SANTO TOMAS COLLEGE OF AGRICULTURE, SCIENCES AND TECHNOLOGY
Feeder Road 4, Brgy. Tibal-og, Santo Tomas, Davao del Norte, 8112, Philippines
BSAB RESEARCH CAPSULE PROPOSAL 2023
RESEARCH AREA: Food Production Revision No: 00
Date:
10/18/20123
RESEARCH TITLE: Exploring the Effect of Ripeness stage on Cavendish banana Wine
Researchers: 1. 2. 3.
Adviser:
Panel 1: Date: Comment:
MM/DD/YYYY
Panel 2: Date: Comment:
Chairman: Date: Comment:
General objective: To create unique and creative banana wine flavors that set them apart
from already-existing banana wine goods on the market.
Specific Objectives:
1. To explore and create new, distinctive flavor combinations with Cavendish bananas as the primary
Ingredients.
2. To determine and comprehend customer trends and preferences for the flavor of banana wine.
3. To enhance the manufacturing process and guarantee the continual high quality of the unique
flavor.
Rationale
Wine is one of the most popular alcoholic drinks around the world. Its practice is as old as our
most ancient civilization and wine has played a central role in human culture for more than 8000
thousand years. In contrast to food and beverages that spoil quickly or that can spread disease; wine
does not spoil if stored properly, the alcohol in wine called ethanol is present in sufficient
concentrations to kill disease causing microorganism, and throughout history, wine was often safer to
drink than water or milk (Bisson and Butzke, 2019).
Traditionally, wine is prepared using grape juice (Singh and Kaur, 2019). However, in the
Philippines, the most frequently encountered types of wine produced are from tropical fruits like
banana (Akubor, et al., 2018). Bananas (Musa paradisiaca) are one of the most produced, traded,
and consumed in the globe. In fact, bananas come in more than 1000 different types and are a viral
source of nutrition for both populations in importing and producing nations (FAO, 2022). Bananas
give instant, sustained, and substantial boost of energy (Arnarson, 2019). The banana is grown in the
tropics, and, though it is most widely consumed in those regions, it is valued worldwide for its flavor,
nutritional value, and availability throughout the year. Due to its high sugar content, it is suitable to
produce wine (Robinson, 2006). Depending upon cultivar and ripeness, the flesh can vary in taste
from starchy to sweet and texture from firm to mushy.
Research Gaps:
The development and imaginative tastes for banana wine has not received much research attention.
According to (Amerine & Kunkee, 2020). The vast bulk of study into banana wine has focused on
their nutritious value, production methods, and shelf life. Moreover (Wu, et al., 2014). there is a
SANTO TOMAS COLLEGE OF AGRICULTURE, SCIENCES AND TECHNOLOGY
Feeder Road 4, Brgy. Tibal-og, Santo Tomas, Davao del Norte, 8112, Philippines
BSAB RESEARCH CAPSULE PROPOSAL 2023
shortage of data on customer preferences for banana wine varieties that are unique and fresh. It's
important to comprehend consumer flavor preferences and the factors that influence their
purchasing decisions. More research must be done in order to develop banana wine variants that are
both appetizing to consumers and shelf-stable.
The difference between the banana wine with sugar, without sugar and honey mead is banana wine
with sugar is sweet and dessert-like, banana wine without sugar is drier and more focused on natural
banana flavors, while honey mead is sweet, with a distinct honey flavor. Each of these beverages has
its unique characteristics and can cater to different taste preferences.
Experimental research design and Treatment:
1. Randomized Complete Block Design: This design involves dividing the sample into homogeneous
blocks based on a characteristic relevant to the study (e.g., age groups, gender, taste preferences),
and then randomly assigning
treatments within each block. Treatment:
T1-0% Fully Ripe Banana without sugar
T2-50% Fully Ripe Banana with sugar
T3-50% Fully Ripe Banana with honey mead
2. Completely Randomized Design: This design involves randomly assigning treatments to
participants without any stratification or blocking.
Treatment:
T1-0% Fully Ripe Banana without sugar
T2-50% Fully Ripe Banana with sugar
T2-50% Fully Ripe Banana with honey mead
The participants in both designs would be given a set quantity of each type of banana wine and
asked to score the flavor, texture, and overall preference using a numerical scale or a questionnaire.
Participant evaluations (such as taste, texture, overall preference) and any physiological
measurements (such as salivation rate, heart rate), which may indicate the degree of enjoyment or
preference for each flavor, could be included as dependent variables.
Location and duration of the study
On December 20, 2023, the study was conducted in small room in Purok 1-B Apitong La Libertad
Santo Tomas Davao Del Norte.
Data to be gathered:
The physical properties of the wines made from the three variety of bananas, particularly its taste
and color were determined by organoleptic testing or appraisal of the consumer's worthiness of wine.
