000			02972nam a22003257a 4500
003			OSt
005			20250220110310.0
008			250220b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bC36 2023
100			_aCantillas, Gene Angelo H. _eauthor
245			_aInnovations of champagne vinegar using mangrove apple (sonneratia alba) / _cGene Angelo H. Cantillas, Desa A. Lauria, Cedric M. Panaligan, Kreazzia Gold D. Serrano, and Ahlilah Jhade V. Siachongco ,--
260			_aManila: _bTechnological University of the Philippines, _c2023.
300			_axi, 114pages: _c29cm. _e+1 CD-ROM (4 3/4in.)
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology .-- _bBachelor of Technology major in Nutrition and Food Technology: _cTechnological University of the Philippines, _d2023.
504			_aIncludes bibliography
520			_aThis study, Innovation of Champagne Vinegar using Mangrove Apple (Sonneratia Alba), aimed to introduce a new local variant of champagne vinegar that could applied as salad dressing and marination specifically for meat such as chicken, pork, and beef. Moreover, the study also aimed to recognize the mangrove apple as a champagne vinegar because of its unpopularity in the Philippines. The study involved processes such as alcoholic fermentation and acetic acid fermentation. To ensure consumers’ safety and establish its characteristics, the product was tested for pH value, acidity, microbial test, and organoleptic test content. Based on 250 milliliters of Mangrove Apple Champagne Vinegar, which has a pH value of 2.61, and acidity percentage test has 5.59. The organoleptic test of mangrove apple champagne vinegar shows a moderate to strong tingling mouthfeel texture, a sharp acidic taste with moderate sweet wine flavor, and a limber amber color. The coliform content resulted in a measured presence of about less than 10. The product was presented to 30 respondents composed of vinegar maker and vendor, and consumer typed panelist evaluated using evaluation instrument resulting in a summary of mean scores ranging from 8.00 to 8.60 which was perceived as "Very Much Like” by the respondents. The study recommended to further improve the product into clearer fluid and develop other flavors by infusing spices or aromatic ingredients. Therefore, the researchers concluded that the Mangrove Apple (Sonneratia Alba) Champagne Vinegar shows market potential to be introduced as a local champagne vinegar and good for food consumption.
650			_aNutrition
650			_aFood development
650			_aFood technology
700			_aLauria, Desa A. _eauthor
700			_aPanaligan, Cedric M. _eauthor
700			_aSerrano, Kreazzia Gold D. _eauthor
700			_aSiachongco, Ahlilah Jhade V. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29352 _d29352