Guyabano (Annona muricata) Fruit Pulp, Leaves Decoction and Citric

Acid in Making Guyabano Drink

Ramel E. Claros Journal Science, Engineering and Technology
Vol. 3:55-64(2015)

Abstract

Guyabano drink is called a nutriceutical product as the combination word of

nutritional and pharmaceutical due to its nutritional composition that can
provide health benefits. This study aimed to utilize fruit and leaf decoction for
an optimum drink formulation with lower cost. The pulp intervals (100, 150
and 200g), decoction (0, 125 and 250 ml) and citric acid (1, 2 and 3 tsp) were
used. It has a total of 15 treatments using central composite design. The
optimum product was the combination of 150g pulp, 125 mL decoction and 2
tsp citric acid with a relative cost of ₱26.898/750 mL. The TSS, pH, viscosity
and %TA of the drink were 17.2 oBrix, 3.4, 44.5cP and 1.263, respectively.
The microbial load of the product was <1 x 101. Consumer testing showed
the optimum product with 36% likeness showing it has market potentials.

Keywords: optimization, guyabano pulp, and leaf decoction

1.0 Introduction and its decoction relieves ailments

such as fever, leprosy, dysentery,
Guyabano or abana or constipation and colon cancer.
soursop (Annona muricata) is
cultivated commercially in Central With the above benefits from
and South America, Asia and United soursop, there is no commercial
States. It has delicious tart, white processed guyabano fruit in the
edible pulp, high carbohydrate Philippines except guyabano wine.
content and significant amounts of Indeed, it is not monitored as a
Vitamin C, Vitamin B1, Vitamin B2, commercial fruit by the Bureau of
potassium, dietary fiber, low in Agricultural Statistics (BAS).
cholesterol, saturated fat and With the trend of
sodium. nutriceutical product nowadays, it is
According to Morton (1966), Watt high time to produce drink from the
and Breyer-Brandwijk (1962), and combination of guyabano leaf
Hermann (2005), guyabano juice decoction and juice extract. To
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Southern Leyte State University, Sogod, Southern Leyte
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further explore guyabano’s food different levels of pulp, leaves

potential, this study was conducted
to utilize guyabano fruit and leaves
decoction, evaluate the sensory
attributes, assess the
physicochemical qualities, microbial
profile of the product, consumer
acceptability of the formulation with
decoction, and analyze the
production cost of the most
acceptable product.
2.0 Materials and Methods
Experimental Design
Central Composite Design
(CCD) was used after the Plackett-
Burman experiment. The three (3)
decoction and citric acid were set as
independent variables. A total of 15
treatments were evaluated in the
experiment.
Product Formulation
Guyabano pulp was placed in
the freezer overnight for ease of
grating. A 5% guyabano leaf
decoction was obtained by boiling
the leaves with water for 15 minutes.
The grated pulp, leaf decoction,
refined sugar and hot water were
mixed thoroughly and placed in
glass bottle and was pasteurized at
750C for 15 minutes and sealed. The
different formulations are presented
in Table 1.

Table 1. The different levels of guyabano pulp, leaf decoction and citric
acid used in product formulation.

