1

"KAMIAS (averrhoa bilimbi) WINE BLEND WITH PINEAPPLE COMBINATION:

A QUALITY EVALUATION "

LEASY SEEM B. BERNARDO

THESIS MANISCRIPT SUBMITTED TO THE FACULTY OF THE COLLEGE OF

AGRICULTURE, WESTERN MINDANAO STATE UNIVERSITY, FULFILLMENT
OF THE REQUIREMENT FOR THE DEGREE OF

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

2019
 2

TABLE OF CONTENT

CHAPTER 1

1.0 INTRODUCTION

1.1 Background of the Study 5

1.2 Significance of the Study 5
1.3 Objectives 6
1.4 Scope and Limitations 6

CHAPTER 2

2.0 RELATED REVIEW OF LITERATURE

2.1 Kamias 7
2.2 Nutritional Attributes 7
2.3 Uses 8
2.3.1 Food Uses 8
2.3.2 Medicinal Uses 8

2.4. Wine 9
2.5. Nutritional Attributes 9
2.5.1 The Micronutrients in Wine 10
2.6. Uses 10

2.7. Pineapple 10
2.8. Nutritional Attributes 11

2.9.1 Immune System Support 11

2.9.2 Bone Strength 11
2.9.3 Eye Health 11
2.9.4 Digestion 12
2.9.5 Anti – Inflammatory 12
2.9.6 Excessive Inflammation 12
2.9.7 Blood Clot Reduction 12
2.9.8 Common Cold and Sinus Inflammation 13
 3

2.10. Uses 13

2.11. Fermentation 13
2.12. Theoterical Framework 14
2.12.1 Conceptual Paradigm 15

CHAPTER 3

3.0 METHODOLOGY 15
3.1 Research Design 15
3.2 Research Locale 15
3.3 Research Participants` 15
3.4 Research Sampling 15
3.5 Research Procedure and Instrument 16
A. Variable (Control Variable) 16
B. Experimental Variable 17
3.6 Data Gathering procedure 20
3.7 Statistical Treatment of the Data 20
3.8 Figure1. Schematic Diagram of Kamias Wine 21

CHAPTER 4

4.0 RESULTS AND DISCUSSION 22

4.1 Friedman Test 22

4.2 Sensory Characteristics 23
4.3 Conclusion 25

REFERENCES 26

APPENDIX A
A. Title: "Kamias (Averrhoa bilimbi) Wine Blend with Pineapple Combination:
A Quality Evaluation " 27
B. Materials 27
C. Procedures 27
 4

APPENDIX B
A. Score sheet for ranking preference 28
B. Questioners used for descriptiive test 29

APPENDIX C
A. Informed Consent Form 32
B. Informed Consent Form 32
B.1 Purpose 32
B.2 Procedure 32
B.3 Voluntary Participation 33
B.4 Risks and Inconveniences 33
B.5 Benefits 33
B.6 Compensation 33
B.7 Extent of Confidentiality 33
B.8 Contact Information 33
B.9 Acknowledgement 33
B.10 Certificate of Consent 34
B.11 Participant's Signature 34
B.12 Consent Form Letter 36

APPENDIX D
A. Estimated Budgetary Requirement 37
APPENDIX E
A. Program Activities 38
APPENDIX F
A. Curriculum Vitae 40
 5

CHAPTER 1

INTRODUCTION

1.1 Background of the Study

This study is about kamias as a wine blend with a pineapple combination. Kamias
appears in cultivated and semi – cultivated state around the Philippines. It was known from
tropical countries, and it is now distributed throughout the tropical regions.

Wine is an alcoholic beverage that people drink but only rich ones can afford to buy and are
not accessible to those who cannot afford financially. The winemaking process utilized fruit
as a raw material in the fermentation of the product. The most popular wines are made of
grapes, berries, lemon, and pears and for this reason, other sources such as kamias fruit have
the potential for winemaking. By making wine from the kamias extract is good and an
alternative for expensive ones. Red wines are too costly so it is good to have wines that are
cheaper.

Since Kamias is available on the nearby side and fruiting in Philippines Kamias wine is
appropriate for all people particularly those who are fond of drinking wines. This kind of
winemaking is easy to produce as the raw materials are easily found the nearby areas.

1.2 Significant of the Study

The study aimed to develop different process formulations of the Kamias wine blend,
determine the most preferred formulations of the product and introduce a new taste or flavor
of kamias wine blend that can be beneficial and affordable to the people. Hence, this will also
benefit those who are not accessible to afford expensive wines.
 6

1.3 Objectives

General:

Utilize Kamias as a raw material in the winemaking and a combined blend of

pineapple.

Specific:

1. To develop the different process (3) formulations of Kamias wine blend

(fermented kamias, fermented kamias and pineapple wine blend, and
fermented kamias added with pineapple).

2. To determine the most preferred formulation of fermented kamias blend.

3. To evaluate the physical attributes of the (pH, TSS, TA, and alcohol content)
most preferred formulation of fermented kamias blend.

4. To determine the sensory characteristics of the fermented kamias blend for 1

week (7 days) storage.

1.4 Scope and Limitations

This research is trying to conduct a wine made out of kamias. Kamias can be a source of wine
include that the nutritional content is not part of this study. After all, this research study can
be considered as a new discovery in the field of science and technology
 7

CHAPTER 2

REVIEW OF RELATED LITERATURE

2.1 Kamias

Bilimbi fruit is known for kamias in the Philippines and scientifically known as
Averrhoa Bilimbi. It belongs to the family oxalidaceae and found in tropical countries. The
fruit pH Bilimbi has a juice yield of 76.14% it is very sour taste.

The fruit of the Bilimbi tree reaches 5-10m height. Bilimbi trunk is short and quickly
divides it is branched structure the Bilimbi leaves, 3-6cm long and leaflets are oblong with a
rounded base and pointed tip down, medium green on the upper surface and pale on the
underside.

The fruit is crisp when unripe turns from bright-green to yellow-green, a slightly
yellowish color when ripe and falls to the ground. [CITATION Cop191 \l 1033 ]

2.2 Nutritional Attributes

The Bilimbi has the nutrition of protein, phosphorus, fiber, calcium, iron, thiamine,
riboflavin, carotene, ascorbic acid, ash, and niacin.

Bilimbi offers some of the best health benefits. The fruit is popular for its sour flavor and is
also used as a spice in cooking some of the delicious seasonal dishes.

It is capable enough for eliminating phlegm and reducing heat from the body, It has
anti-inflammatory properties, It is advised for treating high blood pressure and the treatment
is quite effective, For reducing the pain of cavities, cucumber tree is used, The juice extracted
from bilimbi fruit is effective in eliminating cough, The fruit is good for treating rheumatism,
It is effective in treating acne. [ CITATION HoD15 \l 1033 ]
 8

2.3 Uses

Fruit: Kamias (bilimbi) are employed to clean the blade, and they serve as binds in
the preparation of an orange dye for silk fabrics. Kamias juice, because of its oxalic acid
content, is useful for bleaching stains from the hands and rust from white cloth, and also
tarnish from brass.

Wood: The wood is white, soft but tough, even-grained, and weighs 35 lbs. /cu ft. It
is seldom available for carpentry. [ CITATION Pat \l 1033 ]

2.3.1 Food Uses

Due to the acidic nature of kamias fruit, it is quite sour and not often eaten raw. In
Costa Rica, the fruit is used as a relish, and people in other countries use it in recipes that
require a sour taste such as chutneys or pickled foods. Kamias can be substituted for vinegar,
used in juices like lemonade, or even combined with large amounts of sugar to make jams.

2.3.2 Medicinal Uses

Medicinally, kamias can be made into a paste and applied topically to itchy or swollen
skin or skin affected by bug bites. In traditional Malay medicine, they create an infusion of
the fruit and leaves to remedy a cough, as well as administer a tonic to women after they give
birth. This infusion is also used on pimples, hypertension, dizziness, and diabetes. Those in
Indonesia use the kamias fruit as a treatment for fevers, inflammation, rectal bleeding, boils,
and other conditions. The flowers of the kamias are also used as a remedy for toothaches.

In the Philippines, the leaves are applied as a paste on itches, swellings of mumps and
rheumatism, and on skin eruptions. Elsewhere, they are applied to bites of poisonous
creatures. Malayans take the leaves fresh or fermented as a treatment for venereal disease. A
leaf infusion is a remedy for coughs and is taken after childbirth as a tonic. A leaf decoction
is taken to relieve rectal inflammation. A flower infusion is said to be effective against
coughs and thrush.
 9

2.4 Wine

Wine is an alcoholic beverage made from the fermentation of grape juice. Wine has
produced for thousands of years and wine has long played an important role in religion and
there are types of wine such as red wine and white wine. Wine is a popular and important
beverage that accompanies and enhances a wide range of cuisines and often served in dinner.

Wine is important in cuisine not just for its value as a beverage, but as a flavoring
agent to balance and to rich the savory or sweet dishes. Wines can trigger positive emotions
in a short period of time, such as relaxed and comfortable. The content and quality of wine
can affect the mood and emotions of a person. Wine is an alcoholic beverage made from the
fermentation of grape juice. The natural balance of grapes is such that they can ferment
without the addition of sugars, acids, enzymes or other nutrients. Although other fruits such
as apples and berries can also be fermented, then resultant of wines. [CITATION WIK \l 1033 ]

2.5 Nutritional Attributes

Wine contains carbs, fats n micronutrients. Carbs in wine consume just less than four
grams of carbohydrate if you drink a glass of wine and about one gram of sugar. The
estimated glycemic load of wine is zero. There is no fat in wine and protein in Wine does not
provide calories from protein.

2.5.1 The Micronutrients in Wine

Different types of wine provide different vitamins and minerals; however, wine is not
a good source of micronutrients in general. A glass of red wine, however, does provide 0.2
mg of manganese, or about 10 percent of your daily recommended needs. You'll also get
small amounts of iron, magnesium, phosphorus, and potassium. [ CITATION WIK \l 1033 ]
 10

2.6 Uses

Wine is used for preventing diseases of the heart and circulatory system, including
coronary heart disease, heart failure, heart attack, and stroke. Wine is also used for preventing
the decline of thinking skills in later life, Alzheimer's disease and type 2 diabetes. Some
people use wine to reduce anxiety, stimulate appetite, and improve digestion by increasing
stomach acids.

Wine is sometimes applied directly to the skin to improve wound healing and resolve
the small nodules near joints that sometimes occur with rheumatoid arthritis.

2.7 Pineapple

Pineapple is the king of tropical fruits. It’s no doubt a really tasty fruit but did you
know that it is full of vitamin B1, B2, B3, B5, B6, and C, manganese, copper, potassium,
beta-carotene, folic acid and dietary fibers and you know what is the best way is to get all
these nutrients? Well, it’s consuming it in the juice form because it helps in delivering the
nutrients faster. Though pineapple juice is not everyone’s first choice, I am sure you will
consider it as an option once you read about all the health and beauty benefits it has to offer. [
CITATION The19 \l 1033 ]

2.8 Nutritional Attributes

Pineapples are a tropical fruit that is rich in vitamins, enzymes, and antioxidants. They
may help boost the immune system, build strong bones and aid indigestion. Also, despite
their sweetness, pineapples are low in calories. For all its sweetness, one cup of pineapple
chunks contains only 82 calories. Pineapples are also fat-free, cholesterol-free and low in
sodium. Not surprisingly, they do contain sugar, with 16 grams per cup.

Pineapple contains calories, potassium, carbs, cholesterols, fiber, sugars, protein, vitamin A,
vitamin C, calcium and iron.
 11

2.9.1 Immune system support

It is good for Immune system support this makes vitamin C a helpful fighter against
problems such as heart disease and joint pain.

2.9.2 Bone strength

Pineapple may help you keep standing tall and strong. The fruit contains nearly 75
percent of the daily-recommended value of the mineral manganese, which is essential in
developing strong bones and connective tissue, along with other trace minerals, may be
helpful in preventing osteoporosis in postmenopausal women.

2.9.3 Eye health

“Pineapples can help reduce the risk of macular degeneration, a disease that affects
the eyes as people age, due in part to its high amount of vitamin C and the antioxidants it
contains.

2.9.4 Digestion

Like many other fruits and vegetables, pineapple contains dietary fiber, which is
essential in keeping you regular and in keeping your intestines healthy, but unlike many other
fruits and veggies, pineapple contains significant amounts of bromelain, an enzyme that
breaks down protein, possibly helping digestion.

2.9.5 Anti-Inflammatory

Benefits “Due to a complex mixture of substances that can be extracted from the core
of the pineapple, well known as bromelain, pineapples can help reduce severe inflammation
and can reduce tumor growth,”. A variety of studies have indicated that bromelain may be
helpful in treating osteoarthritis, though more research is needed.
 12

2.9.6 Excessive Inflammation

It is often associated with cancer, and according to the Memorial Sloan Kettering

Cancer Center, bromelain and other proteolytic enzymes have been shown to increase the
survival rates of animals with various tumors. There is not yet, however, clinical evidence to
show that such results will happen in humans.

2.9.7 Blood Clot Reduction

Flores noted that because of their bromelain levels, pineapples can help reduce
excessive coagulation of the blood. This makes pineapple a good snack for frequent fliers and
others at risk for blood clots.

2.9.8 Common Cold and Sinus Inflammation

In addition to having lots of vitamin C, pineapple’s bromelain may help reduce mucus
in the throat and nose, so if you’re cold has you coughing, try some pineapple chunks. Those
with allergies may want to consider incorporating pineapple into their diets more regularly to
reduce sinus mucus long term.

2.10 Uses

Pineapple used to mix with some foods or viand to enhance the flavor. Pineapple
leaves are used as wallpaper and in ceiling insulation. Pineapple fragrance oils are also
popular due to their tropical touch.

2.11 Fermentation
 13

Fermentation is a process that’s used to produce some of our favorite foods and
beverages — things like wine, beer, bread, cheese, chocolate, coffee, and yogurt, for
example. Throughout history, fermenting foods gave our ancestors the option of prolonging
the freshness of produce and milk that was available to them during the different seasons.
Today, you can make a large batch of fermented foods, such as sauerkraut or yogurt, to have
ready to eat in your refrigerator-that should last a relatively long time. [ CITATION DrA19 \l
1033 ]

The chemical process by which molecules such as glucose are broken down
anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture
of wine and beer, a process at least 10,000 years old. The frothing results from the evolution
of carbon dioxide gas, though this was not recognized until the 17th century. French chemist
and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow
sense to describe the changes brought about by yeasts and other microorganisms growing in
the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide
are not the only products of fermentation.[CITATION Enc \l 1033 ]

2.12 Theoretical framework

Food Value per 100 g of Edible Kamias*

Nutrients Amount

Moisture 94.2-94.7g

Protein 0.61g

Fiber 0.6g

Ash 0.31-0.40g

Calcium 3.4mg (0.003g)

Phosphorus 1.01mg (0.001g)

Iron 1.137g (0.00137g)

Carotene 0.035mg (0.000035g)

Thiamine 0.010mg (0.00001g)

 14

Riboflavin 0.026mg (0.000026g)

Niacin 0.302mg (0.000302g)

Ascorbic 15.5mg (0.016g)

Acid

*According to analyses of fruits studied in Nicaragua and the Philippines. [ CITATION Mor \l

1033 ]

2.12.1 Conceptual Paradigm

Figure 1

INPUT PROCESS OUTPUT

Different process of Kamias Wine

formulations
Kamias Wine Blend
Fresh Kamias Preferred Formulation with pineapple

Physical Attributes Kamias Wine added

with pineapple
Sensory Characteristics

The kamias is the main ingredient for this product. A sensory evaluation preferable came
from the respondents based on the taste, odor, appearance. The product is subjected to
friedman test. The output consist of the preferable of fermented kamias fruit blend.
The result of the product of my research which respondents preferred will based according to
the taste, odor and appearance of the product
 15

CHAPTER 3

METHODOLOGY

This chapter presents the research design, research locale, research participants, research

sampling and research procedure and instrument. Data gathering procedure and statistical

treatment of data.

3.1 Research Design

The experimental design is a research design of the study of wines which were

prepared to correspond with fermented kamias, fermented kamias and pineapple wine blend,

fermented kamias added with pineapple. Use to determine the physical attributes, the

different process of formulations, the most preferred formulations and the sensory

characterization of fermented kamias blend.

3.2. Research Locale

This experiment will be conducted at the Food Processing laboratory room, Food
Technology Department, College of Agriculture, Western Mindanao State University, San
Ramon, Zamboanga City.

3.3. Research Participants

The researcher limited the study to 15 respondents the respondents of this study came
from WMSU. Random sampling is used to select randomly.

3.4 Research Sampling

The participants of the study were chosen through the use of convenience sampling
technique. It is non-proabability sampling technique where subjects are selected because of
their convenient accessibility and procimity to the researcher.
 16

3.5 Research Procedure and Instrument

This includes the material and equipment used in the development of kamias wine blend

combination with pineapple. Nine-point Hedonic. Scale was used to measure the level of

preferable of the product.

A. Variable

Control variable

Grape Wine

1.5 kgs Fresh grapes

200-500 grams White sugar

200 – 500 ml Water

2 grams Wine yeast

Procedure:

Wash and de-stem grapes, Put in nylon mesh bag, tie securely, and crush grapesover

primary fermentor, being sure to crush them all. Add water and yeast stir thoroughly, Store in

a jar container. Cover the primary fermentation.

Strain the liquid to remove the sediment and run through a funnel into glass secondary

fermentation. Fit the containers wih cover. Allow the juice to ferment for several weeks. Use

the plastic tube to siphon the wine into clean glass secondary fermentation containers,

Continue to strain the wine off the sediment periodically months until the wine is clear.

Run the wine into bottles by using siphon insert the cover, White wine can be ready

to drink after only 6 months.

 17

B. Experimental Variable

Kamias Wine

1.5 Kg Fresh Kamias

2 g Metabisulfite

200-500 g White sugar

2 g Wine yeast

Procedure:

Ensure the equipment is thoroughly sterilized and rinsed clean. Select the Kamias fresh
and pleasant or common ordinary Kamias. Wash the Kamias thoroughly then remove the upper
and lower part of Kamias. Crush the Kamias to release the juice into primary fermentation
container or use a fruit press to release more juice. Add 1 gram sodium metabisulfite per 1 Liter
of wine. Cover the fermenter with a clean cloth and wait for 24hours. Cover the primary
fermentation bucket with cloth, allow the expressed juice of the fruit to ferment for one week to
10 days.

Gently strain the liquid to remove the sediment and bubbles that form and the foam. Run
the juice through a funnel or by using a siphon into sanitized glass bottle secondary fermentation
containers. Fit the containers with a bottle cap. Allow the juice to ferment for several weeks (2-
3weeks). Continue to siphon the wine off the sediment periodically to draw off. For 2-3 weeks
until the wine is running clear. After 2-3weeks, siphon again into another sterilized and clean
container and attach bottle cap.

Run the wine into bottles using the clean tube, leaving space for the bottle cap about half inch
or so of extra room. Insert bottle cap. Store the wine upright for the first three days. After
three days, store the wine on the side at ideally 55 degrees F. For red wine, the age for at least
1 year. White wine can be ready to drink after only 6 months.
 18

Fermented Kamias and Pineapple blend wine

0.5 L Kamias Extract

0.5 L Pineapple Extract

1 g Sodium Metabisulfite

1 g Wine yeast

100-200g per L White Sugar

Procedure:

Ensure the equipment is thoroughly sterilized and rinsed clean. Select the Kamias fresh
and pleasant or common ordinary Kamias. Wash the kamias thoroughly then remove the upper
and lower part of kamias and wash pineapple thoroughly then mince the peeled pineapple extract
and put the obtained bucket or container. Add all the kamias extract and pineapple extract, Add 1
gram of wine yeast, stir till smooth then add 1 gram sodium metabisulfite per 1 Liter of wine.
Cover the fermenter with a clean cloth and wait for 24hours. Cover the primary fermentation
bucket with cloth, allow the expressed juice of the fruit to ferment for one week to 10 days.

Gently strain the liquid to remove the sediment and bubbles that form and the foam. Run
the juice through a funnel or by using a siphon into sanitized glass bottle secondary fermentation
containers. Fit the containers with a bottle cap. Allow the juice to ferment for several weeks (2-
3weeks). Continue to siphon the wine off the sediment periodically to draw off. For 2-3 weeks
until the wine is running clear. After 2-3weeks, siphon again into another sterilized and clean
container and attach bottle cap.

Run the wine into bottles using the clean tube, leaving space for the bottle cap about half inch

or so of extra room. Insert bottle cap. Store the wine upright for the first three days. After

three days, store the wine on the side at ideally 55 degrees F. For red wine, the age for at least

1 year. White wine can be ready to drink after only 6 months.

 19

Fermented Kamias Added with Pineapple

0.5 L Kamias Extract

0.5 L Pineapple Extract

1 g Sodium Metabisulfite

1 g Wine yeast

100-200 g per L White Sugar

Procedure:

Ensure the equipment is thoroughly sterilized and rinsed clean. Select the kamias and

pineapple fresh and pleasant. Wash the kamias thoroughly then remove the upper and lower

part of kamias and wash pineapple thoroughly then mince the peeled pineapple extract and

put the obtained bucket or container. Add all the kamias extract, Add 1 gram of wine yeast,

stir till smooth then add 1 gram sodium metabisulfite per 1 Liter of wine. Cover the fermenter

with a clean cloth and wait for 24hours. After 7 days add the pineapple extract Stir the mash

with a clean wooden spoon or by using extractor. Cover the primary fermentation bucket with

cloth, allow the expressed juice of the fruit to ferment for one week to 10 days. Over the

course of days, Fermentation will cause bubbles that form in or on a liquid to develop on top

and sediment to fall to the bottom. Run the wine into bottles using the clean tube, leaving

space for the bottle cap about half inch or so of extra room. Insert bottle cap. Store the wine

upright for the first three days. After three days, store the wine on the side at ideally 55

degrees F. For red wine, the age for at least 1 year. White wine can be ready to drink after

only 6 months.
 20

3.6 Data Gathering procedure

Determine which physical attributes will give a significant effect on physical

properties of wine by using the preferred formulation. There will be testing develop of

different process formulations of kamias wine blend. (fermented kamias wine, fermented

kamias and pineapple wine blend, and fermented kamias added with pineapple).

The hypothesis to be tested is to determine the physical attributes. Commonly used

affective methods include a paired preference test a test to compares pairs of values to see

whether the figures in each pair differ significantly from each other, a preference ranking test,

hedonic test, and the samples will be evaluated through sensory evaluation in terms of

general appearance, color, taste, odor, and over all appearance to determine the most

preferred formulation of fermented kamias blend.

3.7 Statistical Treatment of the Data

The Friedman test will be used to conduct a test for finding will make to determine

the most preferred formulation of fermented kamias blend, the different process of

formulations of kamias wine blend and on the physical attributes and conduct physiochemical

tests such as pH, TSS, TTA (Total Tritable Acidity) and alcohol content.
 21

Figure1. Schematic Diagram of Kamias Wine

 22

CHAPTER IV
Kamias
Fruit
RESULTS AND DISCUSSION

The 3 Formulations
Weighing Bottling Aging
and Storage

Sorting

Clarification

Washing and
Selection

Formulation 1: Fermented Kamias Blend Maturation

Cut the upper and lower

part of kamias fruit.

Blending Filtration
Soaking
Sodium metabisulfite
then cover for 24hours.

Extraction Wine yeast. Fermentation (7 days)

Formulation 2: Fermented Kamias and Pineapple

Formulation 3: Fermented Kamias Blend added with Pineapple

 23

The researcher wanted to find out whether people preferred the sample A, B or C wines.
15 respondents invited to taste one sample A, B and C wine. With the following order of
sensory characteristics chosen at random. Each person was asked to evaluate each wine with
the scores tabulated in the table.

4.1 The result of the sensory analysis in this experiment will be using Friedman.

PANELIST PC 3981 PC 4725 PC 8320 Rank

1 6 8 8 2 1.5 1.5
2 7 7 8 1.5 1.5 1
3 6 7 8 2 3 1
4 7 6 8 1 1.5 1.5
5 6 7 8 3 2 1
6 6 7 8 3 2 1
7 6 8 7 3 1 2
8 6 9 8 3 1 2
9 7 8 9 3 2 1
10 7 9 8 3 1 2
11 7 7 8 1.5 1.5 1
12 6 8 7 3 2 1
13 7 8 9 3 2 1
14 6 9 8 3 1 2
15 7 9 8 3 2 1
TOTAL 97 117 120 38 25 20
MEAN 6.466666667 7.8 8 4.75 3.12 1.333333
5
DESCRIPTIV N.LikeN.Dis. Like Slightly Like Mode.
E
The most preferred formulation of respondents base on the computed score and rank of each
sample the respondents prefer the sample C.

4.2 Sensory Characteristics

Attributes Panelist 3981 (A) 4725 (B) 8320 (C)

Aroma 15 5 8 8
Taste 15 6 7 8
RColor 15 7 8 8
Over All Accept. 15 6 8 8
Ranking 24 31 32
R 6 7.75 8
The table shows the total sum and average score of sample A, B and C.
 24

Attributes Panelist 3981 (A) 4725 8320 (C)

(B)

Aroma 15 85 120 124

Taste 15 97 117 121

Color 15 115 120 123

Over All 15 103 120 120

Acceptabilit

Ranking 3rd 2nd 1st

The table shows the sensory characteristics of the product after the 1 week storage.

Physical Attributes

SAMPLE(S) pH TSS TA ALCOHOL

CONTENT
3981 __ __ __ Pending
4725 __ __ __ Pending
8320 __ __ __ Pending

CONCLUSION
 25

The researcher concludes in the sensory evaluation test the (sensory characteristics) 3
variables which the respondents must evaluate the aroma, taste, color and over all
acceptability.
The sample c rank 1st while the sample B and sample A ranks 2nd and 3rd.

Based on the evaluation of the respondents, by using the friedman test and computed
the scores of each samples. The result is the most preferred formulation is the sample C.
While the sample A little far from compared to the sample B and sample B is nearly close to
sample C.

References:
 26

1. (n.d.). Retrieved from https://hort.purdue.edu/newcrop/morton/bilimbi.html

2. (n.d.). Retrieved from http://winemaking.jackkeller.net/copyrigh.html

3. (2019). Retrieved from Encyclopedia Britannica: www.britannica.com/editor/The-Editors-

ofEncyclopaedia-Britannica/4419?_e_pi=7%CPAGE_ID10%2C4165554494

4. Atli Arnarson, P. (2019, March 18). Retrieved from Oranges 101: Nutrition Facts and Health
Benefits: https://www.healthline.com/nutrition/foods/oranges

5. Axe, D. (2019). Retrieved from https://draxe.com/nutrition/what-is-fermentation/

6. CAB International. (2019, November). CAB International. Retrieved from CAB International:
https://www.cabi.org/isc/datasheet/8081

7. Clay, C. E. (n.d.). Nutritional and health benefits of citrus fruits. Retrieved from
http://www.fao.org/3/x2650T/x2650t03.htm

8. Hai, H. D. (2015, February 9). Retrieved from http://theworldwidevegetables.weebly.com/averrhoa-

bilimbi-cucumber-tree.html

9. Martinez, P. M. (2015). Retrieved from https://prezi.com/en_frkfn6pvu/effectiveness-of-kamias-as-

an-alternative-stain-remover/

10. Monshiners.club. (n.d.). Retrieved from https://moonshiners.club/pineapple-wine-recipe-easy-guide-

on-how-to-make-pineapple-wine/

11. Morton, J. 1.–1. (n.d.). Retrieved from https://hort.purdue.edu/newcrop/morton/bilimbi.html

12. Stanley. (n.d.). Retrieved from https://doi.org/10.10@6/,S0963-9969(97)00064-1

13. Stanley, D. (. (n.d.). Principles of food processing Food Research International. Retrieved from
https://doi.org/10.10@6/,S0963-9969(97)00064-1

14. The World's Healthiest Food. (2019, December 1). Retrieved from whfoods.org:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=34

15. Tropextrakt. (n.d.). Retrieved from https://tropextrakt.com/en/?frucht=calamansi

16. WIKIPEDIA. (n.d.). Retrieved from https://en.wikipedia.org/wiki/Wine

APPENDIX A
 27

"Kamias (averrhoa bilimbi) Wine Blend with Pineapple Combination:

A Quality Evaluation "

MATERIALS

The kamias fruit is the main ingredient in winemaking. Kamias will be provided from
any availability of kamias sources in Zamboanga City. The water used for the winemaking is
distilled water to avoid and maintain not to change the quality of the wine, granulated sugar, and
pineapple. The wine yeast and sodium metabisulfite were bought from the online store located in
the Philippines.

The equipment is a spoon, plates, casserole, chopping board, knife, siphon, stirring rod,
refractometer or hydrometer, nylon mesh fabric, filter paper and weighing scale other materials
will be borrowed at BS Food Technology Department Stockroom, College of Agriculture,
Western Mindanao State University. The wine bottle was bought in Styroplast Market.

PROCEDURE

Ensure the equipment is thoroughly sterilized and rinsed clean. Select the Kamias fresh
and pleasant or common ordinary Kamias. Wash the Kamias thoroughly then remove the upper
and lower part of Kamias. Crush the Kamias to release the juice into primary fermentation
container or use a fruit press to release more juice. Add 1 gram sodium metabisulfite per 1 Liters
of wine. Cover the fermenter with a clean cloth and wait for 24hours. Cover the primary
fermentation bucket with cloth, allow the expressed juice of the fruit to ferment for one week to
10 days.

Gently strain the liquid to remove the sediment and bubbles that form and the foam. Run
the juice through a funnel or by using a siphon into sanitized glass bottle secondary fermentation
containers. Fit the containers with a bottle cap. Allow the juice to ferment for several weeks (2-
3weeks). Continue to siphon the wine off the sediment periodically to draw off. For 2-3 weeks
until the wine is running clear. After 2-3weeks, siphon again into another sterilized and clean
container and attach bottle cap.

Run the wine into bottles using the clean tube, leaving space for the bottle cap about half inch or
so of extra room. Insert bottle cap. Store the wine upright for the first three days. After three
days, store the wine on the side at ideally 55 degrees F. For red wine, the age for at least 1 year.
White wine can be ready to drink after only 6 months.

APPENDIX B
 28

Score sheet used in the sensory evaluation of each samples

Scoresheet for Ranking Preference

NAME: _______________________ SET NO: _______________
PRODUCT: ____________________ DATE: ___________
INSTRUCTION: You are presented three (3) samples. Please asses them for flavor, texture, aroma,
appearance and over-all qualities. Rank the samples according to your preference, by writing the
corresponding sample code in the appropriate column. Rank first is most preferred and third as least
preferred.

Rank Sample Code

First ______________
Second ______________
Third ______________

Comment: ___________________________________________________
Thank you!

Name:____________________________ Age:___________
 29

Signature:_________________________ Contact No:__________

In case of emergency, please contact:_____________________

AVAILABLITY:

1. Are you willing to commit a little of your valuable time for sensory and product evaluation?
YES NO

2. What time are you available on the following dates:

Time:_____________ Days of the week:___________________

3. Did you ever try to drink kamias wine?

YES NO

4. Would you like to try kamias wine blend combined of pineapple?

YES NO

HEALTH:

1. Do you have food allergies?

YES NO Please specify:_____________

2. Do you take any medicines which can affect your senses, especially taste and smell?
YES NO

Please specify:_____________
 30

Name (Optional): ___________________________________________________

Panelist #:________________________
Course: ___________________________________ Product: __________________

Instruction: Taste the given samples, then place the “sample code” on the point in the scale
which best describes your feelings
SAMPLE CODES
A. AROMA

LIKE EXTREMELY
LIKE VERY MUCH
LIKE MODERATELY
LIKE SLIGHTLY
NEITHER LIKE NOR DISLIKE
DISLIKE SLIGHTLY
DISLIKE MODERATELY
DISLIKE VERY MUCH
DISLIKE EXTREMELY
B. TASTE
LIKE EXTREMELY
LIKE VERY MUCH
LIKE MODERATELY
LIKE SLIGHTLY
NEITHER LIKE NOR DISLIKE
DISLIKE SLIGHTLY
DISLIKE MODERATELY
DISLIKE VERY MUCH
DISLIKE EXTREMELY
C. FLAVOR
LIKE EXTREMELY
LIKE VERY MUCH
LIKE MODERATELY
LIKE SLIGHTLY
 31

NEITHER LIKE NOR DISLIKE

DISLIKE SLIGHTLY
DISLIKE MODERATELY
DISLIKE VERY MUCH
DISLIKE EXTREMELY
D. COLOR
LIKE EXTREMELY
LIKE VERY MUCH
LIKE MODERATELY
LIKE SLIGHTLY
NEITHER LIKE NOR DISLIKE
DISLIKE SLIGHTLY
DISLIKE MODERATELY
DISLIKE VERY MUCH
DISLIKE EXTREMELY
Comment:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
________________

APPENDIX C

WESTERN MINDANAO STATE UNIVERSITY

 32

COLLEGE OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY

December 14, 2019

Dear Mr./Ms.________________________
Greetings!

