Development of smoothie using marang fruit (arthocarpus odoratissimus) / Meeya P. Malinao [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 65 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Marang (Artocarpus odoratissimus) is a fibrous plant that is found in the hilly areas of the Philippines. Many studies shows that increasing intake of plant foods with fiber like marang decrease the risk of obesity and cardiovascular diseases (Hernandez, 2010). The primary purpose of this study was to create a smoothie using marang fruit as a base with the three modifiers; iba juice,calamansi juice, and lime juice. This study further determine the general acceptability ofmarang smoothie regarding to its sensory attributes; taste, texture, and aroma. Experimental research design with researcher-made questionnaire was used to determine the general acceptability. There were 30 randomly selected students who participated in the study from a university. The statistical treatments used for analyzing the data were weighted mean and One-way ANOVA. Therefore, the optimum ratio of the most acceptable marang smoothie was 100ml of marang as a base, 50 ml of lime juice and 15 ml of sugar syrup. The theoretical nutritional content of marang are the following 32.4 g of carbohydrates; 0.8-1.7 g of protein; 0.90-1.13 g of fiber; 90.7-100.6 kcal of energy; 17mg of calcium; and 2.1 mg of iron. The most acceptable smoothie formulation as to taste was 4.17 with lime juice as modifier; as to texture was 4.43 with lime juice as modifier; as to aroma was 4.63 with lime juice as modifier. There is no significant difference between among the developed smoothie using marang as a based on its sensory attributes.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T M29de 2016 (Browse shelf) | Not for loan | 3UCBL000024339 | |
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Thesis
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Periodicals | T M29de 2016 (Browse shelf) | Not for loan | 3UCBL000022564 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 48-49).
Summary: Marang (Artocarpus odoratissimus) is a fibrous plant that is found in the hilly areas of the Philippines. Many studies shows that increasing intake of plant foods with fiber like marang decrease the risk of obesity and cardiovascular diseases (Hernandez, 2010). The primary purpose of this study was to create a smoothie using marang fruit as a base with the three modifiers; iba juice,calamansi juice, and lime juice. This study further determine the general acceptability ofmarang smoothie regarding to its sensory attributes; taste, texture, and aroma. Experimental research design with researcher-made questionnaire was used to determine the general acceptability. There were 30 randomly selected students who participated in the study from a university. The statistical treatments used for analyzing the data were weighted mean and One-way ANOVA. Therefore, the optimum ratio of the most acceptable marang smoothie was 100ml of marang as a base, 50 ml of lime juice and 15 ml of sugar syrup. The theoretical nutritional content of marang are the following 32.4 g of carbohydrates; 0.8-1.7 g of protein; 0.90-1.13 g of fiber; 90.7-100.6 kcal of energy; 17mg of calcium; and 2.1 mg of iron. The most acceptable smoothie formulation as to taste was 4.17 with lime juice as modifier; as to texture was 4.43 with lime juice as modifier; as to aroma was 4.63 with lime juice as modifier. There is no significant difference between among the developed smoothie using marang as a based on its sensory attributes.
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