Tea Beverage (Jamaica Cherry)

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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
Herb Tea16
Constituents in Tea16
Fermentation of Tea Leaves19
Tea Processing19
Preparation of Tea Beverage20
RESEARCH METHODOLOGY22
Raw Materials22
Experimental Procedure22
Dehydration of Jamaican Cherry Leaves22
Preparation of Tea – leaf Infusion22
Level/Formulation22
Physico – chemical Analysis of Ready – to – Drink Jamaican Cherry Leaves23
Proximate Analysis of Ready – to – Drink Jamaican Cherry Tea23
Microbial Analyses23
Analysis of the Antioxidant Activity of Ready – to – Drink Jamaican Cherry Tea23
Sensory Evaluation23
Costing24
Statistical Analysis of Ready – to – Drink Jamaican Cherry Tea24 RESULTS AND DISCUSSION25
SUMMARY26
CONCLUSION27
RECOMMENDATIONS28
BIBLIOGRAPHY29
APPENDICES…………………………………………………………………………………..31

LIST OF TABLES
Table No.Page No.

LIST OF FIGURES
FigurePage
No. No.

LIST OF APPENDICES
Appendix Page No.
A Determination of pH31
B Determination of Titratable Acidity32
C Determination of Soluble Solids34
D Determination of Moisture 35
E Determination of Caffeine37
F Aerobic Plate Count38
G E. coli/ Coliform Plate Count40
H Yeast and Mold Plate Count41
I Determination of Carbohydrate42

INTRODUCTION
The Jamaican cherry with the scientific name Muntingia calabura L, the sole species in the genus Muntingia, is indigenous to southern Mexico, Central America, tropical South America, the Greater Antilles, St. Vincent and Trinidad. It is widely cultivated in warm areas of the New World and in India, Southeast Asia, Malaya, Indonesia, and the Philippines, in many places so thoroughly naturalized that it is thought by the local people to be native. Common names include (English) Jamaican cherry, Panama berry, Singapore cherry, Strawberry tree; (Spanish)...
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