TY  - BOOK
AU  - Abrea, Martin Deen Y.
AU  - Baricuatro, Fritz A.
AU  - Dotusme, Queen Ann E.
AU  - Coloscos, Michael Alain J.
AU  - Padilla, Roque Junan D.
TI  - The development of mocktail using rambutan juice (nephelium lappaceum)
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 52-54)
N2  - Summary: Rambutan fruit is very high in vitamin C, it is usually consumed fresh on their own or in salads. They are made  into jams, stewed, or by canned. They were formerly used for the dark dye that can be acquired from the fruit rind. The primary purpose of the study was to develop a mocktail using a rambutan (nephelium lappaceum) juice as a base with the selected tropical a mocktail using a rambutan juice with three modifiers: pineapple juice, pomelo juice, and soursop juice. A researcher made questionnaire was answered by 50 BSHRM fourth year students to determine its general acceptability regarding optimum ratio, appearance, aroma, and taste. Statistical treatments used for data analysis were weighted mean and one way ANOVA. In making rambutan mocktail with three selected modifiers, the measurement is different, using 100 ml, 125 ml, and 150 ml of rambutan juice and 50 ml of three modifiers and 30 ml of sweetner. The results showed that rambutan mocktail with pineapple juice obtained the highest mean regarding appearance, aroma and taste and there is a significant difference between and among the developed mocktail using rambutan juice. It is concluded that in making a mocktail using rambutan juice as a base the best formulation is with pineapple juice as a modifier. To obtain more flavors, try to increase the volume of pineapple juice
ER  -