| 000 | 02739nam a22004813a 4500 | ||
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| 001 | UPMIN-00005875700 | ||
| 003 | UPMIN | ||
| 005 | 20240227113250.0 | ||
| 008 | 240227b |||||||| |||| 00| 0 eng d | ||
| 040 |
_aDLC _cUPMin _dupmin |
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| 041 | _aeng | ||
| 090 | 0 |
_aLG 993.5 2010 _bF62 C37 |
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| 100 |
_aCarmona, Lester Anne C. _925209 _eauthor |
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| 245 |
_aProduction of glazed Kondol (Benincasa hispida) and papaya (Carica papaya) for dessert purposes / _cLester Anne C. Carmona. |
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| 260 | _c2010 | ||
| 300 | _a77 leaves. | ||
| 502 | _aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 | ||
| 520 | 3 | _aThis 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. | |
| 650 | 1 | 7 |
_aCritical moisture content. _925210 |
| 650 | 1 | 7 |
_aGlazed fruit. _925211 |
| 650 | 1 | 7 |
_aGlazing processes. _925212 |
| 650 | 1 | 7 |
_aKondol. _925213 |
| 650 | 1 | 7 |
_aLow density polyethylene. _925214 |
| 650 | 1 | 7 |
_aMoisture barrier. _925215 |
| 650 | 1 | 7 |
_aMoisture migration. _925216 |
| 650 | 1 | 7 |
_aMoisture sorption isotherm. _91853 |
| 650 | 1 | 7 |
_aOsmotic dehydration. _925217 |
| 650 | 1 | 7 |
_aSign test. _91855 |
| 650 | 1 | 7 |
_aFruits. _925218 |
| 650 | 1 | 7 |
_aPapaya. _925219 |
| 650 | 1 | 7 |
_aDesserts. _925220 |
| 650 | 1 | 7 |
_aEquilibrium Relative Humidity. _925221 |
| 650 | 1 | 7 |
_aAcceptability Test. _91658 |
| 650 | 1 | 7 |
_aCommercial glazed fruits. _925222 |
| 650 | 1 | 7 |
_aIntermediate Moisture Food. _925223 |
| 658 |
_aUndergraduate Thesis _cFST200, _2BSFT |
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| 905 | _aFi | ||
| 905 | _aUP | ||
| 942 |
_2lcc _cTHESIS |
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| 999 |
_c20570 _d20570 |
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