TY  - BOOK
AU  - Carmona, Lester Anne C.
TI  - Production of glazed Kondol (Benincasa hispida) and papaya (Carica papaya) for dessert purposes
PY  - 2010///
KW  - Critical moisture content
KW  - Glazed fruit
KW  - Glazing processes
KW  - Kondol
KW  - Low density polyethylene
KW  - Moisture barrier
KW  - Moisture migration
KW  - Moisture sorption isotherm
KW  - Osmotic dehydration
KW  - Sign test
KW  - Fruits
KW  - Papaya
KW  - Desserts
KW  - Equilibrium Relative Humidity
KW  - Acceptability Test
KW  - Commercial glazed fruits
KW  - Intermediate Moisture Food
KW  - Undergraduate Thesis
KW  - FST200,
KW  - BSFT
N1  - Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
N2  - This study was conducted and focused in the production of glazed fruit though utilizing locally grown fruits such as kondol (Benincasa hispida) and papaya (Carica papaya).  Three temperatures for osmotic dehydration were tested 30 degrees Celcius, 50 degrees Celcius, and 70 degrees Celcius to determine the optimal temperature for the glazing process.  Among the three temperatures, 50 degrees Celcius was the optimal for glazed kondol and papaya.  The developed products were subjected to Acceptability Test and analyzed using Sign Test as the statistical tool.  The evaluation indicated that glazed kondol and papaya were acceptable.  The developed products were also analyzed for its Moisture Content and Moisture Sorption Isotherm.  The obtained MC value of glazed kondol and papaya were 43.70% and 41.86% respectively, which fall in the standard value of Intermediate Moisture Food and have a water activity of 0.82 to 0.84.  Comparing the total costs of producing the developed products to the commercial glazed fruits, it was shown that the developed products can serve as a cheaper alternative
ER  -