000			03042nam a22003257a 4500
003			OSt
005			20250108150028.0
008			250108b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bA86 2023
100			_aAsonza, Rosemarie S. _eauthor
245			_aDevelopment of fruit syrup using karamay (phyllanthus acidus) fruit and mango/ _cRosemarie S. Asonza, Kimberly A. Bagro, Hannah Leah K. Canillas, Clarisse B. Dimayuga, Edcel F. Sanglay, Cee Jay F. Silva .--
260			_aManila: _bTechnological University of the Philippines, _c2023.
300			_axiv, 103pages: _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 in Culinary Technology: _cTechnological University of the Philippines, _d2023.
504			_aIncludes bibliography:
520			_aThe 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.
650			_aCulinary arts
650			_aFood development
700			_aBagro, Kimberly A. _eauthor
700			_aCanillas, Hannah Leah K. _eauthor
700			_aDimayuga, Clarisse B. _eauthor
700			_aSanglay, Edcel F. _eauthor
700			_aSilva, Cee Jay F. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29204 _d29204