Sugar palm (kaong) exudate as a substrate for vinegar production.

Date

4-1970

Degree

Bachelor of Science in Biology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ida F. Dalmacio

Abstract

The number of microorganisms was related with the alcohol and acetic acid concentrations during the different stages of fermentation, and the effects of varying factors (sugar concentration, alcohol content, microbial population, final p11, titratable acidity) on the quality and acceptability of vinegar from sugar palm exudate wore determined. Three treatments were employed. To one-third of the samples, 2 per cent sugar was added into the other one third 2 per cent water was added while the remaining served as the control (toddy only). The sample with 2 per cent sugar gave the highest reading for alcohol content (b.00 per cent) and the highest value for maximum acidity (0.32 per cent). The control (sugar palm toddy wit: amendments) yielded a maximum of 5.50 per cent alcohol and 0.73 per cent titratable activity The sample with 2 per cent added water gave the lowest maximum value for alcohol con-tent (4.95 per cent) and for titratable acidity (0.54 per cent). The highest values for yeast and bacterial counts corresponded with the maximum alcohol and titratable acidity readings. There was no significant difference in odor among the samples. However, the control differed significantly in taste from the other two treatments while the sample with added water significantly differed in color from the sample with added sugar and the control.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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