Polemer M. Cuarto1, Ronie F. Magsino2
Mindoro State College of Agriculture and Technology – Calapan City
Campus, Mindoro, Philippines
polemath@yahoo.com
Date Received: February 21, 2017; Date Revised: May 12, 2017
Asia Pacific Journal of Multidisciplinary Research
Vol. 5 No.2, 89-93
May 2017 Part II
P-ISSN 2350-7756
E-ISSN 2350-8442
Development of Young Coconut (Cocosnucifera) Wine 767 KB 1 downloads
Polemer M. Cuarto1, Ronie F. Magsino2 Mindoro State College of Agriculture and Technology...
The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5-point hedonic scale, sensory evaluation test was done by the panelists (N=30) to evaluate the acceptability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and taste of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05) showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.
Keywords– coconut, sensory evaluation, wine, young coconut wate