HRM
HRM
HRM
In Partial Fulfilment
Name nyo po
2018
ACKNOWLEDGMENT
The researchers would like to extend their profound thanks to the people who
First of all, the Almighty Father who guides them always in making this study
successful. Likewise, they are grateful to __________. and _______________ for the
spiritual support.
___________________., who fully supported them in this research, and for his
extended effort in making necessary corrections needed to make this study successful.
The researchers would like to thank the members of the panelist namely;
modifications of the manuscript which all lead to the completion of the study.
Lastly, the researchers appreciate all the support of their family and to the
members of their group for the cooperation and harmonious relationship that has been
develops during their companionship. Without all these support and contributions, the
The Researchers
TABLE OF CONTENTS
Page
TITLE PAGE i
ACKNOWLEDGMENT ii
LIST OF TABLES v
LIST OF FIGURES vi
CHAPTER
Introduction
Hypothesis
Definition of Terms
RESEARCH METHODOLOGY
Research Design
Research Setting
Research Respondents
Research Instrument
BIBLIOGRAPHY
APPENDICES
CURRICULUM VITAE
Chapter 1
Introduction
Mango (Mangifera indica L.) is one of the most important fruit trees in the tropics
and subtropics. It originated from the Indian subcontinent and reached East Africa by
world wide and is consumed both in fresh and processed form (FAO, 2007). Over one
hundred varieties are produced world wide which have similar properties but specific
above sea level (Nakasone, 2013) but can grow at higher elevations. It’s the second
most important fruit in terms of area and production in the following sequence, banana
(37.6%), mango (19.6%) and pineapple (12.1%), avocado (9.8%), pawpaw (5.4%),
oranges (4.6%), water melon (4.2%) and passion fruit (3.7%) (Annual report HCDA,
2013).
In 2017, it was estimated that the area under mango production was 14,387 Ha
Mango is either marketed as fresh fruit or processed into various products such as
juices and mango chips to the various local, regional and international markets
(International Institute of Rural Reconstruction, IIRR, 2016). The bulk of the mangoes
(over 98%) are for domestic markets and about 1-2% are for export,
Postharvest value addition technologies would reduce these losses giving
farmers high returns for their crop. Processing is considered as improving the value of
Mango fruits can be processed into various products: unripe mangoes are
normally processed into pickles, preserves, dessert or chutneys while the ripe mangoes
can be processed into dried mango chips, mango wine, mango juice, mango
concentrate, mango jam, mango jelly, mango syrup and canned mango.
fresh mangoes to processing industries such as Sunny Mango Processors, and Milly
Processors. These are processed into mango jam, mango juice and concentrates
(Gregoratti, 2015). The mango juice is sold either directly to different outlets and
consumers or through distributors who in turn sell to the various consumers. Other
processors (Kevian Processor Ltd) focus on processing purchased pulp in the form of
concentrates mainly from Mauritius, Egypt and South Africa into juice (Gitonga; Kinuthia,
2015).
Mango wine is a potential high value added product that can be processed
For centuries, the Philippines have had its own tradition of brewing, fermenting
and drinking wines which are produced in the different parts of the country. Every region
has its unique and exotic line of alcoholic drinks & beverages and such concoction had
been locally developed long before. Thus transforming a perishable products to more
stable and value added product. Hence, the researcher aim is to produce and evaluate
Mango is the most popular fruit in the tropics and was called “The King of Asiatic Fruits”.
Mangoes were first grown in India over 5000 years ago. Mango has a lot of health
benefits. One cup of mangoes has 100 calories. The same amount provides 100% of
your daily vitamin C recommendation for promoting health immune function and
collagen formation, and 35% of your vitamin A, important for vision, bona and skin, plus,
it’s show by clinical studies to help protect your body from lung and mouth cancer.
According to new research study, mango fruit has been found to protect against colon,
breast, leukemia and prostate cancers. Wine is a popular and important beverage the
from the simple and traditional to the most sophisticated and complex. Wine is important
in cuisine not just for its value as a beverage, but as a flavor agent, primarily in stocks
and braising, since its acidity lends balance to rich savory or sweet dishes.
Theoretical Framework
gauge perception from the data gathered on the professional and non-professional to
such as color and texture, can also be quantitatively measured using instruments.
sensory analysis, producers can identify and respond to consumer preferences more
responses to the composition of food and drink, e.g. appearance, touch, odour, texture,
evaluate and give feedback on their dishes, test products and experimental designs.
The precise way in which sensory evaluation is conducted, along with the
different tests and sensory language used, needs to be taught. This will help students to
understand the process and develop their sensory vocabulary. It also means that
students will record and generate evaluative feedback to support their work.
