Paula Guillermo

TITLE PAGE Acceptability of Flavored Malunggay Juice Among Hypertensive Consumers A Thesis Presented to the Department of Food Technology College of Education University of Santo Tomas In partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology Menguillo, Mariz Pañebe Miranda, Ansherina Macasadia Nadal, Alyza Deniece Flores Pascual, Mary Ann Collantes Guillermo, Paula Beatriz Catubay Sinugbuhan, Josephine Reubenne Pajaron Dr. Eufemio Barcelon Thesis Adviser March 2013 CERTIFICATE OF APPROVAL In partial fulfillment of the requirement for the degree of Bachelor of Science in Food Technology, this thesis entitled, Acceptability of Flavored Malunggay Juice Among Hypertensive Consumers, prepared and submitted by Mariz P. Menguillo, Ansherina M. Miranda, Alyza Deniece F. Nadal, Mary Ann C. Pascual, Paula Beatriz C. Raralio, and Josephine Reubenne P. Sinugbuhan, is hereby recommended for approval. __________________________________ Assoc. Prof. Eufemio A. Barcelon, Ph. D. Adviser Accepted as partial fulfillment for the requirement for the Degree of Bachelor of Science in Food Technology. ___________________________ Assoc. Prof. Evelyn O. Ladines Chairperson Department of Food Technology ii ACKNOWLEDGEMENT We thank the Royal and Pontifical Catholic University of the Philippines, University of Santo Tomas, for granting us the finest education which advances us to create this thesis possible. Gratitude is extended to our thesis adviser, Assoc. Prof. Eufemio G. Barcelon, Ph.D. for his technical assistance, helpful suggestions and encouragement from the first phase up to the final phase of our thesis voyage. We also thank our laboratory assistant, Mr. Mark Joseph L. Triviño, for his valuable assistance. The researchers would like to whole heartedly express their deep gratitude to the following hypertensive persons namely, Mrs. Isadora Amante, Mrs. Norma Batangan, Mrs. Cristina C. Macasadia, Mr. Fortunato R. Pascual, Jr., Mrs. Procila C. Pascual, Mrs. Pilar Berlina C. Raralio, Mrs. Rhodita R. Rivera, Mr. Jun C. Sadiarin, Mrs. Josephine P. Sinugbuhan and Mr. Ruben L. Sinugbuhan for accepting our invitation to be a panelist in our research study. Without them, this research would never be possible. We also wish to acknowledge our blockmates, who took part in our sensory evaluation and who unselfishly shared their time and willingly gave their effort for the fulfillment of this study. To our beloved parents, for understanding the needs of this research and for providing spiritual, emotional, and financial assistance. And most of all, to God Almighty, for giving us the strength in times of pressure and for serving as backbone of courage to pursue what we have started. THE AUTHORS iii ABSTRACT Moringa is a miracle plant which has claims of cholesterolemic activity. This study aims to produce a Malunggay drink suitable for hypertensive consumers. Extract from fresh Malunggay leaves was added at levels of 40%, 50% and 60%. Flavors used were green apple, peach and lemon. Sensory evaluation, however, showed that there was no significant difference among the three flavors. Comparison of the formulated Malunggay juice with the existing commercial product in the market was done and the Malunggay juice was not significantly preferred. The product was consumed by hypertensive consumers, whose ages range from 35 to 60, for four weeks to determine any change in their lipid profile. Decrease in total cholesterol and low density lipoprotein and increase in triglycerides and high density lipoprotein were observed; however, these were not statistically significant. After conducting proximate and physico-chemical analyses, the Malunggay juice was composed of 88.03% moisture, 11.58% carbohydrates, 0.20% protein, 0.10% fat, and 0.09% ash. It has 0.37% citric acid, 14.2% total soluble solids, 1.52% Vitamin C, and a pH of 3.39. 250-ml glass bottles were used as packaging material of the product. iv TABLE OF CONTENTS TITLE PAGE .......................................................................................................................... i CERTIFICATE OF APPROVAL ............................................................................................. ii ACKNOWLEDGEMENT ....................................................................................................... iii ABSTRACT .......................................................................................................................... iv TABLE OF CONTENTS ........................................................................................................ v LIST OF TABLES ................................................................................................................ vii LIST OF FIGURES ............................................................................................................. viii LIST OF APPENDICES ........................................................................................................ ix INTRODUCTION.................................................................................................................. 1 Significance of the Study .................................................................................................. 2 Objectives ......................................................................................................................... 2 Scope and Limitations of the Study................................................................................... 3 REVIEW OF LITERATURE .................................................................................................. 4 Benefits of Moringa ........................................................................................................... 4 Vegetable Juices .............................................................................................................. 6 Hypertension .................................................................................................................... 8 Antihypertensive vs Hypotensive ...................................................................................... 9 Cholesterolemic Activity of Moringa .................................................................................. 9 Standard of the Flavored Malunggay Juice ......................................................................10 Packaging Material for Flavored Malunggay Juice ...........................................................11 MATERIALS AND METHODS .............................................................................................12 Raw Materials ..................................................................................................................12 Preparation of Malunggay Juice.......................................................................................12 Sensory Evaluation and Statistical Analysis .....................................................................14 Cholesterolemic Activity ...................................................................................................15 Proximate Analysis ..........................................................................................................15 Physicochemical Analysis ................................................................................................15 Packaging and Cost.........................................................................................................15 RESULTS AND DISCUSSION ............................................................................................17 Sensory Evaluation ..........................................................................................................17 Cholesterolemic Activity ...................................................................................................21 Proximate Composition ....................................................................................................25 v Physico-chemical Composition ........................................................................................25 Label Design....................................................................................................................26 Cost .................................................................................................................................26 CONCLUSION AND RECOMMENDATIONS ......................................................................27 REFERENCES....................................................................................................................29 APPENDIX A.......................................................................................................................32 APPENDIX B.......................................................................................................................33 APPENDIX C ......................................................................................................................34 APPENDIX D ......................................................................................................................35 APPENDIX E.......................................................................................................................36 APPENDIX F .......................................................................................................................37 APPENDIX G ......................................................................................................................40 APPENDIX H ......................................................................................................................60 APPENDIX I ........................................................................................................................61 APPENDIX J .......................................................................................................................65 APPENDIX K.......................................................................................................................67 APPENDIX L .......................................................................................................................68 APPENDIX M ......................................................................................................................69 APPENDIX N ......................................................................................................................69 APPENDIX O ......................................................................................................................70 APPENDIX P.......................................................................................................................91 APPENDIX Q ......................................................................................................................94 APPENDIX R ......................................................................................................................97 APPENDIX S.......................................................................................................................98 APPENDIX T .......................................................................................................................99 vi LIST OF TABLES Table No. Table Title Page No. 1 Analysis of the Malunggay leaves (fresh, dried, and powdered) in the Philippines 6 2 Standard proximate and