Development of Kamias ( Averrhoa bilimbi) and Lipote fruit ( Syzygium polycephaloides) as vinaigrette salad dessing/ Janella Grace V. Asuncion, Yuuki Billano, Dianne S. Dionisio, and Ma. Regina Carla M. Ilagan .--

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Asuncion, Janella Grace V [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xii, 101pages: 29cmContent type:

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BTH TX 911.3 A28 2024

Dissertation note: College of Liberal Arts .-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, 2024. Summary: The study, Development of Kamias and Lipote Fruit into Vinaigrette Salad Dressing, aimed to create a new and unique combination of underutilized fruit using kamias and lipote. The results of the product all passed the standard requirements, thus making it free from the presence of viable microorganisms. Based on the results shown, Kamias Lipote Vinaigrette Salad Dressing had a pH value test result of 2.35 and it passed on the existing standard of FDA 21 CFR Part 114. The microbial analysis had a microbial count of 1x10 CFU/ml using the methods of BAM Chapter 3 and BAM Chapter 18, the results of this tests passed which only proved that the product was safe to consume and would not cause any negative effect on the consumers and evaluators. As for the product’s rancidity test, it resulted to a peroxide value of 1.0 meq/kg which meant that the product had a proper level of odor and taste. The product’s packaging was a 250ml light bulb shaped bottle and a hard and stable rectangular box. Kamias Lipote vinaigrette salad dressing was evaluated by a total of 50 general consumers. The overall general acceptability of the product was 7.58 which was equivalent to a descriptive value of like very much. To summarize, Kamias Lipote Vinaigrette Salad Dressing was acceptable, safe to consume and could be introduced to the local community.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CLA	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 A88 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0003900

Bachelor's thesis

College of Liberal Arts .-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

The study, Development of Kamias and Lipote Fruit into Vinaigrette Salad Dressing,
aimed to create a new and unique combination of underutilized fruit using kamias and
lipote. The results of the product all passed the standard requirements, thus making it free
from the presence of viable microorganisms. Based on the results shown, Kamias Lipote
Vinaigrette Salad Dressing had a pH value test result of 2.35 and it passed on the existing
standard of FDA 21 CFR Part 114. The microbial analysis had a microbial count of 1x10
CFU/ml using the methods of BAM Chapter 3 and BAM Chapter 18, the results of this
tests passed which only proved that the product was safe to consume and would not cause
any negative effect on the consumers and evaluators. As for the product’s rancidity test, it
resulted to a peroxide value of 1.0 meq/kg which meant that the product had a proper level
of odor and taste. The product’s packaging was a 250ml light bulb shaped bottle and a hard
and stable rectangular box. Kamias Lipote vinaigrette salad dressing was evaluated by a
total of 50 general consumers. The overall general acceptability of the product was 7.58
which was equivalent to a descriptive value of like very much. To summarize, Kamias
Lipote Vinaigrette Salad Dressing was acceptable, safe to consume and could be introduced
to the local community.

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