This study was conducted to stabilize three heat sensitive fruit (orange, calamansi, and pineapple) juices using hurdle technology to minimize the negative effects of heat treatment on the general acceptability of the finished product.
In this study, the experimental/hurdle process employed 6 intelligent combinations of different preservation factors and techniques to achieve a multi-targeted approach, allows hurdles of low intensity, thereby improving product quality. The hurdles used were: 1) use of antimicrobial substance in the water to reduce microbial load, 2) an acid environment (3.5) to restrict the growth of microorganisms, and 3) exclusion of oxygen.
Ten laboratory panels evaluated the products using the 9 point Hedonic scale.
Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison and ANOVA for a completely randomized design (CRD).
Results of the study showed that the hurdle process greatly enhances the general acceptability and quality of the three heat-sensitive juices as shown by their highly significant differences. The juices so treated were "liked very much" to "liked extremely" by the panelists. Of the three fruit juices, calamansi appears to have suffered the most from the heat treatment used in the conventional process and benefitted most in the hurdle process.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references