Guyabano (Annona muricata) Fruit Pulp, Leaves Decoction and Citric Acid in Making Guyabano Drink
DOI:
https://doi.org/10.61569/2ykzw258Keywords:
optimization, guyabano pulp, leaf decoctionAbstract
Guyabano drink is called a nutriceutical product as the combination word of nutritional and pharmaceutical due to its nutritional composition that can provide health benefits. This study aimed to utilize fruit and leaf decoction for an optimum drink formulation with lower cost. The pulp intervals (100, 150 and 200g), decoction (0, 125 and 250 ml) and citric acid (1, 2 and 3 tsp) were used. It has a total of 15 treatments using central composite design. The optimum product was the combination of 150g pulp, 125 mL decoction and 2 tsp citric acid with a relative cost of ₱26.898/750 mL. The TSS, pH, viscosity and %TA of the drink were 17.2 oBrix, 3.4, 44.5cP and 1.263, respectively. The microbial load of the product was <1 x 101. Consumer testing showed the optimum product with 36% likeness showing it has market potentials.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed in accordance with the Creative Commons Attribution 4.0 Unported (CC BY 4.0) license, which permits others to copy, redistribute, remix, transform and build upon this work for any purpose, provided the original work is properly cited, a link to the license is given, and indication of whether changes were made. See: Creative Commons Attributions 4.0 International License.
