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040			_aMMSU _cULS
100			_aSoh,Vivien B.
245			_aDevelopment of relish-type wax gourd (Benincasa hispida) (Thun.) Cogn.) pickles with different salt and sugar concentrations / _cVivien B. Soh
260			_c2021
300			_axiv,76 leaves _c28 cm.
500			_aThesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
504			_aBibliography:leaves 49-56.
520			_a ABSTRACT SOH, VIVIEN B. 2021. Development of Relish-type Wax Gourd (Benincasa hispida (Thun.) Cogn.) Pickles with Different Salt and Sugar Concentrations. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte.78pp. Adviser: Prof. Buchard B. Cutin The study was conducted to optimize the salt and sugar concentrations in the pickling of relish-type wax gourd. The study was laid out in a 3 x 3 Factorial Design using the Response Surface Methodology (RSM). Based on the sensory evaluation on the qualities of the product developed, the results reveal that sugar concentration significantly influenced the aroma, taste, consistency, aftertaste and general acceptability of the relish-type wax gourd pickle. Evidently, the optimum sugar and salt concentrations of 53% to 57% and 6% to 6,5%, respectively, yielded the best results giving an acceptability rating of 2 7.6. The pH value of < 4.6 of all the treatments are within the standards set by the US Code of Federal Regulations standard for pickles while the total soluble solids satisfy the USDA standard – 27 degrees brix). The relish-type pickles break-even price is Php 44.03/100 g. Keywords: Response Surface Methodology, salt concentration, sugar concentration, optimization, wax gourd, pickles.
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