Development of fruit syrup using karamay (phyllanthus acidus) fruit and mango/ Rosemarie S. Asonza, Kimberly A. Bagro, Hannah Leah K. Canillas, Clarisse B. Dimayuga, Edcel F. Sanglay, Cee Jay F. Silva .--

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Asonza, Rosemarie S [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2023.Description: xiv, 103pages: 29cm. +1 CD-ROM (4 3/4in.)Content type:

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BTH TX 717 A86 2023

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2023. Summary: The study, “Development of Fruit Syrup using Karamay (Phyllanthus Acidus) Fruit and Mango”, aimed to create a new kind of fruit syrup. Karamay Fruit Syrup with Mangoes is a combination of zesty, and tangy notes of Karamay or Star Gooseberries with the luscious sweetness of ripe mangoes that promotes unique taste and versatility in culinary use, making it an appealing choice for consumers seeking new and distinct flavors in beverages, such as ginger tea and cucumber juice or other culinary creations. It highlights the natural goodness and potential health benefits of Karamay Fruit or Star Gooseberries. The primary ingredients are Karamay fruit, mango, sugar, and water. The product undergoes the process of slow cooking, extraction, blending, pasteurization, water bath, and microbial analysis to ensure that the product is safe for consumption. The Karamay fruit syrup has a yeast and mold count of less than one (1), meaning that no hazardous microorganisms are present in it. It is also passed the Staphylococcus Aureus which is <10 indicates that the Karamay fruit syrup is free from potential sources of staph or food poisoning. The product also tests its pH level which is 2.94 as Karamay fruit and 3.04 as Karamay fruit syrup, which indicates that the product Karamay fruit syrup is considered to be as high acid food. The bottle that has been used in packaging is 250 ml or 8.45 oz in capacity. The bottle is 6.3 cm in diameter, 18.5 cm in height as its dimension. The corrugated box that used as secondary packaging measures 19cm in height and 6.8cm in diameter, and it can fit a glass of Karamay syrup. Therefore, the Karamay with Mango Syrup could potentially be introduced onto the market.

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 717 A86 2023 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0003929

Thesis (undergraduate)

College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2023.

Includes bibliography:

The study, “Development of Fruit Syrup using Karamay (Phyllanthus Acidus) Fruit and
Mango”, aimed to create a new kind of fruit syrup. Karamay Fruit Syrup with Mangoes is
a combination of zesty, and tangy notes of Karamay or Star Gooseberries with the luscious
sweetness of ripe mangoes that promotes unique taste and versatility in culinary use,
making it an appealing choice for consumers seeking new and distinct flavors in beverages,
such as ginger tea and cucumber juice or other culinary creations. It highlights the natural
goodness and potential health benefits of Karamay Fruit or Star Gooseberries. The primary
ingredients are Karamay fruit, mango, sugar, and water. The product undergoes the process
of slow cooking, extraction, blending, pasteurization, water bath, and microbial analysis to
ensure that the product is safe for consumption. The Karamay fruit syrup has a yeast and
mold count of less than one (1), meaning that no hazardous microorganisms are present in
it. It is also passed the Staphylococcus Aureus which is <10 indicates that the Karamay
fruit syrup is free from potential sources of staph or food poisoning. The product also tests
its pH level which is 2.94 as Karamay fruit and 3.04 as Karamay fruit syrup, which
indicates that the product Karamay fruit syrup is considered to be as high acid food. The
bottle that has been used in packaging is 250 ml or 8.45 oz in capacity. The bottle is 6.3
cm in diameter, 18.5 cm in height as its dimension. The corrugated box that used as
secondary packaging measures 19cm in height and 6.8cm in diameter, and it can fit a glass
of Karamay syrup. Therefore, the Karamay with Mango Syrup could potentially be
introduced onto the market.

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