000			02926nam a22003257a 4500
003			OSt
005			20250710133829.0
008			250709b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bL37 2025
100			_aLaqui, Emma Angela D. _eauthor
245			_aDevelopment of an effervescent tablet drink utilizing white cabbage (brassica oleracea var. capitata) and native guava (psidium guajava linn)/ _cEmma Angela D. Laqui, Rochelle Mae M. Mendoza, Beram James A. Pasia, Geraldine Mae D. Rivera, and Rj B. Tabasa.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_aix, 231pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of science in food technology; _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aThe oversupply of white cabbage and underutilization of native guava in the Philippines presents an opportunity for innovation. These raw materials were utilized to develop innovative, easy-to-drink effervescent tablets. The research involves processing, formulating, analyses, packaging, and sensory evaluation of white cabbage and native guava effervescent tablets. Both ingredients underwent freeze-drying and were combined with excipients to develop a tablet drink. Each tablet averages 1.77 grams in weight, with dimensions of 3.3 mm thickness and 25.3 mm diameter. Microbial testing showed acceptable levels based on FDA standards; 1x10 CFU/g APC, <1.1 MPN/ml Coliforms, and 1x10 CFU/g for yeast and molds. The shelf-life analysis utilized microbial accelerated testing, which is equivalent to one month shelf life, with no significant changes in microbial count during the two-week observation period. The product exhibits a substantial vitamin C content of 30.96% (1.0836g). However, the moisture content was 8.64% for the first retest and 7.10% for the second retest. Additionally, the effervescent tablet was within a standard disintegration time in hot water, room temperature, and with a shaker, but exceeded the recommended limits in cold water due to several factors like the particle size, excipients use, the tablet density, and the main raw materials used. Sensory evaluation by untrained panelists has an overall mean of 7.48, interpreted as “Like Very Much”. Trained panelists also deemed the product acceptable and provided valuable insights for improvement.
650			_aEffervescent tablet
650			_aMoisture content
650			_aMicrobial testing
700			_aMendoza, Rochelle Mae M. _eauthor
700			_aPasia, Beram James A. _eauthor
700			_aRivera, Geraldine Mae D. _eauthor
700			_aTabasa, Rj B. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30244 _d30244