Browsing by Author "Layco, Rose Marie L."

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    Guava (Psidium guajava lunti.) and sweet potato tops (Ipomoea batatas) juice blend
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Viernes, Jamie C.; Abubo, Daisy Mae I.; Corbillon, Micaiah Faye; Layco, Rose Marie L.; Nicha, Ayessa Mae W.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
    The present study used the experimental method of investigation approach with sensory evaluation, the researchers try to determine if the Guava and Sweet Potato Tops Juice Blend (GSPTJB) and other ingredients in the different formulations influences the degree of likeness of the evaluators on the formulation of the Guava and Sweet potato tops juice blend as a juice . Guava and Sweet Potato Tops are locally produced product that we used to make Guava and Sweet Potato Tops Juice Blend. This study aimed to develop a new product utilizing Guava and Sweet Potato Tops specifically to formulate Guava and Sweet Potato Tops Juice Blend. To evaluate the sensory qualities of the Guava and Sweet Potato Tops Juice Blend in terms of: Color, Aroma, Taste, and Flavour. Microbiological properties of GSPTJB were studied in order to determine the production cost of the acceptable formulation. There were four (4) treatments (Treatment I consists of 11.25g Guava Powder and 3.75g Sweet Potato Tops powder).Treatment 2 consists of 7.5g of Guava Powder and 7.5g Sweet Potato Tops. Treatment 3. consists of 3.75g Guava Powder and 11.25g Sweet Potato Tops. Treatment 4. 0g consists of Guava Powder and 15g of Sweet Potato Tops) were used in the formulation of Guava and Sweet Potato Tops Juice Blend. The GSPTJB made in this study were evaluated by a well-trained panelists. The sample were submitted to the DOST laboratory for microbiological analysis.Results showed that the GSPTJB is possible to formulate and it is generally acceptable.