Publication:
Development of guava leaf (Psidii guajavac folium) popping boba

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dc.contributor.authorAgustin, Arvee Jeric N.
dc.contributor.authorCabanban, Andrea Danica B.
dc.contributor.authorPimental, Kenneth Q.
dc.contributor.authorTernida, Roldan C.
dc.date.accessioned2025-10-17T05:45:58Z
dc.date.available2025-10-17T05:45:58Z
dc.date.issued2023-05
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxii, 116 p.: ill. (col.).
dc.identifier.citationAgustin, A. J. N., Cabanban, A. D. B., Pimental, K. Q. & Ternida, R. C. (2025). Development of guava leaf (Psidii guajavac folium) popping boba(2025). [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/540
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 9
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcEducation
dc.titleDevelopment of guava leaf (Psidii guajavac folium) popping boba
dc.typeThesis
dcterms.accessRightsOpen Access
dspace.entity.typePublication
local.subject.scientificnameEstabillo, Imma Concepcion G.
thesis.degree.disciplineCollege of Science in Food Technology
thesis.degree.levelUndergraduate
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