Development of Averrhoa Carambola "starfruit" (balimbing) ketchup/ Janine Liu, Rita M. Avila, Kimberly Gorospe, Reyna Ross O. Dorero, and Rebecca Grace f. Mata.--

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LIU, JANINE [Author]

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Material type: Text

TextPublication details: MANILA TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES 2026Description: xi, 95 pages: 29 cmContent type:

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BTH T 73 L85 2026

Dissertation note: College of Industrial Education.-- Bachelor of Science in Industrial Education: Technological University of the Philippines, 2026 Summary: This study focused on the development of ketchup using Averrhoa Carambola (balimbing) as the primary ingredient to produce a nutritious and acceptable alternative to conventional ketchup products. The product was formulated using starfruit pulp combined with sugar, vinegar, spices, thickening agents, and food coloring. The production process involved the selection and washing of raw materials, peeling and cutting, blending and extraction, sautéing, cooling, and packaging in sterilized glass bottles with proper labeling. Four formulations were developed and evaluated, of which Trial 4 was identified as the most acceptable based on sensory evaluation. Laboratory analyses conducted included pH determination, nutritional analysis, and molds and yeast count to assess the quality and safety of the product. Results showed that the developed starfruit ketchup had an acceptable acidic pH level suitable for condiment products and met microbiological safety standards, with negative coliform results and low molds and yeast count. Nutritional analysis revealed moisture content of 0.46, total sugar of 63.95, and potassium content of 46.89, indicating the product’s nutritional value. Sensory evaluation using a 9-point Hedonic Rating Scale, involving students and professionals, revealed that the product was generally liked in terms of color (x̄ = 7.90, SD = 0.973), aroma (x̄ = 8.00, SD = 0.907), flavor (x̄ = 7.70, SD = 1.135), texture (x̄ = 7.60, SD = 1.112) and general acceptability (x̄ = 8.03, SD = 0.871). The findings indicate that Averrhoa Carambola can be successfully utilized in ketchup production and has strong potential as an innovative, safe, and locally sourced condiment product. Keywords: Averrhoa Carambola, Balimbing, Ketchup, Product Development, Sensory Evaluation

List(s) this item appears in: CIE-BSIE- Home Economics

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Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH T 73 L85 2026 (Browse shelf(Opens below))	c.1	Not for loan	For library use only		BTH0006861

Bachelor's Thesis

College of Industrial Education.-- Bachelor of Science in Industrial Education: Technological University of the Philippines, 2026

Includes bibliographic references and index.

This study focused on the development of ketchup using Averrhoa
Carambola (balimbing) as the primary ingredient to produce a nutritious and
acceptable alternative to conventional ketchup products. The product was
formulated using starfruit pulp combined with sugar, vinegar, spices, thickening
agents, and food coloring. The production process involved the selection and
washing of raw materials, peeling and cutting, blending and extraction, sautéing,
cooling, and packaging in sterilized glass bottles with proper labeling. Four
formulations were developed and evaluated, of which Trial 4 was identified as the
most acceptable based on sensory evaluation. Laboratory analyses conducted
included pH determination, nutritional analysis, and molds and yeast count to
assess the quality and safety of the product. Results showed that the developed
starfruit ketchup had an acceptable acidic pH level suitable for condiment products
and met microbiological safety standards, with negative coliform results and low
molds and yeast count. Nutritional analysis revealed moisture content of 0.46, total
sugar of 63.95, and potassium content of 46.89, indicating the product’s nutritional
value. Sensory evaluation using a 9-point Hedonic Rating Scale, involving
students and professionals, revealed that the product was generally liked in terms
of color (x̄ = 7.90, SD = 0.973), aroma (x̄ = 8.00, SD = 0.907), flavor (x̄ = 7.70, SD
= 1.135), texture (x̄ = 7.60, SD = 1.112) and general acceptability (x̄ = 8.03, SD =
0.871). The findings indicate that Averrhoa Carambola can be successfully utilized
in ketchup production and has strong potential as an innovative, safe, and locally
sourced condiment product.
Keywords: Averrhoa Carambola, Balimbing, Ketchup, Product Development,
Sensory Evaluation

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