CC BY 4.0Estabillo, Imma Concepcion G.Queriquencia, Melybeth M.2026-08-182026-08-182017-05Queriquencia, M. M. (2017). Development of flavored guyabano (Annona muricata) leaves juice drink. [Unpublished Undergraduate Thesis].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/123456789/2364Full textThe study aimed to develop an acceptable flavored guyabano leaves juice drink with desirable sensory qualities, physico-chemical properties, microbial qualities, and profitability. The formulation and standardization of flavored guyabano leaves juice drink were consisted of three treatments. Treatment 1 with roselle flavor, treatment 2 with pineapple flavor and treatment 3 with passion fruit flavor. The flavored guyabano leaves juice drink was acceptable for both trained panelist and consumer type panelist in terms of sensory qualities such as overall acceptability, color, sweetness, sourness, aroma, guyabano leaves flavor, passion fruit flavor, tartness, and viscosity. The physico-chemical properties of the standardized flavored guyabano leaves juice drink were determined. It has titratable acidity of 0.17%, total soluble solid of ll°Bx, pH value of 3.7, and vitamin C of 35mghnl. The projected monthly production of standardized flavored guyabano leaves juice drink resulted to 44.35% Return on investment, with the projected payback period of 2.06 months.xii, 95 p.: ill (col.).enGuyabano Leaves Juice DrinkMicrobiological QualitiesPhysico-Chemical PropertiesSensory EvaluationThesis