Estabillo, Imma Concepcion G.Catbagan, Angilyn C.2026-09-102026-09-102017-05Catbagan, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2481Full textThe 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.xiii, 91 p.: ill. (col.)enOreganoCalamansiJuice extractConcentrateProduct developmentFood formulationBeverage developmentBeveragesFruit juicesProcessed foodsBeveragesFood scienceConcentrated fruit juicesThesis