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Development of carbonated wild cherry (Flacourtia indica) juice

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dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorSison, Evelyn N.
dc.contributor.chairBernardino, Meryl A.
dc.contributor.committeememberPacada, Charles A.
dc.contributor.committeememberAlvarez, Sheilla B.
dc.date.accessioned2026-08-18T01:01:40Z
dc.date.available2026-08-18T01:01:40Z
dc.date.issued2018
dc.description.abstractThe study aimed to develop an acceptable carbonated wild cherry juice with desirable sensory qualities, physico-chemical properties, and microbiological qualities. The wild cherry juice was carbonated using a soda siphon loaded with carbon dioxide in a soda charger. In the formulation and standardization of the product, treatment 2 with moderately dark orange color, moderate sweetness, slightly strong tartness, low perceptible carbonation, and just perceptible flavour was selected as the best formulation. The physico-chemical properties of the standardized product were a pH of 4.8, total soluble solids of 16 °Brix, titratable acidity of 12.426 mg/100 ml, and vitamin C of 0.193 mg/100 ml. The microbiological qualities were an aerobic plate count of <250 CFU/ml, Escherichia coli count of <3.0 MPN/ml, and yeast and molds count of <10 CFU/ml. The total production cost was ₱52.85 per bottle, with a selling price of ₱68.70 per bottle.
dc.identifier.citationSison, E. N. (2018). Development of carbonated wild cherry (Flacourtia indica) juice [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2353
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.titleDevelopment of carbonated wild cherry (Flacourtia indica) juice
dc.typeThesis
dspace.entity.typePublication
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