Eleventh International Conference on Climate Change: Impacts & Responses

Abstract

The purpose of this study is the development and acceptability of Celery Tart. Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene and manganese. It contains different phytonutrients that have largely positive effects in the body. Specifically, the study seeks to answer the following: how to develop tart from celery, determine the microbial analysis in terms of Aerobic Plate Count, Coliform Count, Staphylococcus aureus Count, and Yeast and Molds Count, and how acceptable is celery tart in terms of appearance, texture, taste, and aroma. To determine the acceptability, a taste test will be conducted and the questionnaire on sensory evaluation will be given to respondents.