Application of calamansi (Citrofortunella microcarpa) peel powder as flavoring and seasoning

Simple item page
creativework.keywordscalamansi peel powder, flavoring, seasoning, sensory qualities, microbiological qualities, physicochemical qualities.
dc.contributor.advisorAlvarez, Sheila B.
dc.contributor.authorCasuga, Carla G.
dc.contributor.authorEvangelista, Marineil G.
dc.contributor.authorSantiago, Mary Grace D.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberAbat, Rossana P.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2025-11-13T02:33:05Z
dc.date.available2025-11-13T02:33:05Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThe study aimsto develop calamansi peel powder as flavoring and seasoning. The standardized calamansi peel powder as flavoring is composed of 9.34% of calamansi peel powder as for seasoning composed of 35.09% of calamansi peel powder. The calamansi peel powder as flavoring and seasoning was acceptable to both consumer and trained panelist. The physicochemical properties of flavoring are carbohydrate content of 33.7g/100g, crude ash content of 6.98g/100g, crude fat of 0.445g/100g and protein of 1.27g/100g. As seasoning, exhibited a water activity of 0.607, moisture content of 4.18g/100g, crude ash of 16.4g/100g, crude fat of 0.617g/100g, and total carbohydrates of 73g/100g. The microbiological qualities of flavoring are aerobic plate count of 27,000 CFU/g and yeast and mold count of 80CFU/g as for seasoning, aerobic plate count of 23,000 CFU/g and yeast and mold count of 600 CFU/g. The packaging for the flavoring was a clear glass sauce bottle, while the seasoning was a square glass spice jar. The cost of the calamansi peel powder was Php. 80.17 for 117ml of flavoring and Php. 68.31 for 77g of seasoning.
dc.formatxvi, 146 p.: ill. (col.).
dc.identifier.citationCasuga, C. G., Evangelista, M. G., & Santiago, M. G. D. (2025). Application of calamansi (Citrofortundla microcarpa) peel powder as flavoring and seasoning. [Unpublished Undergraduate Thesis].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/123456789/623
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.subjectPowders
dc.subjectFlavoring essences
dc.subjectSensory evaluation
dc.subjectMicrobiological laboratories--Quality control
dc.subjectChemistry, Physical and theoretical--Study and teaching
dc.titleApplication of calamansi (Citrofortunella microcarpa) peel powder as flavoring and seasoning
dc.typeThesis
dcterms.accessRightsOpen access
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-CasugaCG-FT.pdf
Size:
80.41 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