Development of Kalamansi Powder in Different Variants Using the Spray Drying Method

Abstract

This study evaluated the acceptability and innovation of spray-dried Kalamansi powder in three variants—Kalamansi with cucumber, carrots, and ginger—by employing sensory, nutrient, and microbial analyses. Results indicated that all variants were highly acceptable in terms of color, odor, taste, and overall preference, with the carrot variant standing out for its color and overall appeal. Nutrient analysis showed that the cucumber variant was highest in calories, carbohydrates, protein, magnesium, and phosphorus. In contrast, the carrot variant contained the most sodium, calcium, potassium, and iron, and the ginger variant had the highest moisture content. Microbial analysis confirmed the safety of the product, showing no detectable growth for 45 days and suggesting a longer shelf-life. This reassures consumers and stakeholders of the safety and quality of the product. Cost and return analysis revealed the ginger variant to be the most expensive at ₱378.54 per 160g pack, followed by carrot at ₱306.54, and cucumber at ₱228.50; each pack can make 8 liters (32 glasses) of juice, costing about ₱7 to ₱12 per glass. The findings underscore the potential of spray-dried Kalamansi powder variants as nutritious, safe, affordable, and innovative beverage options.