PH22018000576Y1 - A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP - Google Patents

A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP

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Publication number
PH22018000576Y1
PH22018000576Y1 PH22018000576U PH22018000576U PH22018000576Y1 PH 22018000576 Y1 PH22018000576 Y1 PH 22018000576Y1 PH 22018000576 U PH22018000576 U PH 22018000576U PH 22018000576 U PH22018000576 U PH 22018000576U PH 22018000576 Y1 PH22018000576 Y1 PH 22018000576Y1
Authority
PH
Philippines
Prior art keywords
bignay
vinegar
juice
tomato ketchup
ingredients
Prior art date
Application number
PH22018000576U
Other versions
PH22018000576U1 (en
Inventor
Lani B Cejes
Kristine Mae L Isales
Jarrel M Muyco
Original Assignee
Univ State Sultan Kudarat
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ State Sultan Kudarat filed Critical Univ State Sultan Kudarat
Priority to PH22018000576U priority Critical patent/PH22018000576Y1/en
Publication of PH22018000576U1 publication Critical patent/PH22018000576U1/en
Publication of PH22018000576Y1 publication Critical patent/PH22018000576Y1/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

This utility model relates to formulation of tomato sauce product, particularly the composition which uses bignay fruit (Antidesma bunius) juice as one of the main ingredients. Compared to the prior art that uses typical ingredients of tomatoes, vinegar and assorted spices, this new composition will be utilizing the native fruit juice of bignay tree which have the same characteristic of a vinegar and help local farmers to increase its production that will help them improve economically. Bignay-Tomato Ketchup is new tomato ketchup which will be used as condiments, basis of dressings and can be also use as one of the ingredients in stews and soups. Using bignay juice instead of vinegar will support local products without sacrificing its nutritional benefits. The acceptability of the product is also determine through sensory evaluation and was conducted by panel of evaluators using sensory evaluation forms. The study was conducted at HRM Laboratory of Sultan Kudarat State University, Tacurong City Campus.
PH22018000576U 2018-06-15 2018-06-15 A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP PH22018000576Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22018000576U PH22018000576Y1 (en) 2018-06-15 2018-06-15 A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22018000576U PH22018000576Y1 (en) 2018-06-15 2018-06-15 A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP

Publications (2)

Publication Number Publication Date
PH22018000576U1 PH22018000576U1 (en) 2018-08-29
PH22018000576Y1 true PH22018000576Y1 (en) 2018-08-29

Family

ID=63489927

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22018000576U PH22018000576Y1 (en) 2018-06-15 2018-06-15 A PROCESS OF MAKING BIGNAY (Antidesma bunius) TOMATO KETCHUP

Country Status (1)

Country Link
PH (1) PH22018000576Y1 (en)

Also Published As

Publication number Publication date
PH22018000576U1 (en) 2018-08-29

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