I am Leasy Seem B. Bernardo, a 4th year Food Technology students taking up

Bachelor of Science in Food Technology from the College of Agriculture, Western
Mindanao State University. I am conducting my study entitled “Kamias (averrhoa
bilimbi) Wine Blend with Pineapple Combination a Quality Evaluation” under the
supervision of Prof. Signorina Bueno. under the supervision of Prof. Signorina Bueno. In
which, the study will utilize kamias as raw material in the winemaking with the combined
blend of pineapple.

Specifically, this study aims to develop different process formulations of kamias

wine blend, to determine the most preferred formulation, to evaluate the physical attributes
and to determine the sensory characteristics.

In line with this, I would ask your permission to allow me to conduct my experiment
at the processing room/sensory room at the Department of Food Technology College of
Agriculture, Western Mindanao State University San Ramon Campus.

Thank you very much. I am looking forward for your favorable response.
Respectfully yours,

BERNARDO, LEASY SEEM B.

BSFT Student

Noted by:
PROF. SIGNORINA BUENO
Thesis Adviser
 33

WESTERN MINDANAO STATE UNIVERSITY

COLLEGE OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY

Informed Consent Form

I am Leasy Seem B. Bernardo a 4th year Food Technology students taking up

Bachelor of Science in Food Technology from the College of Agriculture, Western
Mindanao State University. I am conducting my study entitled entitled “Kamias (averrhoa
bilimbi) Wine Blend with Pineapple Combination a Quality Evaluation” under the
supervision of Prof. Signorina Bueno. under the supervision of Prof. Signorina Bueno. In
which, the study will utilize kamias as raw material in the winemaking with the combined
blend of pineapple.

Specifically, this study aims to develop different process formulations of kamias wine
blend, to determine the most preferred formulation, to evaluate the physical attributes and
to determine the sensory characteristics.

In line with this, I would like to invite you to participate on the sensory evaluation that will
be conducted after the approval of the ethics review. The sensory evaluation will last 5 to
10 minutes at the processing room/sensory room at the Department of Food Technology
College of Agriculture, Western Mindanao State University San Ramon Campus depending
on the availability of the panelists.

Thank you very much. I am looking forward for your favorable response.
Respectfully yours,

Leasy Seem B. Bernardo BSFT

Student

Noted by:
PROF. Signorina Bueno
Thesis Adviser
 34

WESTERN MINDANAO STATE UNIVERSITY

COLLEGE OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY

Informed Consent Form

I am inviting you to participate voluntarily as one of my respondents in the study
entitled “Kamias (averrhoa bilimbi) Wine Blend with Pineapple Combination a
Quality Evaluation” under the supervision of Leasy Seem B. Bernardo (Principal
Investigator) together with Prof. Signorina Bueno (Thesis Adviser). Furthermore, this study
will be done personally to all respondents from Western Mindanao State University, San
Ramon Campus, Zamboanga City. The letter was sought for the inconvenience and
scheduled availability of the respondents/panelists.

Purpose
Experimentation is the primary purpose of the study. The study generally aims to make
Kamias (averrhoa bilimbi) Wine Blend with Pineapple Combination. To utilize the
kamias as a raw material in the winemaking, for an alternative affordable wines, I am also
going to evaluate the general preferable of the product. Kindly read the information stated
in this study. You may ask any questions that you might have about this study. Please ask
the principal investigator or the thesis adviser to answer them. However, answer which
could influence the outcome of the study will be deferred to the end of the experiment.

Procedures
You are invited to participate in this study because of your knowledge on food processing
and sensory quality of kamias wine blend inviting, no allergies and due to your availability
on the scheduled dates for sensory evaluation sessions. If you agree to participate, you will
be asked to evaluate several samples. The study will be conducted at the processing room,
Department of Food Technology, College of Agriculture, Western Mindanao State
University San Ramon Campus, where isolated room will be used to avoid distractions and
panelist’s interactions. Also the sensory tests will 30 participants and each of you will be
ask to drink/evaluate kamias wine rate the samples for the intensity of the odor/smell,
appearance, texture, taste/flavor and overall acceptability. A sensory evaluation score sheet
with will be provided and you will ask to put an (x) mark on your evaluation sheets to
identify the sensory characteristics of the different samples. Your name will be optionally
reflected on the sensory score sheet in order to protect your identity during testing and data
analysis. If you have prior experience any allergic reactions tomato and chili, you should
not participate in this study. Furthermore, if you experienced allergic reactions any time
during the study, you should discontinue the study. The duration of your participation in
this study will be short. Each sensory evaluation will only last about 5 to 10 minutes.
 35

Voluntary Participation
You may withdraw your participation in this study at any time. It is important that you
notify the Principal investigator or the thesis adviser in writing. There will be no
consequences when you decided to withdraw from research participation. The Principal
Investigator may remove you from this study for any justified reason according to the
protocol. (1) Being sick or currently not feeling well during the sensory evaluation session;
(2) taking medications which may affect your senses, especially taste and smell; (3) having
allergic with kamias.

