Publication:
Development of red bell pepper (Capsicum annum) sauce

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creativework.keywordsmicrobiological qualities, physico-chemical properties, red bell pepper sauce sensory evaluation, total cost production
dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorDoliente, Shierly A.
dc.contributor.chairBernardino, Meryl A.
dc.contributor.committeememberAlvarez, Sheila B.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2026-09-11T03:19:34Z
dc.date.available2026-09-11T03:19:34Z
dc.date.issued2017-05
dc.descriptionFull text
dc.description.abstractThe study aimed to develop an acceptable red bell pepper sauce with desirable sensory qualities, physico-chemical properties, microbiological qualities and profitability. In the formulation and standardization of the product, treatment 3 with near dark orange color, moderately strong sweetness, slightly strong saltiness, low perceptible spicy flavor, slightly strong red bell pepper, strong cheese flavor, just perceptible meaty flavor and with thick consistency was selected as the best formulation. It was submitted to different analyses such as physico-chemical and microbiological analyses. The physico chemical properties of the standardized product are: pH of 6.9 and water activity of 0.89, moisture content of 72%, and vitamin C of 60mg/100ml. The microbiological qualities were aerobic plate count of <250 CFU/g, yeast and mould count of <10 CFU/g. The total cost for producing 30 pouches is 821.3 and the market price sold at 50 pesos per pouch.
dc.format.extentx, 86 p.: ill. (col.)
dc.identifier.citationDoliente, A. C. (2017). Development of red bell pepper (Capsicum annum) sauce. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2506
dc.language.isoen
dc.sdgSDG 2
dc.sdgSDG 3
dc.sdgSDG 8
dc.sdgSDG 9
dc.sdgSDG 12
dc.subjectRed bell pepper sauce
dc.subjectCapsicum annuum
dc.subjectSauce development
dc.subjectFood processing
dc.subjectFood product development
dc.subjectFood technology
dc.subjectBell pepper
dc.subject.ddcCondiments
dc.subject.lcshProcessed foods
dc.subject.lcshBell pepper
dc.subject.lcshSauces
dc.subject.lcshCapsicum annuum
dc.titleDevelopment of red bell pepper (Capsicum annum) sauce
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameCapsicum annuum L.
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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