physico-chemical composition of fruit juice 11 3 Malunggay juice formulation with varying Malunggay extract percentages 13 4 Comparison of acceptability of the Malunggay juice versus the commercial product 20 5 List of hypertensive consumers and their hospitals or clinics 22 6 Proximate composition of the green apple flavored Malunggay juice 25 7 Physico-chemical composition of the green apple flavored Malunggay juice 25 8 Comparison of product prices 26 vii LIST OF FIGURES Figure No. Figure Title Page No. 1 Schematic diagram of preparation of flavored Malunggay juice 12 2 Effect of flavors (lemon, green apple, peach) on appearance 13 3 Effect of varying levels of extract on appearance 13 4 Effect of the amount of Malunggay extract on the sensory attributes of the lemon-flavored Malunggay juice 17 5 Effect of the amount of Malunggay extract on the sensory attributes of the green apple-flavored Malunggay juice 18 6 Effect of the amount of Malunggay extract on the sensory attributes of the peach-flavored Malunggay juice 19 7 Results of the flavor preference test utilizing a 10% Malunggay juice 20 8 Comparison of the preference of the Malunggay juice versus the commercial product 21 9 Changes in total cholesterol of 10 hypertensive consumers who took green-apple flavored Malunggay juice for 4 weeks 22 10 Changes in triglycerides of 10 hypertensive consumers who took green-apple flavored Malunggay juice for 4 weeks 23 11 Changes in high density lipoproteins of 10 hypertensive consumers who took green-apple flavored Malunggay juice for 4 weeks 24 12 Changes in low density lipoproteins of 10 hypertensive consumers who took green-apple flavored Malunggay juice for 4 weeks 24 13 Blood pressure change of the hypertensive consumers within a 4week period 25 14 Designs for the label of the green apple flavored Malunggay juice 26 15 Comparison of the preference of the label designs 26 viii LIST OF APPENDICES Appendix Title Page No. A Preparation of Malunggay Juice 33 B Determination of Moisture (Oven Drying Method) 34 C Determination of Ash 35 D Vitamin C Analysis 36 E Determination of Titratable Acidity 37 F Sensory Evaluation Sheets 38 G Statistical Analysis (ANOVA) 41 H Statistical Analysis (Preference Test) 61 I Statistical Analysis (Acceptance Test) 62 J Statistical Analysis (Preference Test) 66 K Changes in Total Cholesterol 68 L Changes in Triglycerides 69 M Changes in High Density Lipoprotein 70 N Changes in Low Density Lipoprotein 71 O Changes in blood pressure 72 P Proximate Composition Analysis 92 Q Physico-chemical Composition Analysis 95 R Label 98 S Product Costing 99 T Additional Study using Encapsulated Malunggay Powder 100 ix INTRODUCTION Moringa oleifera is one of the world’s most popular genera of Moringa. It is cultivated widely among tropical countries especially in the Philippines where it is popularly known as Malunggay. A fast growing tree with wide adaptability to varying conditions and low soil and water requirements, it grows up to 12 meters in height at full maturity, drought-resistant and is available all year round. The evidence of cultivation of Moringa oleifera dates back to thousands of years in India where it was used as vegetable, fodder and medicine. It is remarkable that Malunggay contains a powerhouse of important nutrients needed by the body that often termed as a “miracle plant”. Malunggay has reportedly at least forty-nine natural phytonutrient compounds, two-hundred forty synergistic activities with no side effects, twenty types of amino acids and forty-six types of anti-oxidants which are all natural (Villafuerte and Abonal 2009). Malunggay has its fair share of phytonutrients from leaves to roots to the seeds. The leaves, which were the raw material of the study, have some compelling evidences of positive health claims. It was found that fresh Malunggay leaves contain phytonutrients which balance cholesterol, promote circulatory system and controls blood pressure (Villafuerte and Abonal 2009). This is significant nowadays due to the increasing population of hypertensive patients. One in three adults worldwide has hypertension and the proportion increases with age, from one in ten people in their twenty’s and thirty’s to five in ten people in their fifty’s (WHO 2012). In the Philippines, 9.6 million are hypertensive and 15.4 million are predisposed to be hypertensive among adults, 20 years and over (Duante et al. 2007). As of today, an increase in vegetable based products became prevalent. Malunggay leaves in powder form were developed by FNRI and some products such as tea and biscuits with Malunggay had been existent in the market. Malunggay-infused coffee, energy drinks, powdered juices are now found in supermarkets. Lastly, addition of Malunggay in pandesal had been a trend in local bakeries. 1 Significance of the Study This study covered the development of Malunggay drink and its effectiveness in lowering hypertension. The study will complement the importance of Malunggay in the country and may also broaden the use and application of Malunggay. It will also aid the mounting society problem in health insufficiency of underprivileged by providing them both economical and natural medicinal alternative. In addition, due to the increasing hypertensive population, this study may support the use of Malunggay in the prevention and aggravation of the said illness. This will benefit and help the future researchers given the processing and effect of Malunggay. This study may serve not only as their guide in a wide scope in food concerns but also open for further development. Objectives The general objective is to develop an acceptable flavored Malunggay drink for hypertensive consumers. The