Publication: Development of calabash (Crescentia cujete) juice drink
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Date
2023-05
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study is to develop a calabash juice drink. Specifically, it aims to, (1) standardize the formulation and process of calabash juice drink. (2) Determine the sensory qualities of a calabash juice drink. (3) The production cost of processing of calabash juice
drink. Four (4) treatments were formulated based on varying the amount of calabash extract. The treatments have undergone sensory evaluation tests such as ranking, preference, descriptive and acceptability tests. Treatment 2 was the most preferred calabash juice drink. The juice drink was perceived to be blackish gray, has a strong aromatic and sweet odor, very strong sweet and slightly sour flavor, and very smooth texture. In acceptability test, the flavor and texture of the calabash juice drink were perceived as like extreme. However, the calabash juice drink had received general acceptability as like very much. Microbiological analysis shows that the calabash juice drink has a mold and yeast count of <10cfuml and an aerobic plate count of <250cfu/ml. The presence of phytochemicals like flavonoids, alkaloids, carbohydrates, and phenolic compounds was observed. Vitamin C was not detected in the calabash juice drink.
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Citation
Licos, J. M. M., Costales, S. C., & Villamil, K. S. L. (2023). Development of calabash (Crescentia cujete) juice drink. [Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University – Mid La Union Campus. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx