Chapter 1-3
Chapter 1-3
Chapter 1-3
Chapter 1
INTRODUCTION
Background of the Study
Powdered juice drinks are among the beverages people wanted to drink to quench
their thirst. Most of the main ingredients in creating powdered juice drinks are fruits like
grapes, mango, pineapple, strawberry, etc. The most common is the orange powdered
juice which known for its vitamin C content and great when have it cold.
Nowadays, children prefers to drink juices rather than plain water. They use juices
as a thirst quencher and a beverage in exchange of water. More often because of not
liking the food they eat or because of the vegetables incorporated with the food. So to
change this kind of lifestyle, a vegetable-fruit powdered juice drink will be develop. Have
people ever tasted a vegetable-fruit powdered drink in one?
This juice composes of Ampalaya (Bitter Melon), Banana and Cucumber. Bitter
melon even though bitter in taste, it really can sweeten your health through virtue of its
disease preventing and health promoting phyto chemical compounds. Bitter melon is very
low in calories, carrying just 17 calories per 100 g. Nevertheless, its pods are rich sources
of phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. It composes
hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen
synthesis inside the cells of liver, muscle and adipose tissue. Together, these compounds
may have been thought to be responsible for blood sugar levels reduction in the treatment
of type-2 diabetes (Rudrappa, 2015).
become pregnant and those in the first trimester of pregnancy need adequate folate to
reduce the risk of neural tube defects and spina bifida during fetal development
(healthyeating, 2015).
The motivational thrust of this product development is based on children who
dont like to eat vegetables more often. The opportunity is taken to formulate a powdered
juice drink entitled: ABC Powdered Juice Drink. This aims to convince kids, ages 6-10
years old that vegetables cant always necessarily eat, but can also be a healthy juice
drink. With the good intentions of this project study, the people behind this development
are more than optimistic to make this successful for implementation and one way or
another to help children improve their vegetable intake with the use of ABC powdered
juice drink.
Objectives of the Study
The study generally aims to develop an ABC powdered juice drink thatll help the
children in the intake of vegetable.
Specifically, the study aims to:
1. Formulate a powdered juice drink using Ampalaya, Banana and Cucumber to
have a more nutritious powdered juice drink.
2. Making it acceptable to the taste buds of many people especially kids.
3. Test and improve the reliability of the ABC powdered juice drink and:
4. Evaluate the acceptability of the product using the TUP Evaluation System
for the developed product.
Scope and Limitations of the Study
The main focus of the study is on the formulation of ABC powdered juice drink
consisting of Ampalaya, Banana and Cucumber. The beneficiaries of this powdered juice
drink will be in the bracket of children, ranging 6-10 years old for them to have a
nutritious beverage.
This study was held at home and in school for researches and for trials. Sensory
evaluation was rated in terms of flavor, texture, appearance and general acceptability
using the sensory evaluation sheet.
Significance of the Study
This study will be a significant endeavor in promoting good work for innovating
new product in reliance to vegetable. This study will also be beneficial to the students and
instructors in the food related subjects particularly in food processing. For parents who
has difficulty in making their children eat vegetables. Lastly, to help the citizens to intake
a more nutritious drink for them to have a strong and healthy body.
Chapter 2
CONCEPTUAL FRAMEWORK
This chapter presents the review of related literature and studies underlying the
framework of the study. It includes the conceptual model of the study, and the operational
definition of terms.
Review of Related Literature and Studies
American believes that juicing started in 1990s, but some of the first documented
evidence of humans juicing for health benefits are from the dead sea scrolls from 150
B.C. to 70 A.D. Describe in the scrolls as A pounded mash of pomegranate and fig
resulting in profound strength and subtle form. . Thought to have been made using an
apothecary pestle & mortar or grinder and linen juicing had begun. Many cultures used
herbs and plants ground up and applied both externally and internally for health remedies
and benefits all over the world. In the 1920s Max Gerson a German scientist developed
therapy combining a vegetarian diet and raw juices. His work is still carried on today
called the Gerson Institute.
