Browsing by Author "Panit, Jessa C."

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    Tamarind (Tamarindus indica) – kamias (Averrhoa bilimbi L.) sinigang mix
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Sabado, Andrea Rochelle B.; Bucsit, Mary Angelica M.; Mendoza, Bea May O.; Panit, Jessa C.; Perez, Marilyn Q.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay Victorio C.; Marquez, Geraldine N.
    Tamarind and Kamias are a local product that can be used as a powdered Tamarind and Kamias sinigang mix. Using the experimental with descriptive design, this study aimed to develop a condiment utilizing tamarind and kamias fruit, specially to formulate Tamarind-Kamias sinigang mix, to evaluate the sensory qualities of TamarindKamias Sinigang mix mix, in terms of Aroma, Color, Flavor Sourness, to determine the microbiological qualities of Tamarind-Kamias sinigang mi, to determine the production cost of the most acceptable formulation. The process in making Tamarind-Kamias sinigang mix included washing, Cleaning, Drying, Powdering. Sifting and Weighing, Preparing Mixing and Tamarind- Kamias sinigang mix. There were five (5) treatments (Control, Treatment: 0g Kamias powder and 50g Tamarind powder. Treatment 1: 12.5 kamias and 37.5g Tamarind powder. Treatment 2: 25g kamias and 25g Tamarind Powder Treatment 3: 37.5g Kamias and 12.5g Tamarind powder Treatment 4: 50g Kamias and 0g Tamarind Powder) in the formulation of Tamarind-Kamias sinigang mix. The powdered sinigang mix made in this study were evaluated by consumer type panelists. The sample were submitted to the Department of Science and Technology Lboratory fo Microbial analysis