Local cover image
Local cover image
Image from OpenLibrary
Custom cover image
Custom cover image

Development of Tapilan beans ( Vigna Umbellata) gourmet vinegar/ Marielle Ann A. Cerico, Jomar A. Labay, Vanessa Ann M. Morante, Maria Theresa P. Pomento, Charlene F. Sanoy, and Winona F. Tabale .--

By: Contributor(s): Material type: TextTextPublication details: Manila: Technological University of the Philippines, 2024Description: xiii, 139pages: 29cmContent type:
Media type:
Carrier type:
Subject(s): LOC classification:
  • BTH TX 717 C47 2024
Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024. Summary: This research aims is to create Tapilan Beans Gourmet Vinegar, a product made from the tapilan beans (Vigna Umbellata) that are indigenous to the Philippines. The research aims to create five varieties of quality gourmet vinegar that would be safe and appropriate for use in culinary. Boiling, extraction, fermentation, and formulation are all steps in the product process. To preserve the product's appealing qualities, Tapilan Beans Gourmet Vinegar was packaged in a square glass bottle. The results of the physicochemical examination showed an acceptable profile which had an acidity of 2.59 and a pH of 3.14. In a variety of cuisines, sensory assessments of appearance, mouthfeel, flavor, and aroma received high ratings. The vinegar's balanced acidity level and low pH efficiently suppress bacterial development, confirming its microbial safety. Tapilan bean vinegar, made from fermented Vigna umbellata rice beans or tapilan beans, is a unique and potentially nutritious alternative to conventional vinegar. The fermentation process enhances its acidity, develops complex flavors depending on the production method. Given the nutritional profile of tapilan beans rich in protein, fiber, and antioxidants the vinegar could offer some health benefits beyond traditional vinegar. Keywords: development, fermentation, formulation, process, acidity, pH
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

This research aims is to create Tapilan Beans Gourmet Vinegar, a product made from the
tapilan beans (Vigna Umbellata) that are indigenous to the Philippines. The research aims
to create five varieties of quality gourmet vinegar that would be safe and appropriate for
use in culinary. Boiling, extraction, fermentation, and formulation are all steps in the
product process. To preserve the product's appealing qualities, Tapilan Beans Gourmet
Vinegar was packaged in a square glass bottle. The results of the physicochemical
examination showed an acceptable profile which had an acidity of 2.59 and a pH of 3.14.
In a variety of cuisines, sensory assessments of appearance, mouthfeel, flavor, and aroma
received high ratings. The vinegar's balanced acidity level and low pH efficiently suppress
bacterial development, confirming its microbial safety. Tapilan bean vinegar, made from
fermented Vigna umbellata rice beans or tapilan beans, is a unique and potentially
nutritious alternative to conventional vinegar. The fermentation process enhances its
acidity, develops complex flavors depending on the production method. Given the
nutritional profile of tapilan beans rich in protein, fiber, and antioxidants the vinegar could
offer some health benefits beyond traditional vinegar.

Keywords: development, fermentation, formulation, process, acidity, pH

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Local cover image



© 2025 Technological University of the Philippines. All Rights Reserved.

Powered by Koha