Innovations of champagne vinegar using mangrove apple (sonneratia alba) / Gene Angelo H. Cantillas, Desa A. Lauria, Cedric M. Panaligan, Kreazzia Gold D. Serrano, and Ahlilah Jhade V. Siachongco ,--

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2023.

Includes bibliography

This study, Innovation of Champagne Vinegar using Mangrove Apple (Sonneratia Alba),
aimed to introduce a new local variant of champagne vinegar that could applied as salad
dressing and marination specifically for meat such as chicken, pork, and beef. Moreover,
the study also aimed to recognize the mangrove apple as a champagne vinegar because of
its unpopularity in the Philippines. The study involved processes such as alcoholic
fermentation and acetic acid fermentation. To ensure consumers’ safety and establish its
characteristics, the product was tested for pH value, acidity, microbial test, and
organoleptic test content. Based on 250 milliliters of Mangrove Apple Champagne
Vinegar, which has a pH value of 2.61, and acidity percentage test has 5.59. The
organoleptic test of mangrove apple champagne vinegar shows a moderate to strong
tingling mouthfeel texture, a sharp acidic taste with moderate sweet wine flavor, and a
limber amber color. The coliform content resulted in a measured presence of about less
than 10. The product was presented to 30 respondents composed of vinegar maker and
vendor, and consumer typed panelist evaluated using evaluation instrument resulting in a
summary of mean scores ranging from 8.00 to 8.60 which was perceived as "Very Much
Like” by the respondents. The study recommended to further improve the product into
clearer fluid and develop other flavors by infusing spices or aromatic ingredients.
Therefore, the researchers concluded that the Mangrove Apple (Sonneratia Alba)
Champagne Vinegar shows market potential to be introduced as a local champagne vinegar
and good for food consumption.