Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Reifrey A. Lascano
Abstract
Hunggo fruit (Elaeocarpus calomala Turcz.) was utilized in the development of alcoholic beverages. The effect of dilution levels ((1:2, 1:3 and 1:4 fruit:water) for wine production was established. On the other hand, the most suitable alcohol concentration, fruit:alcohol ratio and sugar content were determined for cordial processing. Chemical, functional and sensory properties of the products were evaluated. Hunggo wine had 0.84% titratable acidity, pH 3.3 and 12% alcohol content. Sensory evaluation revealed that wine from 1:3 dilution was the most preferred among the formulations by the panelists. It also exhibited antioxidant property of 41.97% expressed as DPPH scavenging activity. For hunggo cordial, the most acceptable was the formulation with 15% alcohol content and with 1:4 fruit to lambanog proportion. Total soluble solids should be further studied since addition of sugar for cordial processing resulted in salty flavor. Results show that hunggo fruit is quite suitable for processing into alcoholic beverages. Further studies to improve the quality of these alcoholic beverages should be done.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 /G66
Recommended Citation
Gonzaga, Allyson Jean R., "Development and quality evaluation of alcoholic beverages from Hunggo (Elaeocarpus calomala Turcz.) fruit" (2015). Undergraduate Theses. 1795.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1795
Document Type
Thesis (Limited)
Preliminary pages