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 .--

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Cerico, Marielle Ann A [author ]

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TextPublication details: Manila: Technological University of the Philippines, 2024Description: xiii, 139pages: 29cmContent type:

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BTH TX 717 C47 2024

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024. Summary: 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. Keywords: development, fermentation, formulation, process, acidity, pH

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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 TK 717 C47 2024 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005883

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024.

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.

Keywords: development, fermentation, formulation, process, acidity, pH

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