BIBLIOGRAPHY SIPOL, NYMPHA E. APRIL 2013....
BIBLIOGRAPHY
SIPOL, NYMPHA E. APRIL 2013. Influence of Five Selected Additives on
Beverage Acceptability of Gipas (
Sarcandra glabra) Tea. Benguet State University, La
Trinidad, Benguet.
Adviser: Alfredo C. Tipayno, Ph.D.
ABSTRACT
The study was conducted at Horticulture Laboratory of the College of Agriculture
Benguet State University, La Trinidad, Benguet from January 24-25, 2013, to identify the
best additives to improve beverage quality of Gipas tea (
Sarcandra glabra) and to find
means of improving the acceptability and marketability of Gipas tea at the same time
adding value to the product.
The beverage quality of Gipas tea was significantly affected by the five different
additives. Result showed that difference in the color and taste evaluation of the beverage
from adding passion fruit juice and honey were highly significant. Passion fruit and honey
were more aromatic compared to the other additives and honey as an additive is more
acceptable than the other additives.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
RESULTS AND DISCUSSION
Color
Table 1 shows the color of mountain tea beverage with the different additives.
Results showed that passion fruit juice, as an additive, significantly improved the color of
the Gipas tea with a mean of 4.13 acceptability manifesting almost yellowish brown
color.
Table 1. Color of Gipas tea added with the five different additives
ADDITIVES MEAN
(Rating)
Pure Gipas Tea 2.23b
Lemon grass tea
2.47b
Honey
2.43b
Calamansi juice
2.23b
Lemon juice
2.47b
Passion fruit juice
4.13a
Means followed by common letter(s) are not significantly different by DMRT at 5% level
Rating Scale
Description
1
Yellow
2
Brown
3
Green
4
Yellowish green
5
Yellowish brown
The results suggest that the yellowish gelatinous pulp around the passion fruit seeds
contains acid (Purseglove, 1972) which can neutralize a base and changes color of certain
dyes when treated with acid (Devlin, 1969).
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Aroma
The aroma rating of the prepared Gipas tea added with different additives is
presented in Table 2.
Table 2. Aroma of Gipas tea added with the five different additives
ADDITIVES MEAN
(Rating)
Pure Gipas Tea
2.37a
Lemon grass tea
1.47c
Honey
2.40 a
Calamansi juice
2.10 ab
Lemon juice
1.93b
Passion fruit juice
2.40 a
Means followed by common letter(s) are not significantly different by DMRT at 5% level
Rating Scale
Description
1
Light aroma
2
Moderate aroma
3
Strong aroma
Statistical analysis showed highly significant effect of the 5 different additives on
the aroma of Gipas tea. The honey and passion fruit juice, as additives, resulted to
significantly more aromatic beverage than the Gipas tea added with the other additives.
The aroma rating of the pure Gipas tea also was also considered aromatic as evaluated by
the evaluators.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Whitehead (2010) stated that honey contains aromatic constituents such as scented
oils, gums and essences from flowers are responsible for the aroma of the honey, whereas
in passion fruit, seeds attached to peg-like funiculi on the ovary wall, surrounded by
yellowish aromatic pulpy juicy aril caused the aromatic character of the juice. (Purseglove,
1972).
Taste Evaluation
Table 3 shows the result of the taste evaluation of Gipas tea added with 5 different
additives. The lower the number the better the taste.
The taste of Gipas tea beverage added with honey had significantly better taste
compared to the tea added with the other 4 additives.
It has been reported that honey contains more highly concentrated solution of
sugars and water. Honey also contains formic and malic acids, waxes and fats, albumen
and traces of nitrogenous pollen. Also contains inverted sugars which make it highly
energizing food (Whitehead, 2010).
Table 3. Taste evaluation of Gipas tea added with the five different additives
ADDITIVES MEAN
(Rating)
Pure Gipas Tea
1.97a
Lemon grass tea
1.93a
Honey
1.53b
Calamansi juice
2.00 a
Lemon juice
2.20 a
Passion fruit juice
1.93a
Means followed by the same letter(s) are significantly different by DMRT at 5% level
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Rating Scale
Description
1
Liked very much
2
Liked moderately
3
Disliked moderately
General Acceptability
Table 4 shows the general acceptability of the Gipas tea beverage as affected by the
5 different additives. Results showed that the general acceptability of the beverage added
with 5 different additives is significant. The beverage added with honey was more
acceptable to the evaluators compared to the beverage mixed with the 4 other additives.
