1

Chapter 1
INTRODUCTION
Background of the Study
Powdered juice drinks are among the beverages people wanted to drink to quench
their thirst. Most of the main ingredients in creating powdered juice drinks are fruits like
grapes, mango, pineapple, strawberry, etc. The most common is the orange powdered
juice which known for its vitamin C content and great when have it cold.
Nowadays, children prefers to drink juices rather than plain water. They use juices
as a thirst quencher and a beverage in exchange of water. More often because of not
liking the food they eat or because of the vegetables incorporated with the food. So to
change this kind of lifestyle, a vegetable-fruit powdered juice drink will be develop. Have
people ever tasted a vegetable-fruit powdered drink in one?
This juice composes of Ampalaya (Bitter Melon), Banana and Cucumber. Bitter
melon even though bitter in taste, it really can sweeten your health through virtue of its
disease preventing and health promoting phyto chemical compounds. Bitter melon is very
low in calories, carrying just 17 calories per 100 g. Nevertheless, its pods are rich sources
of phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. It composes
hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen
synthesis inside the cells of liver, muscle and adipose tissue. Together, these compounds
may have been thought to be responsible for blood sugar levels reduction in the treatment
of type-2 diabetes (Rudrappa, 2015).

The second component to be used in the product development is the Banana.

Adding a banana to the daily diet has an array of benefits in the body. Bananas help in
reaching weight-loss goals, keep bowels healthy, provide nutrients that regulate heart
rhythm and have vitamin compounds for eye health (Coffman, 2015). Bananas are known
for their high potassium content, with over 400 mg potassium in a single medium-size
banana. According to Colorado State University Extension, potassium is necessary for
good nerve and muscle function as well as for maintaining a healthy balance of fluids in
the body. The potassium in bananas can help prevent muscle cramps after exercise
(Almond, 2015).
Cucumber is the third component which is made up of 95 percent water, making
them an ideal hydrating and cooling food. It contains an anti-inflammatory flavonol
called fisetin that appears to play an important role in your brain health. It also contain
polyphenols called lignans, which may help to lower your risk of breast, uterine, ovarian,
and prostate cancers. Cucumber extract helps reduce unwanted inflammation, in part by
inhibiting the activity of pro-inflammatory enzymes. Cucumbers are low in calories and
high in fiber, which makes them useful for both weight loss and digestive health
(Mercola, 2014).
Vegetables are healthy food which is really good for the body. It provides a source
of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C.
Potassium may help to maintain healthy blood pressure. Dietary fiber from vegetables
helps reduce blood cholesterol levels and may lower risk of heart disease. Folate (folic
acid) helps the body form healthy red blood cells. Women of childbearing age who may

become pregnant and those in the first trimester of pregnancy need adequate folate to
reduce the risk of neural tube defects and spina bifida during fetal development
(healthyeating, 2015).
The motivational thrust of this product development is based on children who
dont like to eat vegetables more often. The opportunity is taken to formulate a powdered
juice drink entitled: ABC Powdered Juice Drink. This aims to convince kids, ages 6-10
years old that vegetables cant always necessarily eat, but can also be a healthy juice
drink. With the good intentions of this project study, the people behind this development
are more than optimistic to make this successful for implementation and one way or
another to help children improve their vegetable intake with the use of ABC powdered
juice drink.
Objectives of the Study
The study generally aims to develop an ABC powdered juice drink thatll help the
children in the intake of vegetable.
Specifically, the study aims to:
1. Formulate a powdered juice drink using Ampalaya, Banana and Cucumber to
have a more nutritious powdered juice drink.
2. Making it acceptable to the taste buds of many people especially kids.
3. Test and improve the reliability of the ABC powdered juice drink and:

4. Evaluate the acceptability of the product using the TUP Evaluation System
for the developed product.
Scope and Limitations of the Study
The main focus of the study is on the formulation of ABC powdered juice drink
consisting of Ampalaya, Banana and Cucumber. The beneficiaries of this powdered juice
drink will be in the bracket of children, ranging 6-10 years old for them to have a
nutritious beverage.
This study was held at home and in school for researches and for trials. Sensory
evaluation was rated in terms of flavor, texture, appearance and general acceptability
using the sensory evaluation sheet.
Significance of the Study
This study will be a significant endeavor in promoting good work for innovating
new product in reliance to vegetable. This study will also be beneficial to the students and
instructors in the food related subjects particularly in food processing. For parents who
has difficulty in making their children eat vegetables. Lastly, to help the citizens to intake
a more nutritious drink for them to have a strong and healthy body.

