Browsing by Author "Padua, Fema Rose E."

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    Development of calamansi (Citrofortunella microcarpa) peel ready to drink juice
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Padua, Fema Rose E.; Coronado, Elysha Jazmin M.; Valmonte, John Mark; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Abat, Rossana P.
    This study aimed to standardized the formulation of calamansi peel ready to drink juice with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The calamansi peel ready to drink juice was conducted two different test for paired preference to determine which best amount of calamansi peel to be added to calamansi juice. Having the attributes of light yellow color, slightly to moderate citrus odor, moderate to strong calamansi flavor, and the texture was perceived to be smooth mouth feel as well as thin viscosity. The physicochemical properties of the calamansi peelready to drink juice were pH value of 3.18 mL, Total Soluble Solids of 6°Bx, Titratable Acidity of 1.16%,and Water Activity of 0.59. The microbiological qualities were Total Aerobic Plate of 25000 CFU/mL, Yeast and Mold Count of 10000 CFU/mL, and E.ColiCount of 3.0 MPN/mL. The Calamansi Peel Ready to Drink Juicewith 0.1% sodium benzoate as preservative has a shelf-life of 9 weeks at refrigerated storage. The Calamansi Peel Ready to Drink Juice can be sold at 17.56 pesos per 100mL.