Philippine E-Journals

Malunggay Iced Tea: Product Development, Acceptability Level and Nutrient Content

Arteo A Rapanela | Leslie B Maquiran | Ferdinand Zerdie D Pagdilao III | Apple Jane M Viajedor

 

Abstract:

This study was conducted in order to measure the acceptability and nutritional content of the malunggay iced tea which contains an abundant amount of carbohydrates, iron and calcium. This study aimed to answer the following questions: (1) What is the acceptability level of product A and product B malunggay iced tea in terms of appearance, color, aroma/odor, texture and taste. (2) Are there significant differences in the overall acceptability of product A and product B in terms of appearance, color, aroma/odor, texture and taste? (3) What are the nutrient contents of product A and product B malunggay iced tea in terms of carbohydrates, iron and calcium? This study used quota sampling method to choose one hundred (100) students of the Hotel and Restaurant Management Program of the University of the Immaculate Conception. Respondents were given guided response type questionnaires. Percentage and overall acceptability level were measured using Likert scale to answer problems 1 and 2. The two products underwent biochemical analysis to determine the nutrient content. The survey showed that the respondents preferred product B. Based on t-test, there is a significant difference in the overall acceptability between products A and B.