Development and Acceptability of "Binukaw" [Garcinia Binucao (Blco.) Choisy] Fruit Vinegar

Abstract

INTRODUCTION

This study was conducted to develop and determine the acceptability of Binukaw (Garcinia binucao) fruit as vinegar. Specifically, it sought to determine its chemical characteristics such as pH, TTA and TSS. It also aimed to assess the general acceptability of binukaw fruit vinegar in terms of aroma, clarity, color, and taste.

METHODS

A single factor experiment in a completely randomized design where the effect of each treatment specified a combination of fermentation time, aging duration and amount of yeast on the quality of binukaw fruit vinegar was tested.

RESULTS

Based from the different fermentation procedures significantly affected the chemical characteristics of the binukaw vinegar particularly in terms of pH, TTA and TTS; and the different fermentation procedures have no significant effects on the sensory characteristics of binukaw fruit vinegar except on taste. This implies that the fermentation procedure has an effect on the taste of binukaw fruit vinegar.

DISCUSSIONS

Using the experimental method with a single factor experiment in a Completely Randomized Design where the effect of each treatment specified a combination of fermentation time, aging duration and amount of yeast on the quality of binukaw fruit vinegar was tested.

Based on the laboratory analyses on the chemical characteristics of binukaw fruit vinegar, Treatment 1 (2 weeks fermentation at 2 months aging with 1 gram yeast) got the highest Total Titratable Acidity of 2.64. Whereas, it is evident that Treatment 2 (2 weeks fermentation at 3 months aging with 1 gram yeast) obtained the highest potential of hydrogen (pH) value and oBrix with 1.8 and 54 respectively. This implies that the fermentation procedure had not significantly altered the chemical properties of binukaw fruit vinegar and aging duration when the same was subjected to a series of of organoleptic experimentations.

In terms of organoleptic characteristics of binukaw fruit vinegar as to aroma and general acceptability, treatment 6 (4weeks fermentation, three months aging duration and with 3grams yeast) were rated high as attested by the mean scores of 4.23 verbally interpreted as "highly accepted." With respect to clarity, taste, and color Treatment 6 (4weeks fermentation, three months aging duration and with 3 grams yeast), Treatment 3 (4weeks fermentation, three months aging duration and with 3 grams yeast) and Treatment 2 (2 weeks at 3 months aging with 1 gram yeast) were rated 4.16 and 4.36 respectively. All treatments were acceptable.