03414nam a2200157Ia 4500003000900000005001700009008004100026040001000067082003000077100002500107245006900132300001900201520298000220650002703200650002903227PH-BoMPS20240916110605.0220525s2010    xx            000 0 und d  cMPSPC  aTh MAED 638.16 Am16  2010  aAmbatcan, Candida G.10aQuality of honey and fruit blend products /cCandida G. Ambatcan  a70p. ; c29 cm  aThis study determined the quality of products obtained by blending selected fruit pulps and chili (Siling Labuyo), and liquid honey. It used the experimental method of research applying Randomized Complete Block Design. The treatments were the mass proportions for fruit pulp/chili and liquid honey. Each treatment was replicated three (3) times. Shelves served as blocks and each bottle served as replicate. The data gathered were appearance, texture, taste and shelf-life after one (1) month without sterilization of the blended products. For the chili blend, quality included preferred pungency in taste. One-way ANOVA was used to treat the data gathered in this research. The NARTDI standard was also utilized in determining the quality of honey treated in the study.
Findings of the study indicate that the different mass ratio of honey and fruit used produced notable and quality blend products. In terms of appearance, texture and taste, the best mass ratios of honey and banana blend were (a) 3 parts to every 2 parts, and (b) equal amounts of these. For honey and mango, there were (a) 4 parts (honey) and three parts (mango); and (b) equal parts of honey and mango; and for pineapple, four parts honey and three parts of the fruit. In terms of shelf-life, the mass ratios of three (honey) and two (banana) and tour (honey) Is to one (banana) came out good after a month of observation. The honey-mango and honey-pineapple blend products were comparably as good after the observation period. Since the products were not sterilized, liquefaction and molding were beginning to occur during the latter part of the month.
The honey-chili (Fire Honey) mass ratio of four parts (honey) to every one part of chili was observed to have the best appearance, texture and pungent taste. The blend products using different mass ratios have good shelf-life after a month of observation.
On the cost analysis, the blend products which used more honey have higher total expenses.
In the light of the findings and conclusions drawn in this study, the following recommendations are forwarded:
To have a quality honey-fruit blend product, the following proportions are recommended: For Honey-banana blend products - 3 parts honey to every 2 parts of banana, and (b) equal amounts of these; for honey and mango- 4 parts (honey and three parts (mango); and equal parts of honey and mango; for pineapple four parts honey and three parts of the fruit. These results could be used as bases for commercialization and input for production of the college.
For honey-native chili, the proportion of 4 parts of honey to every part of chili is recommended.
It might be interesting to determine if there is a difference on the quality of the blend products using liquid and creamed honey. Other fruits could also be tried if they blend well with honey.
The results of the experiment should be disseminated in research fora and integrated in classroom instructions particularly on food technology.  aHONEY & FRUIT PRODUCTS  aHONEY AND FRUIT PRODUCTS