LAKASABrowsing by Author "Ternida, Roldan C."

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Development of guava leaf (Psidii guajavac folium) popping boba
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2023-05) Agustin, Arvee Jeric N.; Cabanban, Andrea Danica B.; Pimental, Kenneth Q.; Ternida, Roldan C.
This study’ developed a guava leaf popping boba product, focusing on process standardization, formulation optimization, sensory evaluation, physicochemical and microbiological analyses, packaging design, and cost assessment. Among the formulations tested, the 30% guava leaf concentration was the most preferred, demonstrating high acceptability when consumed alone or in fruit tea. The product exhibited favorable physicochemical properties, including a 98.23% loading ratio, 89.26% encapsulation rate, pH of 4.20, and 47.2 mg/100 g of vitamin C—sufficient to meet the recommended daily intake for Filipinos across various demographics. Microbiological analysis confirmed its safety’, with a yeast and mold count of 25 CFU/g and negative results for E. coli. A glass jar was recommended for packaging, ensuring product integrity. At a production cost of Php 114.07 per jar, the guava leaf popping boba aligns with food quality and safety standards while addressing consumer demand for functional, innovative, and sustainable food products.