Development Of Sour Bouillon Cubes From Rattan Fruit/ Lyniel Anne A. Garcia, Michelle P. Masibag, Claire Desiree S. Muñez, Angelica C. Tuanio and Katrina P. Viron.--

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Garcia, Lyniel Anne A [author]

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Material type: Text

TextPublication details: Technological University Of The Philippines, Manila. 2019Description: xi, 94 pages. 29cmContent type:

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BTH TP 370 G37 2019

Dissertation note: College of Industrial Technology.-- Bachelor of Technology Major in Nutrition and Food Technology: Technological University Of The Philippines, Manila. 2019 Summary: The development of Sour Bouillon Cubes from Rattan Fruit is a new variety and an alternative sinigang mix or bouillon wherein it has no preservatives and allergen content. Rattan is limited in tropical to subtropical Asia and can be found in the Philippines particularly in Northern Luzon. The fruits were dried to eliminate water content and preserve the color, aroma and sourness. The product was subjected to different microbial analysis (E. coli = negative, Yeast and Mold Count CFU/g = 40 Est.) The analysis shows that the product is acceptable and safe based on the results from testing center. The product was also subjected to proximate analysis (Moisture Content = 18.1 g/100g, Protein N x 6.25 = 2.40) and nutrient analysis which shows that the product has < 8.31 mg/100g of vitamin C. Based on the calculated result of evaluation through 9-point Hedonic Scale, the general acceptability of the sensory attributes such as appearance, color, aroma, texture and taste found to be “liked very much” by the evaluators. The overall acceptability found to be “liked very much” as well by the evaluators. Several evaluators stated that the product is good for commercial usage.

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Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 G37 2019 (Browse shelf(Opens below))	Not for loan		BTH0005637

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Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology Major in Nutrition and Food Technology: Technological University Of The Philippines, Manila. 2019

Includes bibliographic references and index.

The development of Sour Bouillon Cubes from Rattan Fruit is a new variety and an
alternative sinigang mix or bouillon wherein it has no preservatives and allergen content.
Rattan is limited in tropical to subtropical Asia and can be found in the Philippines
particularly in Northern Luzon. The fruits were dried to eliminate water content and
preserve the color, aroma and sourness. The product was subjected to different microbial
analysis (E. coli = negative, Yeast and Mold Count CFU/g = 40 Est.) The analysis shows
that the product is acceptable and safe based on the results from testing center. The product
was also subjected to proximate analysis (Moisture Content = 18.1 g/100g, Protein N x
6.25 = 2.40) and nutrient analysis which shows that the product has < 8.31 mg/100g of
vitamin C. Based on the calculated result of evaluation through 9-point Hedonic Scale, the
general acceptability of the sensory attributes such as appearance, color, aroma, texture and
taste found to be “liked very much” by the evaluators. The overall acceptability found to
be “liked very much” as well by the evaluators. Several evaluators stated that the product
is good for commercial usage.

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