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Ramel E. Claros
Quality Evaluation
Microbial Evaluation. The
microbial quality of guyabano drink
was evaluated employing the
standard method of determining the
total plate count (TPC) using
Modified Plate Count Agar. A 25 g
of sample was placed in 225 mL
peptone water served as 10-1
dilution and plated for three (3)
replications per treatment.
Incubation was done for 48 hours at
room temperature.
Physicochemical Analyzes.
Total soluble solids (TSS),
pH, titrable acidity (TA) and
viscosity of the different treatments
were determined using ATAGO-
Model ATC-IE hand refractometer,
CE Hand-held pH meter, standard
titration method and Brookfield Dial
viscometer, respectively.
Sensory Evaluation. Sensory
evaluation using quality scoring in
combination with 9-point Hedonic
scale was carried out to assess the
sensory attributes of the different
treatments. An incomplete block
design (IBD) was followed
employing 60 untrained BSFT
students of the Visayas State
University, Visca, Baybay, Leyte.
Statistical Analysis. Data
from the sensory evaluation were
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subjected to regression analysis for
optimization. Analysis of Variance
(ANOVA) and Duncan Multiple
Range Test (DMRT) were used to
locate significant difference among
treatments.
Consumer Acceptability
Testing. The optimum formulation of
guyabano drink together with the
control (w/o decoction) was
subjected to consumer acceptability
and product preference test. The two
samples were evaluated by 100
randomly selected consumer
panelists composed of students and
staff of VSU, Visca, Baybay, Leyte.
Consumer panelists were requested
to choose between the two samples
and state the reason of their choice.
3.0 Results and Discussion
Physico-Chemical Properties
In Table 2, the total soluble
solids (TSS) of the products ranged
from 17.0 to 17.6 degree Brix while
the pH values ranged from 3.2 to
3.6. This implies the products’ pH is
classified as high acid foods due to it
pH less than 3.8 (Featherstone and
Tucker, 2011). The products’ TSS
values indicated a sweetness higher
than fresh soursop fruit at 12.95+
1.57 degree Brix, as found by Quek
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Table 2. Mean1 TSS, pH, viscosity % TA and microbial load of guyabano

drinks as affected by the levels of guyabano pulp, leaves
decoction and citric acid.

et al., (2012). The percent citric acid of the

The viscosity of guyabano
drinks ranged from 29.2 to 64.3cP.
The treatments with lower pulp
content are less viscous as compared
to the others. Guyabano pulp
contains dietary fiber (King and
Oswald, 1999) and consists of a
variety of non starch polysaccharides
which include cellulose,
hemicelluloses and lignin as
insoluble dietary fiber and pectin, β-
glucans, gums as soluble dietary
fiber (Happi Emaga et al., 2008;
Vergara-Valencia et al., 2007) that
can resist the flow of the mixture
showing higher viscosity (Telis-
Romero et al., 2007). The highly
viscous soursop fruit juices are due
to the mushy pulp (Quek et al.,
2012).
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Southern Leyte State University, Sogod, Southern Leyte
products ranged from 0.787 to 1.676
and is within the range of the results
conducted by Oyeleke and Olaniyan
(2007) in comparing the
physicochemical properties of
different fruit juices which ranged
from 0.08 to 5.67 and which is
known for its good qualities.
Microbial Quality
Results in microbial
evaluation showed that all treatments
got a negative growth of the
microorganisms after 48 hours of
incubation. It is possible because the
pH of the product ranges from 3.2 to
3.6 subjected at 750C for 15 minutes
as the slowest heating point.
Pasteurization aims at destroying the

Ramel E. Claros
vegetative cells without altering the
organoleptic quality of the food and
it has been proven successful in
dairy products, fruit juices as well as
beer and other drinks (Egbere et al.,
2009). All treatments are considered
as high acid foods. Its process
recommendations sometimes target a
can centre temperature (CCT) in the
70°C’s, with a holding time of 2 to 3
minutes, but practically a CCT of 80
to 82°C is usually targeted
(Featherstone and Tucker, 2011).
Sensory Mean Acceptability and
Description
Color. Table 3 shows that the
color acceptability values ranged
from 6.64 to 8.04 which falls
between “like moderately” and “like
very much” categories on the 9-point
Hedonic scale. Results showed that
treatments without decoction were
perceived to have a “white” and
“creamy white” color resulting in a
higher rating. Other treatments
containing decoction were perceived
to have a color that range from
“creamy white” to “brownish white”
which obtained lower ratings This is
due to the degradation of chlorophyll
to pheophorbide, through heat
during decoction which resulted to a
brownish color of the solution
(Weemaes et al., 1999 as cited by
Erge et al., 2008). It implies that the
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Journal Science, Engineering and Technology
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product without decoction showed
higher color acceptability.
Consistency. The mean
acceptability score for consistency
was found in between 6.75 to 7.64
which fall under “like moderately”
and “like very much”. Sensory
panelists perceived a “slightly
viscous & pulpy” and “moderately
viscous & pulpy” consistency for
treatments containing more pulp
which resulted in a higher rating,
while the rest of the treatments
having lesser pulp were described as
“slightly viscous” to “slightly
viscous & pulpy” in consistency.
This implies a higher consistency
rating when the product is pulpy due
to health consciousness of the
panelists.
Sweetness. The sweetness
acceptability of guyabano drink got
a rating of 6.86 - 7.89 equivalents to
obtain the rating of “like
moderately” and “like very much”.
The quality description is
“moderate” and “strong” sweetness
for all the treatments indicating their
likeness due to higher TSS values
compared to fresh soursop fruit of
12.95+ 1.57 degree Brix as found
by Quek et al., (2012).
Bitterness. The acceptability
values for bitterness ranged from
7.32 to 7.96 and fall under “like very
much”. The bitterness attribute as
perceived by the panelists which fall
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Ramel E. Claros Journal Science, Engineering and Technology
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Table 3. Mean1 acceptability rating2 and description of guyabano drinks.

