000			03023nam a22003137a 4500
003			OSt
005			20241120182934.0
008			241120b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bA26 2023
100			_aAcosta, Melanie A. _eauthor
245			_aDevelopment of miracle fruit ( Crescentia cujete) sherbet/ _cMelanie A. Acosta, Charlene E. De Vera, Sitti Marwah G. Husin, Alaiza Marie A. Perciano, Jazzteen D. Quito, Shailyn P. San Juan .--
260			_aManila: _bTechnological University of the Philippines, _c2023.
300			_ax, 108pages: _c29cm. _e+1 CD-ROM (4 3/4in.)
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aThesis (undergraduate)
502			_aCollege of Industrial Technology .-- _bBachelor of Technology major in Nutrition and Food Technology: _cTechnological University of the Philippines, _d2023.
504			_aIncludes bibliography:
520			_aThe Philippines is blessed with warm climate fruit-bearing trees yet not all fruits are given recognition of its capabilities. The study, Development of Miracle Fruit (Crescentia Cujete) Sherbet aims to formulate and introduce a new flavor of sherbet using the utilization of miracle fruit which most of the time is underutilized this inspires by the idea that unutilized fruits have potential just like other commercial fruits. The process involves fruit extractions through simmering of the miracle fruit, filtrations of juice, mixing of all ingredients, ageing using 40 minutes interval, and freezing process. The product is placed in a paper ice cream cup which contains a water-base cardboard that stands the freezing and the serving size is 100 grams. The products have undergone several tests to ensure the safety of the product. It consists of 77.99 percent moisture, 0.15 percent ash, 0.1 percent crude fat, 0.67 percent crude protein, and 4.94 percent crude fiber for every 200 grams of the product, and which nutrients were drawn from these; it contains one gram of fat, 42 grams of carbohydrates, and one gram of protein. Also, 0.15 percent of potassium was detected. The 100 grams of miracle fruit can produce 86 total calories which do not exceed the recommended calorie taken for dessert when following the 2000 calories diet. The product is also safe to consume as it passed the microbial test for coliforms and also the raw material has high anti-bacterial against Escherichia Coli based on literature. In general, the product was “Like Moderately” based on the sensory evaluation of 30 respondents which concludes that the product was acceptable and can be introduced as a new flavor of sherbet.
650			_aIce cream making procedure
700			_aDe Vera, Melanie A. _eauthor
700			_aHusin, Charlene E. _eauthor
700			_aPerciano, Alaiza Marie A. _eauthor
700			_aQuito, Jazzteen D. _eauthor
700			_aSan Juan, Shailyn P. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29098 _d29098