Chapter 2
CONCEPTUAL FRAMEWORK

This chapter presents the review of related literature and studies underlying the
framework of the study. It includes the conceptual model of the study, and the operational
definition of terms.
Review of Related Literature and Studies
American believes that juicing started in 1990s, but some of the first documented
evidence of humans juicing for health benefits are from the dead sea scrolls from 150
B.C. to 70 A.D. Describe in the scrolls as A pounded mash of pomegranate and fig
resulting in profound strength and subtle form. . Thought to have been made using an
apothecary pestle & mortar or grinder and linen juicing had begun. Many cultures used
herbs and plants ground up and applied both externally and internally for health remedies
and benefits all over the world. In the 1920s Max Gerson a German scientist developed
therapy combining a vegetarian diet and raw juices. His work is still carried on today
called the Gerson Institute.
When it comes to nutrition, nothing can replace whole fruits. But the next best
thing is their juice, in moderation.
Health Benefits of Powdered Juice
The health benefits of fruit powder drinks are numerous. The simple fact is that
most people don't consume enough fruit. That means they are missing out on an array of
not just vitamins and minerals, but also antioxidants and important disease fighting
compounds. Finding ways to integrate more fruits into your diet is essential. One of the

single best approaches are fruit powder drinks. This is, in part, due to their high level of
convenience.

The following is a short preview of the hundreds of recent studies that boast the health
benefits of powdered juice drinks:

a. Lower sugar intake. Health benefits associated with consuming fruit powder
drinks is vital to keep sugar intake levels low. Most premade and bottled fruit
drinks are very high in sugar and can be loaded with calories. Sugar causes DNA
damage and can lead to an increased risk of many diseases. One of the key health
benefits of fruit powder drinks is that they eliminate these high levels of added
sugar often found in bottled fruit juices.

b. Reduce Inflammation Levels. Another key benefit of fruit powder drinks

comes with is that they help reduce inflammation. Inflammation is how diseases
spread. Keeping inflammation levels low will not just help you feel better but will
also decrease your risks of developing a range of diseases or lessen the severity of
symptoms. Diseases such as arthritis and fibromyalgia have inflammation
components, and fruit power drinks can help.

c. Convenience. The major factor when it comes to the health benefits of fruit
powder drinks are that they are easy to consume. Most of us feel as though we are
always on the run. A healthy lifestyle doesn't always mean that there is time to eat

right and give your body the proper nutrition that it needs. Fruit powder drinks
can help you dramatically boost the levels of fruit consumption, and it only takes
seconds to do.

d. Boost Energy Levels. The reason that fruit powder drinks are great is that they
increase energy levels. Sugary drinks, candy bars and other sugary snack food
don't give your body vitamins and minerals, which is what your body really needs
for energy and cellular repair. Sugary foods give a temporary boost of energy, but
the "sugar crash"soon follows. However, with fruit powder drinks, your body is
literally being fueled with what it needs.

e. Digestive Health. Having trouble with digestive health, then fruit powdered
drinks are an all-natural and healthy way to stay regular.

f. Circulatory Benefits. Increased fruit consumption is linked to improved

circulation. This means that powder fruit drinks can help get a lot more out of
your workout.

g. Improve Immunity. Fruits can work wonders for boosting immunity and that
means less colds and flu's and greater resistance to disease. Many fruit powder
drinks include such essentials as flax seeds and probiotics. Probiotics have been
proven to boost overall immunity and health.

h. Remove Toxins- Help to remove more toxins from the body. Just as probiotics
can help boost immunity, they also help the body remove toxins.

Main Ingredients in formulating ABC Powdered Juice Drink

1

Ampalaya (Bitter Melon)

Figure 1Ampalaya (Bittermelon)

Bitter melon (balsam pear/ bitter gourd) is a young, tender, edible fruit-pod in the
Momordica genus of climbing vines. Although its bitter taste might turn some people
away from it, in-fact, it really can sweeten your health through virtue of its disease
preventing and health promoting phyto chemical compounds. Scientific name:
Momordica charantia. Some of the related varieties are balsam pear, cundeamor, la-kwa,
etc. Botanically, it belongs to the Cucurbitaceae family, in the genus; Momordica, and is a
member of the same family as squash, watermelon, cantaloupes, cucumber, etc
(Rudrappa, U., 2015).
Bitter melon is one of popular edible pod vegetable in many Asian countries. It is
grown widely as a field crop as well as backyard vegetable and, in fact, is among the
bitterest tasting of all culinary vegetables. Bitter melon is a temperate/tropical vegetable

