000			03258nam a22003257a 4500
003			OSt
005			20250305143739.0
008			250305b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TK 717 _bB75 2024
100			_aBrillantes, Arlene R. _eauthor
245			_aDevelopment of mango-pineapple (mangifera indica-ananas comosus) spice blend/ _cArlene R. Brillantes, Madison Gail M. Celeridad, Leila Marie M. Estabillo, Kurt Russel B. Garcia, Christelle Mae O. Pabia, and Ethyl Jane V. Rafer .--
260			_aManila: _bTechnological University of the Philippines, _c2024.
300			_axiii, 122pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology .-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, _d2024.
504			_aIncludes bibliographic references and index.
520			_aThis 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. Keywords: freeze-drying, spice blend, tropical fruits, sensory evaluation, sustainability
650			_aCulinary technology
650			_aFood development
700			_aCeleridad, Madison Gail M. _eauthor
700			_aEstabillo, Leila Marie M. _eauthor
700			_aGarcia, Kurt Russel B. _eauthor
700			_aPabia, Christelle Mae O. _eauthor
700			_aRafer, Ethyl Jane V. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29443 _d29443