When it comes to nutrition, nothing can replace whole fruits. But the next best
thing is their juice, in moderation.
Health Benefits of Powdered Juice
The health benefits of fruit powder drinks are numerous. The simple fact is that
most people don't consume enough fruit. That means they are missing out on an array of
not just vitamins and minerals, but also antioxidants and important disease fighting
compounds. Finding ways to integrate more fruits into your diet is essential. One of the
single best approaches are fruit powder drinks. This is, in part, due to their high level of
convenience.
The following is a short preview of the hundreds of recent studies that boast the health
benefits of powdered juice drinks:
a. Lower sugar intake. Health benefits associated with consuming fruit powder
drinks is vital to keep sugar intake levels low. Most premade and bottled fruit
drinks are very high in sugar and can be loaded with calories. Sugar causes DNA
damage and can lead to an increased risk of many diseases. One of the key health
benefits of fruit powder drinks is that they eliminate these high levels of added
sugar often found in bottled fruit juices.
c. Convenience. The major factor when it comes to the health benefits of fruit
powder drinks are that they are easy to consume. Most of us feel as though we are
always on the run. A healthy lifestyle doesn't always mean that there is time to eat
right and give your body the proper nutrition that it needs. Fruit powder drinks
can help you dramatically boost the levels of fruit consumption, and it only takes
seconds to do.
d. Boost Energy Levels. The reason that fruit powder drinks are great is that they
increase energy levels. Sugary drinks, candy bars and other sugary snack food
don't give your body vitamins and minerals, which is what your body really needs
for energy and cellular repair. Sugary foods give a temporary boost of energy, but
the "sugar crash"soon follows. However, with fruit powder drinks, your body is
literally being fueled with what it needs.
e. Digestive Health. Having trouble with digestive health, then fruit powdered
drinks are an all-natural and healthy way to stay regular.
g. Improve Immunity. Fruits can work wonders for boosting immunity and that
means less colds and flu's and greater resistance to disease. Many fruit powder
drinks include such essentials as flax seeds and probiotics. Probiotics have been
proven to boost overall immunity and health.
h. Remove Toxins- Help to remove more toxins from the body. Just as probiotics
can help boost immunity, they also help the body remove toxins.
79 kJ (19 kcal)
Carbohydrates
4.32 g
Sugars
1.95 g
Dietary fiber
2g
10
Fat
0.18 g
Protein
0.84 g
Vitamins
Vitamin A equiv.
(1%)
beta-carotene
6 g
luteinzeaxanthin
(1%)
68 g
1323 g
Thiamine (B1)
(4%)
0.051 mg
Riboflavin (B2)
(4%)
0.053 mg
Niacin (B3)
(2%)
0.28 mg
(4%)
0.193 mg
Vitamin B6
(3%)
0.041 mg
Folate (B9)
(13%)
51 g
11
Vitamin C
(40%)
33 mg
Vitamin E
(1%)
0.14 mg
Vitamin K
(5%)
4.8 g
Minerals
Calcium
(1%)
9 mg
Iron
(3%)
0.38 mg
Magnesium
(5%)
16 mg
Manganese
(4%)
0.086 mg
Phosphorus
(5%)
36 mg
Potassium
(7%)
319 mg
Sodium
(0%)
6 mg
Zinc
(8%)
12
0.77 mg
Other constituents
Water
93.95 g
Units
g = micrograms mg = milligrams
IU = International units
13
contains 3.75 calories; thus 18.75 calories in one cup of raw melon are obtained from
carbohydrates. 4 of these calories come from proteins and the remaining from fats.
One cup of bitter melon cooked with fat contains 57.2 calories out of which 35.9
calories are obtained from fats. The total fat content in it is 4 grams consisting of 0.74
grams saturated fat content, 1.1 gram of polyunsaturated fat content and 1.9 gram of
monounsaturated fat content. The total potassium and sodium content in an equal quantity
of raw bitter melon is 396.4 mg and 322.1 mg respectively. The total carbohydrate
content in it is 5.4 grams, dietary fiber content is 2.5 grams and protein content in it is 1.1
gram.