probably originated in South-East Asia. Like in other members of the Cucurbitaceae

family, it too is a fast-growing, trailing or climbing vine with thin stems and tendrils
which require trellis to support their climbing vines (supplementpolice, 2015).
The bitter melon looks like a cucumber, being a long (5-12 inches) and slender (23 inches) white to medium green vegetable (botanically it is a fruit like the tomato that is
eaten as a vegetable). Bitter melon varieties have smooth to ridge to very warty skin.
While white and green fruits are prized for their bitter flavor, as they ripen bitter melons
turn yellow to orange, decreasing the bitter qualities. It taste like cucumbers and green
peppers, being crunchy and watery; however the flavor of bitter melon is much more
powerful with an extremely bitter finish that is sometimes compared to Guiness
Stout.Bitter gourd pods are characterized with soft lengthwise ridges and uneven pebbly
surface. Depending up on the cultivar type, its immature pods can be light to dark green
and have oblong or oval shapes with a pointed tip at the blossom end. Internally, the flesh
is white with rough edged seeds, somewhat similar to ridge gourd seeds in appearence.
As the fruits begin to mature, they gradually become hard, turn yellow or brown in color.
(Spurrier, 2012)
1.1

Nutrient Contents of Ampalaya (Bitter Melon)

Nutritional value per 100 g (3.5 oz)
Energy

79 kJ (19 kcal)

Carbohydrates

4.32 g

Sugars

1.95 g

Dietary fiber

2g

10

Fat

0.18 g

Protein

0.84 g

Vitamins
Vitamin A equiv.

(1%)

beta-carotene

6 g

luteinzeaxanthin

(1%)
68 g
1323 g

Thiamine (B1)

(4%)
0.051 mg

Riboflavin (B2)

(4%)
0.053 mg

Niacin (B3)

(2%)
0.28 mg

Pantothenic acid (B5)

(4%)
0.193 mg

Vitamin B6

(3%)
0.041 mg

Folate (B9)

(13%)
51 g

11

Vitamin C

(40%)
33 mg

Vitamin E

(1%)
0.14 mg

Vitamin K

(5%)
4.8 g

Minerals
Calcium

(1%)
9 mg

Iron

(3%)
0.38 mg

Magnesium

(5%)
16 mg

Manganese

(4%)
0.086 mg

Phosphorus

(5%)
36 mg

Potassium

(7%)
319 mg

Sodium

(0%)
6 mg

Zinc

(8%)

12

0.77 mg

Other constituents
Water

93.95 g

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.
Source: USDA Nutrient Database
Table 1: Bitter Melon Nutrition Facts
Bitter melon as seen on Table 1, is known for its low calorie content also offers a
number of health benefits. The number of calories in bitter melon varies based on its
method of preparation. It is considered healthy in each of its forms. Though it does not
taste that great many people consume it because of the medicinal qualities it has. It is rich
in dietary fiber, antioxidants and various minerals and vitamins. 100 grams of raw bitter
melon offers 17 calories along with the various essential micro nutrients it has. One cup
of raw bitter melons weighing around 124 grams contains 25 calories. The carbohydrate
content in an equal quantity of bitter melon is 5 grams and every gram of carbohydrate

13

contains 3.75 calories; thus 18.75 calories in one cup of raw melon are obtained from
carbohydrates. 4 of these calories come from proteins and the remaining from fats.
One cup of bitter melon cooked with fat contains 57.2 calories out of which 35.9
calories are obtained from fats. The total fat content in it is 4 grams consisting of 0.74
grams saturated fat content, 1.1 gram of polyunsaturated fat content and 1.9 gram of
monounsaturated fat content. The total potassium and sodium content in an equal quantity
of raw bitter melon is 396.4 mg and 322.1 mg respectively. The total carbohydrate
content in it is 5.4 grams, dietary fiber content is 2.5 grams and protein content in it is 1.1
gram.
Bitter melon is good source of vitamin C and also contains some amount of
vitamin A, B vitamins and vitamin E. It also contains essential minerals including iron,
copper, calcium, magnesium, phosphorus and zinc. Bitter melon is also consumed in its
juiced form. The calorie content as well as other nutritional value in its juiced form is
different from its other forms. Adding salt or sugar to this juice increases its calorie
content to some extent.
2

Importance of Banana

14

Figure 2. Picture of Banana

Almost all modern edible parthenocarpic (seedless) bananas come from two wild
species Musa acuminata and Musa balbisiana. The scientific names of most cultivated
bananas

are Musa

acuminata, Musa

balbisiana,

and Musa paradisiaca for

the

hybrid Musa acuminata M. balbisiana, depending on their genomic constitution.

Banana saw its origin in Malaysia. The fruit is believed to be conceived for the
first time in the country. It made its way to the Indian subcontinent with the help of
numerous visitors. It took several years to become popular all across the world. Today,
banana stands as one of the most loved fruits. Its sweet flavor is considered to be one of
the best flavors offered by any fruit. In many countries, leaves of banana are used in the
making of plates. Bananas are easy to peel as well. They are immensely fleshy in the
inside. This makes it easily consumable. Apart from its delectable taste, there are
numerous health benefits of bananas too, which have been listed here as banana
nutrition facts.
The deliciously sweet fruit is loved by people of all age groups. Bananas act as a
perfect smoothie material too. They blend in with other fruits easily and enhance their
flavor. If bananas are prepared without addition of another fruit, the prepared beverage is
known as a banana smoothie or a banana-shake. This is generally prepared by adding
milk or yoghurt with the mixture. Numerous banana dishes are also widely popular
amongst the masses. Banana splits are loved by children. Banana is also used in the
preparation of pies and cakes. So, why do people consume bananas and go bananas at the

15

sight of bananas? The answer to that is, naturally, its delectable taste. However, there are
several banana nutrition facts too that bears testimony to their popularity.
2.1

Nutrient Contents of Banana

Nutritional value per 100 g (3.5 oz)
Energy

371 kJ (89 kcal)

Carbohydrates

22.84 g

Sugars

12.23 g

Dietary fiber

2.6 g

Fat

0.33 g

Protein

1.09 g

Thiamine (B1)

(3%)

Vitamins

0.031 mg
Riboflavin (B2)

(6%)
0.073 mg

Niacin (B3)

(4%)
0.665 mg

Pantothenic acid (B5)

(7%)
0.334 mg

Vitamin B6

(31%)

16

0.4 mg
Folate (B9)

(5%)
20 g

Choline

(2%)
9.8 mg

Vitamin C

(10%)
8.7 mg

Minerals
Iron

(2%)
0.26 mg

Magnesium

(8%)
27 mg

Manganese

(13%)
0.27 mg

Phosphorus

(3%)
22 mg

Potassium

(8%)
358 mg

Sodium

(0%)
1 mg

Zinc

(2%)
0.15 mg

17

Other constituents
Fluoride

2.2 g

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.
Source: USDA Nutrient Database
Table 2. Banana Nutrition Facts
As seen on Table 2, banana nutrition facts expound the presence of several
essential elements and constituents in the fruit. Banana retains Vitamin C which helps in
defending the body against diseases like scurvy. It also helps in improving the immune
system of the body thereby helping the body to develop resistance against infectious
agents. The vitamin is also essential for the synthesis of connective tissues. It also assists
in the absorption of iron, thereby helping in the formation of blood. Banana also contains
potassium which helps in speeding up the process of protein synthesis. Potassium is also
beneficial in muscle-building. Potassium assists in the stimulation of nerve impulses,
which are necessary for muscle contraction. Hypertension and stroke could also be

18

eschewed, with the aid of potassium in bananas. Bananas also do not retain sodium hence
could be easily included in ones diet to mitigate the effect of high blood pressure.
Some of the banana nutrition facts explain, how bananas impart a boost in the
energy level of a person. Bananas contain sugars like fructose, sucrose and glucose which
are available naturally. It also contains fiber. It retains Vitamin B6, which is also known
as pyridoxine. It helps in the synthesis of antibodies, thereby improving the immune
system. Pyridoxine also helps in the formation of red blood cells. One of thebanana
nutrition facts elucidates how bananas contain extremely digestible carbohydrates. A
banana also assists in carrying out various metabolic activities in the body.
3

Importance of Cucumber

Figure 3. Picture of Cucumber

Scientifically known as Cucumis sativus, cucumbers belong to the same family as
zucchinis, watermelons, pumpkins, and other types of summer squash. The plant where
cucumbers grow is a creeping vine that develops the cylindrical, edible fruits throughout
the year. You will find different varieties of cucumber grown in different regions, and
they are usually eaten fresh or pickled. Cucumbers typically eaten fresh are called slicing

