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Characterization of different formulations of kaong vinegar infused with spent coffee grounds / by Roselle Marie O. Panganiban.

By:

Panganiban, Roselle Marie O [author]

Contributor(s):

Luneta, Janiko Marco R [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: ix, 34 pages : illustrations ; 30 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.55 P19 2019

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

Abstract: PANGANIBAN, ROSELLE MARIE 0. Characterization of Different Formulations of Kaong Vinegar Infused with Spent Coffee Grounds. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. June 2019. Adviser: Janiko Marco R. Luneta. The purpose of this study was to characterize different formulations of kaong vinegar with varying amounts of spent coffee grounds in terms of physico-chemical and sensory properties. The formulated vinegar infused with spent coffee grounds are: kaong vinegar with 100 grams spent coffee grounds, kaong vinegar with 200 grams of spent coffee grounds and kaong vinegar with 350 grams of spent coffee grounds. After 4 weeks of fermentation, all formulations decreased in physico-chemical values in terms of TSS, pH, and alcohol content. For the titratable acidity, increased values were observed. Pure kaong vinegar (control) has an off-white color, with usual sour taste of vinegar, and absence of coffee flavor and aroma. Kaong vinegar with 100 grams of spent coffee grounds was perceived as tortilla in color with a mild coffee aroma and delicate coffee flavor. This formulation was found to be the most acceptable in terms of sensory properties. Kaong vinegar with 200 grams of spent coffee grounds has a tawny color, moderately intense of coffee aroma and perceived sourness. Kaong vinegar containing 350 grams of spent coffee grounds has cinnamon color with intense coffee aroma and pungent coffee flavor. It was found that infusing spent coffee grounds to vinegar was acceptable. It gave a different variety to kaong vinegar.

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Holdings ( 1 )
Title notes ( 5 )

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	664.55 P19 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8735		00081177

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

PANGANIBAN, ROSELLE MARIE 0. Characterization of Different Formulations of Kaong Vinegar Infused with Spent Coffee Grounds. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. June 2019. Adviser: Janiko Marco R. Luneta.
The purpose of this study was to characterize different formulations of kaong vinegar with varying amounts of spent coffee grounds in terms of physico-chemical and sensory properties. The formulated vinegar infused with spent coffee grounds are: kaong vinegar with 100 grams spent coffee grounds, kaong vinegar with 200 grams of spent coffee grounds and kaong vinegar with 350 grams of spent coffee grounds. After 4 weeks of fermentation, all formulations decreased in physico-chemical values in terms of TSS, pH, and alcohol content. For the titratable acidity, increased values were observed. Pure kaong vinegar (control) has an off-white color, with usual sour taste of vinegar, and absence of coffee flavor and aroma. Kaong vinegar with 100 grams of spent coffee grounds was perceived as tortilla in color with a mild coffee aroma and delicate coffee flavor. This formulation was found to be the most acceptable in terms of sensory properties. Kaong vinegar with 200 grams of spent coffee grounds has a tawny color, moderately intense of coffee aroma and perceived sourness. Kaong vinegar containing 350 grams of spent coffee grounds has cinnamon color with intense coffee aroma and pungent coffee flavor. It was found that infusing spent coffee grounds to vinegar was acceptable. It gave a different variety to kaong vinegar.

Submitted to the University Library 07/15/2019 T-8735