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dc.contributor.authorCangrejo, Bernie C.
dc.contributor.authorVillalobos, Mizpah C.
dc.contributor.authorGico, Emma T.
dc.contributor.authorVencer, Leticia J.
dc.contributor.authorSalonga, Irene D.
dc.contributor.authorYbarzabal, Evelyn R.
dc.contributor.authorNocal, Isah Lou G.
dc.date.accessioned2020-12-29T03:01:24Z
dc.date.available2020-12-29T03:01:24Z
dc.date.issued2018-09-01
dc.identifier.citationCangrejo, B. C. , Villalobos, M. C. , Gico, E. T. , Vencer, L. J. , Salonga, I. D. , Ybarzabal, E. R. & Nocal, I. L. G. (2018). Sensory, chemical, and microbial characteristics of lemongrass (Cymbopogon citratus Stapf.) beverage products. Scientia et Fides, 1(1), 80-89.en_US
dc.identifier.issn2546-1338
dc.identifier.urihttps://hdl.handle.net/20.500.12852/28
dc.description.abstractThe production and consumption of ready-to-drink health beverages have increased in recent years because of greater demand for health benefits. Central Philippine University (CPU) engaged in a study of lemongrass (Cymbopogon citratus Stapf.) with Kalamansi-Ginger formulation to determine its sensory, chemical and microbial characteristics. Methodology involved sensory analysis in terms of turbidity, flavor and general acceptability; chemical analysis in terms of citral content, titrable acidity and anti-oxidant activity; and microbiological analysis in terms of total counts of bacteria and fungi, as well as shelf-life. Generally acceptability mean scores for sensory evaluation of beverage samples decreased with longer storage period in both room temperature and controlled temperature. Chemical analysis on citral content, titrable acidity and antioxidant activity changed through time, with freshly prepared beverages having the highest values. Microbial analysis revealed fungi count but no bacterial count for a formulation stored in glass bottles. Shelf-life is 17 days for both ambient room conditions at 27ºC average temperature and at controlled incubator temperature. These characteristics make lemongrass acceptable as a ready-to-drink beverage product for production and consumption.en_US
dc.language.isoenen_US
dc.publisherCentral Philippine Universityen_US
dc.subject.lcshLemongrassen_US
dc.subject.lcshBeveragesen_US
dc.subject.lcshFood--Sensory evaluationen_US
dc.subject.lcshAnalysisen_US
dc.subject.lcshAntioxidantsen_US
dc.titleSensory, chemical, and microbial characteristics of lemongrass (Cymbopogon citratus Stapf.) beverage productsen_US
dc.typeArticleen_US
dc.citation.firstpage80en_US
dc.citation.lastpage89en_US
dc.citation.journaltitleScientia et Fidesen_US
dc.citation.volume1en_US
dc.citation.issue1en_US
local.subjectAnti-oxidant activityen_US
local.subjectLemongrass drinksen_US
local.subjectShelf-lifeen_US
local.subjectSensory analysisen_US
local.subject.scientificnameCymbopogon citratus Stapf.
local.subject.scientificnameCymbopogonen


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  • Scientia et Fides [9]
    Scientia et Fides is the official journal of higher education research publication of Central Philippine University

Ipakita ang simpleng tala ng item