Optimization of no-sugar added mango (Mangifera indica L.) spread formulation

Date

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

Mango, a common tropical Philippine fruit, was utilized in the development of a no added sugar spread. Stevia and miracle fruit were chosen to replace the cane sugar that is widely used for making fruit jams and jellies. After performing preliminary tests, stevia was chosen as the non-caloric sweetener based on the result of sensory test. Ascorbic acid was reduced to only 0.1% throughout the experiment while the amount of calamansi juice was decreased by 0.5% to reduce the sourness or kept to 2% to maintain the required pH range of 3.4-3.7. Use of frozen pulp was also done to determine if total soluble solids (TSS) of the finished product would increase. Stabilizers like pectin (citrus and no sugar needed) and CMC were also utilized to determine their effect on the viscosity and spreadability. In the formulation of the final sample, 1.3% of the no sugar needed pectin, 1.5% calamansi juice, 0.1% ascorbic acid, 48.5% stevia, and 50% pulp (precooked, frozen, and thawed) were used because it resulted in a product with the most acceptable sensory quality and had the least significant difference from the control

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /N57

Document Type

Thesis

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