Development of nata de mabolo (diospyros blancoi)/ Jemelyn P. Barboza, Alessy Joyce E, Bautista, Princess O. Cudisal, and Valerie Mae M. De Guzman.--

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BARBOZA, JEMELYN P [Author]

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TextPublication details: MANILA Technological University of the Philippines 2025Description: xii, 120 page: 29 cmContent type:

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BTH TX 717 B37 2025

Dissertation note: College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines 2025 Summary: 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. Keywords: Escherichia coli., gelification, microbial, proximate analysis, Staphylococcus aureus

List(s) this item appears in: CIT-BT-Culinary Technology

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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 TX 717 B37 2025BT (Browse shelf(Opens below))	c.1	Not for loan	For library use only		BTH0006895

Bachelor's Thesis

College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines 2025

Includes bibliographic references and index.

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.
Keywords: Escherichia coli., gelification, microbial, proximate analysis, Staphylococcus aureus

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