Development and acceptability of mead wine with banana fruit flavor
DOI:
https://doi.org/10.14719/pst.1296Keywords:
Income, Vitality, Acceptability, Flavour, Aroma, Appearance, TextureAbstract
The study discusses the development and acceptability of mead wine with banana fruit flavor. Banana, a brilliantly sweet natural product with firm and rich tissue is available for harvest all year round. It is comprised mainly of sugar and fiber, which makes it a source of fiber. In this study, the researcher used banana fruit as its flavor since cultivation and plantation of the said fruit in the locale of the study is plentiful. An experimental approach was utilized in this investigation, with fifty individuals assessing the mead wine with banana fruit flavor in terms of appearance, aroma, flavor and texture. The research used various statistical treatments, such as mean and T-test, in evaluating the obtained data. It was found that the mead wine with banana fruit flavor had an alcohol content of 12%. Furthermore, the respondents extremely liked the mead wine with banana fruit flavor because of its appearance and aroma, which obtained the highest appraisal from the respondents based on their sensory evaluation. The study uncovered that mead wine with banana fruit flavor has the potential to be utilized as an ingredient for wine production. Moreover, amid the appraisal of the respondents, the aroma, flavor, appearance and texture of the produced mead wine with banana fruit flavor were essentially influenced. Generally, the taster respondents extremely liked the mead wine with banana fruit flavor. Therefore, it is a highly appropriate product in the community in generating enterprise which could be a potential source of income.
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