Development of ready to drink (RTD) blended batuan fruit [Garcinia binucao (Blanco) Choisy] juice

Date

12-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Fresh puree of Batuan fruit was utilized to produce a ready-to-drink (RTD) fruit juice blend (Batuan-Bignay, Batuan-Guyabano, and Batuan-Mango). Physicochemical properties, sensory properties, vitamin C, and color test are done in analyzing the product. Physicochemical properties of the fruit juice blends - Batuan-Bignay, Batuan-Guyabano, and Batuan-Mango - were first analyzed. The samples had titratable acidity of 0.2894 %, 0.3247 %, and 0.2118 % respectively. Then samples were subjected to sensory evaluation and statistical analysis and it was determined that the ratio 30:70 (Batuan: fruit juice) for all Batuan fruit juice blend was the most acceptable. Vitamin C content the RTD fruit juice blends produced was determined with 0.1533 mg/mL, 0.2000 mg/mL, and 0.2667 mg/mL, respectively. Using the colorimeter, L*a*b* values were determined. Based on the values obtained, there are no significant difference on the between the color of the fruit juices blended with Batuan and the color of the fruit juice blend products. Findings showed that Batuan fruit can be utilized in the production of ready-to-drink fruit juice blend with considerable functional properties and sensory quality.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /F46

Document Type

Thesis

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