To decide the ultimate product's market acceptability, 30 male and female individuals, comprising of
30 drinkers, was selected as taste panelists, employing intentional testing to evaluate the
manufactured wines from the four variety of banana, employing a 5-point Likert Scale Quality Score.
Taste panelists will be asked to rate the wine test utilizing a scoring sheet, which will be clearly
clarified and examined by them. The wine will be handled appropriately and will be served in a clean,
clear wine glass.
In terms of statistical treatment that will be utilized in this study, the data will be examined using
weighted mean to achieve the rundown rating and to depict the tangible assessments of the wine as
well as T-test to decide the presence of significant differences in tests of produced wine from one
variety of banana (Little & Rubin, 2014).
References:
Adetunji, M. C., Ganiyu, O. S., & Adetunji, J. B. (2015). Influence of aroma on consumer acceptance of
fermented banana beverage. Journal of the Institute of Brewing, 121(2), 254-257.
Agbogbo, FK., & Coward-Kelly G., (2019). Cellulosic ethanol production using the naturally occurring
xylose-fermenting yeast, Pichia stipitis. https://doi.org/10.1007/s10529-008-9728-z
SANTO TOMAS COLLEGE OF AGRICULTURE, SCIENCES AND TECHNOLOGY
Feeder Road 4, Brgy. Tibal-og, Santo Tomas, Davao del Norte, 8112, Philippines
BSAB RESEARCH CAPSULE PROPOSAL 2023
Akinbode, A. O., Adekunle, A. A., & Adeosun, O. T. (2017). Quality evaluation of wine produced from
Cavendish banana (Musa acuminata L.) and pawpaw (Carica papaya L.) fruits. Journal of the
Institute of Brewing, 123(3), 374-381. doi: 10.1002/jib.422
Akubor, P. I., Obio, S. O., Nwadomere, K. A., & Obiomah, E., (2018). Production and quality evaluation
of banana wine. Plant Foods for Human Nutrition, 58 (3), 1-6. http://goo.gl/R4M9yH.
Albao, JD, Gacusan, DM, Sablan, MJ, & Tibo, HM., (2017). Marketing Plan for Dielle’s Apiary and
Meadery Enterprises.
Amerine MA., & Kunkee RE., (2020). Microbiology of wine making. Ann Rev Microbiol. Annual
Reviews Publication. USA. 2:232-58. https://doi.org/10.1146/annurev.mi.22.100168.
Andualem, T., Belete, T., & Getahun, T. (2020). Effect of yeast strains and processing methods on
quality of Cavendish banana wine. Journal of Food Science and Technology, 57(3), 937-944.
Boulton, R.B., Singleton, V.L., Bisson, L.F., & Kunkee, R.E., (1999). Principles and Practices of
Winemaking; Springer: Boston, MA, USA, ISBN 978-1-4419-5190-8.
Chaudhry, F., Ahmad, M.L., Hayat, Z., Ranjha, M.M.A.N., Chaudhry, K., Elboughdiri, N., Asmari, N., &
Uddin, J., (2022). Extraction and evaluation of the antimicrobial activity of polyphenols from
banana peels employing different extraction techniques. Separations, 9, 165.
Christaki, T.; Tzia, C. Quality and safety assurance in winemaking. Food Control 2002, 13, 503–517.
Dmochowska, A., Czajkowska, J., Jedrzejewski, R., Stawinski, W., Migdał, P., & Fiedot-Toboła, M.,
(2020). Pectin based banana peel extract as a stabilizing agent in zinc oxide nanoparticles
synthesis. Int. J. Biol. Macromol., 165, 1581–1592.
Durgadevi, P.K.S., Saravanan, A., & Uma, S., (2019). Antioxidant potential and antitumor activities of
Nendran banana peels in breast cancer cell line. Indian J. Pharm. Sci., 81, 464–473.
Escalona-Buendia, H. B., Teixeira, A. A., de Oliveira, L. M., & Flores, G. (2010). Sensory properties and
consumer acceptance of wines produced from new grape varieties bred in Brazil. Food
Research International, 43(1), 18-25.
Etuk, A., (1997). The microbiology and production of wine from over-ripe banana (Musa acuminata).
M.Sc. Thesis, University of Benin, Benin City, Nigeria. p. 77.
Fasolin, L.H., de Almeida, G.C., Castanho, P.S., & Netto-Oliveira, E.R. (2017). Cookies produced with
banana meal: Chemical, physical, and sensorial evaluation. Food Sci. Technol., 27, 524–529.
Fleet GH (1993). Wine: Microbiology and Biotechnology. Harwood Academic Publishers, London. p.
130.
Wu, T.R. Wang, H.L. Jiang, S.W. Liu, D.D. & Wei, F., (2014). Optimization of extraction of tannins from
banana peel using response surface methodology. Appl. Mech. Mater. 678, 566–571.
