000			03065nam a22003377a 4500
003			OSt
005			20260323143554.0
008			260323b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH T 73 _bL85 2026
100			_aLIU, JANINE _eAuthor
245			_aDevelopment of Averrhoa Carambola "starfruit" (balimbing) ketchup/ _cJanine Liu, Rita M. Avila, Kimberly Gorospe, Reyna Ross O. Dorero, and Rebecca Grace f. Mata.--
260			_aMANILA _bTECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES _c2026
300			_axi, 95 pages: _c29 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's Thesis
502			_aCollege of Industrial Education.-- _bBachelor of Science in Industrial Education: _cTechnological University of the Philippines, _d2026
504			_aIncludes bibliographic references and index.
520			_aThis study focused on the development of ketchup using Averrhoa Carambola (balimbing) as the primary ingredient to produce a nutritious and acceptable alternative to conventional ketchup products. The product was formulated using starfruit pulp combined with sugar, vinegar, spices, thickening agents, and food coloring. The production process involved the selection and washing of raw materials, peeling and cutting, blending and extraction, sautéing, cooling, and packaging in sterilized glass bottles with proper labeling. Four formulations were developed and evaluated, of which Trial 4 was identified as the most acceptable based on sensory evaluation. Laboratory analyses conducted included pH determination, nutritional analysis, and molds and yeast count to assess the quality and safety of the product. Results showed that the developed starfruit ketchup had an acceptable acidic pH level suitable for condiment products and met microbiological safety standards, with negative coliform results and low molds and yeast count. Nutritional analysis revealed moisture content of 0.46, total sugar of 63.95, and potassium content of 46.89, indicating the product’s nutritional value. Sensory evaluation using a 9-point Hedonic Rating Scale, involving students and professionals, revealed that the product was generally liked in terms of color (x̄ = 7.90, SD = 0.973), aroma (x̄ = 8.00, SD = 0.907), flavor (x̄ = 7.70, SD = 1.135), texture (x̄ = 7.60, SD = 1.112) and general acceptability (x̄ = 8.03, SD = 0.871). The findings indicate that Averrhoa Carambola can be successfully utilized in ketchup production and has strong potential as an innovative, safe, and locally sourced condiment product. Keywords: Averrhoa Carambola, Balimbing, Ketchup, Product Development, Sensory Evaluation
650			_aIndustrial Education
650			_aAverrhoa Carambola,
650			_aKetchup,
650			_aSensory Evaluation
700			_aAvila, Rita M. _eAuthor
700			_aGorospe, Kimberly _eAuthor
700			_aDorero, Reyna Ross O. _eAuthor
700			_aMata, Rebecca Grace F. _eAuthor
942			_2lcc _cBTH CIT _n0
999			_c31363 _d31363