Home⇛SPAMAST Research Journal⇛vol. 1 no. 1 (2018)

Development of Kalamansi Nip with Ginger Extract

Edelyn S Albiso | Erlinda M Palacio | Grace D Buencillo

Discipline: food sciences

 

Abstract:

The study was geared towards the production of kalamansi nip enhanced with ginger extract. It was conducted to determine the acceptability of kalamansi nip with ginger extract with its concentration, acceptability of nip and juice among different market segments, available nutrients, shelf-life, and profitability of production. Experiments were carried out in a Completely Randomized Design and subjected to sensory evaluation. The nip was prepared with different ginger ratios: T1 (control), T2 (5%), T3 (10%); T4 (15%). Results showed that 5% ginger extract concentration had a higher acceptability. Using a 5% concentration of ginger, the researchers tested the nip and juice’s acceptability through sensory evaluation among different market segments. The evaluators liked both products. Laboratory analysis revealed that the kalamansi nip with ginger extract was found to contain 327 kcal per 100g, 71.35% carbohydrates, 4.55% crude fat, 4.12% saturated fat, 0.19% crude protein, 43.68 μg/g sodium, 508 μg/g potassium, and 101μg/g calcium. The kalamansi nip and juice lasted at room temperature for 51 and 3 days, respectively. In addition, kalamansi nip production had a promising return of 15 to 35%, depending on the amount of ginger extract.



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