Development of calamansi (Citrofortunella microcarpa) peel ready to drink juice

Simple item page
creativework.keywordsready to drink juice, sensory evaluation, physicochemical properties, microbial qualities, shelf-life, calamansi peel
dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorPadua, Fema Rose E.
dc.contributor.authorCoronado, Elysha Jazmin M.
dc.contributor.authorValmonte, John Mark
dc.contributor.chairAlvarez, Sheila B.
dc.contributor.committeememberPacada, Charles A.
dc.contributor.committeememberAbat, Rossana P.
dc.date.accessioned2025-11-05T07:44:18Z
dc.date.available2025-11-05T07:44:18Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThis study aimed to standardized the formulation of calamansi peel ready to drink juice with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The calamansi peel ready to drink juice was conducted two different test for paired preference to determine which best amount of calamansi peel to be added to calamansi juice. Having the attributes of light yellow color, slightly to moderate citrus odor, moderate to strong calamansi flavor, and the texture was perceived to be smooth mouth feel as well as thin viscosity. The physicochemical properties of the calamansi peelready to drink juice were pH value of 3.18 mL, Total Soluble Solids of 6°Bx, Titratable Acidity of 1.16%,and Water Activity of 0.59. The microbiological qualities were Total Aerobic Plate of 25000 CFU/mL, Yeast and Mold Count of 10000 CFU/mL, and E.ColiCount of 3.0 MPN/mL. The Calamansi Peel Ready to Drink Juicewith 0.1% sodium benzoate as preservative has a shelf-life of 9 weeks at refrigerated storage. The Calamansi Peel Ready to Drink Juice can be sold at 17.56 pesos per 100mL.
dc.format.extentxii, 96 p.: ill. (col.).
dc.identifier.citationPadua, F R. E., Coronado, E. J. M., & Valmonte, J. M. (2025). Development of calamansi (Citrofortunella microcarpa) peel ready to drink juice. [Unpublished Undergraduate Thesis].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/123456789/605
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseOpen access
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.sdgSDG 4
dc.subjectFood--Sensory evaluation
dc.subjectSensory evaluation--Standards
dc.subjectChemistry, Physical and theoretical--Experiments
dc.subjectChemistry, Physical and theoretical--Methodology
dc.subjectMicrobial inoculants--Quality control
dc.subjectShelf life (Choreographic work : Jenkins)
dc.titleDevelopment of calamansi (Citrofortunella microcarpa) peel ready to drink juice
dc.typeThesis
local.subject.scientificnameCitrofortunella microcarpa
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
UT-MLUC-2025-COT-BSFT-PaduaFRE-FT.pdf
Size:
23.67 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Undergraduate Theses