LEVEL OF ACCEPTABILITY OF STRAWBERRY WITH SPARKLING SODA AS DRINK QUENCHER AMONG HOME ECONOMIC STUDENTS OF BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

This study investigates the innovative blend of fresh strawberries and sparkling soda as a refreshing beverage. It evaluates the nutritional benefits and student acceptability of this novel drink. Sensory evaluations and nutritional analyses focus on the appearance, color, taste, and health advantages of the strawberry-soda mixture. Using a descriptive quantitative approach, the study employed a survey questionnaire and cluster sampling to assess the acceptability level among 50 Home Economics students at Bestlink College of the Philippines. This study focused on evaluating the sensory attributes of the strawberry quencher, including its appearance, color, and taste, to determine the factors affecting student acceptability. The questionnaire was divided into three sections: demographic information, satisfaction level, and recommendations. Data analysis involved frequency and percentage distributions, weighted means, Likert scales, and ranking methods. The survey results showed that most respondents were Home Economics students aged 17 to 18, with an equal number of males and females (each comprising 10%). Among the sensory attributes evaluated, appearance was rated as the most acceptable, followed by color, and then taste. Respondents recommended increasing the amount of sugar, soda, and strawberries to improve the product. Overall, the appearance of the strawberry quencher was highly favored. Accordingly, the researchers enhanced the color and adjusted the sweetness and flavor balance of the beverage. The strawberry and sparkling soda combination is well accepted as a refreshing and nutritious beverage among Home Economics students.