000			02144nam a22003013a 4500
001			UPMIN-00006023626
003			UPMIN
005			20240228140325.0
008			240228b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMIn _dupmin
041			_aeng
090		0	_aLG 993.5 2011 _bF62 F66
100			_aFlores, Noeme D. _eauthor _925274
245			_aDevelopment of fruit-flavored nipa (Nypa fruticans Wurmb.) alcoholic drinks / _cNoeme D. Flores.
260			_c2011
300			_a77 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2011
520	3		_aThis study was conducted to develop a fruit-flavored alcoholic drinks from nipa (Nypa fruticans Wurmb.) vodka by infusing some of the abundant fruits of Mindanao. In this study, guyabano and pomelo were utilized. Per fruit, three formulations were prepared with varying fruit percentage to vodka (15%, 30%, 45%) and period of infusion (3,8 and 14 days). These samples were subjected to a series of preference ranking tests to determine the final formulation. Friedman's test results showed that for guyabano, the vodka that contained 45% fruit and infused for 8 days was the most preferred formulation. While the vodka with 15% fruit and infused for 6 days was the most preferred for pomelo. In the consumer acceptability test of these final products, results of the Sign test indicated that their sensory attributes which include the appearance, flavor, aroma, astringency and overall acceptability were accpatble to its potential consumers. The physicochemical characteristics of the fianl products were as follows : for guyabano flavor, the alcohol content is 5%, pH is 4.3073, TSS is 10,73 Brix and TTA (citric acid) is 0.410%; for pomelo flavor, the alcohol content is 20%, pH is 4.0550, TSS is 9.033 Brix and 0.266% for TTa (citric acid).
650	1	7	_aNipa vodka. _925275
650	1	7	_aGuyabano. _925276
650	1	7	_aPomelo. _925277
650	1	7	_aPreference Ranking Test. _91451
650	1	7	_aConsum _925278
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2693 _d2693