Vinegar production from kamias /
Corpuz, Kar Milo... et. al....
Vinegar production from kamias / by Kar Milo Corpuz ... [et al.]. - Indang, Cavite, Cavite State University- Main Campus, 2000. - xii, 33p. : ill. ; 28 cm. illustrations ; cm.
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
CORPUZ, KAR MILO R, JOAQUIN JANDRIC F, VICEDO, JOHN HUMPREY M., VIDA, ERICKSON A, Applied Research Ill, General Science Curriculum, Laboratory School, College of Education, Cavite State University, Indang, Cavite, “Vinegar Production from Kamias”, Advisers: Mr. Jason Maniacop Prof. Dulce Ramos
This study entitled “Vinegar Production From Kamias” was conducted at Asis, Mendez, Cavite to determine the possibility of producing vinegar from kamias. Specifically it also aims to determine the percent yield of the vinegar; evaluate the Sensory properties of the vinegar in terms of color, taste and odor and; to find out the pH, acid content and percentage acidity of the vinegar.
The kamias juice was extracted by crushing the fruits manually and was boiled for five minutes. After it was filtered and the dry active yeast was added, it was fermented for two weeks. It was filtered again and unpasteurized mother vinegar was added to it.
The produced vinegar was the solution set aside for another one week and was pasteurized to eliminate the microorganisms that may be present in it.
The results revealed that the vinegar produced has a percent yield of 91%, pH of 3.9, percentage acidity of 2.29 and was composed of oxalic acid. The vinegar produced has slightly dark in color, less sour in taste and has a slightly detectable odor.
Vinegar--Kamias.
664.55 / V75 2000
Vinegar production from kamias / by Kar Milo Corpuz ... [et al.]. - Indang, Cavite, Cavite State University- Main Campus, 2000. - xii, 33p. : ill. ; 28 cm. illustrations ; cm.
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
CORPUZ, KAR MILO R, JOAQUIN JANDRIC F, VICEDO, JOHN HUMPREY M., VIDA, ERICKSON A, Applied Research Ill, General Science Curriculum, Laboratory School, College of Education, Cavite State University, Indang, Cavite, “Vinegar Production from Kamias”, Advisers: Mr. Jason Maniacop Prof. Dulce Ramos
This study entitled “Vinegar Production From Kamias” was conducted at Asis, Mendez, Cavite to determine the possibility of producing vinegar from kamias. Specifically it also aims to determine the percent yield of the vinegar; evaluate the Sensory properties of the vinegar in terms of color, taste and odor and; to find out the pH, acid content and percentage acidity of the vinegar.
The kamias juice was extracted by crushing the fruits manually and was boiled for five minutes. After it was filtered and the dry active yeast was added, it was fermented for two weeks. It was filtered again and unpasteurized mother vinegar was added to it.
The produced vinegar was the solution set aside for another one week and was pasteurized to eliminate the microorganisms that may be present in it.
The results revealed that the vinegar produced has a percent yield of 91%, pH of 3.9, percentage acidity of 2.29 and was composed of oxalic acid. The vinegar produced has slightly dark in color, less sour in taste and has a slightly detectable odor.
Vinegar--Kamias.
664.55 / V75 2000