02579nam a22001817a 4500 OSt 20250321084249.0 250321b |||||||| |||| 00| 0 eng d NVSU Bandao, Fe Marie Zero waste processing of ginger/ Fe Marie Bandao Bayombong: Nueva Vizcaya State University, 2017. xi, 70 leaves : photos ; 28 cm. This study aimed to develop different products and by-products from ginger and eliminate waste. It aimed to develop a zero waste process by utilizing the ginger to come up with at least three ginger products. Specifically, it aimed to establish a process for ginger concentrate and determine the level of use when used as tea or salabat; to develop different fruit-flavored (pineapple, passion fruit, and citrus) alcoholic ginger ale and determine the most desirable formulation; to develop a process for the production of acceptable ginger-turmeric powder blend and determine a better proportion between 10 and 15% of turmeric in the blend. Sensory evaluation was made by a laboratory panel composed of nine members using the 9-point Hedonic Scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between the treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other. Results of the study on Product 1 (Ginger Tea/Salabat) showed that the addition of increasing levels of ginger extract per liter of water caused significant enhancement on the appearance, aroma, flavour and general acceptability of the tea. The DMRT result revealed that 2.5 to 3.0% of ginger extract can enhance the sensory quality of the tea. Results of the study on Product 2 (Fruit- flavoured Alcoholic Ginger Ale) showed that the different fruit juices (passion fruit, pineapple, citrus) exerted the same effect on the appearance, aroma and general acceptability except on the flavor where citrus best complemented the inherent ginger flavor. Results of the study on Product 3 (Ginger-Turmeric Powder Blends) revealed that the addition of different proportions (10 and 15%) of turmeric powder caused no significant enhancement on the aroma, texture and general acceptability of the product. Only the appearance of the powder blend was enhanced with the addition of 10% turmeric powder. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Includes appendices and bibliographical references ddc U 0 222 222 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-21 Donation 0 U (BSHT) B214z 2017 U1000 2025-03-21 08:41:45 2025-03-21 U