000			02695nam a22003377a 4500
003			OSt
005			20250305135936.0
008			250305b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bC47 2024
100			_aCerico, Marielle Ann A. _eauthor
245			_aDevelopment of Tapilan beans ( Vigna Umbellata) gourmet vinegar/ _cMarielle Ann A. Cerico, Jomar A. Labay, Vanessa Ann M. Morante, Maria Theresa P. Pomento, Charlene F. Sanoy, and Winona F. Tabale .--
260			_aManila: _bTechnological University of the Philippines, _c2024
300			_axiii, 139pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology .-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, _d2024.
504			_aIncludes bibliographic references and index.
520			_aThis 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
650			_aCulinary arts
650			_aCooking
650			_aFood development
700			_aLabay, Jomar A. _eauthor
700			_aMorante, Vanessa Ann M. _eauthor
700			_aPomento, Maria Theresa P. _eauthor
700			_aSanoy, Charlene F. _eauthor
700			_aTabale, Winina F. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29441 _d29441