Development of miracle fruit ( Crescentia cujete) sherbet/ Melanie A. Acosta, Charlene E. De Vera, Sitti Marwah G. Husin, Alaiza Marie A. Perciano, Jazzteen D. Quito, Shailyn P. San Juan .--

By:

Acosta, Melanie A [author ]

Contributor(s):

Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2023.Description: x, 108pages: 29cm. +1 CD-ROM (4 3/4in.)Content type:

Media type:

Carrier type:

Subject(s):

Ice cream making procedure

LOC classification:

BTH TP 370 A26 2023

Dissertation note: College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2023. Summary: The Philippines is blessed with warm climate fruit-bearing trees yet not all fruits are given recognition of its capabilities. The study, Development of Miracle Fruit (Crescentia Cujete) Sherbet aims to formulate and introduce a new flavor of sherbet using the utilization of miracle fruit which most of the time is underutilized this inspires by the idea that unutilized fruits have potential just like other commercial fruits. The process involves fruit extractions through simmering of the miracle fruit, filtrations of juice, mixing of all ingredients, ageing using 40 minutes interval, and freezing process. The product is placed in a paper ice cream cup which contains a water-base cardboard that stands the freezing and the serving size is 100 grams. The products have undergone several tests to ensure the safety of the product. It consists of 77.99 percent moisture, 0.15 percent ash, 0.1 percent crude fat, 0.67 percent crude protein, and 4.94 percent crude fiber for every 200 grams of the product, and which nutrients were drawn from these; it contains one gram of fat, 42 grams of carbohydrates, and one gram of protein. Also, 0.15 percent of potassium was detected. The 100 grams of miracle fruit can produce 86 total calories which do not exceed the recommended calorie taken for dessert when following the 2000 calories diet. The product is also safe to consume as it passed the microbial test for coliforms and also the raw material has high anti-bacterial against Escherichia Coli based on literature. In general, the product was “Like Moderately” based on the sensory evaluation of 30 respondents which concludes that the product was acceptable and can be introduced as a new flavor of sherbet.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A26 2023 (Browse shelf(Opens below))	c.1.	Not for loan	For library use only		BTH0004121

Thesis (undergraduate)

College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2023.

Includes bibliography:

The Philippines is blessed with warm climate fruit-bearing trees yet not all fruits are given
recognition of its capabilities. The study, Development of Miracle Fruit (Crescentia
Cujete) Sherbet aims to formulate and introduce a new flavor of sherbet using the
utilization of miracle fruit which most of the time is underutilized this inspires by the idea
that unutilized fruits have potential just like other commercial fruits. The process involves
fruit extractions through simmering of the miracle fruit, filtrations of juice, mixing of all
ingredients, ageing using 40 minutes interval, and freezing process. The product is placed
in a paper ice cream cup which contains a water-base cardboard that stands the freezing
and the serving size is 100 grams. The products have undergone several tests to ensure the
safety of the product. It consists of 77.99 percent moisture, 0.15 percent ash, 0.1 percent
crude fat, 0.67 percent crude protein, and 4.94 percent crude fiber for every 200 grams of
the product, and which nutrients were drawn from these; it contains one gram of fat, 42
grams of carbohydrates, and one gram of protein. Also, 0.15 percent of potassium was
detected. The 100 grams of miracle fruit can produce 86 total calories which do not exceed
the recommended calorie taken for dessert when following the 2000 calories diet. The
product is also safe to consume as it passed the microbial test for coliforms and also the
raw material has high anti-bacterial against Escherichia Coli based on literature. In general,
the product was “Like Moderately” based on the sensory evaluation of 30 respondents
which concludes that the product was acceptable and can be introduced as a new flavor of
sherbet.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer