Formulation optimization of ready-to-drink beverage from malunggay (Moringa oleifera Lam.)

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

This study was conducted to optimize the type and levels of selected sweetener and acidulant in the formulation of ready-to-drink malunggay beverage. Malunggay leaves were dried and steeped at 85-90°C for 15 minutes to produce a freshly brewed tea. The different formulations of the beverage were prepared and then pasteurized at 85°C for 15 minutes. Sensory evaluation of the different formulations was done to determine the effect of the treatments on the sensory attributes of the beverage namely, color, aroma, sweetness, sourness, bitterness, tea-like flavor, leafy flavor, aftertaste and general acceptability. Correlation analysis was conducted and results showed that there is no high linear relationship between the evaluated attributes although moderate linear relationship can be observed between leafy flavor and bitterness, leafy flavor and aftertaste, and aroma and tea-like flavor, respectively. The data obtained from sensory evaluation was subjected to optimization using Design Expert version 7. Optimized levels of citric acid, tartaric acid, sugar and HFCS were 70%, 30%, 29% and 71%, respectively. The optimized formulation was subjected to different physico-chemical analyses. The product was observed to have a pH of 4.0, TSS of 10°B and Vitamin C content of 0.05 mg/ml.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /S57

Document Type

Thesis

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