Conceptual Framework
With the foregoing background the researcher come up with a research paradigm
composed of three boxes showing the Input-Process and Output. The first box shows
the input composed of the Native chicken meat, All ingredients, Equipment, Tools. The
second box at the right show process composed of different process, procedure, details
used in making the products .The third box shows the Output composed of Acceptability
of Mango winein terms of: Aroma, Color, Flavor, Taste, Texture, and Acceptability
Acceptability of
Mango wine in
terms of:
Preparation
Mango Aroma
All ingredients Color
Equipment Processing
Flavor
Tools Taste
Texture
Appearance
Acceptability
This study aim to make a wine using Mango. Specifically, it seeks to answer the
following questions:
1.1. age
1.2. sex
a) Color
b) taste
c) aroma
a) Color
b) taste; and
c) aroma
Hypothesis
This study was conducted to provide some information that can benefit the
following stakeholders:
Professional. The result of this study will serve as a springboard in exploring other
Non-Professional. This study will help in getting an extra income for their family.
Teachers. The result of this study will serve as a guide and reference for the different
Prospective Entrepreneurs. They will gain new ideas and knowledge to produce new
Community. This study will help the community to have a healthy living and added
source of income with a minimal capital for those who are willing to start a business
Scope and Limitations of the study
The studies will evaluating the development and acceptability of mango wine
includes sensory qualities such as color, flavor, texture and appearance. The study will
The study utilized experiment in the development of the products and evaluating
the acceptability of mango wine. This will also include the Wine fermentation is a
catalyze the conversion of sugars (from fruit juice) into ethanol, carbon dioxide and
For better and clearer understanding of this study the following terms were
operationally defined
Aroma. In this study is the quality of principle of plants or others, substances which
Color. . In this study is the visual perceptual property corresponding in humans to the
state.
Evaluation . . In this study is the systematic collection and analysis of data needed to
make decisions, a process in which most well-run programs engage from the outset.
Flavor. . In this study is the sensory impression of a food or other substance, and is
substance.
Chapter 2
This part presented a review of related literature and studies. The literature and studies
were taken from books, journals, online published journals and unpublished theses.
Foreign Literature
Anacardiaceae. The genus Mangifera includes 25 species (Mabberly, 1997) with edible
indica, the mango, is the only species that is grown commercially on a large scale.
There are two races of mango; one from India and the other from south east Asia. The
Indian race is intolerant to humidity, has flushes of bright red new growth that is subject
to powdery mildew and anthracnose and bears mono-embryonic fruit of high colour and
Iyer et al., (2012) explained that the mango tree is a deep-rooted, evergreen plant
which can develop into huge trees, especially on deep soils. The height and shape
varies considerably among seedlings and cultivars. Under optimum climatic conditions,
the trees are erect and fast growing and the canopy can either be broad and rounded or
more upright. Seedling trees can reach more than 20 m in height while grafted ones are
still producing fruits. The mature leaves are simple, entire, leathery, dark green and
glossy;they are usually pale green or red while young. They are short-pointed, oblong
and lanceolate in shape and relatively long and narrow, often measuring more than 30
cm in length and up to 13 cm in width (Salim et al., 2012). New leaves are formed in
periodic flushes about two to three times a year. In deep soil the taproot descends to a
depth of 20 ft, and the profuse, wide-spreading feeder roots also send down many
Robinson ( 2014) cited to evanangelyn (1994) stated that Wine production and
consumption is popular all over the world and is one of the ancient practices. Historians
believe that wine was being made in Caucasus and Mesopotamia as early as 6000 BC.
Although grapes are the main raw material used for wine production, there is an
increasing interest in the search for other fruits, such as apricot, apple and palm sap,
suitable for wine making. In countries where grapes are not abundantly available, local
fruits that are cheap and readily available are used as an alternativ
Attributes of mango fruit quality for wine production
According to Reddy and Reddy (2015) the suitability of mango variety for wine
production is generally screened on the basis of juice quality. This has not been
reported in Kenya. However, it has been done in India. Fully ripe mangoes contain
three types of sugars: glucose, fructose, and sucrose and 70% to 80% of water by
weight. It has the total soluble solid of mango juice was between 14.2% and 20.5%.
The sugar content of mango juice ranged from 15% to 18.5% (w/v), whereas the
titratable acidity as malic acid ranged from 0.31% to 0.47% (w/v). The pH of the
conversion of sugars (from fruit juice) into ethanol, carbon dioxide and minor
metabolites that will give flavor to the final product. Virtually all alcoholic beverages are
generally used because they are comparatively efficient in alcohol production and can
tolerate higher levels of ethanol than other fungi. Wine fermentation is either
into grape juice in stainless steel tanks, which is common with many white wines like
Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself
inoculating the actively growing yeast into must contained in fermentors or conical
flasks fitted with a rubber cork fixed with a bent glass tube for CO2 release under
stationary conditions for a period of 20 days. Wine production involves several stages.
