Publication: Banana (Musa acuminata) Carrot (Daucus carota) wine
Loading...
Date
2022-05
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - Mid La Union Campus
Abstract
This study aimed to process, standardize the formulation, and know banana carrot wine's desirable sensory characteristics. Samples of carrot banana wine were subjected to sensory evaluation and physicochemical test. The sensory evaluation attributes of the standardized carrot banana wine, which has 350L banana and 150L banana, are Overall Flavor, Clarity, Alcohol, Color, and General Acceptability, which
has descriptive attributes of Like Pery Much (LVM). The physiochcmical properties of carrot banana wine pH of 3.9, Total Acidity of 0.22%, Ethyl Alcohol of 6.26%, and TSS of /2°Brix. The Carrot Banana Wine is significantly different al a 0.05 level of significance compared to commercially available Banana Wine. The carrot banana wine can be sold at 117.70 pesos per 750mL bottle.
Description
Full Text
Keywords
Food--Standards, Food--Sensory evaluation, Wine--Flavor and odor, Water--Sensory evaluation, Food supply
Citation
Calub, R H., Garcia, A G E., Guzmani, A M G., Macayan, R P., Munio, R N., Opema, L, Sadaken, Y P., & Visaya, A R B. (2022). Banana (Musa acuminata) Carrot (Daucus carota) wine. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.