specific objectives are: 1. Determine the degree of acceptability of the flavored Malunggay drink among hypertensive consumers 2. Determine the proximate composition of the most acceptable flavored Malunggay drink 3. Determine the physico-chemical composition of the most acceptable flavored Malunggay drink 4. Determine any change on the lipid profile of the hypertensive consumers after consumption of the flavored Malunggay drink 5. Determine the product’s packaging design 6. Determine the cost and possible price of the final product 2 Scope and Limitations of the Study The study focused on developing freshly made flavored Malunggay juice drink that had acceptable sensory qualities to hypertensive consumers. Aside from sensory acceptability, also determined was the physico-chemical and proximate composition. As for the marketing aspect in this study, an eye-catching, attractive and informative label was presented to the panelists. Included in the study was the determination of the effects of the Malunggay juice drink on the lipid profile of hypertensive panelists within a four (4) week period without changes made in their diet and hypertensive medication. Limitations in this study included sensory acceptability among semi-trained, non-hypertensive consumers. No heat treatment was applied to the Malunggay juice to be able to preserve as much vitamins and minerals on the product. The study on the cholesterolemic activity of the Malunggay juice involved ten (10) hypertensive panelists for a period of four (4) weeks which did not present the long term effects. As the diet and other hypertensive medications of the panelist were unaltered, it was inconclusive whether the juice was responsible for the effects on the patient’s lipid profile or it was an accessory or an aid to the hypertensive medication. There was no shelf life study conducted which would have included microbial analysis and determination of a suitable packaging material. The specific components of Moringa oleifera that affect the cholesterolemic activity was not determined in this study. 3 REVIEW OF LITERATURE Benefits of Moringa Moringa oleifera is native to the Philippines, Sri Lanka, India, Mexico and Malaysia (Villafuerte and Abonal 2009). In the Philippines, it is popularly known as Malunggay. The tree itself is rather slender with drooping brances that grows approximately 10 m in height. It grows best in dry sandy soil; it tolerates poor soil, including coastal areas. It is also available all yearround. Malunggay leaves are loaded with nutrients. Gram for gram, Malunggay leaves also contain two times the protein in milk. Likewise, it contains three times the potassium in bananas and four times the vitamin A in carrots. Also, according to the Biotechnology Program Office of the Department of Agriculture (2012), the Malunggay has been found to be rich in vitamin C, iron, and high density lipoprotein or good cholesterol. Health nutritionists claim that an ounce of Malunggay has the same vitamin C content as seven oranges. An important function of vitamin C not known to many is its being an antioxidant. In fact, it has been recognized and accepted by the US Food and Drug Administration as one of the four dietary antioxidants – a substance that significantly decreases the adverse effects of harmful chemicals – the others being vitamin E, beta-carotene and selenium. Malunggay leaves are an excellent source of vitamin A and B, and minerals such as calcium and iron. It is even an excellent source of protein, yet contains very low fat and carbohydrates. Due to its high vitamins A, C and E, which are very potent antioxidants, Malunggay is a very good quencher of unstable free radicals that can react with and damage molecules that cause aging. Antioxidants reduce the appearance of wrinkles and fine lines. They also prevent the onset of various chronic diseases like arthritis, cancer, heart and kidney diseases. Malunggay leaves have four times the calcium of milk (Khalsa and Tierra 2008).Calcium is a naturally occurring mineral that is absolutely necessary in order for the overall system of the 4 body to function properly. Most of the calcium in the human body is found in bones and teeth. For most people, the level of calcium in the blood stays normal and never causes a problem. However, many people develop a deficiency of calcium in the bones as they age. Eventually, their bone tissues deteriorate, causing osteoporosis (Kroner 2011). Magnesium, a naturally occurring mineral, is the fourth most common mineral found in the body. It is involved in at least 300 biochemical reactions like muscle contraction and relaxation, production and transport of energy, production of protein, and the function of hundreds of enzymes making it an important and indispensible component of malunggay (Kroner 2011). Table 1. Analysis of the Malunggay leaves (fresh, dried, and powdered) in the Philippines (Villafuerte and Abonal 2009) ANALYTE MORINGA LEAVES per 100g Powder Tea Fresh Moisture, g- Total Carbohydrate, g- Protein, g- Dietary Fiber, g- Ash, g- Total Fat, g 8.7 8.6 2.0 Beta-carotene, mg- Calcium, mg- Potassium, mg- Sodium, mg- Iron, mg 7.2 5.4 4.0 Energy, kcal- Phosphorus is the second most abundant mineral in the body. It works together with calcium to build strong bones and teeth. Phosphorus also helps filter out waste in the kidneys and plays an essential role in how the body stores and uses energy. It is needed for growth, maintenance, and repair of all tissues and cells, and for the production of the DNA and RNA. Also, it is needed to balance and use other vitamins and minerals. Though phosphorus is easily 5 obtained in foods, some health conditions