MARC details
| 000 -LEADER |
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| fixed length control field |
03133nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260306161831.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260306b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TX 717 |
| Item number |
B37 2025 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
BARBOZA, JEMELYN P, |
| Relator term |
Author |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of nata de mabolo (diospyros blancoi)/ |
| Statement of responsibility, etc. |
Jemelyn P. Barboza, Alessy Joyce E, Bautista, Princess O. Cudisal, and Valerie Mae M. De Guzman.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
MANILA |
| Name of publisher, distributor, etc. |
Technological University of the Philippines |
| Date of publication, distribution, etc. |
2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 120 page: |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology.-- |
| Degree type |
Bachelor of Technology in Culinary Technology: |
| Name of granting institution |
Technological University of the Philippines |
| Year degree granted |
2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This study thrives to develop an innovative fermented food product derived from the indigenous and progressively endangered fruit, known as mabolo (Diospyros blancoi). The study ought to explore the fruit's capability as a diverse culinary delicacy while preventing food waste. In order to initiate the fermentation process, the formulation included mabolo extract, sugar, glacial acetic acid, and pineapple vinegar, which has been discovered to be an effective alternative for nata starter. To ensure the appropriate gelification, the mixture was fermented for (3) three weeks under a steady and undisturbed place with a temperature that falls within 24°C to 32°C. The final product was kept in 380 ml round glass jars with silver screw-top lids. This packaging improves storage, since the tight-fitting cover keeps the product fresh and uncontaminated, while the clear glass body allows the easy visibility of the contents. The product underwent microbial and proximate analysis. All microbial counts, including standard plate count, yeast and mold, Escherichia coli. and Staphylococcus aureus count, were <10 CFU/g, well within the accepted food safety limits. Proximate analysis showed 98.27 percent moisture and 1.73 percent carbohydrates, while ash, crude protein, total fat, and crude fiber were not detected, maintaining steadfast with the typical nata products. The sensory evaluation with (50) fifty untrained panelists used a 9-point hedonic scale to assess the product’s appearance, aroma, flavor, and texture, which resulted in a score of 8.06, classified as “Like Very Much”. These findings indicate that nata de mabolo is fit for consumption, highly acceptable in sensory quality, and suitable for diverse culinary applications, including desserts and beverages.<br/>Keywords: Escherichia coli., gelification, microbial, proximate analysis, Staphylococcus aureus |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Culinary Technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Nata de Mabolo |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
fermented Food Products |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Microbial |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Proximate Analysis |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Bautista, Alessy Joyce E. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cudisal, Princess E. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
De Guzman, Valerie Mae M. |
| Relator term |
Author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |