ABSTRACTS FROM ICAEM2019
BANWA | Supplement 1 | 2019 | Abstract 034
34 PEER REVIEWED | OPEN ACCESS
BANWA | ojs.upmin.edu.ph
S E S S I O N B 3
Development and Acceptability of Paete Lanzones ( Lansium domesticum ) as Wine
Charmyne V. Sanglay* and Kevin G. Macalagay
Laguna State Polytechnic University–Siniloan Campus, Philippines
Abstract
Lanzones or langsat (Lansium domesticum) is an edible tropical fruit with high antioxidant, vitamin, mineral, dietary fiber, and protein content, providing numerous health benefits and medicinal uses. Owing to its short shelf life, processing of lanzones fruits could be a feasible solution to lessen food waste due to spoilage. This study aimed to determine the sensory evaluation and consumer acceptability of the developed wine from lanzones fruits by a panel of 30 purposely selected panelists from Laguna State Polytechnic University. A modified sensory evaluation score sheet anchored on a five-point hedonic scale was used in the evaluation. The wine was produced by fermenting the manually mashed ripe lanzones pulp using the yeast Saccharomyces cerevisiae at room temperature (29±2 °C). Preliminary studies were conducted for optimum requirements for wine production such as sugar-water ratio 20 to 25 °Bx, four weeks fermentation, and four months aging process.
Data revealed that the alcohol content of lanzones wine falls within the category of fruit wine with 10% to 15% alcohol. Further, sensory factors such as flavor, aroma, and color affected the general acceptability of the wine. The sweet taste and fruity aroma of the product enhanced its general acceptability. Meanwhile, color, tint, image, text, and content of the packaging material as well as label used were also highly acceptable.
*Correspondence College of Agriculture, Laguna State Polytechnic University–Siniloan Campus, Ramon Street, Miramonte Subdivision, Lucban, Quezon City 4328, Philippines E [email protected]
Keywords
acceptability; lanzones wine;
Paete lanzones; product development
