This study aimed to utilize three vegetable (carrot, tomato and cucumber) in dalandan-based formulation and to determine its effect on the general acceptability and on the quality of the product in terms of appearance/color, flavor and taste and aroma.
Sensory evaluation was made by ten (10) semi-trained laboratory panelist using the nine-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) for a Completely Randomized Design (CRD) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.
The three vegetable juices has a soluble solid ranging from 0.3 to 2.0 and a pH ranging from 4.5 to 6.0 which was adjusted to 8º Brix and a pH of 3.5 to come up with the compatible locally vegetable juice to dalandan juice.
The result of the study showed that of the three vegetable juices the carrot-dalandan juice had the highest rating in terms of appearance/color, flavor/taste and general acceptability which produced a product that is as acceptable as the control juice blend in all the quality factors evaluated. The mean ratings ranging from 7.6-7.8 had a descriptive equivalent of "like very much". The tomato-dalandan juice and cucumber-dalandan juice obtained a significantly lower mean ratings ranging from 6.1-6.7 lhad a descriptive equivalent of "like slightly to like moderately" in terms of all the sensory quality evaluation conducted. Carrot-dalandan juice blend was the most acceptable product in terms of quality and acceptability, hence, the highest market potential.

Thesis (Bachelor of Science in Home Technology-Food and Nutrition)

Bibliographical References