00000ctm a22000004a 4500 UP-99796217605109120 Buklod 20230503092542.0 a r |||| u| ta 080210s2002 xx r |||| u|eng d (iLib)UPD-00000308363 DCHE eng LG 993.5 2002 F66 M35 Malabanan, Maria Merced U. Ascorbic acid retention of calamansi (Citrus microcarpa Bunge) nectar Maria Merced U. Malabanan ; Ma. Leonora dL Francisco, adviser. 2002. 49 leaves ill. Thesis (BSFT)--University of the Philippines Diliman ABSTRACT The retention of ascorbic acid in the processing of calamansi nectar in relation to pH and titratable acidity was studied. The determination of three parameters, namely, pH, titratable acidity and ascorbic acid content was made at four different stages in the processing - fresh juice extract, before pasteurization, after pasteurization, and after 24 hours of storage. The analyses were also done on the juice prepared from the nectar. Ascorbic acid content was determined using the 2,6-dichlorophenolindophenol (DPIP) visual titration method. Results showed that the amount of ascorbic acid declined with processing and storage. The retention of ascorbic acid in the finished product, from its initial value of 40.51 mg/100 g (pure calamansi extract) to final values of 14.64 mg/100g - 16.67 mg/100g (processed calamansi nectar) ranged from 32.53% - 37.04%. Ascorbic acid. Citrus fruits. Francisco, Ma. Leonora dL. Thesis UPIANA Thesis UPD DCHE LG 993.5 2002 F66 M35 Thesis