Consumer acceptability of optimized pineapple (Ananas comosus L.) and carrot (Daucus carota L.) juice blend formulation

Date

6-2016

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

The study was conducted to develop a juice blend formulation with optimal sensory quality and high acceptability among the target consumers. Different combinations of pineapple to carrot (60:40 and 70:30) using sugar and corn syrup as sweetener were used for the optimization of the formulation. Preliminary tests were performed to establish the parameters and determine the ideal ratio of all the ingredients. Sensory evaluation showed that among all the formulations used, the treatment E2 with the ratio 70% pineapple and 30% carrot, corn syrup as sweetener has the most acceptable sensory quality and is the most significantly different from the others in terms of color, sweetness, flavor blend and general acceptability. Likewise, formulation predicted by the optimization application Design Expert® was the same treatment. It has a pH of 3.9, total soluble solids of 10 and % titratable acidity of 1.3. The proximate analysis using the AOAC methods showed that the blend contains 86.80% moisture, 0.1724% ash, 0.2129% crude fiber, and 0.1406% crude protein. The presence of vitamin A and C in the blend were known to be 976.41 IU/g and 1.1667mg ascorbic acid/100, respectively. The final product was also found to be highly acceptable among target consumers.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /R44

Document Type

Thesis

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