Development and Acceptability of Calamansi Ginger Concentrate

Abstract

This  study  aimed  to  develop  and  assess  the  acceptability  of  a  calamansi- ginger  concentrate,  combining  the  nutritional  benefits  of  calamansi  (Citrus  microcarpa) and ginger (Zingiber officinale) to create a health-focused beverage. The concentrate was prepared with varying concentrations of ginger extract—5%, 10%, and 15%—along with basic condiments like sugar, water, and salt. A sensory evaluation was conducted with 50 respondents using a 9-point hedonic scale, measuring taste, aroma, aftertaste, color, and general acceptability. Results indicated that the 15% ginger extract formulation was most favored in terms of taste, aftertaste, and overall acceptability, while the 5% ginger extract had the lowest scores. The findings suggest that the higher ginger concentration provided a  more  pronounced  and  pleasant  flavor,  enhancing  the  overall  consumer  experience. Although aroma and color were not significant factors, the study highlighted the importance of ginger intensity in shaping consumer preferences. The findings offer valuable insights for product development, emphasizing the 15%  ginger  extract  formulation  for  broader market appeal and potential health benefits.