Proximate Analysis and Sensory Evaluation of Processed Lubeg (Syzygynium lineatum (Roxb.) Merr. & Perry) Fruit Wines

Abstract

Lubeg tree thrives in tropical climatic conditions such as in the northern part of the Philippines. Lubeg fruit is characterized as highly perishable and has a sour taste hence, many fruits were wasted during its peak season. Developing and processing the fruits is considered to maximize the full potential of Lubeg fruits. Based on the result, the proximate analysis of the Lubeg wine products has moisture content ranging from 92.86% to 98.54%, ash (0.03%-0.04%), calories (78 kcal- 112 kcal), carbohydrates (2g- 10.80g), sugar (10.50g- 2.00g). The total fat of 1 % is present in sample 2 (Lubeg wine with honey). The alcohol content of the wine samples ranged from 5.92%- 9.17%) and was categorized as low-alcohol fruit wine. In terms of sensory evaluation, there was no significant difference between the appearances of the three Lubeg wine samples. But there were substantial moderate differences between the ratings of the samples as to aroma, taste/texture, aftertaste, and overall impression and there was a significantly large difference in their totality. Sample 1 consistently got a significantly higher rating in terms of aroma, taste/texture, aftertaste, overall impression, and totality compared to Sample 2. Sample 3 was not significantly different from Sample 1 in all the dimensions except for taste/texture. In general, all the Lubeg wine samples were accepted by the respondents but Sample 1 (Lubeg wine with sugar) is the most likable among the three samples. The return above variable cost (12.96% to 20.45%) of the Lubeg wine samples can be a viable income-generating activity. Further studies on the fermentation process of the Lubeg fruit wines, determination of other parameters of proximate analysis, and other laboratory activities should be conducted to have comprehensive data on the health benefits, vitamins, and mineral components of the produced Lubeg fruit wines.