Development of Calumpit ( Terminalia Microcarpa) cooking wine / Jon Dreiko T. Alday, Mark Rendon S. Balanay, Joi Vyronne C. Cerdon, Maicah U. Dela Paz, Lea Jean M. Gaquit, and Angelo Geraemi Partido .--

By:

Alday, Jon Dreiko T [author ]

Contributor(s):

Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xiii, 120pages: 29cmContent type:

Media type:

Carrier type:

Subject(s):

LOC classification:

BTH TX 717 A43 2024

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024. Summary: This study aims on the development of Calumpit Cooking Wine, a product derived from the native Calumpit fruit (Terminalia microcarpa) in the Philippines. The research aimed to produce a high-quality cooking wine with unique flavor attributes while ensuring safety and suitability for culinary application. Product process involves boiling, extraction, and fermentation. The Calumpit Cooking Wine was contained in an amber glass bottle to maintain the desirable characteristics of the product. Physicochemical analysis revealed an alcohol content of 17.90%, a pH of 2.80, and a sugar content of 21.66%, indicating a balanced profile for cooking applications. Sensory evaluations of taste, flavor, aroma, and texture were rated highly in diverse dishes, with pork and seafood dishes receiving the highest overall acceptability. Microbial safety was confirmed by the wine's low pH and high ethanol content, which effectively inhibit bacterial growth. Suggestions for improvement include adjusting sweetness levels to balance the slight sourness. The findings demonstrate that Calumpit Cooking Wine is a safe, and versatile with potential for broader market appeal. Keywords: development, fermentation, process, ethanol content, pH

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 717 A43 2024 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005923

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 study aims on the development of Calumpit Cooking Wine, a product derived from
the native Calumpit fruit (Terminalia microcarpa) in the Philippines. The research aimed
to produce a high-quality cooking wine with unique flavor attributes while ensuring safety
and suitability for culinary application. Product process involves boiling, extraction, and
fermentation. The Calumpit Cooking Wine was contained in an amber glass bottle to
maintain the desirable characteristics of the product. Physicochemical analysis revealed an
alcohol content of 17.90%, a pH of 2.80, and a sugar content of 21.66%, indicating a
balanced profile for cooking applications. Sensory evaluations of taste, flavor, aroma, and
texture were rated highly in diverse dishes, with pork and seafood dishes receiving the
highest overall acceptability. Microbial safety was confirmed by the wine's low pH and
high ethanol content, which effectively inhibit bacterial growth. Suggestions for
improvement include adjusting sweetness levels to balance the slight sourness. The
findings demonstrate that Calumpit Cooking Wine is a safe, and versatile with potential for
broader market appeal.
Keywords: development, fermentation, process, ethanol content, pH

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer