Status : Verified
| Personal Name | Yan, Donna Mae D. |
|---|---|
| Resource Title | Development of ready-to-drink (RTD) sweet potato (Ipomea batatas) leaf extract (SPLE) with black tea in glass bottle |
| Date Issued | 30 June 2017 |
| Abstract | The aim of the study was to develop a ready-to-drink (RTD) sweet potato leaf extract (SPLE) with black tea in glass bottles. Statistical models were generated to predict the effects of calamansi-honey concentrate (CHC), black tea, and processing time on the physicochemical properties and consumer acceptability of the drink using response surface methodology (RSM) for each variety and maturity. Formulation and process parameters were optimized to minimize pH for product safety and stability, and to maximize overall acceptability of the product. Results showed that CHC had linear and quadratic effects (p<0.05) on pH and overall acceptability while black tea had linear effects (p<0.05) on pH. Models generated by RSM indicate that the optimal solutions were: (1) young Inubi with 10.50-11.49 ml CHC and 1.80-2 g black tea processed for 2-2.18 minutes (2) young Kinerots with 10.44-11.09 ml CHC and 1.97-2 g black tea processed for 2-2.30 minutes (3) mature Inubi 10.24-10.84 ml CHC and 1.92-2 g black tea processed for 2-2.48 minutes and (4) mature Kinerots 10.16-10.55 ml CHC and 1.98-2 g black tea processed for 2-2.46 minutes. Verification of models proved that the generated models can adequately predict the effects of formulation and process parameters of the RTD SPLE with black tea. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Sweet potato leaves--Philippines; Vegetable juices--Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access