000			02077nam a22001817a 4500
003			OSt
005			20250321094105.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aJose, Lilibeth F.
245			_aStabilization of three heat-sensitive fruit orange (citrus reticulata), calamansi (citrus microcarpa) and pineapple (ananas comosus) juices using hurdle technology/ _cLilibeth F. Jose
260			_aBayombong: _bNueva Vizcaya State University, _c2011.
300			_axiii, 47 leaves : _bphotos ; _c28 cm.
500			_aThis 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.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c246 _d246