The Consumer Acceptability of Ready-to-Drink HDL Juice

Abstract

The prime objective of this study is to develop and validate the HDL Juice and determine its consumer’s acceptance. Specifically, this study aimed to describe the acceptability of the ready-to-drink HDL Juice in terms of color, flavor blend, after taste and mouthfeel, to determine if there is a significant difference in the acceptability of ready-to-drink HDL Juice and the commercially available juice drink. Further, to determine the product viability when translated to business in terms of product cost and purchase intent. Lastly, to draw implications of the study to Technical, Vocational and Livelihood Education Curriculum, and small and medium enterprises. The study was designed to formulate a ready-to-drink HDL from Honey, Dayap, and Luya. This study also pursued to produce a product which can be healthy, beneficial, useful, and cheaper than the usual juice. The result of this study is beneficial to the present secondary curriculum in Technical Vocational and Livelihood Education (TVL) because it motivates students to produce different kinds of fruit juices out of the ingredients available in the locality, in the long run, can be their source of income. This study also equips the learner’s knowledge and skills along with food processing and preservation. The results of this study will be beneficial to the agricultural sector to come up with income-generating products at the same time, increase the range of opportunity. Thus, this study will provide information to food processors in manufacturing this newly discovered “HDL Juice,” added to their products. Likewise, create employment for the unemployed one.