19

cucumbers. Gherkin cucumbers are specially produced to make pickles. These are much
smaller in size than slicing cucumbers. Slicing cucumbers are available throughout the
year, but they are at their best between May and July. Cucumbers originated in India
almost 10,000 years ago, but are now cultivated in many different countries and
continents. Recently, different varieties of cucumbers are traded on the international
market and you will find them in abundance all year long.
In the ancient civilizations of Egypt, Greece and Rome, cucumbers were very
popular, and their uses were not limited to just being food. It was also praised for its
beneficial effects on the skin. Louis XIV also cherished cucumbers greatly, and the
process of cultivating cucumbers in greenhouses was invented during his time to make
sure he was able to have a steady supply of the enjoyable vegetable during any season.
The American colonists also took this variety of crunchy and healthy squash to the United
States.
Cucumbers are extremely beneficial for overall health, The flesh of cucumbers is
rich in vitamins A, C, and folic acid while the hard skin of cucumbers is rich in fiber and
a range of minerals include magnesium, molybdenum, and potassium. Additionally,
cucumber contains silica, a trace mineral that contributes greatly to strengthening our
connective tissues.

3.1

Nutrient Contents of Cucumber

Nutritional value per 100 g (3.5 oz)

Energy

65 kJ (16 kcal)

20

Carbohydrates

3.63 g

Sugars

1.67

Dietary fiber

0.5 g

Fat

0.11 g

Protein

0.65 g

Thiamine (B1)

(2%)

Vitamins

0.027 mg
Riboflavin (B2)

(3%)
0.033 mg

Niacin (B3)

(1%)
0.098 mg

Pantothenic acid (B5)

(5%)
0.259 mg

Vitamin B6

(3%)
0.04 mg

Folate (B9)

(2%)
7 g

Vitamin C

(3%)
2.8 mg

21

Vitamin K

(16%)
16.4 g

Minerals
Calcium

(2%)
16 mg

Iron

(2%)
0.28 mg

Magnesium

(4%)
13 mg

Manganese

(4%)
0.079 mg

Phosphorus

(3%)
24 mg

Potassium

(3%)
147 mg

Sodium

(0%)
2 mg

Zinc

(2%)
0.2 mg

Other constituents
Water

95.23

22

Fluoride

1.3 g

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.
Source: USDA Nutrient Database

Table 3. Cucumber Nutrition Table

Processing
Modern method in drying.
A spray dryer takes a liquid stream and separates the solute or suspension as a
solid and the solvent into a vapor. The solid is usually collected in a drum or cyclone. The
liquid input stream is sprayed through a nozzle into a hot vapor stream and vaporized.
Solids form as moisture quickly leaves the droplets. A nozzle is usually used to make the
droplets as small as possible, maximizing heat transfer and the rate of water vaporization.

Food Additives

23

Food additives are substance added to food to preserve flavor or enhance its taste
and appearance. Some additives have been used for centuries; for example preserving
food by pickling, salting, preserving sweets or sulfure dioxide as with wines. With the
advent of processed foods in the second half of the twentieth century, many more
additives have been introduced, of both natural and artificial origin. One of these
examples is maltodextrin, used in artificial sweeteners. This is because it acts as a binding
agent, helping to create the crystal-like sugars that are then put into packets. Although
maltodextrin does not taste sweet, it is a saccharide, meaning its chemical properties are
similar to a sugar. Maltodextrin is a carbohydrate and is made from starches. It can be
made from rice, potatoes or corn starches. To make maltodextrin, manufacturers cook
down these foods. Enzymes released in the cooking process further break down
maltodextrin, ultimately leaving a white powder that can be added to foods. While
maltodextrin is generally considered a gluten-free food, it can be derived from wheat or
barley.

Figure 4. Picture of Maltodextrine

Packaging
According to the Philippine Trade Training and Packaging Research and
Development Center of the Philippines, packaging nmay be identified as the activities of

