Senerpida, Ed Francis.
Iba "Averrhoa Bilimbi L." jelly candy / Ed Francis Senerpida, Charise Funtanar, Jahara Ayesha Kyle Obeda,and Pauline Marie Velasco. - Cebu City : University of Cebu, 2016. - iv, 51 leaves :
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 40-41).
Summary: A candy product is made using as a flavor component a flavoring substance which comprises a hydrophilic taste encapsulated within a liquid soluble shell. This study intents to determine the general acceptability of the jelly candy based on its sensory attributes: sweetness, aroma, and texture. Experimental research design with researcher made questionnaire was used to determine the general acceptability. The 30 participants were randomly selected who were customers from Gaisano Country Mall, Banilad Cebu City. One-way ANOVA and the weighted mean were used as statistical treatment. It was found out that the most acceptable lot according to sweetness and texture was lot 2 with 20 grams of iba extract; for aroma was lot 3 with 30 grams of iba extract. The theoretical nutritional value of the Averrhoa bilimbi L. were the following: 94.1-94.6g mositure;0.60g protein; 0.30-0.40g ash; 3.4mg calcium; 11.1 mg phosphorus; 0.302mg niacin; 15.5mg ascorbic acid; 1.00mg iron; 0.034mg carotene; 0.009mg thiamine; and among the different formulations of developed iba (Averrhoa bilibi) jelly candy based on its sensory attributes. In developing iba jelly, the ideal proportion is lot 3 with 30 grams of iba extract with 2 tbsp. of honey and I tbsp agar powder to get that chewy jelly with sweet and sourly taste.
English
Iba "Averrhoa Bilimbi L." jelly candy / Ed Francis Senerpida, Charise Funtanar, Jahara Ayesha Kyle Obeda,and Pauline Marie Velasco. - Cebu City : University of Cebu, 2016. - iv, 51 leaves :
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 40-41).
Summary: A candy product is made using as a flavor component a flavoring substance which comprises a hydrophilic taste encapsulated within a liquid soluble shell. This study intents to determine the general acceptability of the jelly candy based on its sensory attributes: sweetness, aroma, and texture. Experimental research design with researcher made questionnaire was used to determine the general acceptability. The 30 participants were randomly selected who were customers from Gaisano Country Mall, Banilad Cebu City. One-way ANOVA and the weighted mean were used as statistical treatment. It was found out that the most acceptable lot according to sweetness and texture was lot 2 with 20 grams of iba extract; for aroma was lot 3 with 30 grams of iba extract. The theoretical nutritional value of the Averrhoa bilimbi L. were the following: 94.1-94.6g mositure;0.60g protein; 0.30-0.40g ash; 3.4mg calcium; 11.1 mg phosphorus; 0.302mg niacin; 15.5mg ascorbic acid; 1.00mg iron; 0.034mg carotene; 0.009mg thiamine; and among the different formulations of developed iba (Averrhoa bilibi) jelly candy based on its sensory attributes. In developing iba jelly, the ideal proportion is lot 3 with 30 grams of iba extract with 2 tbsp. of honey and I tbsp agar powder to get that chewy jelly with sweet and sourly taste.
English