Polytechnic University of the Philippines

Sta. Mesa, Manila

College of Science
Department of Nutrition and Dietetics

Laboratory activity 9: Sugar Concentration

In partial fulfillment of the course Fundamentals of Food Technology

Submitted by:
Caratao, Maria Veronica
Cuevas, Dianne
Dabucol, Xian
Maniogo, Arriane
Oida, Franchez Elyka
Soriano, Gian H.
Vargas, Angelie

BSND2-1N

Submitted to:
Ma’am Ana Maria Espiritu
Professor

April 2024

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 I. Abstract:
II. Introduction:
III. Review of related Literature:
IV. Methodology:
4.1. Calamansi Concentrate
4.1.1. Ingredients
4.1.1.1. 1 k calamansi
4.1.1.2. 2 k refined sugar
4.1.1.3. 150 grams citric acid
4.1.2. Procedure
4.1.2.1. Weigh calamansi and record.
4.1.2.2. Wash in tap water at least two times. Cut at the most end
without hurting or cutting the seeds.
4.1.2.3. Extract pure Calamansi juice by squeezing the fruit into a
strainer to separate the seeds from the juice. (first extract-
approximately 400 ml).
4.1.2.4. Measure the volume of the pure fruit juice and set aside.
Return peel in a bowl and add water (second extract- 500ml).
Lightly mashed the peel to extract the essential oils in the
peel. Strain. Repeat extraction of peel for the second time
using the same volume of water. Record total volume
obtained for the extract from the peel. Meanwhile extract also
the seeds by adding about 200 ml of water. Strain and mix
this to the peel extract. Record total volume of extract
obtained from peel and pure juice but do not mix.
4.1.2.5. Add sugar to the juice extracted from the peel and seeds.
(Compute the amount of sugar to be added using the
Pearson’s Square) Are you familiar with this?
Where: A = constant at 100
B = initial sugar concentration of the first extract (usually
4-5°Bx)
X = desired sugar concentration (60°Bx)
C=X–B
D=A–X
Weight of sugar (grams or K) = C/D x total volume of juice
to be processed (ml or liter)
4.1.2.6. Bring the sugar and juice to a boil. Remove the scum from
the boiling syrup.
4.1.2.7. Remove immediately from heat or put off the flame as soon
as the syrup boils. Avoid over-boiling.
4.1.2.8. Add citric acid to the boiled syrup, in the proportion of 1tsp
per cup of juice. Mix thoroughly until dissolved. Cool to about
82 C.
4.1.2.9. Add the 1st extract or pure juice when the temperature of the
boiled syrup goes down to 80°C. Mix and bottle immediately.

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 4.1.2.10. Conduct sensory evaluation by varying the amount of
calamansi concentration to be mixed with one glass of either
cold or hot water. Ideal is 4 tablespoons per glass of water.
So, you can vary for example 3, 4, 5, and 6 tablespoons or it
is your choice. Give attention to color, clarity of the juice and
flavor.
4.2. Pastillas De Leche
4.2.1. Materials/Ingredients:
4.2.1.1. Condensed Milk - 2 cans
4.2.1.2. Flavoring agent (Crushed peanuts, Nangka strips, vanilla,
Crushed cashew, etc.)
4.2.1.3. Cooking Oil- 3 Tbsp.
4.2.1.4. Carajay- 1 unit
4.2.1.5. Wooden spoon- 1 pc.
4.2.1.6. Colored Cellophane (Yellow and red)- 1 pc.
4.2.2. Procedure:
4.2.2.1. Open condensed milk cans and transfer milk into carajay.
Add oil and cook over medium heat with constant stirring for
about 20 minutes. Record cooking time when milk starts to
boil.
4.2.2.2. Add flavoring when milk is half done. Continue mixing until
the milk is thick in consistency.
4.2.2.3. Remove from heat. Wrap in colored cellophane, shape into
triangle or ball type.
4.2.2.4. Pack in airtight container to prevent moisture absorption from
surrounding.
4.2.2.5. Present final product for evaluation by chosen taste panels
using a descriptive method scoresheet. Prepare cost of
production of the product.
5. Results and Discussion:
5.1. Evaluation of results:
5.1.1. Calamansi Concentrate
Table 1. Sensory Evaluation of Calamansi concentrate (Develop your own
scoresheet, give your own description per parameter) (1-5 scale; 5- best, 1-
least). Put a check on space provided during evaluation.
Sensory Calamansi concentrate with varying amount of dilution in water
Parameters

3 Tablespoon 4 Tablespoon 5 Tablespoon 6 Tablespoon

(use 3digit (use 3digit (use 3digit (use 3digit
number code) number code) number code) number code)

Color
5- _ _ _ _
4- _ _ _ _

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3- _ _ _ _
2- _ _ _ _
1- _ _ _ _

Clarity
5- _ _ _ _
4- _ _ _ _
3- _ _ _ _
2- _ _ _ _
1- _ _ _ _

Flavor
5- _ _ _ _
4- _ _ _ _
3- _ _ _ _
2- _ _ _ _
1- _ _ _ _

5.1.2. Pastillas De Leche

Table 5. Sensory Evaluation of Pastillas De leche (Develop your own scoresheet,
give your own description per parameter) (1-5 scale; 5- best, 1-least).
Food sample Sensory Parameters

Calamansi Color Shape Texture Flavor

Paste
Candy

5- 5- 5- 5-
4- 4- 4- 4-
3- 3- 3- 3-
2- 2- 2- 2-
1- 1- 1- 1-

5.2. Discussion of results

5.2.1. Calamansi Concentrate
5.2.2. Pastillas De leche
6. Summary, conclusion &recommendation
As per the IM: “Answer stated objectives here”.

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 6.1. Calamansi Concentrate
 N/A, I still don’t know yet
6.2. Pastillas De leche
 To skillfully learn the process of making pastillas de Leche (Yema).
 To assess product quality of pastillas de Leche using subjective
evaluation methods.
 To determine cost of the product.
7. Bibliography
- References – Use APA format
8. Appendix
- Documentation and solvings