Organoleptic attributes and acceptability of bhaya (rice wine) with indigenous fruits in making fruit cake/
Pimentel, Emmanuel S.
Organoleptic attributes and acceptability of bhaya (rice wine) with indigenous fruits in making fruit cake/ Emmanuel S. Pimentel - Bayombong: Nueva Vizcaya State University, 2022. - xii, 86 leaves : photos ; 28 cm.
The study was conducted to determine the organoleptic attributes and acceptability of Bhaya (rice wine) as substitute for the commercial wine with indigenous fruits as replacement of imported glazed fruits in fruitcake preparations. The experimental research design was utilized to determine the description, quality and general acceptability of fruitcakes in terms of color & appearance, texture, flavor & taste, and aroma. Four wine-fruits combinations were evaluated.
Ten (10) food tasters/panelists were involved in the organoleptic and acceptability evaluation of the fruitcakes. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity of where the sample fruitcakes were made of. The A test was used to determine if the wine-fruit combinations in the different treatments affected the description, quality and acceptability of the cupcakes.
Result on the descriptive evaluation of the fruitcakes on color and appearance showed the light brown color of the experimental treatments compared to the color of the control's dark brown appearance. The texture of the fruitcake from the proportions of light bhaya with fruits (T2) and dark bhaya with fruits (T3) had the same dry and tough texture as the control (Ti). Only the combination of brandy with the two types of bhaya showed a soft and sticky texture. Light bhaya with indigenous fruit (T2) exhibited the same strong wine flavor as the control (Ti), while the other experimental treatments had a moderate wine flavor. The taste of the experimental treatments compared favorably with the control of having moderate sweet taste fruitcakes. As to the taste of significant differences on the descriptive evaluation of the finished products, the color and appearance and texture showed significant differences in the different treatments. However, as to flavor and taste, no significant differences were noted in the preparation of fruitcake.
The desirability level on the quality of fruitcake showed that light bhaya (T₂) and the combination of brandy and bhaya (T4) produced dissemble fruitcakes in color and appearance, texture, flavor and taste among the experimental treatments. However, no significant differences were adjudged/observed among all the ingredient combinations in cake preparation. The result of the analysis revealed that the wine-fruit combinations of the study did not significantly affect the general acceptability of the finished fruitcakes and all were liked very much by the food evaluators.
Keywords: Organoleptic Attributes, Descriptive Evaluation, Desirability and Acceptability
Thesis (Master of Science - Home Technology)
Includes appendices and bibliographical references.
Organoleptic attributes and acceptability of bhaya (rice wine) with indigenous fruits in making fruit cake/ Emmanuel S. Pimentel - Bayombong: Nueva Vizcaya State University, 2022. - xii, 86 leaves : photos ; 28 cm.
The study was conducted to determine the organoleptic attributes and acceptability of Bhaya (rice wine) as substitute for the commercial wine with indigenous fruits as replacement of imported glazed fruits in fruitcake preparations. The experimental research design was utilized to determine the description, quality and general acceptability of fruitcakes in terms of color & appearance, texture, flavor & taste, and aroma. Four wine-fruits combinations were evaluated.
Ten (10) food tasters/panelists were involved in the organoleptic and acceptability evaluation of the fruitcakes. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity of where the sample fruitcakes were made of. The A test was used to determine if the wine-fruit combinations in the different treatments affected the description, quality and acceptability of the cupcakes.
Result on the descriptive evaluation of the fruitcakes on color and appearance showed the light brown color of the experimental treatments compared to the color of the control's dark brown appearance. The texture of the fruitcake from the proportions of light bhaya with fruits (T2) and dark bhaya with fruits (T3) had the same dry and tough texture as the control (Ti). Only the combination of brandy with the two types of bhaya showed a soft and sticky texture. Light bhaya with indigenous fruit (T2) exhibited the same strong wine flavor as the control (Ti), while the other experimental treatments had a moderate wine flavor. The taste of the experimental treatments compared favorably with the control of having moderate sweet taste fruitcakes. As to the taste of significant differences on the descriptive evaluation of the finished products, the color and appearance and texture showed significant differences in the different treatments. However, as to flavor and taste, no significant differences were noted in the preparation of fruitcake.
The desirability level on the quality of fruitcake showed that light bhaya (T₂) and the combination of brandy and bhaya (T4) produced dissemble fruitcakes in color and appearance, texture, flavor and taste among the experimental treatments. However, no significant differences were adjudged/observed among all the ingredient combinations in cake preparation. The result of the analysis revealed that the wine-fruit combinations of the study did not significantly affect the general acceptability of the finished fruitcakes and all were liked very much by the food evaluators.
Keywords: Organoleptic Attributes, Descriptive Evaluation, Desirability and Acceptability
Thesis (Master of Science - Home Technology)
Includes appendices and bibliographical references.
