Development of vinaigrette using sampinit berry (Rabus Rosifolius) /
Joelouis Samuel C. Belgica, John Michael Q. Jimenez, Princess Jeremie B. Maņalac, Jacquelyn M. Palafox, and Darleen A. Salazar .--
- Manila: Technological University of the Philippines, 2024.
- x, 97pages: 29cm.
Bachelor's thesis
College of Liberal Arts .--
Includes bibliographic references and index.
In the study, Development of Vinaigrette using Sampinit Berry (Rabus rosifolius), the fruit Sampinit Berry is one of the underutilized fruits that can be found in the Philippines. This study aims to diversify the vinaigrette landscape, offering consumers a unique and locally inspired option that adds depth and richness to various dishes. The Sampinit Vinaigrette went through pH, rancidity, and microbial analyses, which identified that the product met the standard qualification of being free from any microorganisms. Based on the result shown, the sampinit vinaigrette exhibits a titratable acidity of 3.51 in the sampinit extract value test, meeting the FDA standard for acidity in Berry vinegar, which requires not less than 4% by weight of absolute acetic acid. The acidity level in the sampinit vinaigrette exceeds the minimum requirement of 3% set by the FDA. Additionally, the microbial count of <10 CFU/g indicates that the bacterial content in the product is at a safe and non-harmful level, posing no health risks to consumers. The sampinit vinaigrette was evaluated by 30 respondents, comprising 15 individuals in the food industry and another 15 who attended the Technological University of the Philippines. The result of sensory evaluation is 8.3 in general acceptability, and the overall mean score is acceptable. Therefore, it is concluded that the Sampinit vinaigrette is acceptable and safe to consume and might be introduced onto the market.