Bitter melon is good source of vitamin C and also contains some amount of
vitamin A, B vitamins and vitamin E. It also contains essential minerals including iron,
copper, calcium, magnesium, phosphorus and zinc. Bitter melon is also consumed in its
juiced form. The calorie content as well as other nutritional value in its juiced form is
different from its other forms. Adding salt or sugar to this juice increases its calorie
content to some extent.
2
Importance of Banana
14
are Musa
acuminata, Musa
balbisiana,
the
15
sight of bananas? The answer to that is, naturally, its delectable taste. However, there are
several banana nutrition facts too that bears testimony to their popularity.
2.1
Carbohydrates
22.84 g
Sugars
12.23 g
Dietary fiber
2.6 g
Fat
0.33 g
Protein
1.09 g
Thiamine (B1)
(3%)
Vitamins
0.031 mg
Riboflavin (B2)
(6%)
0.073 mg
Niacin (B3)
(4%)
0.665 mg
(7%)
0.334 mg
Vitamin B6
(31%)
16
0.4 mg
Folate (B9)
(5%)
20 g
Choline
(2%)
9.8 mg
Vitamin C
(10%)
8.7 mg
Minerals
Iron
(2%)
0.26 mg
Magnesium
(8%)
27 mg
Manganese
(13%)
0.27 mg
Phosphorus
(3%)
22 mg
Potassium
(8%)
358 mg
Sodium
(0%)
1 mg
Zinc
(2%)
0.15 mg
17
Other constituents
Fluoride
2.2 g
Units
g = micrograms mg = milligrams
IU = International units
18
eschewed, with the aid of potassium in bananas. Bananas also do not retain sodium hence
could be easily included in ones diet to mitigate the effect of high blood pressure.
Some of the banana nutrition facts explain, how bananas impart a boost in the
energy level of a person. Bananas contain sugars like fructose, sucrose and glucose which
are available naturally. It also contains fiber. It retains Vitamin B6, which is also known
as pyridoxine. It helps in the synthesis of antibodies, thereby improving the immune
system. Pyridoxine also helps in the formation of red blood cells. One of thebanana
nutrition facts elucidates how bananas contain extremely digestible carbohydrates. A
banana also assists in carrying out various metabolic activities in the body.
3
Importance of Cucumber
19
cucumbers. Gherkin cucumbers are specially produced to make pickles. These are much
smaller in size than slicing cucumbers. Slicing cucumbers are available throughout the
year, but they are at their best between May and July. Cucumbers originated in India
almost 10,000 years ago, but are now cultivated in many different countries and
continents. Recently, different varieties of cucumbers are traded on the international
market and you will find them in abundance all year long.
In the ancient civilizations of Egypt, Greece and Rome, cucumbers were very
popular, and their uses were not limited to just being food. It was also praised for its
beneficial effects on the skin. Louis XIV also cherished cucumbers greatly, and the
process of cultivating cucumbers in greenhouses was invented during his time to make
sure he was able to have a steady supply of the enjoyable vegetable during any season.
The American colonists also took this variety of crunchy and healthy squash to the United
States.
Cucumbers are extremely beneficial for overall health, The flesh of cucumbers is
rich in vitamins A, C, and folic acid while the hard skin of cucumbers is rich in fiber and
a range of minerals include magnesium, molybdenum, and potassium. Additionally,
cucumber contains silica, a trace mineral that contributes greatly to strengthening our
connective tissues.
