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.--
- Technological University Of The Philippines, Manila. 2019
- xi, 94 pages. 29cm
Bachelor's thesis
College of Industrial Technology.--
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.