Thesis Abstract
THESIS ABSTRACT
Cernal, Joseph Rey M., SQUASH (Cucurbita Maxima) FLAVORED MAYONNAISE: ITS PHYSICO-CHEMICAL PROPERTIES AND ACCEPTABILITY, Eastern Visayas State University, Tacloban City, March 2008,
Adviser: Manuel L. Pacana, Ed.D. Vice President for Research, Planning and Extension Services EVSU, Tacloban City
This study determined the physico-chemical properties of developed squash-flavored mayonnaise in terms of titrable acidity, pH, viscosity and proximate analysis such as crude protein, crude fat, ash content and moisture content. The acceptability level of the developed product was also determined through evaluating their sensory qualities such as color, taste, flavor, texture and general acceptability. Furthermore, this study ascertained if there were any significant differences among treatments on the physico-chemical properties and sensory qualities of the developed squash flavored mayonnaise. Moreover, the total production cost of the product was also included in the study. This study made use of the experimental research method. Two aspects of the research were emphasized: the method of preparation of squash puree and the preparation of squash-flavored mayonnaise. An attempt of incorporating the prepared squash puree to the commercially-prepared mayonnaise formulation was done to enhance the flavor of the mayonnaise. Data on physico-chemical analysis and sensory evaluation was subjected to a one way analysis of variance (ANOVA) following a Completely Randomized Design (CRD) to determine the effects of treatments on the quality of the products. This study utilized four (4) treatments prepared in three (3) replications to evaluate the sensory quality and food acceptability as well as its physico-chemical properties of the developed squash-flavored mayonnaise. The four (4) treatments that were used in the experiment includes: T0 – commercially-prepared mayonnaise (serves as the controlled sample considering the absence of squash puree
Cernal, Joseph Rey M., SQUASH (Cucurbita Maxima) FLAVORED MAYONNAISE: ITS PHYSICO-CHEMICAL PROPERTIES AND ACCEPTABILITY, Eastern Visayas State University, Tacloban City, March 2008,
Adviser: Manuel L. Pacana, Ed.D. Vice President for Research, Planning and Extension Services EVSU, Tacloban City
This study determined the physico-chemical properties of developed squash-flavored mayonnaise in terms of titrable acidity, pH, viscosity and proximate analysis such as crude protein, crude fat, ash content and moisture content. The acceptability level of the developed product was also determined through evaluating their sensory qualities such as color, taste, flavor, texture and general acceptability. Furthermore, this study ascertained if there were any significant differences among treatments on the physico-chemical properties and sensory qualities of the developed squash flavored mayonnaise. Moreover, the total production cost of the product was also included in the study. This study made use of the experimental research method. Two aspects of the research were emphasized: the method of preparation of squash puree and the preparation of squash-flavored mayonnaise. An attempt of incorporating the prepared squash puree to the commercially-prepared mayonnaise formulation was done to enhance the flavor of the mayonnaise. Data on physico-chemical analysis and sensory evaluation was subjected to a one way analysis of variance (ANOVA) following a Completely Randomized Design (CRD) to determine the effects of treatments on the quality of the products. This study utilized four (4) treatments prepared in three (3) replications to evaluate the sensory quality and food acceptability as well as its physico-chemical properties of the developed squash-flavored mayonnaise. The four (4) treatments that were used in the experiment includes: T0 – commercially-prepared mayonnaise (serves as the controlled sample considering the absence of squash puree