Risks and Inconveniences

Possible risks include those associated with consuming kamias. People allergic to kamias
are not legible to participate. Also people don’t consume kamias because of some racial
issues or beliefs are not allowed to participate. You will be voluntary to taste and drink the
kamias wine during the sensory evaluation.

Benefits
There is no direct benefit to you for participating in this study. Your participation in this
study will help the Principal Investigator in giving value to the study of the kamias wine
and its acceptability to whatever purposes it may serve. Also, this research would greatly
contribute to the entire Philippines to invest more on planting kamias to be consumed by
people who are fond of wine products.

Compensation
There will not be compensation for your participation since this will be voluntary.

Provision for Injury or Related Illness

Medical assistance will be provided in case of allergies or any discomfort that may occur
from this research.

Extent of Confidentiality
Your performance and data in this research are confidential. Responses are coded to be
confidential and publications or presentations of the results of the research will only include
information about group performance. Names and other identifiable information will not be
mention nor stated.

Contact Information
You are encourage to ask any questions that you might have about the study whether
before, during, or after your participation. Questions can be addressed to Leasy Seem
Bernardo (+639361257258, lsbernardo88@gmail.com) and my thesis adviser Prof.
Signorina Bueno (+639958414114)
 36

Acknowledgement
This research will be conducted in the Department of Food Technology, College of
Agriculture WMSU San Ramon, and will be supported by my thesis advisers Prof.
Signorina Bueno. Also I would like to thank the member of the Technical working group
Prof. Eleanor B. Calumpang, as well as the member of the Ethics committee headed by the
Chairman Prof. Gladess Pagal and two member of panels Prof. Gladess Pagal and Prof.
Alnahar Kunting.

Certificate of Consent
I have read and understood the above information and had been given the opportunity to
consider and ask questions on the information regarding the involvement in this study. I
have received a copy of this Informed Consent Form. I voluntarily agree to participant.

Participant’s Signature

Signature (Validator) Signature (Participant) Date

 37

Consent Form

I Concur to participate in the sensory analysis of

________________________, which is being conducted by ________________________from
the College of Agriculture San Ramon, WMSU, Zamboanga City. (name of P.I)

I decide that my partaking is solely on my own freewill. The following subjects have been
discussed and clarified;

 Sensory analysis will be done on ___________________ at the FT Processing Room, College of

Agriculture, WMSU San Ramon, Zamboanga City. I will evaluate the presented samples and
will write my evaluation in the provided score sheets given.
Sensory evaluation procedures are standard methods being practiced by food scientists published
by American society for testing materials (1975).
 No risks are foreseen during the sensory evaluation. It is my responsibility to inform the
principal investigators any food allergies that I may possess to any food material or commodity.
Allergies on :________________________
Signature over initials. ___________________.
 The data incurred or any results obtained this participation will be strictly confidential and will
not be given to any person without any prior consent. As stated by law.
 The private investigator will respond any inquiry about the study, before or during the
experiment.
 My signature below states that the researcher has responded to all my inquiries to my satisfaction
and I allow volunteering for this study. A copy of this document is given to me.

_______________________ _________________________

Signature (Investigator) Signature (Participant)

Witness: __________________________ Date: ___________________

Note: please sign both copies and reserve one copy for thirty participants and one copy for
investigator.
 38

APPENDIX D

Figure 1. Estimated Budgetary Requirement

Items Description Quantity Unit Price/Unit Total/value )Php)

Kamias Extract Kamias fruit 4 kg 80 320

Yeast Wine yeast 2 g 100 200

Sugar White sugar 1 kg 60 120

Water Distilled water 1 L 70 70

Preservative Sodium 1 kg 250 250

metabisulfite
Containers Glass Wine 3 pcs 40 120
Bottle
Fee Ethics fee 300 300

Soft Bound 5 pcs 200 1,000

Hard Bound 4 pcs 300 1,200

Total: 3,530php
 39

APPENDIX E

Figure 2. Program of Activities

ACTIVITIES October November December

1-10 11-20 21-31 1-10 11-20 21-31 1-10 11-20 21-31

Pre Experimental period

Preparation of ethics
review

Preparation of
Supplies and materials

Experimental Phase

Collecting of Kamias
Fruit

Extracting of kamias
fruit

Fermentation Process
(7-10 days)

Fermentation ( 2-3
weeks storage)

Gathering / collected
data

Post-experimental

Tabulating the
collected data

Analyzing data

Preparation of first
draft

Preparation of final
draft

Oral defense schedule

Preparation of final
corrected manuscript

Submission of final
 40

manuscript

APPENDIX F

Leasy Seem B. Bernardo

Canelar Triplet, Zamboanga City
09361257258
lsbernardo88@gmail.com

Personal Information___________________________________________________

Date of Birth: September 25, 1998

Place of Birth: Purie Culture, Zamboanga Del Sur
Age: 21 years old
Civil Status: Single
Citizenship: Filipino
Religion: Roman Catholic
Father’s Name: Noel Yap Bernardo
Mother’s Name: Daphne V. Bernardo

Educational Background_______________________________________________

Tertiary: Bachelor of Science in Food Technology

Western Mindanao State University
San Ramon, Zamboanga City
S.Y. 2019

Secondary: Zamboanga National High School West

R.T Lim Boulevard, Zamboanga City
S.Y. 2013-2014

Primary: Canelar Elementary School

Canelar, Zamboanga City
S.Y. 2009-2010
41