such as diabetes, starvation, alcoholism, Crohn’s disease and celiac disease can cause levels of phosphorus in the body to fall (Kroner 2011). Potassium is a very important mineral for the proper function of all cells, tissues and organs in the body. It is crucial to heart, digestive, and muscular functions. A healthy diet usually provides the entire potassium a person needs (Kroner 2011). Malunggay has triple the potassium of bananas (Khalsa and Tierra 2008). Iron, essential for human life, is at the core of hemoglobin, which transports oxygen to the body via red blood cells. Iron deficiency anemia leads to fatigue, exercise intolerance, decreased immunity, adverse pregnancy outcomes, among others (Kroner 2011). Moringa has more than twice the iron content of spinach (Khalsa and Tierra 2008). Vegetable Juices Fresh vegetables taste good, look appealing, are full of nutrients, and can be used in countless ways. But many vegetables must be cooked to make them edible and easy to digest (Food for Today, 2010). Cooking affects the nutrient content, texture, color, flavor, and some of the degradation in its property. Vegetables can be also made to juice. In a wide array of beverages, juices contain all the nutrients found in fruits and vegetables except dietary fiber. It is easy to make your own juice using a blender or juicer. The only requirement for juice is that it must be sweet to be appealing. Vegetable juices may be grouped into six classes (Luh and Woodroof 1978): 1. Juices prepared from normally acid products (tomato, rhubarb, naranjilla); 2. Vegetable juices or their blends acidified with such highly acid products as citrus, pineapple, tomato, sauerkraut and rhubarb juice; 3. Vegetable juices acidified with organic or mineral acids so that they can be processed at relatively low temperatures; 6 4. Excess juices obtained from fermented vegetables, often used in their natural state or heat-processed at low temperatures (e.g. sauerkraut juice); 5. Juices freshly extracted from non-acid vegetables at health-food stores immediately before consumption, neither heated or acidified; 6. Vegetables juices or their blends not acidified, which must be processed to relatively high temperatures to kill spores of spore-forming microorganisms. When a vegetable is macerated without heat treatment, the enzymes released from within the cells are freed to act upon the released protoplasmic substances and may catalyze alterations. The high temperature heat processes required for sterilizing, neutral or slightly acidic juices cause coagulation, flocculation, and ultimately precipitation in large agglomerates of the metabolically altered substances. The addition of acid will allow the use of lower processing temperatures, but coagulation of suspended solids will occur nevertheless (Luh and Woodroof 1978). The vegetables or their juices must be heated at temperatures high enough to inactivate their enzymes during the early stages of preparation, or the solids must be treated so that they will remain in suspension. It is often essential to retain the solid portions in the beverage, but the liquid may be separated from the precipitable solid. Since the alterations that occur are often oxidative, the development of methods has included those in which maceration and extraction are conducted in the absence of air. The use of sulfur dioxide, ascorbic acid, or blanketing with inert gas is possible for more effective protection against oxygen for anaerobic processes (Tressler and Joslyn 1961). Non-acid vegetable juices, usually processed, are difficult to extract and to preserve without undesirable changes in flavor and appearance for the flavor characteristics which are desirable in fresh vegetables are difficult to retain in the processed product (Desrosier 1977). Raw vegetable juices may be prepared by macerating the tissues in one of the standard-type mills. The coarse materials may be separated from the juice by screening or pressing. However, 7 the juices undergo undesirable changes in flavor and appearance unless they are chilled or frozen immediately after extraction (Luh and Woodroof 1978). The nutritive and therapeutic values of vegetable juices are by no means so extensive as for fruit and fruit juices. The only indications of the nutritive values of vegetable juices are those which can be assessed by an inspection of their chemical composition as it is found for the known nutritive constituents (Tressler and Joslyn 1961). Hypertension Hypertension is a disease wherein the blood pressure of a person is severely elevated, also known as high blood pressure. Blood pressure is the measurement of the force against the walls of the arteries as the heart pumps blood through the blood. A normal blood pressure is indicated to be 120/80 mmHg or lower, while a high blood pressure is a stable or higher than 140/90 mmHg. The values in between the normal and the high is called the pre-hypertension state (NCBI 2011). This disease is affected by several factors like age, water and salt intake, condition of the kidneys and nervous system, levels of hormones, obesity, stress, alcohol intake, diabetes, and smoke (PSH 2005; NDAP 2011; Hypertension 2011; 1Cunha 2012). As this is a biomarker for cardiovascular diseases and kidney failure, patients are advised against high salt and high fat food consumption (NDAP 2011; ABSCBN 2011). According to WebMD (2011)2, aside from blood pressure checks, other tests such as urine tests, blood tests, blood glucose test, and electrocardiogram are done to confirm and regulate hypertension. Included in the blood test are tests that check the levels of potassium, sodium, and cholesterol. The lipid panel