000			02563nam a22001817a 4500
003			OSt
005			20250327112410.0
008			250327b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aPumihic, Marissa R.
245			_aSensory attribute of bamboo shoot extract (bambusa vulgaris) with dragon fruit as nutrient fortificants in making fortified wine/ _cMarissa R. Pumihic
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axiii, 67 leaves : _billustrations, photos ; _c28 cm.
500			_aThe study aimed to determine the sensory attributes of bamboo shoot with dragon fruit as nutrient fortificants in making wine. The experimental research design was utilized to determine the quality description, level of desirability and general acceptability in terms of color and appearance, texture (mouthfeel and consistency), flavor or aroma and taste. Ten (10) food tasters/panelists in the sensory/organoleptic and acceptability evaluation of bamboo shoot juice fortified with dragon fruit juice in the different ingredient combinations for making wine. The panelists evaluated the coded wine samples based on the Hedonic scale score card. The analyses of variance of a complete randomized design on a 0.05 level of significance was used for the statistical analysis of the data gathered. Results on the descriptive evaluation showed Treatment 3 and 4 of ingredient formulation produce comparable color, appearance, texture, flavor or aroma and taste with the control treatment. The appearance and control were clear and transparent; with slight astringent mouthfeel and well blended consistency and with strong alcoholic aroma and taste. The alcoholic content was higher than the required alcoholic content for wine of 10-18 percent; however, the present study was observed to be lower in alcohol content to the control treatment. The experimental treatments were all desirable and generally acceptable in making wine. The color and appearance and mouthfeel texture significantly differed among treatments in the descriptive evaluation, however no significant difference was observed on the consistency, flavor and taste of the finished products. The experimental treatments were significantly different in the desirability level implying the effect of the ingredient combination in their preparation. Keywords: Sensory Attributes, Desirability Level of Acceptability
500			_aThesis (Master of Science - Home Technology)
504			_aIncludes appendices and bibliographical references.
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999			_c418 _d418