https://repository.capsu.edu.ph/handle/123456789/465 Fri, 17 Apr 2026 06:12:07 GMT 2026-04-17T06:12:07Z https://repository.capsu.edu.ph/handle/123456789/302 Development and evaluation of Oregano (Origanum vulgare) juice as affected by varying levels of Calamansi (Citrofortunella microcarpa) and Lemon grass (Cymbopogoni citratus) Arcibal, Hervin Jr. A.; Dela Cruz, Mark Anthony H.; Bibaoco, Jameson C.; Lozada, Ella O. This study was carried out to utilize and evaluate the quality of oregano juice with calamansi and lemon grass. Specifically, it aimed to create a product using design of experiments and determine the optimized region depicting the combined levels of lemon grass and calamansi. This also aims to evaluate the sensory quality of oregano juice as affected by varying levels of calamansi and oregano juice in terms of color, aroma, viscosity, taste, aftertaste, and general acceptability as well as its physicochemical properties. The lemon grass used were at 10%, 15% and 20% while calamansi were at 20%, 30% and 40%. Using the design of experiments, the study revealed that the optimum region in producing oregano juice is at mid-levels of calamansi and lemongrass. Treatments include. Treatment 1 (10% lemongrass and 20% calamansi), Treatment 2 (15% lemongrass and 20% calamansi), Treatment 3 (20% lemongrass and 20% calamansi), Treatment 4 (10% lemongrass and 30% calamansi), Treatment 5 (15% lemongrass and 30% calamansi), Treatment 6 (20% lemongrass and 30% calamansi), Treatment 7 (10% lemongrass and 40% calamansi), Treatment 8 (15% lemongrass and 40% calamansi), Treatment 9 (20% lemongrass and 40% calamansi). All treatments were subjected to sensory evaluation using the 9-point Hedonic Scale employing forty-eight (48) panclist and were replicated twice. Analysis of variance (ANOVA) revealed that oregano juice's viscosity was significantly affected by the varying levels of lemongrass and calamansi while all other attributes were not significantly affected by the both variables. In the physic-chemical analyses, there were no significant difference in the pH and TSS of the product. The optimum formulation of the product has a combination of calamansi at 24-39% level and lemon grass at 11-20% level. Thu, 01 Jun 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/302 2023-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/287 Development and evaluation of canned coconut (Cocos nucifera) strips in syrup Maungca, Michael L.; Padasas, Ihne Kearl B.; Leonardo, Mary Ann L. This study aimed to develop and evaluate the quality of canned coconut strips in syrup. Specifically, it aimed to determine the effect of varying levels of syrup strength and citric acid. Determine the effect of varying levels of syrup strength and citric acid on the acceptability of canned coconut strips in syrup. Evaluate the sensory quality of canned coconut strip in syrup as affected by varying levels of syrup strength and citric acid by terms of color, aroma, taste, tenderness, sourness, and general acceptability. Determine the physico-chemical properties of canned coconut strips in syrup strength and citric acid. Determine the cost of production of canned coconut strips in syrup as affected by varying levels of syrup strength and citric acid. The study utilized a Completely Randomized Design (CRD) with three levels of Syrup strength and Citric acid with a total of nine (9) treatment combinations. Treatments were subjected to sensory evaluation using the 9-point Hedonic Scale for acceptability and quality scoring method for the description; physico-chemical test and cost analysis. The Analysis of Variance results showed no significant differences in all the sensory acceptability of the attributes being evaluated. Generally, canned coconut strips were described as white in color with moderately. perceptible coconut aroma, very tender texture and moderately sweet in terms of taste. Canned coconut strips in syrup composed of 20°B syrup strength and 0.2% Citric acid got the highest formulation cost of thirty-five pesos while the canned coconuts strips in syrup composed of 10 °B syrup strength and 0% citric acid had the lowest production cost of thirty pesos. Variables used did not significantly affect the TSS value of the canned coconut strips in syrup. Production cost ranged from thirty to thirty-five pesos (Php30.00 - Php35.00). Canned coconut strips in syrups made with 20% sugar and 0.2 % citric acid had the highest cost of production per formulation amounting to thirty-five pesos (Php35.00) while canned coconut strips in syrups made with 10% sugar and 0% citric acid got cheapest cost of thirty pesos (Php30.00) per formulation. Thu, 01 Jul 2021 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/287 2021-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/284 Development and quality evaluation of seasoning from powdered Mangrove Crab (Scylla serrata) trimmings Gascon, Angel Rey O.; Alejandro, Isiah Kevin L.; Magnabijon, Janrico; Hernandez, Marvin This study was conducted from April 2023 to June 2023 at Food Technology Department of Capiz State University Mambusao Satellite College Mambusao Capiz. Generally, this study was conducted to determine the drying condition of mangrove crab trimmings for powder production, to evaluate the quality and acceptability of mangrove crab trimmings in making seasoning powder in terms of aroma, taste, color, flavor, and general acceptability, to determine the acceptability of seasoning with powdered mangrove crab trimmings when used as seasoning in instant pancit canton and to determine the cost of production of seasoning with powdered mangrove crab trimmings. The study was composed of nine (9) treatments and were replicated three times. It followed a 3x3 factorial experiment. Factor A was the drying temperature while factor B was the levels of powdered mangrove crab trimmings in the formulation of seasoning powder. Seasoning with 50% powdered mangrove crab trimmings dried at 52°C had the highest acceptability rating in terms of color Seasoning with 75% powdered mangrove crab trimmings and dried at 41°C had the highest acceptability rating for aroma. Likewise seasoning with 50% powdered mangrove crab trimming dried at 63°C had the highest acceptability for texture, while seasoning with 75% mangrove crab trimmings dried at 41°C had the highest rating for general acceptability. Acceptability of seasoning powder when added to instant pancit canton or revealed that color, aroma, taste and general acceptability were all acceptable and fall within the like moderately" category in the 9-point Hedonic scale. Lastly, in terms of production cost, seasoning with 75% powdered mangrove crab trimming had the highest cost while seasoning with 25% powdered mangrove crab trimmings had the lowest. Sat, 01 Jul 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/284 2023-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/283 Development and evaluation of tea made from Squash (Cucurbita maxima) leaves Lantoria, Ronald B.; Lim, Ross Kristiann P.; Ochon, Fernard F.; Pinalba, Nuebie O. With the advent of tea in the Philippines market, lots of locally available herbal leaves are available and can be utilized in the region. Generally, this study was conducted to develop and evaluate the acceptability of Squash Tea Leaves as affected by drying time and pre-drying method. The study was conducted at the Food Technology Laboratory Room of Capiz State University, Mambusao Satellite College, Mambusao, Capiz on March to May 2023 to evaluate the quality of squash leaves tea in terms of color, aroma, taste, texture, and general acceptability. Specifically this aimed to evaluate the sensory acceptability of squash leaves tea as affected by varying levels of color, aroma, taste, texture, and general acceptability: determine the physico-chemical properties of Squash tea in terms of pH content and Total Soluble Solid (TSS) as affected by drying time and pre-drying method if there is a significant difference on the sensory characteristics of Squash tea, and to determine the cost production of squash tea leaves as affected by drying time and pre-drying method. The study was composed of 9 treatments and the data gathered in the study was analyzed through Analysis of Variance (ANOVA). Data was also subjected to response surface regression (RSREG) analysis to determine the effects of independent variables on the sensory qualities of the product. A total of ninety-six (96) panelist composed of BFST students of Capiz State University - Mambusao Satellite College evaluated the products. The Analysis of Variance results revealed that the varying levels of drying time and pre-drying method did not significantly affect the sensory attributes of the product such as color, aroma, taste, viscosity, flavor and general acceptability of the product. Physico- chemical properties as pH and TSS were also not significantly affected by both drying time and pre-drying method. However, optimization of the experiment suggests that squash leaves should be blanched prior to drying using any levels of drying time (3-Shrs). The cost of production of squash leaves tea in all treatments amounted to P200 only. Thu, 01 Jun 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/283 2023-06-01T00:00:00Z