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.--

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Bartolome, Realie G [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2022.Description: xi, 99pages: 29cmContent type:

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BTH TP 370 B37 2022

Dissertation note: College of Industrial Technology.-- Bachelor of technology major in nutrition and food technology: Technological University of the Philippines, 2022. Summary: 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”.

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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 TP 370 B37 2022 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0006310

Bachelor's thesis

College of Industrial Technology.-- Bachelor of technology major in nutrition and food technology: Technological University of the Philippines, 2022.

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”.

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