Development of mango-pineapple (mangifera indica-ananas comosus) spice blend/ Arlene R. Brillantes, Madison Gail M. Celeridad, Leila Marie M. Estabillo, Kurt Russel B. Garcia, Christelle Mae O. Pabia, and Ethyl Jane V. Rafer .--
Material type:
TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xiii, 122pages: 29cmContent type: - BTH TK 717 B75 2024
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Bachelor's Thesis CIT
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TUP Manila Library | Thesis Section-2nd floor | BTH TX 717 B75 2024 (Browse shelf(Opens below)) | c.1. | Not for loan | BTH0005880 |
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Bachelor's thesis
College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024.
Includes bibliographic references and index.
This study aims to develop a Mango-Pineapple (Mangifera indica – Ananas comosus)
Spice Blend, an innovative seasoning that combines the natural sweetness and tanginess
of tropical fruits with a carefully selected blend of spices to create a versatile flavor
enhancer. The study utilized mango and pineapple, addressing their seasonal abundance,
combined with complementary spices such as garlic, onion, and black pepper to
formulate a unique blend catering to consumer demand for bold and innovative culinary
options. The production process involved cleaning, freeze-drying, and pulverizing the
fruits to retain their nutrients and concentrated flavors, followed by blending with spices
to ensure consistency and high-quality output. The Mango-Pineapple Spice Blend was
packaged in 120ml (4oz) glass jars with dimensions of 4.3 inches in height and 1.7 inches
in diameter, offering convenience and maintaining its extended shelf life. Microbial,
nutritional, and proximate analysis were conducted by Intertek, adhering to FDA Circular
No. 2022-12-2 standards, ensuring product safety and nutritional value. A sensory
evaluation using a 9-point hedonic scale, conducted with 50 evaluators, demonstrated that
the product achieved a rating of “Like Extremely” for its general acceptability. Panelists
included 10 trained experts, 10 households, and 30 untrained evaluators comprising food
technology and culinary technology students. The Mango-Pineapple Spice Blend
highlights sustainability by reducing food wastage and enhancing culinary experiences.
The favorable evaluations emphasize its innovation and versatility, underscoring its
potential as a healthier, eco-friendly alternative to synthetic seasonings that aligns with
growing consumer demand for natural, high-quality products.
Keywords: freeze-drying, spice blend, tropical fruits, sensory evaluation, sustainability
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