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Southern Leyte State University, Sogod, Southern Leyte

Ramel E. Claros
under “none” and “weak”
description. It implies undetectable
bitterness (indicating presence of
alkaloids Onyechi et al., 2012) of all
treatments which resulted to the
“like very much” rating.
Sourness. For sourness,
acceptability rating ranged from
6.86 to 7.68 which fall between “like
moderately” to “like very much”.
Quality description revealed that
treatments with more citric acid
were described to be “moderate” and
“strong” while the treatments with
less citric acid were described as
“weak” and “moderate”. This
perception is possible because the
more citric acid added contributed to
more product acidity. Results
implied that weak, moderate or
strong acidity still indicates likeness
on the products.
Aroma. In the case of aroma,
the mean acceptability values ranged
from 6.93 to 7.61 equivalents to
“like moderately” and “like very
much”. A “weak” and “moderate”
aroma was perceived in treatments
with lesser pulp resulting in a lower
rating while treatments with more
pulp were described as “moderate”
and “strong” aroma. It implies that
regardless of products’ pulp content,
panelists liked its aroma.
General Acceptability. All
treatments got a mean acceptability
rating of 6.96 to 7.75 which is near/
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equivalent to “like moderately” of
the 9-point Hedonic scale. However,
treatments with 125mL and/ 0mL
decoction showed higher rating.
Optimum Formulation
Figure 1 shows the
superimposed contour plots of the
guyabano drink at constant value of
150g pulp, 125 mL decoction, and 2
tsp citric acid wherein Treatment 15
composing 150g pulp, 125 mL
decoction, and 2 tsp citric acid is
inside the optimum region that can
be produced at ₱26.898 per 750 mL.
Consumer Preference Test
Results in consumer
evaluation revealed that out of 100
consumer panelists, only 36%
signified that they liked the optimum
product while 64% liked the control.
This result can be attributed to the
observation of the consumers
regarding the samples evaluated.
Consumers were able to detect
strong aroma in optimum product
and peculiar aroma of guyabano
leaves.
4.0 Conclusion
Sensory evaluation of the
optimum drink had the rating of
“like moderately” to “like very
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Figure 1. Acceptable region (shaded) of the guyabano drink obtained by

superimposing contour plots of sensory acceptability > 7.0 and
lowest production cost with constant (a) 150g pulp, (b) 125 mL
decoction, and (c) 2 tsp citric acid.
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Southern Leyte State University, Sogod, Southern Leyte

Ramel E. Claros
much” category in the 9-point
Hedonic scale. The TSS, pH,
viscosity and %TA of the drink were
17.2 oBrix, 3.4, 44.5cP and 1.263,
respectively. The microbial load of
the product was <1 x 101.
The consumer testing result
showed that they preferred the
control (w/o decoction) indicating
64% of likeness. The optimum
product (150g pulp, 125ml decoction
and 2 tsp citric acid) was 36%
revealing the potential of having
market shares in the future. The
relative production cost of the
optimum product was ₱26.898 per
750 mL of the drink. To further
improve the product, shelf life
determination of the optimum
formulation will be studied. The
acetogenin content of the product
should be determined using High-
Performance Liquid
Chromatography (HPLC). Wider
consumer evaluation will be done,
and nutritional stability should be
determined. When commercialized,
nutritional content will be analyzed.
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