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02007ctm a22003134a 4500 |
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Buklod |
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20230503092542.0 |
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080210s2002 xx r |||| u|eng d |
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|a (iLib)UPD-00000308810
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|a DCHE
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|a eng
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| 090 |
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|a LG 993.5 2002 F66
|b G65
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1 |
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|a Gomez, Clisdel Reynoso
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|a Improvement of a vanilla-flavored coconut skim milk beverage
|c Clisdel Reynoso Gomez. ; Sonia Y. De Leon, adviser.
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1 |
|a 2002.
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|a 109 leaves
|b ill.
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|a Thesis (BSFT)--University of the Philippines Diliman
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|a ABSTRACT Coconut skim milk is an important by-product of the wet processing of coconuts. Studies showed that it is a good raw material for the production of nutritious beverages because it possesses sweetish flavor characteristics of a young coconut (Banzon, 1990). To maximize its use in the production of beverages, further studies are necessary to develop such beverages that most consumers would prefer. The study deals with the development of vanilla-flavored coconut skim milk beverage. The optimum level of vanilla flavor was determined to be 3%. The pH was 5.6, the total soluble solids was 7.6°Bx, the titrable acidity was 0.10% and the color was 5YR 8/2. The fat and protein content were 0.23% and 1.44%, respectively. Microbial content of the product was found to be below the standards set for pasteurized milk. The chemical analyses of the vanilla-flavored coconut skim milk were compared to the results of other studies on coconut skim milk beverages. The fat and protein were lower by 1.77% and 1.36%, respectively. The pH is lower by 1, the total soluble solid is lower by 4.9°Bx, the titrable acidity is lower by 0.01%
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|a Beverages.
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|a Coconut products.
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1 |
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|a De Leon, Sonia Y.
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| 842 |
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|a Thesis
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|a UPIANA
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| 950 |
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|a Thesis
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| 852 |
1 |
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|a UPD
|b DCHE
|h LG 993.5 2002 F66 G65
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| 942 |
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|a Thesis
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