3.1
65 kJ (16 kcal)
20
Carbohydrates
3.63 g
Sugars
1.67
Dietary fiber
0.5 g
Fat
0.11 g
Protein
0.65 g
Thiamine (B1)
(2%)
Vitamins
0.027 mg
Riboflavin (B2)
(3%)
0.033 mg
Niacin (B3)
(1%)
0.098 mg
(5%)
0.259 mg
Vitamin B6
(3%)
0.04 mg
Folate (B9)
(2%)
7 g
Vitamin C
(3%)
2.8 mg
21
Vitamin K
(16%)
16.4 g
Minerals
Calcium
(2%)
16 mg
Iron
(2%)
0.28 mg
Magnesium
(4%)
13 mg
Manganese
(4%)
0.079 mg
Phosphorus
(3%)
24 mg
Potassium
(3%)
147 mg
Sodium
(0%)
2 mg
Zinc
(2%)
0.2 mg
Other constituents
Water
95.23
22
Fluoride
1.3 g
Units
g = micrograms mg = milligrams
IU = International units
Processing
Modern method in drying.
A spray dryer takes a liquid stream and separates the solute or suspension as a
solid and the solvent into a vapor. The solid is usually collected in a drum or cyclone. The
liquid input stream is sprayed through a nozzle into a hot vapor stream and vaporized.
Solids form as moisture quickly leaves the droplets. A nozzle is usually used to make the
droplets as small as possible, maximizing heat transfer and the rate of water vaporization.
Food Additives
23
Food additives are substance added to food to preserve flavor or enhance its taste
and appearance. Some additives have been used for centuries; for example preserving
food by pickling, salting, preserving sweets or sulfure dioxide as with wines. With the
advent of processed foods in the second half of the twentieth century, many more
additives have been introduced, of both natural and artificial origin. One of these
examples is maltodextrin, used in artificial sweeteners. This is because it acts as a binding
agent, helping to create the crystal-like sugars that are then put into packets. Although
maltodextrin does not taste sweet, it is a saccharide, meaning its chemical properties are
similar to a sugar. Maltodextrin is a carbohydrate and is made from starches. It can be
made from rice, potatoes or corn starches. To make maltodextrin, manufacturers cook
down these foods. Enzymes released in the cooking process further break down
maltodextrin, ultimately leaving a white powder that can be added to foods. While
maltodextrin is generally considered a gluten-free food, it can be derived from wheat or
barley.
24
designing and producing the container or wrapper for a product. The container or wrapper
is called the package. Food packaging has been defined by Paine (1962) as the art, et. Al
(2009), defined food packaging as anecessary aid to protect processed or preservedfood
from deterioration. More specifically, it is a way of making sure that a product reaches
the end-user in good condition at the least cost to producer. In effect, a packaging
material provides the means of transporting a product from one place to another with
maximum protection at the least cost. The basic functions of any food package are to
contain, protect, preserve, inform, and sell.
The principal types of food containers in use today are glass, metal , plastic can
either laminates or flexible, paper, wooden and fibrious conteiners. Plastic food packages,
in particular, use a wide variety of new plastic materials develop in recent years, the
typical plastic packaging materials example is the use of Polyethylene (PE). It is
considered the most important and widely used packaging material. Polyethylene is the
workhorse of the plastic film. PE is transparent to translucentupon the thicknes.
The properties of PE are as follows: (1) good moisture and water barrier properties, (2)
good heat sealing characteristics and can retain its flexibility at very low temperatures; it
can be used in freezing conditions to 50 degrees Celsius, (3) physiologically, there are no
disadvantages conducted with PE; when it burns it produces only carbon dioxide and
water. The applications of PE are small bags, big bags for bulk, pouches especially films
pouches, wrappings.
25
Classifications
1. Low-Density Polyethylene (LDPE). It is the dominant type of PE and is the most
commonly used. IT finds its greatest use in film form as basis for bag-making
LDPE is readily heat scaled and is also the cheapest type of PE. It is flexible and
tough.
2. High Density Polyethylene (HDPE). It is more rigid thean LDPE and can be
subjected to temperatures of up to 120 degrees Celsius and, therefore it can be
used for packages to be sterilized by steam.
