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Acceptability of Locally-Processed Guyabano Tea

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Acceptability, Guyabano Tea, Quality Characteristics
  • Lacaba, Lito D.
  • Gonzaga, Jenalyn M.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License:
This study was conducted to determine the potentials of locally-processed guyabano tea by assessing its quality characteristics and acceptability. Product testing involved randomly selected faculty, staff and students of ESSU-Salcedo. Organolyptic rating scale was used to describe the quality characteristics of the product and Hedonic rating scale to measure its level of acceptability. Data collected were analysed using mean, t-test and F-test. Results of the study revealed the following: Locally-processed guyabano tea was rated “very good” in terms of its color (mean=4.13), aroma (mean=3.89) and taste (mean=3.72). The overall acceptability got a grand mean of 7.72 described as “like very much”. Female respondents have higher preference with respect to color of the product than male respondents (t=2.362;p-value=.023). However, both groups did not differ significantly in their assessment with regards to aroma (t=1.514;p-value=.137), taste (t=.458;p-vaule=.649) and acceptability (t=1.485; p-value=.144). Age group below 25 years old gave the lowest ratings of guyabano tea in its color, aroma, taste and acceptability which is indicative of their preference over other types of beverages. Such assessment differs significantly with the ratings given by older respondents; which can be implied of a potential market of guyabano tea for consumers who are 25 years old and above.

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