This study was conducted to determine the physico-chemical characteristics of raw materials and make necessity adjustments to come up with the most desirable quality product. It also aimed to determine the effect of fruit juices (calamansi, pineapple and dalandan) on broccoli-fruit juice blends with very desirable sensory quality in terms of appearance/color, taste, aroma and general acceptability. A semi-trained laboratory panel of nine members evaluated the products using 9-point Hedonic Scale. The analysis of variance was used to determine if there were significant differences on the sensory quality of the finished product.
The pH of broccoli (6.6) shows that it is a non- acid food. Of the three fruits used as acidulant, calamansi was the sourest (2.4), followed by dalandan (2.9), and pineapple (3.1). In terms of soluble solid, the pineapple juice registered the highest reading (9°Bx) followed by calamansi (5°Bx). The amount of fruit juices needed to adjust the pH of the broccoli extract to 3.5 were 55ml of calamansi juice, 450ml of pineapple juice, and 295ml of dalandan juice.
The use of pineapple juice as acidulant enhanced the taste and appearance/color as well as the general acceptability of broccoli-based juice blend. The mean rating which ranged from 7.56-8.00 has a descriptive equivalent of "Like Very Much" compared to the control which ranged from 6.22-6.56 which has a descriptive equivalent of "Like Slightly". The other fruit juices failed to enhance the aroma and taste of broccoli-based fruit juice blends. These results indicate that the broccoli-based juice blend acidified with pineapple having the highest mean rating for quality and acceptability (7.89) had the highest market potential.

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