Labeling
Labeling means any written, printed or graphic matter (1) upon any article or any
of its containers or wrapper or (2) accompanying the packaged food (BFAD AO No. 88 B
s. 1984). A label is a major source of information about the food product inside a
26
package. The label is often the only means of communication between the
manufacturerand the final consumer. Food labeling is regulated by laws specific to ech
country.
A food label includes any tag, brand, mark, pictorial, or attached to a container of food.
The mandatory label of its information required by Bureau of Food and Drugs for locally
produced or imported food products include the following items:
1.
2.
3.
4.
5.
6.
7.
Brand Name
Product Identity Name
Net Contents Declaration/ Drained Weight
Ingredients Declaration
Name and Address of Manufacturer, Packer or Distributor
Lot Identification Code
Expiry Date (for selected food products.
PROCESS
1. Extraction
2. Formulation
3. Spray Drying
4. Testing and
Improve
OUTPUT
Development of
ABC Juice Drink
27
Evaluation
28
The process are critically essential in the development of the product in terms of its
quality attributes and acceptability.
Output Element
The output element of the research is the final product which is the ABC
Powdered Juice Drink as specified in the objectives of the study.
Evaluation Element
Finally, the output is subjected for evaluation to test its consumers acceptability
through sensory evaluation. Moreover, aside from the products acceptability, product
evaluate through its quality attributes such as color, aroma, texture, and taste by
randomly-pick consumer-type panelists.
29
Cucumber- Harvest English and Middle Eastern cucumbers when theyve grown
to size, the skin is smooth and glossy and the seeds are small. A blush of lemon color
they taste crisp and bland flavor.
Powdered juice drinks- The present invention relates to a production of juice
powder mix. The present invention relates to a process for the production of fruit juice
powder mix. The disclosed fruit juice powder mix is capable to provide a true experience
of real fruit juice i.e. fruit based beverage mix. The present invention relates to dilutables
concept for the production of fruit juice powders.
ABC Juice Drink- a product made of ampalaya, banana and cucumber and some
additive to make powdered juice drinks.
Sensory Evaluation- is a scientific discipline that applies the principle s of
experimental design and statistical analysis to the use of human senses of sight, smell,
taste, touch, and hearing.) For the purpose of evaluating consumer products. This is done
by the researchers product.
General Acceptability- this includes the overall quality of the foods and
describes the acceptability of flavor, color, texture, and aroma. As to the study the choice
is highly acceptable, acceptable, moderately acceptable, slightly acceptble and not
acceptable.
Texture- is also an index of quality. The texture of a food can change as it is
stored. For various reasons. If fruits of vegetable lose water during storage they wilt or
lose their turgor pressure.
Appearance- is dramatically changed with grinding and pureing. The
appearance of the food often changes so much that the individual receiving the meal may
30
not know what foods are being served. Color of the food becomes a key to food
recognition.
Chapter 3
RESEARCH METHODOLOGY
This chapter presents the product formulation of the study, product development,
testing procedure, evaluation procedure and procedure with corresponding flowchart in
making ABC Powdered Juice Drink.
31
The raw materials used in making ABC powdered juice drink are Ampalaya,
Banana and Cucumber, calamansi and sugar to make the juice tastier and delicious. As
illustrated in Table 4
Table 4
Shows the Improve Recipe of ABC Powdered Juice Drink
INGREDIENTS
QUANTITY
AMPALAYA
1/8 cup
BANANA
2 cups
CUCUMBER
2 cups
CALAMANSI
1/8 cup
SUGAR
1 cup
Utensils/ Equipment
Before starting, list down the materials needed in preparing ABC Powdered Juice
Drink.
Measuring cup- these are usually made of aluminum, stainless or plastic and sre used for
measuring big amount of dry or liquid ingredients.
Measuring spoon- it is used for measuring small amount of dry or liquid ingredients.
32
Mixing bowl- these are available in set of three or more pieces and are usually made of
glass, plastic, stainless, aluminum, they are used for holding and mixing ingredients.
Spoon- used in removing ampalaya seeds.
Disposable Plastic Gloves- used to prevent cross-contamination of bacteria to the raw
product.
