Volume 2 Issue 4 | 2025 | View PDF
Paper Id:IJMSM-V2I4P111
doi: 10.71141/30485037/V2I4P111

Optimizing Cashew-Pineapple Juice with Lemongrass through Sensory Evaluation

Arman H. Sumandal

Citation:
Arman H. Sumandal, "Optimizing Cashew-Pineapple Juice with Lemongrass through Sensory Evaluation" International Journal of Multidisciplinary on Science and Management, Vol. 2, No. 4, pp. 89-102, 2025.

Abstract:
This study aimed to evaluate the sensory acceptability of Cashew-Pineapple Juice Enriched with Lemongrass formulated in varying proportions of cashew apple and pineapple juices. Specifically, it sought to determine the most acceptable blend in terms of sweetness, sourness, and aftertaste. Three formulations were prepared: Proportion A (75 g cashew apple juice and 25 g pineapple juice), Proportion B (50 g cashew apple juice and 50 g pineapple juice), and Proportion C (25 g cashew apple juice and 75 g pineapple juice). A panel of evaluators assessed the samples using a 9-point hedonic scale, and the data were analyzed through Analysis of Variance (ANOVA) and Scheffé’s Post-Hoc Test at a 0.05 level of significance. Results revealed that Proportion C obtained the highest mean ratings across all sensory attributes sweetness (x̅ = 8.33), sourness (x̅ = 8.20), and aftertaste (x̅ = 7.55) all described as “Liked Very Much.” Statistical analyses confirmed significant differences among the three formulations (p < 0.05), with Proportion C being significantly more acceptable than Proportions A and B. Findings indicate that a higher pineapple content enhances the juice’s sweetness, provides a balanced sourness, and contributes to a pleasant aftertaste. Furthermore, the addition of lemongrass imparted a refreshing citrus aroma that complemented the fruit blend, improving the overall flavor profile. The study concludes that the most desirable formulation is the mixture containing 25 grams of cashew apple juice and 75 grams of pineapple juice, as it achieved optimal sensory balance and consumer acceptability. This formulation may serve as a potential standard in developing a nutritious and palatable tropical fruit beverage.

Keywords: Cashew apple juice, Fruit juice acceptability, Lemongrass enrichment, Pineapple juice, Sensory evaluation.

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