Assessment of sensory quality in mango (Mangifera indica L.) infused tapioca beverage via milk varietal formulation

Abstract

In the Philippines, the demand for nutritious and appealing food and beverage options has led to the development of new products. Beverages are becoming popular in the market and are displayed in various flavors. Mango (Mangifera indica L.) holds global significance as a crucial fruit, primarily attributed to its nutritional richness. The increasing demand for alternative and innovative food and beverage options that not only provide essential nutrients but also cater to evolving consumer preferences. This study aimed to determine the level of acceptability of bottled mango tapioca beverage in terms of color, aroma, taste, flavor and general acceptability and to determine the significant differences among the different treatment. It was found out that among the four treatments, treatment 2 got the highest acceptability rating in terms of color, aroma, taste, flavor, and general acceptability. It was also found out that the higher the mango and milk the more acceptable is the bottled mango tapioca to the consumer. The positive feedback regarding the color, aroma, taste, flavor and general acceptability, suggesting its potential as a viable commercial product. In conclusion, this research highlights bottle mango tapioca as a promising alternative nutritious beverage that combines the goodness of mango and tapioca to provide a plethora of essential nutrients and health benefits. The results of this research add to the expanding body of knowledge on innovative trends in food and beverage alternatives and pave the way for further exploration and development in this exciting field.