RRS

This study aimed to determine the acceptability and marketability of Lipote Vinegar
in the groups of vinegar sellers, street food vendors, and cook/housewife-respondents of
Barbara Villas 1, Barangay Silangan, San Mateo, Rizal during the academic year 2022-2023.
This study used an experimental method of research which involved 90 respondents who
were selected through purposive sampling. It was found out that the three groups of
respondents evaluated the level of acceptability of Lipote vinegar in terms of appearance,
flavor, aroma, and texture as Extremely Agreeable (EA) with the grand weighted mean of
8.52 for the vinegar seller respondents, 8.49 for the street food vendor respondents and
8.11 for the cook or housewife-respondents. In addition, the vinegar seller and the street
food vendors’ respondents evaluated the level of marketability of the Lipote vinegar as Very
Highly Potential (VHP) with grand weighted mean of 4.72 for the group of vinegar sellers and
4.62 for the group of street food vendors in terms of supply availability, consumer demand,
sustainability and profitability, while the group of the cooks/housewives evaluated the level
of Lipote Vinegar as Highly Potential (HP) with a grand weighted mean of 4.33. Comments
and suggestions were provided by the respondents to further improve the product.

San Juan, Rhyca Mae.(2023). Acceptability and Marketability of Lipote Vinegar,13,930-

938.https://scimatic.org/storage/journals/11/pdfs/2028.pdf

2.
Due to emerging technologies, the improvization of products is a new trend. Spray
drying is a new technology that transforms a product in liquid phase into a dry particulate
powder. This study investigated the possibility of developing powder out of nipa vinegar
with ideal physicochemical properties and high recovery percentage. A single process
schedule design was applied in the nipa vinegar during spray drying. Tree formulations of the
added carrier were applied (F1- 50%, F2- 25% and F3-12.50%). The sensory characteristics of
the spray-dried nipa vinegar in three formulations were analyzed and compared using
organoleptic evaluation score card utilized by food experts. The pH level, total soluble solids
(TSS) and solubility test of the three samples were also measured. Results showed that nipa
vinegar with 12.50% of the added carrier is the preferred sample by the respondents and
has the fastest solubility rate. However, it has the lowest recovery percentage. On the other
hand, the nipa vinegar with 50% added carrier has the highest recovery percentage. The
three samples have consistent pH value and changes were only observed in Nipa Vinegar
with 50% added carrier. Further studies should be conducted to optimize the production
quality of spray dried nipa vinegar.

De Castro, Mario A. J.(2018). Development and Evaluation of Nipa (Nypa Fruticans) Vinegar
Powder.,32,1.https://ejournals.ph/article.php?id=12561

2. This study evaluated Jackfruit and Chico Fruit vinegar at Marikina Polytechnic College
during the first semester of the 2022-2023 school year. The research involved 90
respondents, including restaurant cooks, housewives, and FSM instructors. The JACO vinegar
was assessed on its acceptability, marketability, and protein content. The respondents rated
it very acceptable, with a grand weighted mean of 8.04, 8.24, and 8.27, respectively. They
also rated it highly for its supply availability, consumer demand, sustainability, and
profitability. The vinegar contained 2.9g of carbohydrates and 0.062g of protein, with a pH
level of 3.22 and a long shelf-life. The respondents provided feedback on improving the
product.

Alano, Jimmel.(2023).Production and Evaluation of Jackfruit (Artocarpus Heterophyllus) and

Chico Fruit (Manilkara Zapota) (Jaco) Vinegar,13,1.
https://www.academia.edu/106558165/
Production_and_Evaluation_of_Jackfruit_Artocarpus_Heterophyllus_and_Chico_Fruit_Manil
kara_Zapota_Jaco_Vinegar

4. Functional Properties of Vinegar

Vinegar has been used for over 10,000 years, with flavored vinegar being produced and sold
commercially for around 5000 years. The Babylonians used vinegars flavored with fruit,
honey, and malt until the 6th century. In the 10th century, Sung Tse used sulfur and vinegar
as hand washing agents to prevent infection. Early U.S. medical practitioners used vinegar to
treat various ailments. In 1778, Durande concentrated vinegar to create glacial acetic acid,
while in 1814, Berzelios conducted the analysis. Schutzenbach developed the generator
process in 1823, and Hromatka developed submerged acetification in 1955. Traditional
vinegar is produced from fruit juices and can be made in about 1 day. The potential health
benefits of vinegar are promoting regular consumption of bioactive substances, leading to
an increase in demand for fruit vinegar production. Functional therapeutic properties of
vinegar include antibacterial activity, blood pressure reduction, antioxidant activity, diabetes
prevention, cardiovascular disease prevention, and increased vigor after exercise.

Budak, Nilgun H., Aykin, Elif, Seydim,Atif C., Greene, Annel K., Guzel- Seydem, Zeynep B.
(2014).Functional properties of Vinegar.https://doi.org/10.1111/1750-3841.12434.

5. In terms of age and sex, there was no significant difference in the quality attributes
of the product among the male and female and the age difference of young, middle-
aged, and old. In terms of the overall acceptability, Kamias (Averrhoa bilimbi L.) was
strongly accepted by the respondents. However, the use of kamias fruit extract was
considered due to its pH whic is acid in nature, the property that could be seen in
glacial acetic acid. The researchers modified various numbers of concentrations so as
to determine whether which concentration is effective in lysing the erythrocyte
without affecting the WBC. Results indicate that different concentrations of the
kamias fruit (Averrhoa bilimbi L.) extract have the capability to lyse the erythrocyte.
The alteration of the component glacial acetic acid with kamias fruit extract has the
same effect.

Sumbang, B. G. III , Alcachupas, D. A. , Cayanan, R. M. L. , Larroza, K. A. E., & Wilson, E. P. (2022).

Acceptability of Kamias (Averrhoa bilimbi L.) cookies [Unpublished special paper]. Central Philippines
University. https://hdl.handle.net/20.500.12852/2798.
JANETH A. ESCARLA, JOYCE MARTHELLE A. LAURILLA, EASTER MARISSE H. REGALADO,
JILLIANA MAE SUBTENIENTE (2018) KAMIAS (Averrhoa bilimbi L.) FRUIT EXTRACT AS A
SUBSTITUTE FOR GLACIAL ACETIC ACID IN LYSING THE ERYTHROCYTE
herdin.ph/index.php?view=research&cid=69232.
6. It is observed that it can be eaten raw with its young or mature fruit or can be added in
cooking recipes. Kamias fruit was produced in this study as Candied kamias-young and
mature, Preserved Kamias-young and mature, and Pinatuyong Kamias-young and mature by
following the procedure on the product formulation.