Development of Yambo fruit and Dragon fruit cocktail
Emmanuel M. Banola, Bernadeth A. De guzman, Aleraigne clarisse Magtalas, Ronalyn D. Pabillo, Marc genesis A. Suello.--
- Manila: Technological University of the Philippines 2024.
- x,107 pages: 29cm.
Bachelor's Thesis
College of Liberal Arts.--
Includes bibliographic references and index.
This study aims to explore the potential of creating a unique cocktail by combining the exotic flavors of Yambo fruit and Dragon fruit. The study involves the extraction of juices from both fruits and their subsequent blending to create a balanced and appealing cocktail profile. Sensory evaluations will be conducted to assess the cocktails overall acceptability, mainly the 9-point Hedonic Scale. The research strives to contribute to the development of innovative and marketable alcoholic beverages that cater to consumers' evolving preferences for unique and natural flavors. The product packaging is relevant to the product itself that relates and has relevance to its color, its product logo, product name and product design, and product content. The labelling also has the same features of the packaging. The test result of the product also aims to know and analyse the content of the product as it is to determine if it is safe to consume if potentially marketed and purchased by experts, enthusiasts, and the general public. Based on the result of the analysis the pH value measures 5.29 %. ABV Test reveals an ethanol content of 13.65%. Sensory Evaluation involves Visual Inspection identifies the color as Turbid red. Aroma states that has strong fruity scent. Microbial Analysis include a standard platecount of 13 CFU/ml Coliform count is <0.3 Escherichia coli count is negative. Keywords: Cocktail, Yambo, Fermentation, 9-point Hedonic Scale, ABV