Production of mango (Mangifera indica) fruit wine

A Thesis Proposal Presented to the

In Partial Fulfilment

of the Requirements for the Degree

Name nyo po

2018
 ACKNOWLEDGMENT

The researchers would like to extend their profound thanks to the people who

supported them in the completion of this study.

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.

The researchers wish to express their sincere appreciations to

___________________., who fully supported them in this research, and for his

extended effort in making necessary corrections needed to make this study successful.

They gratefully acknowledge _____________, who shared her knowledge and

never ending support in realizing the completion of their thesis.

The researchers would like to thank the members of the panelist namely;

_________________ and __________________, for the corrections, changes,

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

completion of this study wouldn’t have been possible.

The Researchers
TABLE OF CONTENTS

Page

TITLE PAGE i

ACKNOWLEDGMENT ii

TABLE OF CONTENTS iii

LIST OF TABLES v

LIST OF FIGURES vi

CHAPTER

1. PROBLEM AND REVIEW OF RELATED LITERATURE

Introduction

Theoretical and Conceptual Framework

Statement of the Problem

Hypothesis

Significance of the Study

Scope and Limitation of the Study

Definition of Terms

Review of Related Literature

RESEARCH METHODOLOGY

Research Design

Research Setting

Research Respondents
 Research Instrument

Data Gathering Procedure

Statistical Treatment of Data

BIBLIOGRAPHY

APPENDICES

A. Questionnaire-Checklist for Teacher-respondents

B. Questionnaire-Checklist for Student-Respondents

C. Letter to the Schools Division Superintendent

D. Letter to the Education Program Supervisor-ALS

E. Letter to the District ALS Coordinator

F. letter to the teacher-Respondents

G. Letter to the Student-Respondents

CURRICULUM VITAE
 Chapter 1

THE PROBLEM AND ITS BACKGROUND

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

10th Century (Ensminger, 1994). It is commercially grown in more than 90 countries

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

differences peculiar to each variety (Bally et al., 2009).

Mango is a popular commercial crop in Philippines that grows best at 0-1500m

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

with an output of 280,884 metric tones (MT) (MoA, 2017).

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

raw produce and an extension of storage life (Okoth et al., 2013).

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.

Middlemen, individual farmers or farmer groups sell approximately 5% of the

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

however there is no proper documentation of information regarding the scientific and

technological approaches for its optimal production.

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

fruit wines from Mango.

Background of study

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

accompanies and enhances a wide range of European and Mediterranean-style cuisine,

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

This theory supports the evaluation process undertaken by the researcher to

gauge perception from the data gathered on the professional and non-professional to

substantially evaluate problems and solutions.

Sensory Evaluation of Food: Theory and Practice by Gisela Jellinek (2012).

When evaluating the sensory attributes of products, people, whether consumers or

sensory panelists, respond based on their perceptions. However, some characteristics,

such as color and texture, can also be quantitatively measured using instruments.

Instead of measuring sensory characteristics directly, instruments measure the

physicochemical properties of samples that provide stimuli to human senses. By using

sensory analysis, producers can identify and respond to consumer preferences more

efficiently, thus increasing their competitiveness.

Sensory evaluation is a scientific discipline that analyses and measures human

responses to the composition of food and drink, e.g. appearance, touch, odour, texture,

temperature and taste. In schools it provides an ideal opportunity for students to

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

Input Process Output

Acceptability of
Mango wine in
terms of:
Preparation
Mango  Aroma
All ingredients  Color
Equipment Processing
 Flavor
Tools  Taste
 Texture
 Appearance
 Acceptability

Figure 1. Paradigm of the study

Statement of the Problem

This study aim to make a wine using Mango. Specifically, it seeks to answer the

following questions:

1. What are the demographic profile of the respondents in terms of:

1.1. age

1.2. sex

1.3. educational attainment

1.4. monthly income?

1. What is the quality of the mango wine in terms of:

a) Color

b) taste

c) aroma

2. What is the level of acceptance of the mango wine in terms of:

a) Color

b) taste; and

c) aroma

3. Is there a significant relationship between demographic profile of the respondents and

level of acceptance of the mango wine?

Hypothesis

There is no significant relationship between demographic profile of the respondents and

level of acceptance of the mango wine.

Significance of the study

This study was conducted to provide some information that can benefit the

following stakeholders:

College of hotel and restaurant

Professional. The result of this study will serve as a springboard in exploring other

local materials in making wine.

Non-Professional. This study will help in getting an extra income for their family.

Researcher. This may serve as a stepping stone in starting a business.

Teachers. The result of this study will serve as a guide and reference for the different

types of activities of the students.

