00000ctm a22000003a 4500 UP-99796217608549808 Buklod 20081009144810.0 a r |||| u| ta 081009s xx d r |||| u| (iLib)UPD-00053996939 DCHE eng LG 993.5 1999 F66 V35 Valmonte, Marlene Jessica Castillo Influence of gums to the sensory attributes of calamansi juice prepared from calamansi juice concentrate Marlene Jessica Castillo Valmonte. 1999. 118 leaves Thesis (BSFT)--University of the Philippines Diliman A study was undertaken to determine the influence of gums to the sensory attributes of calamansi juice prepared from calamansi juice concentrate. Phase I of the study involved the determination of the most acceptable formulation of the calamansi juice concentrate. Three formuations with 24.7%, 29.0% and 33.0% of calamansi extract were used for the preparation of the samples. The results of the sensory evaluation revealed that the sample with 24.7% extract was the most acceptable formulations in terms of sensory attributes such s sweetness, sourness, calamansi flavor and honey flavor. Phase II dealt with the application of various levels of guar gum. Guar gum at 0.15%, 0.25% and 0.50% was included in the most acceptable formulation from the previous phase. Analysis of variance at 5% level of significance revealed that the sample prepared from different formulations differed in a single attribute which was mouthfell. This attribute was used as a basis for selecting the formulation which will be used for Phase II. The formulation with 0.15% guar gum had the thinnest consistency and was chosen over other formulations. Phase III of the research was concerned with the standardization of the formulation. Laboratory scale production with 1 kilo raw material was performed twice to ensure the repeatability of the formulation before it was increased to a pilot scale production involving 10 kilos of raw materials. The samples from laboratory scale production were subjected to the physico-chemical tests and sensory tests. Statistical analysis was performed on the results of the sensory evaluation tests. When the samples were identical, pilot scale production was performed. Sensory evaluation tests and physico-chemical test were conducted among the samples from the pilot scale production. The results of the sensory evaluation test were analyzed by obtaining the mean score and its corresponding description according to the scale used in the sensory evaluation sheet. The over-all acceptability of the product was described to be like moderately. Citrus juices. Gums and resins. UPIANA UPD DCHE LG 993.5 1999 F66 V35 Thesis