Development and Acceptability of Ready-To-Drink (RTD) Mixed Vegetable Juice

Abstract

This study, conducted at Sustainable Agriculture and Fishery Enterprise (SAFE) in Southern Philippines Agri-Business and Marine and Aquatic School of Technology (SPAMAST) Buhangin campus, Buhangin, Malita, Davao Occidental, explored the development and acceptability of a ready-to-drink (RTD) vegetable juice using varying combinations of carrot, chayote, and bottle gourd. A Completely Randomized Design (CRD) was utilized, with seven treatments replicated three times. Sensory attributes—appearance, odor, color, taste, and general acceptability—were evaluated by 30 randomly selected panelists composed of students, faculty, and staff of SPAMAST Buhangin Campus. Physico-chemical properties, including pH, titratable acidity (TTA), and total soluble solids (TSS), were also analyzed. Statistical analyses were performed using ANOVA and the Least Significant Difference (LSD) test. Findings showed that Treatment 1 (100% carrot juice) consistently achieved the highest sensory ratings for appearance, color, taste, and overall acceptability, with statistically significant differences across treatments for these parameters (p < 0.05). Odor, however, showed no significant variation. Physicochemical analysis revealed that Treatment 1 had a relatively low pH (3.70), the highest TTA (0.570%), and the highest TSS (12), which contributed to its more favorable flavor profile. These findings indicate the potential for further product optimization and marketability, sparking optimism for the future of RTD vegetable juice.