Tea Beverage (Jamaica Cherry)
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Compositional and Sensory Evaluation of Jamaican Cherry (Muntingia calabura) Leaf Tea Substitute
A Thesis
Presented to the
Department of Food Technology
College of Education
University of Santo Tomas
In Partial Fulfillment of the Requirements for the Degree of
Bachelor of Science in Food Technology
Janerica C. Camacho
Gracia Remedios Veronica V. Em
Amy M. Tolentino
Kristine U. Villaruel
Dyann Aissa B. Yu
March 2011
CERTIFICATE OF APPROVAL In partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology, this thesis entitled, Acceptability of Ready – to – Drink (Muntingia calabura) Leaf Tea Substitute, prepared and submitted by Janerica C. Camacho; Gracia Remedios Veronica V. Em; Amy M. Tolentino; Kristine U. Villaruel and Dyann Aissa B. Yu is hereby recommended for approval. _____________________________________ Asst. Prof. Elizabeth Hashim – Arenas Thesis Adviser
Accepted as partial fulfillment of the requirement for the degree of Bachelor of Science in Food Technology. _____________________________________ Assoc. Prof. Evelyn O. Ladines Chairperson Department of Food Technology
ABSTRACT
ACKNOWLEDGEMENT
Table of Contents
TITLE PAGE i
CERTIFICATE OF APPROVAL ii
ACKNOWLEDGEMENT iv
LIST OF TABLES viii
LIST OF FIGURES ix
LIST OF APPENDICES x
INTRODUCTION 1 Objectives 3 General Objective 3 Specific Objectives 3 Significance of the Study 4 Scope and Limitations 5
REVIEW OF RELATED LITERATURE 6 Muntingia calabura 6 Description 6 Origin and Description 7 Site Requirements 8 Culture 8 Propagation 8 Season 9 Pests and Diseases 9 Food Uses 10 Medicinal Uses 10 Antimicrobial Activity 11 Phytochemical Studies 14 Nature of Plant Phenols 15 Occurrence of Phenols in Plants 15 Tea 15
Compositional and Sensory Evaluation of Jamaican Cherry (Muntingia calabura) Leaf Tea Substitute
A Thesis
Presented to the
Department of Food Technology
College of Education
University of Santo Tomas
In Partial Fulfillment of the Requirements for the Degree of
Bachelor of Science in Food Technology
Janerica C. Camacho
Gracia Remedios Veronica V. Em
Amy M. Tolentino
Kristine U. Villaruel
Dyann Aissa B. Yu
March 2011
CERTIFICATE OF APPROVAL In partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology, this thesis entitled, Acceptability of Ready – to – Drink (Muntingia calabura) Leaf Tea Substitute, prepared and submitted by Janerica C. Camacho; Gracia Remedios Veronica V. Em; Amy M. Tolentino; Kristine U. Villaruel and Dyann Aissa B. Yu is hereby recommended for approval. _____________________________________ Asst. Prof. Elizabeth Hashim – Arenas Thesis Adviser
Accepted as partial fulfillment of the requirement for the degree of Bachelor of Science in Food Technology. _____________________________________ Assoc. Prof. Evelyn O. Ladines Chairperson Department of Food Technology
ABSTRACT
ACKNOWLEDGEMENT
Table of Contents
TITLE PAGE i
CERTIFICATE OF APPROVAL ii
ACKNOWLEDGEMENT iv
LIST OF TABLES viii
LIST OF FIGURES ix
LIST OF APPENDICES x
INTRODUCTION 1 Objectives 3 General Objective 3 Specific Objectives 3 Significance of the Study 4 Scope and Limitations 5
REVIEW OF RELATED LITERATURE 6 Muntingia calabura 6 Description 6 Origin and Description 7 Site Requirements 8 Culture 8 Propagation 8 Season 9 Pests and Diseases 9 Food Uses 10 Medicinal Uses 10 Antimicrobial Activity 11 Phytochemical Studies 14 Nature of Plant Phenols 15 Occurrence of Phenols in Plants 15 Tea 15
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