CC BY 4.0Alvarez, Sheila B.Casuga, Carla G.Evangelista, Marineil G.Santiago, Mary Grace D.2025-11-132025-11-132025-05Casuga, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/623Full textThe 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.xvi, 146 p.: ill. (col.).enPowdersFlavoring essencesSensory evaluationMicrobiological laboratories--Quality controlChemistry, Physical and theoretical--Study and teachingThesis