TY  - BOOK
AU  - Arquiza, Eden,
AU  - Cardinal, Kenroy Vincent,
AU  - Malinao, Beverly Christine,
AU  - Borgonia, Karren Dawn,
AU  - Minoza, Janine Mae,
TI  - Development of canistel into ketchup
PY  - 2016///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016; Includes bibliographical references (leaves 35-37)
N2  - Summary: Canistel (Purteria campechiana) is an underutilized tropical fruit in the Philippines; it is locally called Chesa, Tisa or Tiessa. It can be eaten raw or cooked and a good source of vitamins and minerals like beta-carotene, inflammatory properties, anti-microbial, anemia, strengthening of bones, cancer disease, treatment of flu and coughs, alleviates allergies and treatment of arthritis.This study aims to develop ketchup using a ripe canistel fruit (pouteria campechiana). The study intended to determine the general acceptability of canistel ketchup based on its sensory attributes in terms of its taste, texture and appearance. This study utilized an experimental research design using researcher made questionnaire to test the general acceptability of canistel ketchup. Statistical treatments used for data analysis were weighted mean and One Way ANOVA. The researcher  randomly selected one hundred fifty (150) evaluators from Mandaue City Public Market in Mandaue City, Cebu. The results showed that lot 1 with 50 grams of canistel fruit was highly acceptable because it has the best formulation of canistel fruit with the rest of the ingredients and with an average cost of Php 14.56. There is an significant difference between and among the sensory evaluation of the three variants of ketchup using a canistel fruit. To obtain more flavouring of the ketchup try to add honey and lemon extract on the mixture to attin sweet and sour flavour. The study concluded that the best formulation in making canistel ketchup contained 50 grams of canistel that makes it highly acceptable to the consumers
ER  -