Development of calabash (Crescentia cujete) mocktail / Kaori M. Yamamoto [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: iv,79 leaves : illustrations [some colors]Content type: text Media type: unmediated Carrier type: volumeSummary: Summary: The calabash fruit has its fresh calabash meat tastes like guyabano and has a mixture of sweet and sour taste, but when boiled, it tastes bitter like wine. The primary purpose of this study was to develop a mocktail using calabash (Crescentia cujete) extract as a base with the juices: guyabano, pomelo, and jackfruit as modifiers and honey as the sweetener. The study utilized the experimental research design using researcher-made questionnaire. There are 30 randomly selected participants who participated in the study from a University. One-way ANOVA and the weighted mean were used as a statistical treatment. It was found out that the most acceptable optimum ratio in developing a mocktail using calabash extract as the base was to make use of 60ml calabash extract, 30ml pomelo juice, and 15ml honey (mocktail 2); and 45ml calabash extract, 30ml jackfruit juice, and 15ml honey (mocktail 3).For mocktail 3, lot 1 was found out to be the most expensive formulation of P25.80 that contains 60ml of calabash extract and 30ml of jackfruit juice while for mocktail 1, lot 1 was the cheapest formulation of P21.76 that contains 60ml of calabash extract and 30ml of guyabano juice. The theoretical nutritional values of the calabash were the following: 18.61g Carbohydrate; 8.38g Protein; 59.86g Sucrose; 25.09g Fructose; 18.24g Galactose; 7.88mg Iron; and 59.77mg Sodium. The most acceptable mocktail with regards to appearance for mocktail 1 was lot 1. For mocktail 2, lot 2 was the most acceptable with regards to aroma and taste. Further, there was no significant difference between and among calabash(Crescentia cujete) mocktail and commercial mocktail regarding appearance, aroma, taste. In developing calabash mocktail, it is ideal to make use of 50ml of calabash extract, 30ml of pomelo juice, and 10ml of honey as the sweetener.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Thesis
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Periodicals | T Y14de 2016 (Browse shelf) | Not for loan | 3UCBL000024340 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) University of Cebu-Banilad, 2016.
Includes bibliographical references (leaves 57-59).
Summary: The calabash fruit has its fresh calabash meat tastes like guyabano and has a mixture of sweet and sour taste, but when boiled, it tastes bitter like wine. The primary purpose of this study was to develop a mocktail using calabash (Crescentia cujete) extract as a base with the juices: guyabano, pomelo, and jackfruit as modifiers and honey as the sweetener. The study utilized the experimental research design using researcher-made questionnaire. There are 30 randomly selected participants who participated in the study from a University. One-way ANOVA and the weighted mean were used as a statistical treatment. It was found out that the most acceptable optimum ratio in developing a mocktail using calabash extract as the base was to make use of 60ml calabash extract, 30ml pomelo juice, and 15ml honey (mocktail 2); and 45ml calabash extract, 30ml jackfruit juice, and 15ml honey (mocktail 3).For mocktail 3, lot 1 was found out to be the most expensive formulation of P25.80 that contains 60ml of calabash extract and 30ml of jackfruit juice while for mocktail 1, lot 1 was the cheapest formulation of P21.76 that contains 60ml of calabash extract and 30ml of guyabano juice. The theoretical nutritional values of the calabash were the following: 18.61g Carbohydrate; 8.38g Protein; 59.86g Sucrose; 25.09g Fructose; 18.24g Galactose; 7.88mg Iron; and 59.77mg Sodium. The most acceptable mocktail with regards to appearance for mocktail 1 was lot 1. For mocktail 2, lot 2 was the most acceptable with regards to aroma and taste. Further, there was no significant difference between and among calabash(Crescentia cujete) mocktail and commercial mocktail regarding appearance, aroma, taste. In developing calabash mocktail, it is ideal to make use of 50ml of calabash extract, 30ml of pomelo juice, and 10ml of honey as the sweetener.
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