24

designing and producing the container or wrapper for a product. The container or wrapper
is called the package. Food packaging has been defined by Paine (1962) as the art, et. Al
(2009), defined food packaging as anecessary aid to protect processed or preservedfood
from deterioration. More specifically, it is a way of making sure that a product reaches
the end-user in good condition at the least cost to producer. In effect, a packaging
material provides the means of transporting a product from one place to another with
maximum protection at the least cost. The basic functions of any food package are to
contain, protect, preserve, inform, and sell.
The principal types of food containers in use today are glass, metal , plastic can
either laminates or flexible, paper, wooden and fibrious conteiners. Plastic food packages,
in particular, use a wide variety of new plastic materials develop in recent years, the
typical plastic packaging materials example is the use of Polyethylene (PE). It is
considered the most important and widely used packaging material. Polyethylene is the
workhorse of the plastic film. PE is transparent to translucentupon the thicknes.
The properties of PE are as follows: (1) good moisture and water barrier properties, (2)
good heat sealing characteristics and can retain its flexibility at very low temperatures; it
can be used in freezing conditions to 50 degrees Celsius, (3) physiologically, there are no
disadvantages conducted with PE; when it burns it produces only carbon dioxide and
water. The applications of PE are small bags, big bags for bulk, pouches especially films
pouches, wrappings.

25

Figure 5. Polyethylene Film Pouch

Classifications
1. Low-Density Polyethylene (LDPE). It is the dominant type of PE and is the most
commonly used. IT finds its greatest use in film form as basis for bag-making
LDPE is readily heat scaled and is also the cheapest type of PE. It is flexible and
tough.
2. High Density Polyethylene (HDPE). It is more rigid thean LDPE and can be
subjected to temperatures of up to 120 degrees Celsius and, therefore it can be
used for packages to be sterilized by steam.
Labeling
Labeling means any written, printed or graphic matter (1) upon any article or any
of its containers or wrapper or (2) accompanying the packaged food (BFAD AO No. 88 B
s. 1984). A label is a major source of information about the food product inside a

26

package. The label is often the only means of communication between the
manufacturerand the final consumer. Food labeling is regulated by laws specific to ech
country.
A food label includes any tag, brand, mark, pictorial, or attached to a container of food.
The mandatory label of its information required by Bureau of Food and Drugs for locally
produced or imported food products include the following items:
1.
2.
3.
4.
5.
6.
7.

Brand Name
Product Identity Name
Net Contents Declaration/ Drained Weight
Ingredients Declaration
Name and Address of Manufacturer, Packer or Distributor
Lot Identification Code
Expiry Date (for selected food products.

C. Concept of the Study

On the basis of the forgoing concepts, theories and findings of related literature,
Knowledge/Skills
studies and insights taken
A. Juice
B. Powdered Juice Drink
C. Fruits and Vegetables
4.
D. Powdered Juice Drink
Processing
E. Drying
F. Spray Drying
G. Food Additive
D. Conceptual
Model
H. Packaging
Materials
I. Labeling
J. Equipment/Utensils
Used
INPUT
K. Evaluation System
Equipment/Utensils
A. Juicer
B. Mixing Bowl
C. Cheese Cloth
D. Kitchen Knife
E. Chopping Board
F. Spoons
G. Measuring cup
H. Measuring Spoon
I. Peeler
J. Plastic Pitcher
Raw Materials
A. Bittergourd
B. Banana
C. Cucumber
D. Maltodextrin as
acarrier
E. Flavorings

from them, a conceptual model is develop as shown in figure

PROCESS

1. Extraction
2. Formulation
3. Spray Drying
4. Testing and
Improve

OUTPUT

Development of
ABC Juice Drink

27

Evaluation

Figure 4. Conceptual Model of ABC Powdered Juice Drink

This research is based on the Input-Process-Output (IPO) model as shown on
Figure 4 shows the ndifferent stages of the processes involved in order to achieve the
objective of the study.
Input Element
The input block consists of the knowledge requirements, equipment/tools used,
and raw materials. The knowledge requirements are essential to better understanding the
literature and related studies of raw materials of the product as well as the processing,
packaging, and labeling. Furthermore, it consist of the equipment/utensils that were used
in the development of the product.
Process Element
The inputs on the first block are then processed which are shown in the second
block. The processes are extraction, formulation, spray drying, testing, and improvement.

28

The process are critically essential in the development of the product in terms of its
quality attributes and acceptability.
Output Element
The output element of the research is the final product which is the ABC
Powdered Juice Drink as specified in the objectives of the study.
Evaluation Element
Finally, the output is subjected for evaluation to test its consumers acceptability
through sensory evaluation. Moreover, aside from the products acceptability, product
evaluate through its quality attributes such as color, aroma, texture, and taste by
randomly-pick consumer-type panelists.

