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Vinegar production from Kamias ( Averrhoa bilimbi Linn) / by Kar Milo R. Corpuz.. [et al.].

By:

Corpuz, Kar Milo R [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2000.Description: xiii, 69 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

644.55 V75 2000

Online resources:

Click here to view thesis abstract and table of contents

Abstract: CORPUZ, KAR MILO R., JOAQUIN JANDRIC F., VICEDO, JOHN HUMPREY M., VIDA, ERICKSON A., Applied Research III, 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.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	644.55 V75 2000 (Browse shelf(Opens below))		Link to resource	Room use only	RS-744		00009675

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 III, 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.

Submitted copy for the University Library RS-744