000			03571nam a22003137a 4500
003			OSt
005			20260310113701.0
008			260310b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 145 _bB84 2026
100			_aBugnot, Rhobileyn E. _eauthor
245			_aDevelopment of decaffeinated coffee using Talisay seed ( Terminalia Catappa) with roasted rice/ _cRhobielyn E. Bugnot, Ma. Necol L. Cerada, and Arlyn R. Tesalona .--
260			_aManila: _bTechnological University of the Philippines, _c2026.
300			_axi, 88pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Education .-- _bBachelor of Science in Industrial Education major in Home Economics: _cTechnological University of the Philippines, _d2026.
504			_aIncludes bibliographic references and index.
520			_aThis study focused on the Development of Decaffeinated coffee using Talisay seed (Terminalia catappa) combined with roasted rice as a natural and plant-based Decaffeinating agent. The primary objective of the research was to develop an environmentally friendly method of reducing caffeine content while preserving the flavor, aroma, and sensory qualities commonly valued in coffee consumption. This study is an experimental research design. The Coffee beans were treated using Terminalia catappa seed extract with roasted rice through controlled extraction, roasting, and brewing procedures. The Laboratory analyses were conducted to determine the acidity levels using titration and caffeine content through alkaloids analysis while sensory evaluation assessed color, aroma, taste, texture and overall acceptability. The study involved 20 participants representing they were adolescence, early adulthood, middle adulthood, and late adulthood groups. selected through random sampling. Product development and sensory evaluation were conducted at the Technological University of the Philippines Manila, while the raw materials were sourced from Cabra Lubang Occidental Mindoro, and Taguig City, Philippines. Laboratory results says that the developed decaffeinated Talisay coffee had a pH value of 5.44 at 25.4°C, indicating a slightly acidic nature that falls within the normal range for natural coffee beverages. This level of acidity supports flavor, balance, and product safety. Sensory evaluation results showed high consumer acceptance with mean vi scores of 4.70 for color, 4.35 for aroma, 4.15 for taste, 3.50 for texture, and an overall acceptability mean score of 4.30, all based on a 5-point hedonic scale. The results declare that the product was rated with highly acceptable in the largest sensory attributes with the texture rates as moderately acceptable. This study culminates that the Terminalia catappa seeds combined with roasted rice obtain the strong potential co-efficient, low impact, ecofriendly sub to conventional based that is chemical decaffeination methods. It is recommended that future studies improve filtration techniques to reduce oiliness, further optimize roasting and extraction parameters, and conduct shelf-life and large-scale production studies to enhance product quality and commercial viability.
650			_aIndustrial Education _vhome economics
650			_aDefac coffee
650			_aProduct development
650			_aTalisay seed
700			_aCerada, Ma. Necol L. _eauthor
700			_aTesalona, Arlyn R. _eauthor
942			_2lcc _cBTH CIE _n0
999			_c31331 _d31331