E. Operational and Definition of Terms

Bitter gourd- (balsam pear/ bitter melon) it is belong to the Cucurbitaceae family,
in the genus; Momordica, and is a member of the same family as squash, watermelon,
cantaloupes, cucumber, etc. Scientific name: Momordica charantia. is a young, tender,
edible fruit-pod in the Momordica genus of climbing vines. Having its bitter taste.
Banana- Almost all modern edible parthenocarpic (seedless) bananas come from
two wild species Musa acuminata and Musa balbisiana. Generally all over perfect
yellow/greenish, none or not many 'age spots. The texture is too firm not soft to bite, hard
to break off stem, won't fall off bunch.

29

Cucumber- Harvest English and Middle Eastern cucumbers when theyve grown
to size, the skin is smooth and glossy and the seeds are small. A blush of lemon color
they taste crisp and bland flavor.
Powdered juice drinks- The present invention relates to a production of juice
powder mix. The present invention relates to a process for the production of fruit juice
powder mix. The disclosed fruit juice powder mix is capable to provide a true experience
of real fruit juice i.e. fruit based beverage mix. The present invention relates to dilutables
concept for the production of fruit juice powders.
ABC Juice Drink- a product made of ampalaya, banana and cucumber and some
additive to make powdered juice drinks.
Sensory Evaluation- is a scientific discipline that applies the principle s of
experimental design and statistical analysis to the use of human senses of sight, smell,
taste, touch, and hearing.) For the purpose of evaluating consumer products. This is done
by the researchers product.
General Acceptability- this includes the overall quality of the foods and
describes the acceptability of flavor, color, texture, and aroma. As to the study the choice
is highly acceptable, acceptable, moderately acceptable, slightly acceptble and not
acceptable.
Texture- is also an index of quality. The texture of a food can change as it is
stored. For various reasons. If fruits of vegetable lose water during storage they wilt or
lose their turgor pressure.
Appearance- is dramatically changed with grinding and pureing. The
appearance of the food often changes so much that the individual receiving the meal may

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not know what foods are being served. Color of the food becomes a key to food
recognition.

Flavor-taste, especially the distinctive taste of something as it is experienced in

the mouth.
Aroma- Smell does to discover and enjoy food as much as taste. The aroma
reaches the nose before the food reaches the mouth and we can taste it. The sense of
smell explores our food before we eat it.
Nutritive Value- An indication of the contribution of a food to the nutrientcontent
of the diet. This value depends on the quantity of a food which is digested and absorbed
and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins)
which it contains. This value can be affected by soil and growing conditions, handling
and storage, and processing.

Chapter 3
RESEARCH METHODOLOGY

This chapter presents the product formulation of the study, product development,
testing procedure, evaluation procedure and procedure with corresponding flowchart in
making ABC Powdered Juice Drink.

Materials used/ Ingredients

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The raw materials used in making ABC powdered juice drink are Ampalaya,
Banana and Cucumber, calamansi and sugar to make the juice tastier and delicious. As
illustrated in Table 4

Table 4
Shows the Improve Recipe of ABC Powdered Juice Drink

INGREDIENTS

QUANTITY

AMPALAYA

1/8 cup

BANANA

2 cups

CUCUMBER

2 cups

CALAMANSI

1/8 cup

SUGAR

1 cup

Utensils/ Equipment
Before starting, list down the materials needed in preparing ABC Powdered Juice
Drink.

Measuring cup- these are usually made of aluminum, stainless or plastic and sre used for
measuring big amount of dry or liquid ingredients.
Measuring spoon- it is used for measuring small amount of dry or liquid ingredients.

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Mixing bowl- these are available in set of three or more pieces and are usually made of
glass, plastic, stainless, aluminum, they are used for holding and mixing ingredients.
Spoon- used in removing ampalaya seeds.
Disposable Plastic Gloves- used to prevent cross-contamination of bacteria to the raw
product.
Knife- used for cutting and chopping the ingredients.
Peeler- used in removing/ peeling the skin of the vegetable
Chopping board- the material used where in the ingredients cut or chopped.
Blender- used in blending the ingredients.
Drinking glass/ cup- where finished product is placed.

Procedure
Prepare all the ingredients/raw materials and utensils that are needed. Clear the
area befor beginning, follow the step by step instructions, the following illustration shows
the procedure in making ABC powdered juice drink.

Prepare all the materials that will use.

33

Wash the

ingredients

and put in a mixing bowl.

Put clean

disposable plastic

gloves and peel

the cucumber. Cut

in small sizes and

remove the seeds.

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Cut the ampalaya in horizontal then scoop out the seeds. Cut in small pieces,
soak in water with salt in 30 mins.

Grind the first two

main ingredients on the

blender for 15

seconds.

