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Sensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products

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creativework.keywordsAnthocyanin, Brazillian variety, grape jelly and jam, physico-chemical, sensory
dc.contributor.advisorBernardino, Meryl A.
dc.contributor.authorGarcia, Gennevieve Ruth M.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberPacada, Charles A.
dc.contributor.committeememberAlvarez, Sheila B.
dc.date.accessioned2026-06-11T07:13:36Z
dc.date.available2026-06-11T07:13:36Z
dc.date.issued2018-05
dc.descriptionFull text
dc.description.abstractThe study aimed to processed grape products specifically grape jelly and grape jam with acceptable sensory characteristics and physico-chemical properties. The descriptive attributes of processed grape jelly are light orange in color, very sweet, sour, with slightly tart, grape flavor, soft, slightly sticky and very spreadable. The descriptive attributes of grape jam are brown in color, very sweet, sour, slightly tart, with grape and raisin flavor, slightly rough, soft, less sticky, and very spreadable. The physico-chemical properties of grape jelly are water activity value of 0.765, pH value of 3.2, total soluble solid of 69.9°Brix while grape jam has water activity value of 0.757, pH value of 3.5 and total soluble solid of 67.7 °Brix. The grape jam has an anthocyanin content of 9.32 mg/100g while grape jelly has no detected anthocyanin content.
dc.format.extentx, 40 p.: ill. (col.).
dc.identifier.citationGarcia, G. R. M. (2018). Sensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1836
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.sdgSDG 12
dc.sdgSDG 3
dc.subjectFood--Preservation
dc.subjectFood--Storage
dc.subjectFood--Quality
dc.subject.ddcSensory evaluation
dc.subject.ddcFood--Sensory evaluation
dc.titleSensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products
dc.typeThesis
dspace.entity.typePublication
local.subject.scientificnameWife vinifera
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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