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 .--
- Manila: Technological University of the Philippines, 2024.
- xiii, 122pages: 29cm.
Bachelor's thesis
College of Industrial Technology .--
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.