Development of watery rose apple fruit (suzygiumaquem) as a mocktail drink / Jesus Roy P. Pacheco Jr., Khent Jong Bartesal, Yves Matthew Archival, Jefferson Allosada.
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TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2023Description: 90 pages : illustration (black and white)Content type: text Media type: unmediated Carrier type: volumeSubject(s): Watery rose apple fruit | Mocktail | Sensory attributesSummary: In this generation, mocktails are very known beverage. Mocktails are also a mixed drink but there is no alcohol. This study focuses on making a new mocktail by using the Watery Rose Apple fruit (syzygium aqueum) as a base incorporating its unique flavors and a refreshing non-alcoholic drink that can be added to the menu under mocktail drinks.
The study used experimental research to make a non-alcoholic drink using the tropical fruits and to assess acceptability based on sensory attributes. The study was conducted at different bars and beverage establishment in Cebu City. Fifteen participants were interviewed after obtaining permission using a purposive sampling technique and a survey questionnaire that agreed to ethical research principles. The data was analyzed using the One-way Analysis of Variance (ANOVA).
Watery Rose Apple Fruit (Suzygium Aqueum) is a seasonal fruit that was used as a base mixed with the modifier cantaloupe. This study used a changeless measurement of the base of 60 ml and the modifier is 10 ml for lot 1, 20 ml for lot 2 and 30 ml for lot 3. Lot 1 cost 18.73 pesos, lot 2 cost 23.6 pesos and for the lot 3 cost 28.48 pesos and a total of 70.81 pesos. On the null hypothesis that there are no significant differences in the acceptability levels regarding the appearance, aroma, and taste.
Overall, the finding of the null hypothesis was accepted, which means that there is no significant relationship between lot 1, lot 2, and lot 3 in developing a mocktail using the watery rose apple fruit as a base with the cantaloupe as a modifier. The Watery Rose Apple Fruit (Suzygium Aqueum) mocktail fits as an additional mocktail drink in bar and beverage establishments to be consumed by non-alcoholic drinkers, specifically the lot 3, which consists of a 60 ml base with the 30 ml modifier.
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College Library Periodicals | T P11de 2023 (Browse shelf) | Not for loan | 3UCBL000028127 |
In this generation, mocktails are very known beverage. Mocktails are also a mixed drink but there is no alcohol. This study focuses on making a new mocktail by using the Watery Rose Apple fruit (syzygium aqueum) as a base incorporating its unique flavors and a refreshing non-alcoholic drink that can be added to the menu under mocktail drinks.
The study used experimental research to make a non-alcoholic drink using the tropical fruits and to assess acceptability based on sensory attributes. The study was conducted at different bars and beverage establishment in Cebu City. Fifteen participants were interviewed after obtaining permission using a purposive sampling technique and a survey questionnaire that agreed to ethical research principles. The data was analyzed using the One-way Analysis of Variance (ANOVA).
Watery Rose Apple Fruit (Suzygium Aqueum) is a seasonal fruit that was used as a base mixed with the modifier cantaloupe. This study used a changeless measurement of the base of 60 ml and the modifier is 10 ml for lot 1, 20 ml for lot 2 and 30 ml for lot 3. Lot 1 cost 18.73 pesos, lot 2 cost 23.6 pesos and for the lot 3 cost 28.48 pesos and a total of 70.81 pesos. On the null hypothesis that there are no significant differences in the acceptability levels regarding the appearance, aroma, and taste.
Overall, the finding of the null hypothesis was accepted, which means that there is no significant relationship between lot 1, lot 2, and lot 3 in developing a mocktail using the watery rose apple fruit as a base with the cantaloupe as a modifier. The Watery Rose Apple Fruit (Suzygium Aqueum) mocktail fits as an additional mocktail drink in bar and beverage establishments to be consumed by non-alcoholic drinkers, specifically the lot 3, which consists of a 60 ml base with the 30 ml modifier.
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Osorno, Rene College of Hospitality Management Hospitality Management
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