Potentials of kalamansi nip with ginger extract

Health and well-being, especially among children and adolescents, is a prevailing and important topic of interest nowadays. Studies have shown the growing epidemic of childhood obesity in developed and urbanized populations (Wang and Lobstein 2006). The Philippines is not an exemption, as the increase in the rates of overweight and obesity in children and adolescents from 2003 to 2011 continues (FNRI-DOST 2010; FNRI-DOST 2012). This was attributed to the unhealthy diet and consumption of synthetic food and beverages . This study paves the way to the development of a new refreshing health juice drink made from kalamansi enhanced with ginger extract. It was conducted to develop a product that will foster a healthy food diet and promote innovation on kalamansi nip with the addition of ginger extracts which are known to be rich in vitamins and minerals and are a lot healthier than the synthetic beverages that are commercially available. Hence, this study was conducted to determine the (1) acceptability of kalamansi nip at different concentration of ginger extract, (2) acceptability of the nip among different market segments; (3) nutrients available; (4) shelf-life; and its (5) profitability. Experiments were laid out in a completely randomized design (CRD) and were subjected to sensory evaluation.The nip was most acceptable with 5% ginger. The most preferred concentration of ginger was tested among different market segments and showed high acceptability among the elementary and professional evaluators. Laboratory analysis, revealed that the product contained 327 kcalper 100g, 71.35% carbohydrates, 4.55% crude fat 4.12 % saturated fats, 0.19% crude protein, sodium - 43.68ug/g sodium; potassium - 508ug/g; calcium -101 ug/g potassium - 508ug/g; and calcium - 101ug/g. Kalamansi nip and juice lasted for 51 and 3 days respectively at r° temperature. Moreover, the production of kalamansi nip had a promising return of 20-35%.