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 .--
- Manila: Technological University of the Philippines, 2024
- xiii, 139pages: 29cm.
Bachelor's thesis
College of Industrial Technology .--
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.