000			03133nam a22003377a 4500
003			OSt
005			20260306161831.0
008			260306b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bB37 2025
100			_aBARBOZA, JEMELYN P, _eAuthor
245			_aDevelopment of nata de mabolo (diospyros blancoi)/ _cJemelyn P. Barboza, Alessy Joyce E, Bautista, Princess O. Cudisal, and Valerie Mae M. De Guzman.--
260			_aMANILA _bTechnological University of the Philippines _c2025
300			_axii, 120 page: _c29 cm
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 _d2025
504			_aIncludes bibliographic references and index.
520			_aThis study thrives to develop an innovative fermented food product derived from the indigenous and progressively endangered fruit, known as mabolo (Diospyros blancoi). The study ought to explore the fruit's capability as a diverse culinary delicacy while preventing food waste. In order to initiate the fermentation process, the formulation included mabolo extract, sugar, glacial acetic acid, and pineapple vinegar, which has been discovered to be an effective alternative for nata starter. To ensure the appropriate gelification, the mixture was fermented for (3) three weeks under a steady and undisturbed place with a temperature that falls within 24°C to 32°C. The final product was kept in 380 ml round glass jars with silver screw-top lids. This packaging improves storage, since the tight-fitting cover keeps the product fresh and uncontaminated, while the clear glass body allows the easy visibility of the contents. The product underwent microbial and proximate analysis. All microbial counts, including standard plate count, yeast and mold, Escherichia coli. and Staphylococcus aureus count, were <10 CFU/g, well within the accepted food safety limits. Proximate analysis showed 98.27 percent moisture and 1.73 percent carbohydrates, while ash, crude protein, total fat, and crude fiber were not detected, maintaining steadfast with the typical nata products. The sensory evaluation with (50) fifty untrained panelists used a 9-point hedonic scale to assess the product’s appearance, aroma, flavor, and texture, which resulted in a score of 8.06, classified as “Like Very Much”. These findings indicate that nata de mabolo is fit for consumption, highly acceptable in sensory quality, and suitable for diverse culinary applications, including desserts and beverages. Keywords: Escherichia coli., gelification, microbial, proximate analysis, Staphylococcus aureus
650			_aCulinary Technology
650			_aNata de Mabolo
650			_afermented Food Products
650			_aMicrobial
650			_aProximate Analysis
700			_aBautista, Alessy Joyce E. _eAuthor
700			_aCudisal, Princess E. _eAuthor
700			_aDe Guzman, Valerie Mae M. _eAuthor
942			_2lcc _cBTH CIT _n0
999			_c31325 _d31325