This study aimed to determine the optimum contact time of juice vesicles with sodium hydroxide (NaOH) to dissolve segment membrane and to determine the acceptability and quality of whole orange juice vesicles in terms of appearance/color, texture, flavor and taste. A panel of ten (10) evaluators evaluated the finished products using 9 point hedonic scale. Analysis of variance was used to analyze the finished products. Based on the results of the study the following conclusions were arrived at:
The appearance and color of whole orange juice vesicles exposed to lye solution (CaOH) for different lengths of time had no significant difference among the treatments. They were all described as "like very much" by the food panelist. These results showed that the length of immersion had no effect on the color of the juice vesicles.
Statistical analysis showed no significant difference among the treatments. The mean ratings which ranged from 7.5 to 8.0 have descriptive equivalents of "like moderately" to "like very much", implies that the length of immersion/ cooking of the orange segments which varied from 1 to 3 minutes had no effect on the texture of the juice vesicles. The juice vesicles immersed for 1 to 3 minutes obtained mean ratings of 7.2 to 8.0 which had descriptive ratings of "like moderately" to "like very much". These differences, however, were found to be statistically not significant.
The orange juice vesicles immersed in 5% lye solution for 1 to 3 minutes were given mean scores ranging from 7.4 to 7.9 treatment 1 and 2 had the highest mean scores of 7.9 and 7.6 with a descriptive equivalent of "like very much".
Statistical analyses, however, showed that the differences in the mean ratings were not significant. This indicates that the immersion of orange vesicles for 1 minute is sufficient since longer exposures did not demonstrate any significant effects on the acceptability of the samples.

Includes appendices and bibliographical references