00000ctm a22000004a 4500 UP-99796217608582431 Buklod 20081104092711.0 a r |||| u| ta 080209s1982 xx r |||| u|eng d (iLib)UPD-00061695742 dche eng LG 993.5 1982 F66 C65 Colendrino, Ma Teresa Perla P. Dried sliced kamias (Averrhoa balimbi Linn) as food acidulant Ma. Teresa Perla P. Colendrino ; Miflora M. Gatchalian, adviser. 1982. 157 leaves Thesis (BSFT)--University of the Philippines Diliman Dehydrated ans sun-dried sliced kamias (Acerrhoa bilimbi Linn.) were produced from ripe, mature kamias fruits by the process of cabinet-drying and solar-drying, respectively. The determination of the best stage of maturity through its relationship with the different maturity indices was done prior to the actual drying process. The results of this phase where later used as the sole criterion for raw material selection. Different pre-treatment methods were also employed on the samples, which have totalled to eighty (80 slots, corresponding to the different pre-treatment combinations used on each. sensory evaluation of the finished product coupled with objective tests narrowed down the sample lots into two most acceptable products which were representatives of the two drying processes employed. Results of the experiment showed that the sun-dried, sliced kamias pre-treated with solely 0.25% Na2S2O5 (coded B0St0S1Ds), and the cabinet-dried, sliced kamias pre-treated with the same sulfite concentration and steamed for one (1) minute (coded B0St60S1Dc), were preferred and found most acceptable over the rest of the samples. Kamias. Gatchalian, Miflora M. UPIANA Thesis UPD DCHE LG 993.5 1982 F66 C65 Thesis