Publication: Development of stevia-infused rambutan (Nephelium lappaceum) concentrate
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Date
2025-05
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study's goal was to produce a new kind of concentrate using rambutan (Nephelium lappaceum) as main ingredient. This study developed a standardized formulation and process for concentrate, determining the sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, shelf life, production cost, and the marketing plan for the product. Data was analyzed using frequency percentages, hedonic scales, cost analysis, shelf-life analysis and DOST's microbiological assessment using developmental, experimental, descriptive, and quantitative research designs. The results showed that the standardized concentrate formulation composed of rambutan, honey, stevia, citric acid and water, had great sensory qualities, acceptable microbiological qualities and physicochemical properties, consumer acceptability and a shelf-life. Production cost and marketing strategies indicated promising commercial potential. This positions Stevia-Infused Rambutan (Nephelium lappaceum) Concentrate as a viable component with a comprehensive approach to quality and marketability. –
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Castro, R. M. E., Gulloy, D. R. C., De Vera, D. I. G., Elvas, J. B. M. & Flores, N. J. A. (2025). Development of stevia-infused rambutan (Nephelium lappaceum) concentrate. [Unpublished Undergraduate Thesis].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.