Tea Beverage (Jamaica Cherry)

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Tea Beverage (Jamaica Cherry)

By | October 2010
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Compositional and Sensory Evaluation of Jamaican Cherry (Muntingia calabura) Leaf Tea Substitute

A Thesis
Presented to the
Department of Food Technology
College of Education
University of Santo Tomas

In Partial Fulfillment
of the Requirements for the Degree of
Bachelor of Science in Food Technology

Janerica C. Camacho
Gracia Remedios Veronica V. Em
Amy M. Tolentino
Kristine U. Villaruel
Dyann Aissa B. Yu

March 2011
CERTIFICATE OF APPROVAL
In partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology, this thesis entitled, Acceptability of Ready – to – Drink (Muntingia calabura) Leaf Tea Substitute, prepared and submitted by Janerica C. Camacho; Gracia Remedios Veronica V. Em; Amy M. Tolentino; Kristine U. Villaruel and Dyann Aissa B. Yu is hereby recommended for approval.

_____________________________________
Asst. Prof. Elizabeth Hashim – Arenas
Thesis Adviser

Accepted as partial fulfillment of the requirement for the degree of Bachelor of Science in Food Technology.
_____________________________________
Assoc. Prof. Evelyn O. Ladines
Chairperson
Department of Food Technology

ABSTRACT

ACKNOWLEDGEMENT

Table of Contents
TITLE PAGEi
CERTIFICATE OF APPROVALii
ACKNOWLEDGEMENTiv
LIST OF TABLESviii
LIST OF FIGURESix
LIST OF APPENDICESx
INTRODUCTION1
Objectives3
General Objective3
Specific Objectives3
Significance of the Study4
Scope and Limitations5
REVIEW OF RELATED LITERATURE6
Muntingia calabura6
Description6
Origin and Description7
Site Requirements8
Culture8
Propagation8
Season9
Pests and Diseases9
Food Uses10
Medicinal Uses10
Antimicrobial Activity11
Phytochemical Studies14
Nature of Plant Phenols15
Occurrence of Phenols in Plants15
Tea15...