Prospective Entrepreneurs. They will gain new ideas and knowledge to produce new

products and to encourage them to enter in this kind of business.

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

be conducted at Kalayaan, Laguna consisting of professional and non-professional

respondents with a total of 30.

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

process where wine yeasts, belonging mainly to Saccharomyces cerevisiae species,

catalyze the conversion of sugars (from fruit juice) into ethanol, carbon dioxide and

minor metabolites that will give flavor to the final product.

Definition of terms

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

constitutes to its fragrance: agreeable and distinctive odor.

Color. . In this study is the visual perceptual property corresponding in humans to the

categories called red, green, blue and others.

Development. . In this study is the act of developing or disclosing that which is

unknown: a gradual unfolding process by which anything is developed, as a plan or

method, or an image upon a photographic plate: gradual advance mentor growth

through a series of progressive changes: also, the result of developing, or a developed

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

determined mainly by the chemical senses of taste and smell.

Texture. . In this study is the feel, appearance, or consistency of a surface or a

substance.
 Chapter 2

Review of Related Literature

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

The mango (Mangifera indicus)

Karihaloo et al., (2013) mentioned that Mango is a member of the family

Anacardiaceae. The genus Mangifera includes 25 species (Mabberly, 1997) with edible

fruits such as Mangifera caesia, M. foetida, M. odorata and M. pajang, although M.

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

regular shape (Matsuoka, 2012).

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

usually half that size.

 The tree is long-lived with some specimens known to be over 150 years old and

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

anchor roots which penetrate for several feet .

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

juices was between 3.8 and 4.5.

As stated by Fleet and Heard, (2013) Wine fermentation is a process where

wine yeasts, belonging mainly to Saccharomyces cerevisiae species, catalyze 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

produced using different species of Saccharomyces. Saccharomyces spp. 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

performed conventionally without inoculation or by the addition of selected wine yeast

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

as in the production of manysparkling wine. Batch fermentation is preferable by

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

dry depending on the conditions during alcoholic fermentation. The subjective

sweetness of a wine is determined by the interaction of several factors,

including the amount of sugar in the wine, but also the relative levels of

alcohol, acids and tannins.

Johnson, (2013)) stated that In general, sugars and alcohol enhance a

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

contain some traces of unfermentable sugars such as pentose

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

sweet wine is by determining the residual sugar.

Gerbaux et al., (2012) explained that Fermentation conditions highly

affect the quality of wine. It is known that fermentation conditions like

temperature and pH will have great impact on the aroma quality of wine. Many

investigators reported the modified temperature on wine fermentation.

Increasing fermentation temperature from 15°C to 30°C tends to increase

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

production. Of interest to the winemaker are the major fruit components:

sugar, organic acids, aroma and flavor compounds, phenolic

compounds/tannins, certain amino acids, and certain metallic compounds

such as potassium. Flavor is a combination of taste and aroma, and is of

particular importance in determining food preferences.

Reddy (2012) reported the composition of mango wines produced from

three different cultivars. He suggested that the concentration of ethanol,

organic acids, tannins, and aromatic volatile compounds produced differed

with each mango variety.

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

vapor pressure (Bauer and Pretorius., (2012). These compounds include

several higher alcohols and their esters that are synthesized during fruit

ripening, juice fermentation or later, during storage of the wine in wooden.

 The effect of bottle colour and storage conditions on mango juice

chemical attributes have been reported by Alaka et al., 2013. According to

these authors, glass bottles will give greater protection against the

degradation of the chemical attributes of the mango juices. Packaging

Ogbomoso mango juices in glass bottles and storing them at 6°C will give

good protection against phytochemial of mango juices.

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

suggesting that wines should be kept in dark bottles to prevent browning.

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

different preservation techniques commonly used today, including

refrigeration and freezing, canning, irradiation, dehydration, freeze-drying,

salting, pickling, pasteurizing, fermentation, carbonation, cheese-making and

chemical preservation. The basic idea behind all forms of food preservation is

either to slow down the activity of disease-causing bacteria and to altogether.

In certain cases, a preservation technique may also destroy enzymes

naturally found in a food that cause it to spoil or discolour quickly. An enzyme

is a special protein that acts as a catalyst for a chemical reaction, and

enzymes are fairly fragile. By increasing the temperature of food to about 150

degrees Fahrenheit (66 degrees Celsius), enzymes are destroyed.

Dyubele et al. (2010) explained in her study that including aroma,

flavor, firmness, tenderness, and juiciness of conventional. The result

obtained in those studies basically is mainly acceptance or preference of

samples or not. Contrarily, descriptive sensory analysis is an analytical

method which can provide more detailed information, such as the intensity of

specific sensory characteristics. Some descriptors of sensory attributes in

chicken meat were defined and applied to train panelists to evaluate samples;

Sow and Grongnet, (2010). Moreover, some food examples might be

provided as references during training and evaluation in order to increase the

accuracy of judgment.

Texture, defined as “a sensory and functional manifestation of the

structural, mechanical and surface properties of foods detected through the

senses of vision, hearing, touch and kinesthetics” by Szczesniak (2002),

comprises complicated characteristics that can be sensed and evaluated

though human senses.

 Chapter 3

RESEARCH METHODOLOGY

This chapter discusses the methods being use, the research design,

research setting, research respondents, research instruments, data gathering

procedure, and statistical treatment of data.

Research Design

This study will used the descriptive and experimental – completely

randomized design (CRD) evaluating method to determine the potentials of

mango in producing new products without affecting the evaluation for the

product and behavior of the subject, the respondents without influencing it in

any way.

The experimental method of research composed of product

development of mango wine. CALMORIN (2004) defines the experimental

method as method which is conducted to find new facts and to verify the

results of previous experiments. The research is subjected for evaluation in

terms of color, taste, aroma, flavor texture and general acceptability.

Subject of the Study

The study will be involved 30 respondents. These 30 respondents are

composed of 15 professional and 15 non - professional given with a mango

wine in able to determine the taste, color, texture, aroma, flavor, appearance

and the general acceptability.

Population and Sampling Technique

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

the purposive sampling wherein purposive sampling is using knowledge of the

study and the population to choose participants. It is not a random sampling

that looks at a whole population. Purposive sampling is also called judge

mental sampling and selective sampling

Materials

Mangos, Water, Sugar, Yeast, Containers, Clean Cloth

Knife, Funnel Graduated, Cylinders, Evaporating, Dish Beaker

Casserole, Bottle

Equipment

Weighing Scale (1KG)

Juicer

Electic stove

Preparation of the Mixture

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

temperature from 70-80 degrees Celsius.

Packaging and labeling

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.

Data Gathering Procedure

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

sheet will also be provided to help the respondents in evaluating the

acceptability of mango wine. The results to be gathered and the data will be

tabulated for the analysis and interpretation to determine the appropriate

statistical tool.
Research Instrument

The researcher decided to use one set of sensory evaluation as tool to

gather information and feedback from respondents. The said instrument was

divided into two parts; the first part is the personal information of the

respondents in which it includes name, age, sex, educational attainment,

religion,. The second part is consist of mango wine in terms of taste, color,

aroma that measure its acceptability by putting a check mark on the

appropriate variants describes as follows:

5- Likes extremely

4- Likes much

3- undecided

2-dislike much

1-dislike extremely
 Statistical treatment

Descriptive method of analysis will be used in this research. The data

are to be presented in textual and tabular form. The result of the study shall

be analyzed through frequency counting, ranking, percentage and interpreted

with the use of descriptive method of analysis.

Variables Statistical tool

1. Demographic profile of the Frequency, Percentage

respondents in terms of:
1.1. Age
1.2. Gender
1.3. Educational Attainment
1.4. Monthly income?

2. Quality of the mango wine in terms of:

2.1. Color
2.2. taste
2.3. aroma Weighted Mean, Rank

3. Level of acceptance of the mango

wine in terms of: Weighted Mean, Rank
3.1. Color
3.2. Aroma
3.3. Taste

4. significant relationship between

demographic profile of the respondents
and level of acceptance of the mango
wine

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

answering this questionnaire towards the attainment of the objectives of my

study. I assured that your answer will be treated with utmost confidentiality

and it will be used solely for this study.

Thank you very much for your kind help and cooperation.

_______________

Name mo

Please fill-in the following information by putting a check mark on the

parenthesis

Part 1. Demographic profile of the respondents..

Name (Optional) _____________________ Age: ________yrs. old.

Sex: _________

Highest Educational attainment: ( ) Elementary level ( ) Senior high

level

( ) Bachelor level ( ) Doctoral/doctorate level

others please specify__________

Family Income ( ) P.1000-3000

( ) P.3001-5000

( ) 5001 and above others please

specify_________
 2. Quality Attributes of the mango wine in terms of Color, Taste, Aroma.

1- Dislike very much 2-Dislike moderately 3-neither liked

noe disliked 4- Like moderately 5- Liked very much

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.

1- Dislike very much 2-Dislike moderately 3-neither liked noe

disliked 4- Like moderately 5- Liked very much

Communication 5 4 3 2 1
1. Color
2. Taste
3. Aroma