Consumer Acceptance of Philippine Orange Drink as an Iron-fortified Beverage for Filipino Women

Abstract

Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from . representative communities in Quezon City, Philippines. Di#erent formulations containing ferrous sulfate (FeSO.) fortificant were produced such that *, +*, ,* and -*ῌ of the Philippine recommended intake for iron per serving were met. The respondents (n῍1,) were interviewed about their citrus fruit and citrus fruit-based beverage consumption and were asked to evaluate the acceptability of the di#erent POJ formulations. Results of the consumption studies showed that citrus fruit-based beverages were more often consumed by the respondents than the unprocessed citrus fruits. Further, the fortification of POJ with FeSO. did not significantly alter the physicochemical and sensory characteristics of the juice drinks. The familiarity of the respondents with Philippine orange as well as the high acceptance scores of the fortified beverages makes the commodity a suitable vehicle for iron fortification using FeSO. fortificant.

Quality of Orange Juice Drink Subjected to a Predictive Model‐based Pasteurization Process

“…The YMC in the unpasteurized sample was also lower than the population reported by Al‐Jedah and Robinson (2002) of 1.00 × 10 4 isolated from fresh lemon juice. The YMCs obtained from the pasteurized samples were similar to that reported by Gabriel et al. (2006) in heat processed, iron‐fortified POD and conform with the maximum allowable YMC of 50 cfu/mL stipulated in the PNS/BFAD (2006).…”

“…In this study, two pasteurization processes ( P 72C ) against S. Typhimurium were developed for a POD previously formulated by Gabriel et al. (2006).…”

“… * Formulation modified by Gabriel et al. (2006), pH = 3.19, titratable acidity = 0.46% citric acid, soluble solids = 15.00°Brix. …”

“…Citrus was reported to be the most economically important tree fruit crop in the world (Spiegel‐Roy and Goldschmidth 1996). In the Philippines, it was reported that citrus fruits and citrus juices are among the more popular fruit products (Gabriel et al. 2006).…”

A consumer study of fresh juices containing berry fruits

“…Research has focussed on the effects of fruit genotype on sensory quality,4–6 on the antioxidant activity of fruit juice, especially berry juice7–10 and on the influence of stabilisation treatment on the quality traits of juices 11–15. In other studies consumer techniques are used to support the development of fortified fruit juices with probiotic cultures, whey powder or iron 16–19…”