Product Innovation, Acceptability and Cost Analysis of the White Variety of 'Sibujing' (Allium ampeloprasum) for Potential Beverage
DOI:
https://doi.org/10.3923/pjn.2020.271.278Keywords:
Allium Ampeloprasum, apple, cost-benefit analysis, lemon, pineapple, potential beverage, sensory evaluation, sibujingAbstract
Background and Objective: Some types of new food product development involve combining two or more kinds of fruit and vegetable juices to produce a food that mixes nutritional values. Such new products present different and pleasant tastes, are recommended by the food industry and are well accepted by consumers. This study aimed to identify the natural plant sugars of the Allium Ampeloprasum and to determine the acceptability of a new beverage consisting of a mix of Allium ampeloprasum and apple, pineapple and lemon. Materials and Methods: A quantitative descriptive method was used to describe the level of acceptability of the Allium Ampeloprasum beverage. Qualitative data were used in the study to conduct a cost analysis. Two phases of evaluations were conducted. In the first phase of the evaluation, the acceptability of four different formulations for each fruit beverage was evaluated by ten experienced panelists using descriptive and sensory preferences. The results provided a base for choosing the most acceptable formulation to be evaluated by consumer-type panelists. Brix Determination was conducted to identify the natural plant sugar contents. Results: Allium Ampeloprasum contains 18.33 g of sugar/210 g. It can be seen that the sweetness is relatively high as it reaches 18.33% Brix. Results showed that all of the drinks evaluated are acceptable; however, the blend using pineapple has the highest acceptability as determined in the second phase of evaluation. Conclusion: In conclusion, a potential beverage using Allium ampeloprasum is a verified innovative idea that can be offered in addition to the usual drink choices.
References
Kapoor D. and A. Munjal, 2017. Functional Foods: The New Secret of the Health Conscious Indian Women!! Global Bus. Rev., 18: 750-765.
Winger, R. and G. Wall, 2006. Food product innovation: A background paper. Food and Agriculture Organization of the United Nations, Rome, Italy.
Bates, R.P., J.R. Morris and P.G. Crandall, 2001. Principles and practices of small - and medium - scale fruit juice processing. FAO., United States, Pages: 22.
Sarpong, F., M.K. Golly and P.L. Amenorfe, 2016. Quality evaluation and sensory profile of mixed fruit juice from cabbage and orange. Asian J. Agric. Food Sci., 4: 202-211.
De Carvalho, J.M., G.A. Maia, R.W. De Figueiredo, E.S. De Brito and S. Rodrigues, 2007. Storage stability of a stimulant coconut water-cashew apple juice beverage. J. Food Process. Preserv., 31: 178-189.
Jan, A. and Er. D. Masih, 2012. Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int. J. Sci. Res. Pub., Vol. 2, No. 8.
Wheeler, E.J., S. Mashayekhi, D.W. McNeal, J.T. Columbus and J.C. Pires, 2013. Molecular systematics of Allium subgenus Amerallium (Amaryllidaceae) in North America. Am. J. Bot., 100: 701-711.
Anides, J.A., M.L.G. Dapar, A.T. Aranas, R.A. Mindo, M.M. Manting, M.A. Torres and C.G. Demayo, 2019. Phytochemical, antioxidant and antimicrobial properties of the white variety of ‘Sibujing’ (Allium ampeloprasum). Pharmacophore, 10: 1-12.
GarcÃa-Herrera, P., P. Morales, V. Fernández-Ruiz, M.C. Sánchez-Mata and M. Cámara et al., 2014. Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable. Food Res. Int., 62: 272-279.
Dey, P. and K.L. Khaled, 2015. An extensive review on allium ampeloprasum a magical herb. Int. J. Sci. Res., 4: 371-377.
Wichchukit, S. and M. O'Mahony, 2015. The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives. J. Sci. Food Agric., 95: 2167-2178.
Tortoe, C., P.T. Akonor, S. Nketia, M. Owusu, M. Glover-Amengor, L. Hagan and E. Otoo, 2014. Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra metropolitan area. J. Food Nutr. Sci., 2: 19-23.
Obsequio-Namoco, S.I., R.A. Namoco and C.S. Namoco Jr., 2015. Utilizing optimization technique in the formulation and development of snacks for public secondary school students of the Philippines. Pak. J. Nut., 14: 370-376.
Lundahl, D.S. and M.R. McDaniel, 1988. The panelist effect – fixed or random? J. Sensory Studies, 3: 113-121.
Aliani, M., D. Ryland, J. Williamson and N. Rempel, 2013. The synergistic effect of ribose, carnosine and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat. Food Sci. Nutr. 1: 172-183.
Zoecklein, B., K.C. Fugelsang, B. Gump and F.S. Nury, 2013. Wine Analysis and Production. Springer, New York, USA, Pages: 621.
Sharif, M.K., M.S. Butt, H.R. Sharif and M. Nasir, 2017. Sensory Evaluation and Consumer Acceptability. In: Handbook of Food Science and Technology, Zahoor, T. and M.S. Butt (Eds.), UAF, Pakistan, pp: 361-386.
Magwaza, L.S. and U.L. Opara, 2015. Analytical methods for determination of sugars and sweetness of horticultural products-A review. Sci. Hortic., 184: 179-192.
Mouter, N., 2014. Cost-Benefit Analysis in Practice. Ph.D. Thesis, TRAIL Research School, Netherlands.
Downloads
Published
Issue
Section
License
Copyright (c) 2020 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