Peel the Banana and

cut into bite size portion. Put it

on blender with the

two first ingredients then blend

for another 5 seconds.

7
7
7
Mixed calamansi and sugar together in a small mixing bowl.

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Add the calamansi and sugar in the blender then blend until tiny bits remain.
Dont over blend because it might become bitter in taste.

Process Description
It is based on the procedure that the statements listed below are the process on
how to make ABC Powder Juice Drink.

Preparing- It is mean to set-up, arrange, organize or ready something that is needed.

Washing- one way of cleaning, namely with water. Washing is an essential part of good
hygiene and health to ensure that all ingredients and materials to be used are clean.
Cutting- a process that is use to cut ingredients to bite size pieces.

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Blending- a mean of mixing ingredients through the essence of a machine, blender.

Packaging- transferring finished products into a container for evaluation.
Labelling- a brief description given for purpose of identification.

Process Flow Chart

The procedure in figure 5 is done in the production of ABC Powdered Juice
Drink.

Preparing

Washing

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Cutting

Drying

Juicing

ABC Powdered
Juice Drink

Figure 5 Work Flowchart of ABC Powdered Juice Drink

As shown in Figure 5 is the work flowchart of ABC Powdered Juice drink. The
preparation of all the main ingredients that includes the Ampalaya (Bitter Melon),
Banana, and Cucumber, the preparation of all the utensils that will use in chopping and in
juicing of the ingredients. Before anything else, make sure that all of the ingredients and
the utensils are wash thoroughly. The cutting of the ingredients into smallest bits before
putting in the juicer, gradually. After all the ingredients are done, it will bring on the
DOST for the final process which is the spray drying. The end product will then put in a
vacuum sealed pouch.

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Revisions made in the Study

During the course of the study, revisions were made until the researchers were
able to arrive at a final product shown in Table 5.
Table 5
Revisions made in the Study
INGREDIENTS

TRIAL 1

TRIAL 2

TRIAL 3

FINAL

Ampalaya

cup

cup

1/8 cup

TRIAL
cup

Banana

2 cups

2 cups

2 cups

1 cup

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Cucumber

2cups

2 cups

Calamansi

1/8 cup

1/8 cup

Sugar

cup

1/3 cup

Milk

1 cup

1 cup

1/8 cup

As shown in Table 5 are the revisions made on the trials that has been made for
the products sensory test.
In Trial 1, the color ended yellow green but when time passed color brown
became more pronounced. More on bananas aroma. When tasted, the first to recognize
by the tongue is the bananas taste and when swallowed, the bitterness was more
pronounced.
In Trial 2, the color ended more on lighter yellow and brown. This time the taste
of the ampalaya was lessened, the more pronounced taste was the cucumber and the
banana. The aroma is till the same. It was suggested to add lemon/calamansi to lessen the
browning of the banana when blending.

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In Trial 3, the color remained, light yellow and brown. This time, the ampalaya
cant be tasted anymore; the banana and cucumber have the more pronounced taste. The
aroma is still banana. The sugar was added to have better taste.
The Final Trial, the color green is more pronounced. This time, all the ingredients
mixed well together, the aroma was the mixture of banana and cucumber. The addition of
sugar and calamansi made it better in taste.

Sensory Evaluation
The sensory evaluation test aims to measures the product characteristics as they
are perceived by man. This knowledge is use to check the consumers reaction to the
developed product. Result of sensory evaluation test can provide the needed information
in decision making especially in the development of the product.
It is made to identify the qualitative characteristics of the product based on its
general acceptability, texture, appearance, flavor, and aroma. The test will be conducted
with the help of 50 respondents; 25 compose of children ages 6-10, while the other 25
composes of faculty members and random students of TUP Manila.
The survey questionnaire was formulated based on the Likerts Scale with 5 being
the highest and 1 as the lowest, while the responses were averaged and interpreted as
Shown on Table 6 below:

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Table 6
Likerts Scale Descriptive Rating
Numerical Scale

Descriptive Rating

4.51 5.00

Highly Acceptable

3.51 4.5

Very Acceptable

2.51 3.5

Acceptable

1.51 2.5

Quite Acceptable

1.00 1.5

Not Acceptable

For averaged response of 1.00-1.50, the descriptive rating could be interpreted

generally as Not Acceptable; for 1.51-2.50 it could be rated as Quite Acceptable;
2.51-3.50 as Acceptable; 3.51-4.50 as Very Acceptable; and 4.51-5.00 as Highly
Acceptable.