby Kate Ann Nicole F. Legaspi.
260 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2023
300 _axii, 76 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 _aLEGASPI, KATE ANN NICOLE, FERNANDEZ. Development of ready-to-drink coconut water added with spray dried pandan (Pandanus amaryllifolius) extract. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Mr. Janiko Marco R. Luneta A study was conducted to develop a beverage out of coconut water blended with spray dried pandan extracts. This study was made to utilize the usage of pandan in a practical method, allowing farmers and processors to meet increased demand for pandan production. This research conforms with the processing technology in accordance with Seng et. al, (2005) for spray dried pandan extract. On the other hand, in coconut processing it is in accordance with Dothre et. al, (2021) including some modification. The products are comprised of Treatment 0 as the control, Treatment 1 as the application of 5% Spray dried pandan extracts, Treatment 2 as the application of 10% spray dried pandan extracts. Lastly, Treatment 3 as the application of 15% spray dried pandan extracts. All of the treatments were stored under cool temperature. All of the products in formulating the spray dried pandan extract in coconut water have met the standards on physico-chemical analyses. Wherein, it was composed of pH, titratable acidity, and total soluble solids. As well as, the microbial analyses that range from 25-250 cfu/ml. In accordance with the sensory properties, the color, aroma, flavor of pandan and coconut was perceived to be highly significant. As per the mouth feel and general acceptability, it was perceived to be not having a significant difference. Furthermore, it has been perceived that in the market feasibility survey. It had resulted in a high number of respondents that were willing to purchase the formulated drink and that it was highly recommended to start producing the spray dried pandan extract in coconut water on a small scale production to supply in natural and functional beverages readily available in the market.
541 _cSubmitted to the University Library
_dFebruary 16, 2023
_eT-9438
650 0 _aProduct development
_97477
_xReady-to-drink
650 0 _aReady-to-drink beverages
_944974
_xCoconut water
650 0 _aFood additives
_925029
_xPandan extract
690 _aBachelor of Science in Food Technology
_92168
700 _aLuneta, Janiko Marco R.
_92506
_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=bf267eaa5c33785cf8a7430e34d8a2c4
942 _2ddc
_cMAN
999 _c63964
_d63964