Development of fruit wine using batuan (garcinia binucao) fruit/
Realie G. Bartolome, Jacky D. Cua, Missy Sue I. Devero, Sebastian C. Nadonga, and Jeremiah G. San Pedro.--
- Manila: Technological University of the Philippines, 2022.
- xi, 99pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
The study "Development of Batuan (Garcinia Binucao) as Fruit Wine, aims to provide innovation in the food and beverage industry and marketplace, attracting consumers to patronize local wines made from underutilized fruit. At the same time, it would help lessen food waste. The product was developed to prolong the shelf life of Batuan fruit, which contains numerous vitamins and antioxidants. Batuan extract was fermented, thereby increasing its health benefits in several ways. For example, moderate consumption of an alcoholic beverage can reduce the risk of heart disease and ischemic stroke. Test results revealed that the product contains 11.67 percent ethanol after 3 months of fermentation. Microbial tests showed that yeasts and molds obtained 1x10 CFU/g and E. coli with <1.1 MPN/g which both indicate safe levels for human consumption. Furthermore, the product was evaluated by 50 consumer-type panelists aged 21 and above, with no alcohol allergy, using descriptive evaluation. The product sensory evaluation revealed that the Batuan fruit wine’s descriptive characteristics and quality in terms of visual phase, aroma, and taste have obtained a mean rating of 3.59 and 3.90 respectively, interpreted as “Moderate Intensity” and "Acceptable”. Overall, the general product’s acceptability is “Acceptable”.