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Development of oregano (Origanumvulgare) concentrate with calamansi (Citrusmicrocarpa) juice extract

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creativework.keywordsOregano juice concentrate, standardization, Vitamin C
dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorCatbagan, Angilyn C.
dc.contributor.chairMeryl A. Bernardino
dc.contributor.committeememberCharles A. Pacada
dc.contributor.committeememberSheila B. Alavarez
dc.date.accessioned2026-09-10T07:23:32Z
dc.date.available2026-09-10T07:23:32Z
dc.date.issued2017-05
dc.descriptionFull text
dc.description.abstractThe study aimed to develop an acceptable oregano concentrate with calamansi juice extract with desirable sensory qualities, physico-chemical properties, and microbiological qualities that is profitable. In the formulation and standardization oforegano concentrate with calamansi juice extract, three treatments were used: treatment 1 (1:1), treatment 2 (1.5:1), and treatment 3 (2:1) ratio of oregano extract and water Treatment 3 was selected as the best formulation based on sensory evaluation. The standardized oregano concentrate with calamansi juice extract has near light brown color, very strong sweetness, slightly strong sourness, slightly strong oregano flavor, low perceptible calamansi flavor, and just perceptible consistency. This was extremely liked by consumer panelists. The physico-chemical qualities are: pH of 5.70, TSS of 47.00, titratable acidity of 0.87% and Vit. C of86.00 mg/lOOml. The microbiological qualities are: aerobic plate count of <10cfu/g and yeast and mold count of <10cfu/g. Escherichia coli of <3mpn/ml total coliform count of <3mpn/ml. The projected monthly production resulted to 34.25% return on investment, with the projected payback period of 2.96 months.
dc.format.extentxiii, 91 p.: ill. (col.)
dc.identifier.citationCatbagan, A. C. (2017). Development of oregano (Origanumvulgare) concentrate with calamansi (Citrusmicrocarpa) juice extract. [Unpublished Undergraduate Thesis].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/123456789/2481
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University-Mid La Union Campus
dc.sdgSDG 2
dc.sdgSDG 3
dc.sdgSDG 12
dc.subjectOregano
dc.subjectCalamansi
dc.subjectJuice extract
dc.subjectConcentrate
dc.subjectProduct development
dc.subjectFood formulation
dc.subjectBeverage development
dc.subject.ddcBeverages
dc.subject.lcshFruit juices
dc.subject.lcshProcessed foods
dc.subject.lcshBeverages
dc.subject.lcshFood science
dc.subject.lcshConcentrated fruit juices
dc.titleDevelopment of oregano (Origanumvulgare) concentrate with calamansi (Citrusmicrocarpa) juice extract
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameOriganum vulgare L
local.subject.scientificnameCitrus microcarpa Bunge
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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