quantifies the amounts of cholesterol and triglycerides present in the body. Their levels are important to watch someone who is at risk for heart disease and stroke owing to the presence of hypertension (Townsend 2007). It is important to regulate cholesterol intake because excess cholesterol settles on the inner walls of blood vessels, narrowing them, and promoting blood clots. This slows down or even stops the flow of blood passing through the vessels (Utah Department of Health 2012). High blood pressure among 8 male and female adults was positively correlated with age, Body Mass Index (BMI), waist circumference, WHR, Low Density Lipoprotein or LDL-cholesterol, triglyceride, glucose, smoking, alcohol drinking and physical activity. Filipinos 40-59 years old were more than four times at risk of developing hypertension, while those 60 years old and above were more than 12 times at risk compared to younger adults (FNRI-DOST, 2013). According to National Nutrition Survey which was conducted on 2008, the prevalence of hypertension (>140/190 mm Hg) among adults based on a single visit was 25.3 percent. About 19 in every 100 Filipino young adults (20 to 39 years old) had prehypertension. “Bad cholesterol” (LDL), and triglyceride levels increased with age and particularly rose between 40 to 60 years of age. Among various age groups, it is the 30 to 39 year old group that has the most number of population reaching high levels of triglyceride (>400 mg/dL); at the same time this group has the most number of population with the lowest levels of “Good cholesterol” (HDL); the group with the highest prevalence rate of having high “Bad cholesterol” (LDL) level is the 50 to 59 years of age (3Sumpio 2010). Antihypertensive vs Hypotensive Antihypertensive can be a substance or procedure that reduces high blood pressure. Antihypertensive and hypotensive can be used interchangeably since both of them are used to reduce and lower the blood pressure (Mosby's Medical Dictionary 2009). Cholesterolemic Activity of Moringa Malunggay has proven its ability to lower cholesterol. A study conducted on wistar rats by Ghasi et al. (2000) found that administration of the crude leaf extract of Moringa oleifera along with high-fat diet decreased the high-fat-diet-induced increases in serum cholesterol level 9 by 14.35%, in liver by 6.40%, and in kidney by 11.09%. This significant decrease concluded that Malunggay had definite cholesterolemic activity. Other studies suggest that Moringa has also hypolipidemic qualities. The hypolipidemic activity of Moringa was further analyzed by Mehta et al. (2003) where in hypercholesterolemic rabbits were fed with Moringa or lovastatin (a drug used as hypolipidemic agent) for 120 days. Both were found to lower the serum cholesterol, VLDL, and LDL and found to increase HDL level as compared to control groups. Treatment with Moringa or lovastatin in normal rabbits decreased the HDL levels. However, HDL levels were significantly increased or decreased in M. oleifera- or lovastatin-treated hypercholesterolaemic rabbits, respectively. The mechanism of cholesterol and lipidemic reduction is said to be caused by betasitosterol, a bioactive phytochemical constituent isolated from Moringa oleifera (Saluja et al. 1978; Kane and Malloy 1982; Ghasi et al. 2000). Beta-sitosterol is a phytosterol and considered as the most active of all. Studies have shown that this active phytosterol can substantially lower blood lipid levels even if there are no major changes in diet. It decreases absorption of cholesterol in the body by blocking the fat molecule absorption (Whiting 2007). In addition to beta-sitosterol which causes the hypocholesterolemic and hypolipdemic activity of Moringa, hypotensive activity is also evident in Moringa. Isothiocyanate-4 and thiocarbamate glycosides niaziminin A and B is evident in showing the said property (Faizi et al. 1994). They can also be found in Malunggay leaves together with beta-sitosterol. Reference Standards of the Flavored Malunggay Juice The standard for proximate composition of flavored Malunggay juice are based on the standards of fruit juice for ash content, and vegetable juice cocktail canned for fat, protein and carbohydrates. Table 2. Standard proximate and physico-chemical composition of fruit juice (Official Standards List 2005) 10 Composition Value per 100g Fat, g 0.09 Protein, g 0.63 Carbohydrates, g 4.55 Ash, % pH Titratable Acidity, g/L 0.2 – 0.6 < 4.6 3 Total Soluble Solids, °Brix 14.5 Vitamin C 10% Packaging Material for Flavored Malunggay Juice An inert and stable packaging must be used as a packaging material to Malunggay juice. A packaging material that can be used that has these properties is glass bottles. Glass bottles are mixture of sand, soda and lime, heated to a high temperature (Rahman 2007). Glass containers used to be and still are considered as prestigious means of packaging, and serve for the most expensive wines and liquors. Glass containers are inert and unaffected by anything that is placed in it. Glass is also a complete barrier to water vapor and gases (Paine and Paine 1992). In addition, glass containers are easier to handle and can retain its shape. Its clarity gives a good product display. It has complete as well as selective light protection properties. Also glass containers give good protection against physical contaminants or damages and cost effective (Paine and Paine 1992). Glass also fits well into the modern recycling society since it can be recycled indefinitely (Rahman 2007). Fragility and heavy weight are two disadvantages of glass containers (Paine and Paine 1992). The heaviness of the glass bottles gives a higher transport cost. 11