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1. To standardized the formulation and process of Ube-Yacon Wine;
2. To determine the qualities of Ube-Yacon Wine in terms of:
a. sensory qualities; and
b. physico-chemical properties:
b.1. TSS (Total Soluble Solids);
b.2. pH;
b.3. alcohol content; and
b.4. TA (Titratable Acidity).
3. To determine if significant difference exists between and among treatments of Ube-Yacon Wine; and
4. To determine the return on investment of processing Ube-Yacon Wine.
1. Preparation of yacon extract
2. Preparation of ube juice
Treatments Used
Development of Ube-Yacon Wine
1. The physico-chemical analysis showed the following: Treatment 1 has 6.3°Brix of total soluble solids, 3.9 pH value, 16.7 % alcohol, 0.23 tartaric acid; Treatment 2 has 7°Brix of total soluble solids, 3.9 pH value, 15.5 % alcohol, 0.45 tartaric acid; Treatment 3 has 11°Brix of total soluble solids, 3.1 pH value, 11.8 % alcohol, 0.27 tartaric acid; and Treatment 4 has 9°Brix of total soluble solids, 3.5 pH value, 14.3 % alcohol, 0.20 tartaric acid.
2. The acceptability was done with two phases. First phase was the ranking test of the four treatments wherein the highest frequency was garnered by Treatment 3. The second phase was acceptability attribute phases that was aimed to assess the following: overall appearance, sweetness, ube-yacon flavor, and likeness. Result showed that treatment 3 garnered overall appearance of 100.3 or “like moderately”, sweetness of 112 or “like moderately, ube-yacon flavor of 107 or “like moderately”, and likeness of 109.3 or “like moderately”.
3. Descriptive attributes by the 10 trained panelist showed that Treatment 3, garnered low violet color (43); just perceptibly dull (14) in terms of clarity; moderately bitter (96); low sweetness (27); just perceptible sourness (8); just perceptible ube-yacon flavor (19); moderate alcohol flavor (86); low tartness (28); just perceptible viscosity (10); and low after taste (32). And on the other hand, Treatment 4 garnered the following: moderate violet color (95); slightly strong clarity (115); moderately bitter (85.); low sweetness (36.20); just perceptible sourness (8); just perceptible ube flavor (17); slightly perceptible alcohol flavor (60); low tartness (35); just perceptible viscosity (10); and just perceptible after taste (17.3).
4. The preference test was conducted with 50 respondents and the results are as follows: Ube-Yacon Wine garnered 16 counts from teenagers and 20 from adults for a total of 36; and Ube Wine garnered 9 counts from teenagers and 5 from adults for a total of 14. Therefore, the most preferred is the Ube-Yacon Wine.
1. The use of Ube as a base and Yacon as a sugar substitute for wine is feasible and the formulation can be standardized, thus Ube-Yacon Wine was developed.
2. Has desirable sensory characteristics that contributed to over-all acceptability of the Ube-Yacon Wine.
3. Out of the four treatments, using sensory evaluation of the respondents, it was treatment 3 that was chosen as the most favorable formulation and the physico-chemical analysis showed that, it has 11. 3°Brix total soluble solids, 3.1 pH level, 11.8 % ethanol content, and 0.27 titratable acidity.
4. The proposed ube-yacon wine is acceptable to both trained and consumer type panelists in terms of sensory qualities.
5. Processing of Ube-Yacon Wine is feasible and possible to be introduced in the market.
1. Proper handling of the raw materials must before, during, and after the processing of Ube-Yacon Wine must be observed to make sure that unwanted contamination will be avoided.
2. The use of ube as base for wine products is feasible and is higly recommended because of its various health benefits.
3. The utilization of Yacon as a substitute for sugar as sweetener is highly recommended because of its various health benefits.
4. Treatment three (3), consisting of 1 part Yacon; 3 Parts Ube; and 3 parts water, being the most preferred formulation can be further refined and its natural content enhanced in order to attract more customers.
5. The conducted research of Development of Ube-Yacon Wine is a sound basis for the standardization of Ube-Yacon Wine Recipe; hence it can be used as future reference for other researchers who are interested in conducting the same related research.
6. Since it is feasible to venture in this type of business, the researcher can now explore the possibility of making this as a livelihood project and that a more extensive research most especially on its potential in becoming an enterprise be done.
7. The study can be demonstrated to constituents notably in the rural areas where ube and yacon are grown, so that they will be motivated to process different kinds of root crops that can serve as an alternative source of income in their community.
8. Further researches into more nutritious food components can also be ventured into to improve the nutritional content of available wine in the market.
by: Jennifer A. Ringor
MATE-TLE
2. Preparation of ube juice
5. Production cost. Costing of the ingredients used was computed based on actual amounts used in the standardized formulation. The total raw production cost to produce 300 bottles with 750 ml content was 60,000.00. Cost per bottle was determined at Php110.50, and to derive the final market price, 55 % markup price was computed to come out with the retail price of Php 200.00.