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040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a641.86
_bM37 2014
100 0 _aMasicap, Kimberly A.
_eauthor
_918291
245 1 0 _aUtilization of sugar palm syrup as sweetener in the production of haleyang ube (Dioscorea alata) /
_cby Kimberly A. Masicap.
260 0 _aIndang, Cavite :
_c2014.
_bCavite State University- Main Campus,
300 _axiv, 59 pages :
_c28 cm.
_billustrations ;
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (Food Technology) Cavite State University
504 _aIncludes bibliographical references
508 _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR)
520 3 _a MASICAP, KIMBERLY A. Utilization of Sugar Palm Syrup as Sweetener in the Production of Haleyang Ube (Dioscorea alata). Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2012. Adviser: Mrs. Aitee Janelle E. Reterta. The use of sugar palm syrup as sweetener in the production of Haleyang Ube (Dioscorea alata), was evaluated at the Food Processing Laboratory, Institute of Food Science and Technology, Cavite State University, Indang, Cavite from January to March 2014. This study generaly aimed to develop ube haleya with sugar palm syrup. Specifically, it aimed to develop a recipe for the preparation of ube haleya with sugar palm syrup; evaluate sensory properties; determine water activity of ube haleya with sugar palm syrup; determine the acceptability level of ube haleya with sugar palm syrup; determine the glycemic index of ube haleya with sugar palm syrup and to determine the production cost and market potential of ube haleya with sugar palm syrup. Moderately acceptable uhe haleya with sugar palm syrup can be prepared using 340 ml of syrup for every kilo of ube. Ube haleya with sugar palm syrup has the traditional violet color, is sweet in taste, has moderately imperceptible off-flavor and soft texture. Highly acceptable rating was given to ube haleya with sugar palm syrup by the consumer type panel. The glycemic index of this product is 54.8 which is lower than the GI of traditional ube haleya with sugar cane. The water activity of this product ranges from 0.91-0.87. This product has a unit price of P80.00 and was found to have a high market potential.
541 _cSubmitted copy to the University Library.
_d04/24/2014
_eT-5445
650 0 _aDesserts
_94762
650 0 _aSugar palm as dessert
_918292
690 _92168
_aBachelor of Science in Food Technology
700 _93402
_aReterta, Aitee Janelle E.
_eadviser
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bea4dd7f0c3575c5c97b55befe469278
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c8786
_d8786