000			02575nam a22003257a 4500
003			OSt
005			20250714090853.0
008			250710b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bB37 2022
100			_aBartolome, Realie G. _eauthor
245			_aDevelopment of fruit wine using batuan (garcinia binucao) fruit/ _cRealie G. Bartolome, Jacky D. Cua, Missy Sue I. Devero, Sebastian C. Nadonga, and Jeremiah G. San Pedro.--
260			_aManila: _bTechnological University of the Philippines, _c2022.
300			_axi, 99pages: _c29cm.
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, _d2022.
504			_aIncludes bibliographic references and index.
520			_aThe 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”.
650			_aFermentation
650			_aEthanol
650			_aIschemic
700			_aCua, Jacky D. _eauthor
700			_aDevero, Missy Sue I. _eauthor
700			_aNadonga, Sebastian C. _eauthor
700			_aSan Pedro, Jeremiah G. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30280 _d30280