Phytochemical, physico-chemical and sensory properties of ready-to-drink beverage from water lily (Nymphaea rubra)

Date

6-2016

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

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 flowers of water lily (Nyphaea rubra) were utilized in the development of the ready-to-drink (RTD) beverage. Phytochemical, physico-chemical and sensory properties of the product were analysed. The extract had the presence of carbohydrates, phytosterols, and hydrolysable/condensed tannins. The final product gave the following results: 0.14% titratable acidity, 80.49% moisture content, 1.79% ash, 2.56% crude fiber and 4.07% crude protein. The formulations of the beverage with varied total soluble solids (8° Brix, 10°brix, and 12° Brix) were subjected to sensory evaluation using quality scoring and consumer testing. Each formulation had no significant difference compared to each other?s quality while it was found that consumers find that the formulation of 12° Brix is the most acceptable. The generated results showed that water lily flowers can be utilized in the production of ready-to-drink beverage with its high fiber and protein content along with its high acceptability.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /B35

Document Type

Thesis

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