Alipante,Ella Shane C.  <br/><br/>
Development of shake using different amounts of kamias (Averrhea bilimbi) concentrate and evaporated milk /  
Ella Shane C. Alipante  
 -  2021 
 - xiii,60 leaves   28 cm.  
<br/><br/> Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City<br/> 
<br/><br/>Bibliography: leaves 43-45.  
<br/><br/> 		ABSTRACT 	ALIPANTE, ELLA SHANE C. 2021. Development of Shake Using Different Amounts of Kamias (Averrhoa bilimbi) Concentrate and Evaporated Milk. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906, Ilocos Norte. 60 Pp. Adviser: Prof. Rhoda T. Garcia 	The study aimed to develop an acceptable shake using kamias concentrate and evaporated milk. Kamias extract was added with sugar to prepare the kamia concentrate. The kumias concentrate was then added with evaporated milk to prepare the kamias shake. The kamias concentrate was subjected to microbial analysis before it was used to prepare the shake. Sensory evaluation of the kamias shake was conducted to screen the variables that significantly influenced the characteristics and sensory acceptability of the product in terms of color, taste, aroma, aftertaste and general acceptability. Different concentrations of kamias concentrate and evaporated milk used in the preparation of the shake were used to identify the optimum formulation of shake. The experimental design is Complete Randomized Design (CRD). The methods used for the sensory evaluation and the sampling is Response Surface Methodology (RSM). The results of the sensory evaluation were analyzed using two-way Analysis of Variance (ANOVA). 	The treatments used were three (3) amounts of kamias concentrate: 50 mL, 150 mL, and 250 mL and three (3) amounts of evaporated milk: 150 mL, 200 mL, and 250 mL. There were 48 selected untrained panelists composed of students, non-teaching staff and other individuals of Mariano Marcos State University (MMSU) with ages ranging from 20-60 years old who evaluated the kamias shake. The interplay of all the characteristics and acceptability evaluations showed that the optimum kamias shake was at the combination of 60 mL kamias concentrate and 250 mL evaporated milk with an acceptability rating of 27 which means like moderately. The mean results of sensory evaluation of the characteristics of the kamias shake were white color, sweet taste, sweet aroma, well-blended sour and sweet aftertaste and a general acceptability of like very much. 	A study looking into the addition of more sugar in the preparation of the kamias concentrate may be recommended to improve the over-all quality of the kamias shake. It is also recommended that a complete chemical and microbiological analyses of the kamias shake be done to ensure the over-all soundness of the product with regards to nutrient content and absence of pathogenic microorganisms. Lastly, a simple shelf-life analysis at refrigerated temperature might be done to determine the length of time that changes will not occur in the shake.