Effects of concentration on the acceptability of tomato (Lycopersicum esculentum) based pakbet instant seasoning mix /
Tabieza,Karen R.
Effects of concentration on the acceptability of tomato (Lycopersicum esculentum) based pakbet instant seasoning mix / Karen R. Tabieza - 2021 - xiii,47 leaves 28 cm.
Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
Bibliography:27-30.
ABSTRACT TABIEZA, KAREN R. 2021. Effects of Concentration on the Acceptability of Tomato (Lycopersicum esculentum) Based Pakbet with Instant Seasoning Mix. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 47pp. Prof. Efren T. Renon, Jr. Adviser: The study was conducted at the Food Products and Innovation Center of the Mariano Marcos State University, City of Batac, Ilocos Norte from March 2021 to September 2021. The study generally aimed to develop a tomato-based instant pakbet seasoning mix (TBIPSM) for consumers. Likewise, it aimed to: 1) determine the acceptability of the TBIPSM through sensory evaluation, 2) determine and evaluate its water activity, and 3) determine the cost of production to its target consumers. Pakbet infused with TBIPSM were evaluated with increasing concentrations of (%, w/v) 3.2%, 6.4% and 9.6% representing three treatments were tested. After the sensory evaluation, the results revealed that Ci had least acceptability in all the parameters tested and lowest concentration (3.2%) of formulated seasoning mix, the moderate concentration (C2) had the highest acceptability and followed by C3 which has the highest concentration. A panel of evaluators composed of participants from all walks of life evaluated the sensory acceptability of the product. Scorecard that described the color, aroma, taste, consistency, and overall acceptability was used during the sensory evaluation. Concentration affects the sensory acceptability of TBIPSM as applied to pakbet dish. Among all treatments, moderate concentration (6.4%) is the most acceptable among the panelists (n=30). Moreover, all sensory characteristics testes suggests that the lowest concentration (CI) and highest concentration (C3) are not significantly different from each other. However, C2 is significantly higher than other concentrations suggesting that it is the best concentration for commercialization. The water activity of the TBIPSM is shelf-stable and of acceptable level based from the standards. Calculated production cost was Php 139 31 which is significantly higher than the locally available instant seasoning mix.
Effects of concentration on the acceptability of tomato (Lycopersicum esculentum) based pakbet instant seasoning mix / Karen R. Tabieza - 2021 - xiii,47 leaves 28 cm.
Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
Bibliography:27-30.
ABSTRACT TABIEZA, KAREN R. 2021. Effects of Concentration on the Acceptability of Tomato (Lycopersicum esculentum) Based Pakbet with Instant Seasoning Mix. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 47pp. Prof. Efren T. Renon, Jr. Adviser: The study was conducted at the Food Products and Innovation Center of the Mariano Marcos State University, City of Batac, Ilocos Norte from March 2021 to September 2021. The study generally aimed to develop a tomato-based instant pakbet seasoning mix (TBIPSM) for consumers. Likewise, it aimed to: 1) determine the acceptability of the TBIPSM through sensory evaluation, 2) determine and evaluate its water activity, and 3) determine the cost of production to its target consumers. Pakbet infused with TBIPSM were evaluated with increasing concentrations of (%, w/v) 3.2%, 6.4% and 9.6% representing three treatments were tested. After the sensory evaluation, the results revealed that Ci had least acceptability in all the parameters tested and lowest concentration (3.2%) of formulated seasoning mix, the moderate concentration (C2) had the highest acceptability and followed by C3 which has the highest concentration. A panel of evaluators composed of participants from all walks of life evaluated the sensory acceptability of the product. Scorecard that described the color, aroma, taste, consistency, and overall acceptability was used during the sensory evaluation. Concentration affects the sensory acceptability of TBIPSM as applied to pakbet dish. Among all treatments, moderate concentration (6.4%) is the most acceptable among the panelists (n=30). Moreover, all sensory characteristics testes suggests that the lowest concentration (CI) and highest concentration (C3) are not significantly different from each other. However, C2 is significantly higher than other concentrations suggesting that it is the best concentration for commercialization. The water activity of the TBIPSM is shelf-stable and of acceptable level based from the standards. Calculated production cost was Php 139 31 which is significantly higher than the locally available instant seasoning mix.