Peynaud, (2017) explained that Wine can be categorized as sweet or
including the amount of sugar in the wine, but also the relative levels of
wine's sweetness while acids and tannins counteract it leading to a dry wine).
Dry wines have less residual sugars relative to sweet wines although they still
Because the sugar in a dry wine has been allowed to ferment along
with the yeast, it tends to have higher alcohol content than sweet wine. Dry
wines are popularly referred to as table wines because they are taken with
most foods. One of the fundamental methods of differentiating dry wine from
temperature and pH will have great impact on the aroma quality of wine. Many
black currant flavour, reduce herbaceous aroma and increase wine colour .
According to Torija et al., (2012)Differences in composition between
mango varieties have been previously reported which may affect wine
Mango fruit is known to have good aroma and flavor. The flavor of
mango fruit is due to the volatile components that are present. Volatile
compounds in the wine are responsible for aroma because they have greater
several higher alcohols and their esters that are synthesized during fruit
these authors, glass bottles will give greater protection against the
Ogbomoso mango juices in glass bottles and storing them at 6°C will give
Reddy (2012) examined the change in the colour of the mango wine at
8°C, 16°C, and 25°C stored in white, green, and brown storage on the basis
of the browning index. Wine stored in darker brown bottles at low temperature
showed low browning indices when compared with wine stored in clear bottles
Marshall Brain (2017) stated that food preservation is one of the oldest
technologies used by human beings. In this article, we’ll look at all of the
chemical preservation. The basic idea behind all forms of food preservation is
method which can provide more detailed information, such as the intensity of
chicken meat were defined and applied to train panelists to evaluate samples;
accuracy of judgment.
RESEARCH METHODOLOGY
This chapter discusses the methods being use, the research design,
Research Design
mango in producing new products without affecting the evaluation for the
any way.
method as method which is conducted to find new facts and to verify the
wine in able to determine the taste, color, texture, aroma, flavor, appearance
The researcher will ask thirty (30) respondents to do the beverage taste
or product tasting. The sampling technique that will use by the researcher be
Materials
Casserole, Bottle
Equipment
Juicer
Electic stove
The Mangos will wash and cut into smaller pieces. After cutting into
smaller pieces, the mangos will extract using a juicer and clean cloth. Two
parts of distilled water will added on every part of the solution, and then one
part of sugar and yeast were added to every four part of the solution. The
mixture is heated without boiling, for thirty minutes. It has set aside to cool.
The mixture was poured into a bottle loosely stopper with a cotton plug. The
mixture was put aside and allowed to ferment for 2 to more weeks until all air
bubbles have been released. After fermentation, the bottle was pasteurized
containing the mixture in a water bath for 30 minutes; maintaining the
For packaging the product, the bottle should be boiled for at least 1hour to
sterilize it. Make sure that everything is clean to avoid bacteria. Mango wine
be sealed carefully on the sterilized jar. Air should be avoided to prolong the
life of the product. Labeling catch the attention of the consumers. It should be
attractive.
To the completion of this study, the researcher will use several steps in
conducting this research. Before the conduct of the study, the researcher
conceptualized and formulate of the research title and its objectives and it will
be subjected to the first oral defense and it will be approved by the panellist.
And the sensory evaluation will be prepared for the respondents. A rating
acceptability of mango wine. The results to be gathered and the data will be
statistical tool.
Research Instrument
gather information and feedback from respondents. The said instrument was
divided into two parts; the first part is the personal information of the
religion,. The second part is consist of mango wine in terms of taste, color,
5- Likes extremely
4- Likes much
3- undecided
2-dislike much
1-dislike extremely
Statistical treatment
are to be presented in textual and tabular form. The result of the study shall
ANOVA
Dear respondent,
I am currently conducting my thesis entitled “Production of mango (Mangifera
indica) fruit wine. In this connection I would like to seek for your help by
study. I assured that your answer will be treated with utmost confidentiality
Thank you very much for your kind help and cooperation.
_______________
Name mo
parenthesis
Sex: _________
level
( ) P.3001-5000
specify_________
2. Quality Attributes of the mango wine in terms of Color, Taste, Aroma.
Color 5 4 3 2 1
1. Clear
2. Dull or cloudy
3. Bright
4. Dark
5. Light pale
Aroma
6. Fruity
7. Powerful
8. Subtle
9. Putrid
10. Floral
Taste
11. Sweet
12. Bitter
13. Acid
14. Salty
15. Dry
Part 3. Level of acceptance of the mango wine in terms of:, Color, taste;
and
Aroma.
Communication 5 4 3 2 1
1. Color
2. Taste
3. Aroma