SUR AS PARTIAL FULFILLMENT TO THE DEGREE OF BACHELOR OF SCIENCE IN FOOD TECHNOLOGY 2013 INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region‚ breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However‚ it shows high potential in terms of source of nutrient
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Petar Bakulić Michael Zapolski‚ Sr. (Hightest) Revised 2013 by Steve Piatz Revised 2014 by Steve Piatz Copyright © 2009-2014 by the authors and the BJCP CHANGE LOG March 2014‚ removed the Exam Program description‚ removed the honey‚ fruit‚ grape and spices descriptions. TABLE OF CONTENTS 1. Introduction 1 1.1. Recommended Reading 1 1.2. Advanced Reading 3 1.3. Important BJCP References 3 2. The BJCP Mead Exam 4 2.1. Mead Exam Details 4 2.1.1. Written Section 4 2.1.2. Tasting
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the second most abundant (by weight) in fruit after water? 2. What is the major difference between fruit and vegetables in terms of their botanic origin? 3. List the intrinsic and external factors which can affect the respiration rate of fruit and vegetables 4. What are the major differences between climacteric and non-climacteric fruits? 5. What is role of ethylene in fruit ripening? 6. Describe the relationship between temperature and shelf-life of fruits and vegetables. 7. What are the major methods
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countries. It bears fruits that are green or yellow in the exterior when ripe. The interior is made up of large bulbs with yellow flesh. Jackfruit flesh is starchy and fibrous‚ rich in vitamins A‚ B C potassium‚ calcium‚ iron‚ proteins carbohydrates and manganese. Jackfruit is a good energy food. Unripe fruit can be eaten after cooking and the ripe fruit can be eaten raw. When ripe‚ jackfruit contains about 7-15% weight sucrose with a very specific aroma. This aromatic fruit is usually consumed
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Valenzuela City Science High School A Marcelo st.Dalandanan‚ Valenzuela City The Feasibility of Ripe Aratiles (Muntingia calabura) as a Source of Bioethanol Table of Contents Abstract ...........................................................................................................................2 Introduction……………………………………………………………………….……………..3 Background of the Study......…………………………………………………………………………….…..3 Significance of the Study .............................................
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project would not have come forth. fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice (1) INTRODUCTION to the topic Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation haed from Latin (Ferver which means
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.6 Fruit sugar preserves technology; jams‚ jellies‚ marmalade‚ fruit paste Contents - [pic]Previous - Next[pic] As a overall rule of thumb‚ a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase‚ which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect
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Hypothesis‚ Significance of the Study‚ Scope and Limitation of the Study and the Definition of Terms. Introduction Santol or cotton fruit (Sandoricum koetjape) is a tropical fruit grown in Southeast Asia (fruitinfo.com‚ Retrieved July‚ 2014). The Santol fruit tissue is mostly sub-acid or sour in nature. When the fruit is unripe‚ this tissue is even more sour. The Filipinos like Santol even if it tastes sour and they generally eat it with some
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up to humans to embellish‚ improve‚ or totally obliterate what nature has provided‚ to which anyone with extensive wine tasting experience can attest. There are five basic components or steps to making wine: harvesting‚ crushing and pressing‚ fermentation‚ clarification‚ and aging and bottling. Undoubtedly‚ one can find endless deviations and variations along the way. In fact‚ it is the variants and little deviations at any point in the process that make life interesting. They also make each wine
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beverages Wines are made from a variety of fruits‚ such as grapes‚ peaches‚ plums or apricots. The most common wines are produced from grapes. The soil in which the grapes are grown and the weather conditions in the growing season determine the quality and taste of the grapes which in turn affects the taste and quality of wines. When ripe‚ the grapes are crushed and fermented in large vats to produce wine. Beer is also made by the process of fermentation. A liquid mix‚ called wort‚ is prepared
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