00000ctm a22000004a 4500 UP-99796217608582378 Buklod 20081103160103.0 a r |||| u| ta 080209s1992 xx r |||| u|eng d (iLib)UPD-00061695683 dche eng LG 993.5 1992 F66 C377 Casinto, Gladys Marie Development of sweet picked guapple Gladys Marie Casinto ; Sarah V. Quintos, adviser. 1992. 79 leves Thesis (BSFT)--University of the Philippines Diliman. To increase the utilization of guapple, the feasibility of developing an acceptable sweet pickles from guapple was undertaken. The pickling process commonly requires a week to months. In this study, a shorter method was applied and the following variables were studied: salt and Ca(OH)2 concentrations and effects of hot packing and water bath on the acceptability of sweet pickled guapple. To test their effects on the finished product, sensory evaluation, firmness test and microbiological analysis were done. Statistical methods such as ANOVA, t-test for difference and Kramer's Rank Sum Test at 5% level of significance were used to analyze the sensory evaluation data gathered. In Phase I, through the sensory evaluation and firmness test, 5% salt in brine and 0.01% Ca(OH)2 were selected as suitable level of the said variables to be employed in curing the guapple. For Phase II, the sensory characteristics of bottled pickled guapple processed in water bathe were not significantly different from hot packed pickled guapple. However, microbiologically, the former had a lower bacterial count than the latter, therefore, processing in water bath was chosen. With the results obtained in Phase I and II, a standardized process was developed and tested for reproducibility in Phase III together with the improvement of the appearance of pickled guapple in bottles by adding strips of carrots and bell pepper. Fruits Preservation. Quintos, Sarah V. UPIANA Thesis UPD DCHE LG 993.5 1992 F66 C377 Thesis