Food safety evaluation of guava (Psidium littorale Raddi var littorale) wine production.
Date
4-2012
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Oliveros, Bryan Ray
Abstract
This study evaluated the safety of guava wine production through the use of a Hazard Analysis and Critical Control Point (HACCP) system. The product was briefly described. A flow diagram was assembled to show the entire process of producing wine. The hazards for each step were identified along with its corresponding control measure. No Critical Control Points (CCPs) were found; thus succeeding principles related were not necessary. On-site confirmation of the flow diagram was done as a verification procedure. Psidium littorale Radii var littorale was determined as the most suitable variety through proximate analysis. It had the highest carbohydrate content, lowest water activity and average pH and protein content. All steps involved in the process were evaluated starting from the receiving step to the ageing of the wine. The physicochemical changes that occurred during fermentation and after aging for three months were monitored. Results showed constant changes in the pH, TSS and alcohol content. The final values fell within the normal range for wine standards: pH is 3.8, TSS 13.6 ºBrix, and alcohol content 13 %. The product was subjected to descriptive sensory analysis. The quality of the guava wine was above average, despite the translucency in clarity. Thus, modifications should be applied to further improve the quality.
Language
English
Location
UPLB Main Library Special Collections Section
Call Number
Thesis
Recommended Citation
Quiatchon, Marianne Bernice B., "Food safety evaluation of guava (Psidium littorale Raddi var littorale) wine production." (2012). Undergraduate Theses. 255.
https://www.ukdr.uplb.edu.ph/etd-undergrad/255
Document Type
Thesis
