Estabillo, Imma Concepcion G.Sison, Evelyn N.2026-08-182026-08-182018Sison, 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 Development of carbonated wild cherry (Flacourtia indica) juice [Unpublished undergraduate thesis].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/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/2353The 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.enThesis