Table 4. General acceptability of Gipas tea added with the five different additives
ADDITIVES MEAN
(Rating)
Pure Gipas Tea
2.00 a
Lemon grass tea
2.03ac
Honey
1.40 b
Calamansi juice
2.00 ac
Lemon juice
2.00 ac
Passion fruit juice
2.03 a
Means followed by the same letter(s) are not significantly different by DMRT at 5% level
Rating Scale
Description
1
Very much acceptable
2
Moderately acceptable
3
Unacceptable
4
Very unacceptable
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
As Whitehead (2010) stated that, honey contains inverted sugars which make it a
highly energizing food, excellent for both the healthy and the sick, for the young and old.
Nevertheless, honey is valuable health- giving and medicinal food, partly because of its
assimilation, partly because of its excellent contents of mineral salts and partly because of
its enzymes. It also contains other important constituents such as valuable minerals salts
and calcium, phosphorous, iron, potassium, sodium, manganese and sulphur, valuable
dietetically because they are perfectly assimilated.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Figure 1. Fresh shoots and leaves of Gipas plant used in the study
Figure 4. Color of Gipas tea added with five different additives: T1- Pure Gipas tea;
T2- Gipas tea added with lemon grass tea; T3- Gipas tea added with honey;
T4- Gipas tea added with calamansi juice; T5- Gipas tea added with lemon
juice; T6- Gipas tea added with passion fruit juice
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Figure 5. Evaluators during the sensory evaluation session
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted at the Horticulture Laboratory of the College of
Agriculture, Benguet State University, La Trinidad, Benguet from January 24-25, 2013; to
identify the best additives to improve beverage quality of Gipas tea (
Sarcandra glabra)
and to find means of improving the acceptability and marketability of Gipas base- tea and
at the same time adding value to the product.
The color of the beverage added with 5 different additives showed highly
significant differences as perceived by the panel of evaluators. Gipas tea added with
passion fruit juice significantly manifested better tea color as perceived by the evaluators
as compared to the other additives.
The aroma of the prepared tea beverage added with 5 different additives
significantly affected the aroma of the Gipas tea. Gipas tea added with honey as well as the
tea added with passion fruit juice were more aromatic as compared to the other additives.
The taste of the Gipas tea added with 5 different additives showed highly significant
result. The beverage added with honey tastes better than the Gipas tea added with the 4
other additives.
Differences on the general acceptability of Gipas tea as affected by different
additives were highly significant. The beverage added with honey was more acceptable
than those added with the other additives.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
Conclusions
Based from the findings, Gipas tea added with honey as well as the tea added with
passion fruit juice produce more aromatic tea while Gipas tea added with honey was
more acceptable to the drinkers.
Recommendations
Based on the findings, Gipas tea mixed with either honey or passion fruit juice are
highly recommended. Also, honey as an additive for Gipas tea beverage is recommended
for improved taste and acceptability of the beverage.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013
LITERATURE CITED
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Mountain Tea. BS Thesis (Unpub.) Benguet State University, La Trinidad,
Benguet. Pp. 1-2.
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fruitvine (
Passiflora edulis). BS Thesis (Unpub.) Benguet State University,
La Trinidad Benguet. P.4.
DEVLIN, R. 1969. Plant Physiology, C anada, Van Nostrand Reinhold Ltd. P. 20.
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PARIS, R. R. Jr. S. 2004. Influence of Maturity Stage on Quality of Calamsi (
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Thesis (Unpub.) Benguet State University, La Trinidad, Benguet.Pp. 1-2.
PURSEGLOVE, J.W.1968. Tropical Crops, Dicotyledons. Singapore; Boon Hua Printing
Company. Pp. 422-504.
PURSEGLOVE, J.W. 1972. Tropical Crops, Monocotyledons. Singapore; New Art
Printing Corporation. Pp. 137-138.
QUISIMBING, E. 1978. Medicinal Plants of the Philippines, Caloocan; Katha Publishing
Co. Pp. 638, 838-839.
WHITEHEAD, S. B. 2010. Honey Bees and their Management. India; Axis Books.
Pp. 138-140.
Influence of Five Selected Additives on Beverage Acceptability of Gipas (Sarcandra glabra)
Tea | SIPOL, NYMPHA E. APRIL 2013