Knife- used for cutting and chopping the ingredients.
Peeler- used in removing/ peeling the skin of the vegetable
Chopping board- the material used where in the ingredients cut or chopped.
Blender- used in blending the ingredients.
Drinking glass/ cup- where finished product is placed.
Procedure
Prepare all the ingredients/raw materials and utensils that are needed. Clear the
area befor beginning, follow the step by step instructions, the following illustration shows
the procedure in making ABC powdered juice drink.
33
Wash the
ingredients
Put clean
disposable plastic
34
Cut the ampalaya in horizontal then scoop out the seeds. Cut in small pieces,
soak in water with salt in 30 mins.
blender for 15
seconds.
7
7
7
Mixed calamansi and sugar together in a small mixing bowl.
35
Add the calamansi and sugar in the blender then blend until tiny bits remain.
Dont over blend because it might become bitter in taste.
Process Description
It is based on the procedure that the statements listed below are the process on
how to make ABC Powder Juice Drink.
36
Preparing
Washing
37
Cutting
Drying
Juicing
ABC Powdered
Juice Drink
As shown in Figure 5 is the work flowchart of ABC Powdered Juice drink. The
preparation of all the main ingredients that includes the Ampalaya (Bitter Melon),
Banana, and Cucumber, the preparation of all the utensils that will use in chopping and in
juicing of the ingredients. Before anything else, make sure that all of the ingredients and
the utensils are wash thoroughly. The cutting of the ingredients into smallest bits before
putting in the juicer, gradually. After all the ingredients are done, it will bring on the
DOST for the final process which is the spray drying. The end product will then put in a
vacuum sealed pouch.
38
TRIAL 1
TRIAL 2
TRIAL 3
FINAL
Ampalaya
cup
cup
1/8 cup
TRIAL
cup
Banana
2 cups
2 cups
2 cups
1 cup
39
Cucumber
2cups
2 cups
Calamansi
1/8 cup
1/8 cup
Sugar
cup
1/3 cup
Milk
1 cup
1 cup
1/8 cup
As shown in Table 5 are the revisions made on the trials that has been made for
the products sensory test.
In Trial 1, the color ended yellow green but when time passed color brown
became more pronounced. More on bananas aroma. When tasted, the first to recognize
by the tongue is the bananas taste and when swallowed, the bitterness was more
pronounced.
In Trial 2, the color ended more on lighter yellow and brown. This time the taste
of the ampalaya was lessened, the more pronounced taste was the cucumber and the
banana. The aroma is till the same. It was suggested to add lemon/calamansi to lessen the
browning of the banana when blending.
40
In Trial 3, the color remained, light yellow and brown. This time, the ampalaya
cant be tasted anymore; the banana and cucumber have the more pronounced taste. The
aroma is still banana. The sugar was added to have better taste.
The Final Trial, the color green is more pronounced. This time, all the ingredients
mixed well together, the aroma was the mixture of banana and cucumber. The addition of
sugar and calamansi made it better in taste.
Sensory Evaluation
The sensory evaluation test aims to measures the product characteristics as they
are perceived by man. This knowledge is use to check the consumers reaction to the
developed product. Result of sensory evaluation test can provide the needed information
in decision making especially in the development of the product.
It is made to identify the qualitative characteristics of the product based on its
general acceptability, texture, appearance, flavor, and aroma. The test will be conducted
with the help of 50 respondents; 25 compose of children ages 6-10, while the other 25
composes of faculty members and random students of TUP Manila.
The survey questionnaire was formulated based on the Likerts Scale with 5 being
the highest and 1 as the lowest, while the responses were averaged and interpreted as
Shown on Table 6 below:
41
Table 6
Likerts Scale Descriptive Rating
Numerical Scale
Descriptive Rating
4.51 5.00
Highly Acceptable
3.51 4.5
Very Acceptable
2.51 3.5
Acceptable
1.51 2.5
Quite Acceptable
1.00 1.5
Not Acceptable